PELICAN CAFE & RESTAURANT

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed a package with 8 frozen salmon with no label.

High Priority - Food with mold-like growth. See stop sale. Observed a cambro container with a moldy mash potato inside walk in cooler. Opera discarded at time of inspection. Corrective Action Taken

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed a container of oyster next to a container tiramisu at reach in cooler next to vacuum packed machine. Operator removed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container of bolognese labeled from 5/1/26. Operator discarded at time of inspection. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at three compartment sink.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oysters with no tag at reach in cooler next to vacuum sealed machine. Coached operator that needs to maintain a copy of the tag with oysters.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed Food Manager Certification expired 10/20/25.

Intermediate - No soap provided at handwash sink. Observed no soap at hand was sink located at bar area. Operator replaced.

Intermediate - Observed establishment conducting reduced oxygen packaging on salmon without an approved HACCP plan.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of prep table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water less than 135F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers inside kitchen area. Repeat Violation

Basic - Observed ladle stored on equipment door handle. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of frozen salmon inside walk in cooler being thawed improperly inside ROP bag. Coached operator.Operator removed from bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs stored over butter inside reach in cooler at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (49F - Cold Holding); pooled eggs (54F - Cold Holding) filled over the designated fill line inside reach in cooler by kitchen entrance, as per chef for approximately 1 hour prior.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal rack with croissants stored in front of cook line HWS.

Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen. Repeat Violation

Basic - Food stored on floor. Observed oil containers on floor by WIF.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside WIC.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta held more than 24 hours not properly date marked at reach in cooler by kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at above reach in cooler at kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table at kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed container of oil not stored at least 6 inches off of the floor at dry storage area. Employee removed it from floor. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed burgers thawing at room temperature, instructed employee on proper method.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has some food handlers certifications that are serve safe only, they agreed to remove these certifications and replace the, with safe staff that they use for their other employees Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed item between equipment. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license with confirmation number 226028881. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of glass cleaner with no label Operator labeled bottle.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees in kitchen preparing food with no hair restraint.

Basic - Food stored on floor. Observed container of cooking oil on floor in storage area. Operator moved cooking oil to shelf. Corrected On-Site