DirtyFLRestaurant Inspection Data

PELICAN INTERCOASTAL

Based on 2 health inspections, PELICAN INTERCOASTAL in LAKE PARK has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

612 Federal Highway
Florida, 33403
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 9/9/2025

Inspection #: Visit ID: 13514389

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coffee over condiments by server side station. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas regulator hose directly over grill has a heavy accumulation of grease.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw breaded chicken over diced watermelon at flip top cooler by back door, raw shell pooled eggs over pesto at flip top cooler by grill. Operator stored all products properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: whipped butter (66F - Cold Holding); beverage cooler in server side station: almond milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control for whipped butter. Operator moved almond milk to walk in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over cook range: hollandaise (122F - Hot Holding); on toaster oven: clarified butter (125F - Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out half the water and add fresh water to achieve 50-100ppm chlorine sanitizer.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags missing last order sold date.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed double panned at flip top cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in cooler to quick chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are grooved with black mold like substance at flip top coolers on cook line. Can opener blade has an accumulation of black mold like substance.
  • 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.

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8829469

  • 08B-38-4:Basic - Food stored on floor. At walk in freezer several boxes of raw beef stored on floor, operator moved all boxes to proper storage. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At salad prep area several bottles containing various commercially purchased dressings not labeled, operator labeled all bottles correctly. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee food runner entered the kitchen put on gloves went into walk in freezer to retrieve a bag of onion rings and then grabbed a handful of onion rings with gloved hand but never washed hands, operator spoke to employee about the importance of handwashing. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At server reach in freezer raw salmon not commercially packaged stored over ready to eat ice cream not commercially packaged, operator discarded raw salmon.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwashing sink used to store cleaning supplies, operator moved all cleaning supplies to proper storage. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler Manhattan clam chowder, mashed potatoes, house made marinara sauce prepared on site and held more than 24 hours with no date marking, operator assigned someone to apply proper date marking. **Corrective Action Taken**