PELICAN ALLEY
1009 W ALBEE RD, NOKOMIS 342752513
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 12/16/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed thawed mahi and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon and mahi. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed boxes of fries stored on the floor of the secondary walk in cooler. The operator properly stored the fries. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed fork stored with the food contact surface up in the kitchen. The operator properly stored the forks. Corrected On-Site
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked crab fritter date marked 12/4 in the walk in cooler. The operator discarded the crab fritter. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed an orange non-food grade bucket used as an ice bucket. Observed an orange non-food grade buckets used to store raw swai and raw shrimp.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked crab fritter date marked 12/4 in the walk in cooler. The operator discarded the crab fritter. Corrected On-Site
Food safety inspection conducted on 12/16/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/26/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top exterior of the warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed a buildup of food debris on the reach in cooler door handles on the cook line.
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured in the storage area. The operator secured the tanks. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer at the end of the cook line . Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-coolers on the cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over half and half in the walk in cooler. The operator properly stored the raw shell eggs. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ceviche (53F - Cold Holding); raw scallops (38F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the above foods had been held overnight. The operator discarded the ceviche and scallops. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (53F - Cold Holding); raw scallops (38F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the above foods had been held overnight. The operator discarded the ceviche and scallops. Corrected On-Site Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at the threaded faucet outside the rear exit.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 9/2023.
Food safety inspection conducted on 8/26/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 2/28/2024
High Priority
4
Intermediate
4
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of the warewashing machine.
- 08B-47-4:Basic - Boxes of raw fish not stored at least 6 inches off of the floor in the cooler in the storage area.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 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. Observed thawed tuna, grouper, mahi, and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the above foods. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a cutting board on the cook line. The operator properly stored the employee beverage. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating on the cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on a rack near the dish area. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Observed raw shrimp and imitation crab meat in plastic buckets stored on the floor in the kitchen. The operator properly stored the above foods. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer on the cook line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a cutting board on the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and imitation crab meat thawing in standing water.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee handle raw fish, change gloves with no handwash then handle a clean plate.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with cut lettuce in the reach in cooler on the expo line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (55F - Cold Holding); raw scallops (56F - Cold Holding) in the reach in cooler on the cook line. The operator stated the above foods have been held for approximately 1 hours. The operator placed the above foods in the reach in freezer. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored hanging near iced tea packages. The operator properly stored the spray bottle. Corrected On-Site
- 01C-03-4:Intermediate - Clam tags not marked with last date served. Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands from the mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee use the hand sink faucet to pour water on a tray of raw fish.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The operator provided paper towels for the hand sink. Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 23 total violations (4 high priority, 4 intermediate, 15 basic).
Inspection on 9/21/2023
High Priority
2
Intermediate
2
Basic
11
Total
15
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. Observed a black mold like substance on the interior of the ice machine. Repeat Violation
- 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. Observed thawed salmon and grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler on the cook line. Observed thawed grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Repeat Violation
- 29-18-4:Basic - Drain cover missing on the floor in front of the walk in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored hanging from a rack with food on the cook line. The operator removed the backpack. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris on the back of the cook line.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of fish stored on the floor of the walk in cooler. The operator properly stored the fish. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer in the kitchen.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the walk in cooler.
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels near the rear exit. The operator placed a trash can near the handwashing sink. Corrected On-Site
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shrimp stored over bottled water in the reach in cooler at the end of the cook line. The operator properly stored the raw shrimp. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder hot holding at 125 at the front counter. The operator reheated the chowder to 168F. Corrected On-Site
- 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam tags not marked with last date served.
Food safety inspection conducted on 9/21/2023 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).