PELICAN'S BAR & GRILL BOARDWALK BAR RIKI TIKI TAVERN
401 Meade Avenue
Florida, 32931
Brevard County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
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 2/18/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/17/2025
High Priority
4
Intermediate
5
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter across form fryers on cook line Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on cook line are being placed down grease holes in drain well at flat top. Operator removed Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing from multiple hand wash sinks
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi cutting boards
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw tuna, removed gloves but failed to wash hands prior to putting on new gloves and touching plates and cut tomatoes
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes and the began handling Togo containers without washing hands. Touched interior food contact surface
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line sliced cheese (56F - Cold Holding); cut tomatoes (53F - Cold Holding). Stocked over fill line of units Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan to the right of flat top cooked beef (98F - Hot Holding) Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags not marked with last date served
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the soda gun holster behind bar is soiled
- 52-02-4:Intermediate - Misrepresentation of a fruit or fruit juice. Operator is labeling lime juice, jalapeño lime juice, orange juice, strawberry purée, and orange mousse was fresh products. Operator crossed the word fresh off of the menus with marker Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for multiple new hires
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at all hand wash sinks behind interior bar and exterior bar. Operator stocked Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).
Inspection on 8/30/2024
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 8/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook. Put on restraint Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler beneath sushi line. Raw fish stored over sauce bottles. Operator moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from flat top on cook line raw chicken (51F - Cold Holding); sliced cheese (51F - Cold Holding); cut tomatoes (51F - Cold Holding); calamari (51F - Cold Holding) Warning
Food safety inspection conducted on 8/29/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 2/2/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Stand up 3 door reach in cooler has cardboard being reused to stack food containers. Operator discarded Corrected On-Site
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Cases of buns on shelf adjacent to hand wash sink in rear prep area are exposed to splash
- 25-05-4:Basic - Single-service articles improperly stored. Cases of single service cups stored on the floor behind bar. Operator moved Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar are soiled. Operator cleaned Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/19/2023
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in rice. Operator discarded Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna fully thawed in sealed packaging bearing thawing requirements
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods have an accumulation of grease dripping of cook line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of beer reach in cooler behind inside bar
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched gloved hands to soiled apron then began handling clean plates
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for escolar. Operator was able to contact vendor for letter Corrected On-Site
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In lowboy on cook line raw beef in drawer over cooked shrimp. Operator moved Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna fully thawed in sealed packaging bearing thawing requirements
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service side of line in well beneath heat lamps slaw (48F - Cold Holding); cooked noodles (50F - Cold Holding)
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll has masago. Operator began marking all menus Corrected On-Site
- 11-26-1:Intermediate - No proof provided that 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 has not provided for any new hires since February
- 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. Provided operator with paperwork Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator was only able to provide proof of training for a few employees
Food safety inspection conducted on 9/19/2023 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).