PELICAN ISLE YACHT CLUB

With 6 inspections documented, PELICAN ISLE YACHT CLUB maintains a 3.2/5 food safety rating in NAPLES. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 6 reports on file

410 DOCKSIDE DR

Overall Food Safety Rating

★★★☆☆ (3.2/5)

Based on 6 health inspection reports

All Inspection Reports

10/9/2025· 5mo ago

Visit ID: 10905331

Met Inspection Standards

1 int, 1 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed two oyster tags with no date marking. Operator dated tags with appropriate dates. Corrected On-Site

5/8/2025· 10mo ago

Visit ID: 10798996

Met Inspection Standards

2 high, 2 basic

24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of tomato sauce dented. Operator discarded cans. **Corrective Action Taken**
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 55F cold hold less than 4 hours. Operator discarded milk. **Corrective Action Taken**

3/13/2025· 12mo ago

Visit ID: 8722063

Met Inspection Standards

1 basic

22-20-5:Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Employee began cleaning during the visit. **Corrective Action Taken**

8/20/2024· 1y 6mo ago

Visit ID: 8684949

Met Inspection Standards

N/A:No Violations Were Observed

5/31/2024· 1y 9mo ago

Visit ID: 8528882

Follow-up Inspection Required

1 high, 2 int, 3 basic

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a pizza cutter stored in 73F standing water at the pizza station. The operator removed the utensil from the water. Corrected On-Site
14-55-4:Basic - Uncleanable knife block in use to store knives. The operator removed the knives from the block for proper sanitization and removed the knife block from the kitchen. Corrected On-Site
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary wiping cloth solution at 0ppm on the banquet cook line. The operator refilled the solution to 300ppm. Corrected On-Site
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near the downstairs ice machine.
03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed clam chowder removed from the walk in freezer to a reach in cooler and not properly date marked. The operator placed a current date on the chowder. Corrected On-Site

10/17/2023· 2y 4mo ago

Visit ID: 8344261

Met Inspection Standards

2 high, 1 basic

24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw veal over ready to eat foods in reach in cooler. Operator moved for proper storage. Corrected On-Site
41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles of sanitizer stored on table tops where production is being conducted and food is being stored. Operator moved for proper storage. Corrected On-Site