PELICAN CLUB BISTRO KITCHEN
1501 INDIAN ROCKS RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of pink mold like substance inside interior.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled with food debris. Executive chef sent can opener to be washed and sanitized. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in between walk in cooler and freezer. Employee stocked dispenser. Corrected On-Site
Food safety inspection conducted on 2/27/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 7/30/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit opposite stove . Manager placed ambient thermometer in the warmest area of cooler Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook line. Reviewed with manager . Manager relocated tongs . Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit walk in freezer with food to be served to customers. Reviewed with manager. Manager discarded drink Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa date marked 7/10 and 7/19 in cooler in prep area . Manager discarded . Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa date marked 7/10 and 7/19 in cooler in prep area . Manager discarded **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48 F , raw pork 50 F in cooler at cook line . Temperatures taken this morning . Food moved to freezer for quick chill . Recheck pork at 41 F , chicken 42 F Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days previously not date marked in walk in cooler . Manager date marked milk Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jorge Martinez CFM training expired on 4/25/24
Food safety inspection conducted on 7/30/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 3/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/15/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-20-4:Basic - Damaged food not properly segregated. 6 Dented cans present of peeled tomatoes on counter in prep area. Manager segregated cans for return **Corrective Action Taken**
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 01B-01-4:High Priority - 6 Dented cans present of peeled tomatoes on counter in prep area .Manager segregated cans for return . See stop sale. **Corrective Action Taken**
- 22-49-4:High Priority - Dishmachine not sanitizing properly . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chemical dishwasher machine at bar run twice 0 ppm chlorine . Manager primed machine . Recheck 100 ppm chlorine . Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Triple sink set up 200 ppm quaternary **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk in cooler . Reviewed with cook . Cook rearranged food Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked rice 70 F in cooler at cook line . Placed in cooler under 2 hours - manager voluntarily discarded the cooked rice Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of hand wash sink at front line . Reviewed with manager hand wash sinks must be accessible at all times . Manager relocated trash can . Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - Ice cubes in hand wash at front line . Reviewed with manager hand wash sinks are for washing hands only .
Food safety inspection conducted on 3/15/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 10/4/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf in prep area are wet nesting.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Untensils stored in standing water on grill is 83f. Employee discarded water and placed untensils in dish area. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cook line at 2:10pm raw salmon (50F - Cold Holding); ground turkey (52F - Cold Holding) Operator placed items in ice bath. Re temp at 2:45pm a. Raw salmon 42f b. Ground turkey 43f Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza making station. Operator installed paper towels. Corrected On-Site
Food safety inspection conducted on 10/4/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 7/19/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler soiled with debris. Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, soda gun soiled in bar area. Warning - From follow-up inspection 2023-07-19: **Time Extended**
Food safety inspection conducted on 7/19/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).