LUCKY PELICAN BISTRO
6239 LAKE OSPREY DR, Sarasota FL 34240 · 941-907-0589
Last inspected Oct 30, 2025 · 11 visits since August 2023
JUL 24
JUL 24
JAN 25
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw crab in a cook line reach in cooler. Operator moved the beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024051760 | Aug 1, 2024 | Oct 23, 2024 | $600 |
Inspection history
11 visits, newest first
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cut vegetables in the left side reach in cooler. Operator moved the beef.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maria and Oscar's training expired in 2024.
Bowl or other container with no handle used to dispense food. Observed single service cups used as scoops for seasonings. Operator removed them.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored over food prep areas in the front section. Operator removed them.
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in their reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease and food debris build up under their flattop.
Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not inverted. Operator inverted them.
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the establishment: Flattop cooler: Shrimp (46F - Cold Holding); Fish (48F - Cold Holding); Chicken (48F - Cold Holding) Front Cooler:; Shrimp (52F - Cold Holding); Shrimp (52F - Cold Holding) Cook line counter:; Diced tomatoes (60F - Cold Holding); Shredded cheese (60F - Cold Holding) Operator placed ice on the cooler items and placed the counter items in a functioning reach in cooler.
Handwash sink used for purposes other than handwashing. Observed the ware washing hand sinks with chemical containers stored inside. Operator removed them.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their dish machine or triple sink.
Accumulation of debris inside warewashing machine. Observed lime build up inside the dish machine.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes in the ware washing area stored on rusted shelves.
Food stored on floor. Observed boxes of food product stored on the floor of the walk in freezer.
Ice scoop handle in contact with ice. Observed an ice scoop handle in contact with ice in their machine. Operator removed the scoop.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment on the cookline. Operator removed them.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle in contact with dry goods.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed a container of employee medication stored above his prep table. Operator moved the container.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed their tags not in chronological order.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the front of house can opener with black build up.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on rusted shelves in the back.
Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored above food and food prep areas in the establishment. Operator moved the items.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed a fly trap stored next to clean dishes at the bar. Operator moved the trap.
Single-service articles not stored inverted or protected from contamination. Observed multiple single service article not inverted on the in the establishment. Operator inverted them.
Aug 1, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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. Observed the dish washer handle dirty dishes and then handle clean dishes without washing his hands. Operator had the employee rehash dishes and wash his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat cheese and observed containers of raw fish stored on top of kegs in the walk in cooler. Operator removed the fish.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw crab in the central make table on the cook line. Operator removed the beef.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 500ppm quaternary. Operator had stated they were having their eco lab rep come out later this day.
No soap provided at handwash sink. Observed no soap at the front counter hand wash sink and ware washing hand wash sink. Operator placed more soap.
Accumulation of debris inside warewashing machine. Observed lime build up inside the dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on multiple ceiling tiles throughout the establishment.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored on rusted/dusty shelves in the ware washing area.
Jul 30, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority5 Intermediate4 Basic
Show 17 findings ▾
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. Observed the dish washer handle dirty dishes and then handle clean dishes without washing his hands. Operator had the employee rehash dishes and wash his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat cheese and observed containers of raw fish stored on top of kegs in the walk in cooler. Operator removed the fish.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw crab in the central make table on the cook line. Operator removed the beef.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container of cooked corn pasta salad date marked 10 days before the inspection on 7/20. Operator willingly disposed of the food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a container of cooked corn pasta salad date marked 10 days before the inspection on 7/20. Operator willingly disposed of the food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handling raw shell muscles and then Handel clean utensils without changing gloves or washing hands. Operator had them clean and sanitize the dishes, and had the employee wash their hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the counter and the right side reach in cooler: Shredded cheese (56F - Cold Holding); Fish (53F - Cold Holding); Shrimp (53F - Cold Holding). Operator stated the cheese had been out for approximately 1hr and that the seafood had been out for approximately 40mins. Operator placed the shredded cheese in a reach in cooler and placed ice bags on the seafood.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 500ppm quaternary. Operator had stated they were having their eco lab rep come out later this day.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris and rust build up on the food contact shelves beside the cook line.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 employees handling food without there being a certified food manager on site. The manager arrived part ways through our inspection, where we informed him of the requirement.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the ware washing hand wash sink. Operator placed more towels.
No soap provided at handwash sink. Observed no soap at the front counter hand wash sink and ware washing hand wash sink. Operator placed more soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed steamed clams that were cooked two days before on 7/28 without being date marked. Operator date marked them appropriately.
Accumulation of debris inside warewashing machine. Observed lime build up inside the dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on multiple ceiling tiles throughout the establishment.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored on rusted/dusty shelves in the ware washing area.
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 reduced oxygen packaged tuna with a warning to open thawed without introducing oxygen. Operator willingly discarded the tuna.
Jul 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Container of medicine improperly stored. Observed a container of hair cream stored above the clean dishes in the warewashing area. Operator disposed of the container.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw crab in a cook line reach in cooler. Operator moved the beef.
Stop Sale issued on time/temperature control for safety food due to temperature. Observed in the front service line reach in cooler:Heavy cream (47F - Cold Holding) Operator stated it had been there overnight. Operator disposed of the heavy cream.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the front service counter reach in cooler: Shrimp (46F - Cold Holding); Heavy cream (47F - Cold Holding). Operator stated the shrimp had been there for approximately 1hr and the heavy cream had been there overnight. Operator placed ice on the shrimp and disposed of the heavy cream.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their sanitizer bucket level at 450ppm quaternary. Operator dumped the bucket and called EcoLab.
Clam/mussel/oyster tags not marked with last date served. Observed no date marking for last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed black build up on the front prep can opener.
Handwash sink used for purposes other than handwashing. Observed the warewashing hand sink used to store chemicals. Operator removed the chemicals.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the kitchen ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black and dust build up on multiple ceiling tiles throughout the establishment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Employee eating in a food preparation or other restricted area. Observed an employee eating on the cook line. Operator had the employee eat outside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags and items stored above food in the dry storage area. Operator removed the items.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils stored in standing room temperature water on the cook line. Operator emptied out the water.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for their quaternary triple sink.
Cardboard used to line food-contact shelves. Observed multiple shelves in dry storage that were lined with cardboard.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling tiles and vents in the establishment with black build up. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on oven door handles in the kitchen. Operator removed handles.
Unclean building components, attachments or fixtures. Observed dust and black build up on the walk in cooler and freezer fan covers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine chlorine at 0ppm. Operator called Ecolab and switched to the triple sink.
Toxic substance/chemical improperly stored. Observed a sanitizer bucket on the floor of the front counter area. Operator placed bucket on a shelf.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 450ppm quaternary. Operator corrected it to 200ppm quaternary
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for their quaternary triple sink.
Bowl or other container with no handle used to dispense food. Observed a sample cup used to scoop spices in the front counter area. Operator disposed of cup.
Cardboard used to line food-contact shelves. Observed multiple shelves in dry storage that were lined with cardboard.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling tiles and vents in the establishment with black build up. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on the kitchen prep table. Operator removed drink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while preparing food. Operator had employee remove the watch.
Food stored on floor. Observed a case of fryer oil on the floor of the kitchen. Operator removed case.
In-use knife/knives stored in cracks between pieces of equipment. Observed an employee put a knife between equipment on the line. Operator removed the knife.
In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on oven door handles in the kitchen. Operator removed handles.
Unclean building components, attachments or fixtures. Observed dust and black build up on the walk in cooler and freezer fan covers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease and dust build up on the ceiling tiles/vents in the kitchen and dishwashing area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior/exterior of 2 salamanders hanging above the cook line with a build up of grease and food debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Light shield damaged/in disrepair. Observed missing light shields for the walk in cooler/freezer lights. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Unclean building components, attachments or fixtures. Observed fan covers in the walk in cooler and freezer soiled.
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
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 employee handling their phone then handled clean equipment without washing their hands. Employee washed hands.
Pesticide-emitting strip present in food prep area. Observed pest strip hanging on beer taps in bar area. Manager removed pest strip.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken and shrimp stored over cut and washed string beans on the left side reach in cooler of the the cook line. Manager removed the string beans.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed chicken and scallops stored over tartar sauce in the reach in cooler on the right side of the cook line. Manager removed the chicken and scallops.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5lbs of fresh shell muscles stored on the front counter reach in cooler with no shell tag. Observed 10lbs of fresh shell oysters stored on ice in the front counter are with no shell tag. Manager discarded the shell fish
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the drawer reach in cooler on the left side cook line: Drawer cooler cook line:; Halabit (47F - Cold Holding); Salmon (47F - Cold Holding); Cod (55F - Cold Holding); Grouper (48F - Cold Holding) Manager stated all items had been stored in the reach in cooler for 1hr. Manager packed all items with ice. Shredded cheddar cheese (55F - Cold Holding) stored on ice on the cook line. Manager stated the item had been stored on ice for approximately 2hrs. Manager placed item into the reach in cooler.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 5lbs of fresh shell muscles stored on the front counter reach in cooler with no shell tag. Observed 10lbs of fresh shell oysters stored on ice in the front counter are with no shell tag. Manager discarded the shell fish
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. Observed employee training for 4 out of 12 employees. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease and dust build up on the ceiling tiles/vents in the kitchen and dishwashing area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior/exterior of 2 salamanders hanging above the cook line with a build up of grease and food debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Light shield damaged/in disrepair. Observed missing light shields for the walk in cooler/freezer lights. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on shelves next to fryers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Standing water in floor drain/floor drain draining very slowly. Observed floor drain under the front counter hand-wash sink not draining.
Time/temperature control for safety food thawed in an improper manner. Observed octopus being thawed in standing water. Employee placed the octopus under running water.
Unclean building components, attachments or fixtures. Observed fan covers in the walk in cooler and freezer soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.