PELICAN CLUB RESTAURANT AND BANQUETS
1501 INDIAN ROCKS ROAD, Belleair FL 33756 · 727-285-9701
Last inspected May 8, 2026 · 8 visits since October 2023
MAR 24
AUG 24
FEB 25
DEC 25
MAY 26
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5 inspections, climbing. The current grade is the best on record.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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Inspection history
8 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Employee personal food not properly identified and segregated from food to be served to the public. Bottle of energy shot stored in reach in cooler at banquet area. Operator removed from cooler.
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored on floor. Bags of stock stored on floor of walk in cooler. Operator moved off floor.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary measuring 0ppm. Operator corrected to measure at 200ppm.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Executive chef called Eco lab during the inspection to come service the dish machine.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The high-temperature dish machine was ran multiple times, with the highest temperature recorded being 141F. The establishment has a three compartment sink with a quaternary sanitizer for manual dish sanitization. During the inspection, the chemical concentration in the three compartment sink was measured at 200 PPM. Discussed with executive chef.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine ice chute soiled with black and pink mold substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board of reach in deli cooler on cook line. Employee discarded drink.
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Spray hose at dish sink lower than flood rim of sink. Reviewed with manager
Aug 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Spray hose at dish sink lower than flood rim of sink. Reviewed with manager
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. ROP of raw chicken and veal.
Manager or person in charge lacking proof of food manager certification. Jorge M expired food manager on 4/25/24. Christian has current CFM training, Training scheduled for 9/2024
Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw chicken and veal held for up to 3 days. Reviewed with manager.
Time/temperature control for safety food not maintained frozen solid in a freezer. Raw bacon 33 F in tall freezer, ice cream melted ( voluntarily discarded ). Reviewed with manager. Service provided this day.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw chicken and veal ROP in cold holding drawer at cook line vacuumed packed the previous night.Reviewed with manager.
Mar 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly at bar. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Non-food grade paper/paper towel used as liner for food container. Discussed with manager
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at cook line.Employees placed paper towels in dispenser
Interior of oven has accumulation of black substance/grease/food debris.
Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler. Reviewed with manager food storage
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. One 46oz can of v8 juice stored on rack in prep area dented at seam.
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 employee pick up broken dishes off floor then retrieve clean dishes from dishmachine without washing hands and changing gloves. Educated operator on proper hand-hygiene techniques.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three-compartment sink quaternary sanitizer reading less than reading 0ppm. Operator drained hot quaternary sanitizer water and replenished with cold water. Re check 100ppm.
No proof for recently provided that recently food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed off employee health reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding butter in prep area at room temperature without written procedures for time as a public health control. Discussed using time as a public health control with operator. Emailed operator written procedures for time as a public health control.
Damaged/spoiled/recalled food not properly segregated. One 46oz can of v8 juice stored on rack in prep area dented at seam. Operator discarded can.
Working containers of food removed from original container not identified by common name. Flour in container stored on bottom shelf of prep sink removed from original packaging not labeled. Operator labeled flour.
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.