PELICAN ALLEY
1009 W ALBEE RD, Nokomis FL 34275 · (941)485-1893
Last inspected May 6, 2026 · 7 visits since September 2023
AUG 24
DEC 24
AUG 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee washed hands with cold water. Observed cooks on cook line wash hands with only cold water.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed the Manager Clean Up Of Vomiting and Diarrhea Events Form DBPR HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. The manager placed paper towels at handwashing sink.
Show the remaining 8 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed The Manager Employee Reporting Form DBPR HR 5030-103 for Manager.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink on cook line hot water shut off.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in across from cook line ambient temperature 45F.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Floor tiles missing and/or in disrepair on cook line.
No handwashing sign provided at a hand sink used by food employees in bar.
Standing water in bottom of reach-in-cooler across from cook line.
Sep 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored stacked above the fill line in the top section of the reach in cooler nearest the handwashing sink. The operator placed half off the contents in the lower portion of the reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine solution exceeded 200ppm. The operator diluted the solution to 100ppm.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written pan for batter. The batter had a time mark. The operator was emailed a time as public health control form.
In-use knife/knives stored in cracks between pieces of equipment in the reach in cooler nearest the handwashing sink. The operator properly stored the knives.
In-use tongs stored on an oven door handle between uses. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Iran in-use whisk stored in 85F standing water. The operator removed the whisk from the water.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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 salmon in the walk in cooler. The operator properly stored the raw meats.
Carbon dioxide tanks not adequately secured.
Coffee filters not stored inverted or protected from contamination in dry storage.
Food stored on floor. Observed boxes of fries stored on the floor in the secondary walk in cooler.
Ice buckets stored on floor between uses. The operator properly stored the ice buckets.
Open dumpster lid.
Standing water in bottom of reach-in-cooler nearest eh rear exit.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
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.
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.
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.
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.
Food stored on floor. Observed boxes of fries stored on the floor of the secondary walk in cooler. The operator properly stored the fries.
Open dumpster lid.
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.
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
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.
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.
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.
Vacuum breaker missing at the threaded faucet outside the rear exit.
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.
Accumulation of debris on top exterior of the warewashing machine.
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.
Carbon dioxide tanks not adequately secured in the storage area. The operator secured the tanks.
Ice buildup in reach-in freezer at the end of the cook line.
Standing water in bottom of reach-in-coolers on the cook line.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
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.
Nonfood-grade bags used in direct contact with cut lettuce in the reach in cooler on the expo line.
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.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored hanging near iced tea packages. The operator properly stored the spray bottle.
Clam tags not marked with last date served.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands from the mop sink faucet.
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.
No paper towels or mechanical hand drying device provided at handwash sink. The operator provided paper towels for the hand sink.
Accumulation of debris on top of the warewashing machine.
Boxes of raw fish not stored at least 6 inches off of the floor in the cooler in the storage area.
Buildup of food debris/soil residue on equipment door handles.
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.
Cutting board has cut marks and is no longer cleanable on the cook line.
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.
Employee eating in a food preparation or other restricted area. Observed an employee eating on the cook line.
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.
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.
Employee with no beard guard/restraint while engaging in food preparation.
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.
Ice buildup in reach-in freezer on the cook line.
Open dumpster lid.
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.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and imitation crab meat thawing in standing water.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
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.
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.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
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.
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.
Cutting board has cut marks and is no longer cleanable on the cook line.
Drain cover missing on the floor in front of the walk in cooler.
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.
Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
Floor soiled/has accumulation of debris on the back of the cook line.
Food stored on floor. Observed boxes of fish stored on the floor of the walk in cooler. The operator properly stored the fish.
Ice buildup in reach-in freezer in the kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the walk in cooler.
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.
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.