PELICAN CLUB RESTAURANT AND BANQUETS
1501 INDIAN ROCKS ROAD
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
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. Ice machine ice chute soiled with black and pink mold substance.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board of reach in deli cooler on cook line. Employee discarded drink. Corrected On-Site
- 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. Executive chef called Eco lab during the inspection to come service the dish machine.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The high-temperature dish machine was ran multiple times, with the highest temperature recorded being 141F. The establishment has a three compartment sink with a quaternary sanitizer for manual dish sanitization. During the inspection, the chemical concentration in the three compartment sink was measured at 200 PPM. Discussed with executive chef.
Food safety inspection conducted on 2/27/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/31/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Reviewed with manager - From follow-up inspection 2024-10-31: **Time Extended**
Food safety inspection conducted on 10/31/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/8/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Raw bacon 33 F in tall freezer , ice cream melted ( voluntarily discarded ) . Reviewed with manager . Service provided this day .
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw chicken and veal ROP in cold holding drawer at cook line vacuumed packed the previous night .Reviewed with manager .
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Reviewed with manager
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. ROP of raw chicken and veal .
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Jorge M expired food manager on 4/25/24 . Christian has current CFM training , Training scheduled for 9/2024
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw chicken and veal held for up to 3 days . Reviewed with manager .
Food safety inspection conducted on 8/8/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 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
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed with manager food storage
- 22-49-4:High Priority - Dishmachine not sanitizing properly at bar . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Discussed with manager
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line .Employees placed paper towels in dispenser Corrected On-Site
Food safety inspection conducted on 3/15/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 10/4/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. One 46oz can of v8 juice stored on rack in prep area dented at seam. Operator discarded can. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in container stored on bottom shelf of prep sink removed from original packaging not labeled. Operator labeled flour. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One 46oz can of v8 juice stored on rack in prep area dented at seam.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up broken dishes off floor then retrieve clean dishes from dishmachine without washing hands and changing gloves. Educated operator on proper hand-hygiene techniques. **Corrective Action Taken**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three-compartment sink quaternary sanitizer reading less than reading 0ppm. Operator drained hot quaternary sanitizer water and replenished with cold water. Re check 100ppm. Corrected On-Site
- 11-26-1:Intermediate - No proof for recently provided that recently food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed off employee health reporting agreement.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding butter in prep area at room temperature without written procedures for time as a public health control. Discussed using time as a public health control with operator. Emailed operator written procedures for time as a public health control.
Food safety inspection conducted on 10/4/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).