PELICAN RESTAURANT Inspection – July 15, 2026

High Priority 1

#4High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle raw bacon and then immediately handle bread bag and clean plates without first washing hand. Reviewed handwashing requirements with operator.

Intermediate 2

#5Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. All provided probe thermometers in disrepair.

#6Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of hollandaise, cooked rice, and cooked ground meat not date marked in walk in cooler. Per operator items were prepped approximately 48 hours ago.

Basic 3

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on central prep table in kitchen.

#2Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Observed employee eating on central prep table in kitchen.

#3Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Build up of food debris, grease on wall underneath triple sink.

Florida Food Watch