THE SALTY PELICAN BAR & GRILL
North Front Street
Florida, 32035
Nassau County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 11/18/2024
High Priority
3
Intermediate
0
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket in upstairs bar on counter over clean glassware. Bucket moved and stored correctly. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in both upstairs and inside bar areas. **Repeat Violation**
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Green dumpster across street is on grass.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside door area in walk in freezer.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves and legs for shelves show rust. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan on cook line in kitchen. Silver dunnage rack under dish machine in kitchen. Employee began cleaning items. **Corrective Action Taken**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler near prep area in kitchen. **Repeat Violation**
- 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. Employee in dish area handled/rinsed off soiled dishes and immediately handled clean cutting boards on other side of dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in establishment.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler by pass through window on server side, container of horsey sauce 47F. Horsey sauce taken out of reach in cooler for approximately five (5) minutes sand placed back inside. Horsey sauce kept inside reach in cooler to cool.
Food safety inspection conducted on 11/18/2024 revealed 11 total violations (3 high priority, 0 intermediate, 8 basic).
Inspection on 10/1/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on main cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling on cook line near air vents.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand washing sinks have "handwash only" signs. Hand washing sink in bar is missing. Manager states has signs and will post. **Corrective Action Taken**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in establishment showing rust.
- 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Indoor walk in cooler floor.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately five (5) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fisherman's stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.
- 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 steam table on cook line, fisherman's stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record is screen shot of record.
Food safety inspection conducted on 10/1/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).