PELICAN INTERCOASTAL
612 US HIGHWAY 1, Lake Park FL 33403 · 516-637-6441
Last inspected Mar 24, 2026 · 8 visits since December 2023
JUL 24
AUG 24
SEP 25
JAN 26
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - cooked sausage (78F - Hot Holding) operator states held under 1 hour - operator moved to stove to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024022412 | Mar 26, 2024 | May 8, 2024 | $200 |
| 2--2022009259 | Jan 26, 2022 | Mar 9, 2022 | $200 |
| 2--2017022328 | Apr 17, 2017 | May 18, 2017 | $300 |
| 2--2016018942 | Apr 15, 2016 | May 3, 2016 | $400 |
Inspection history
8 visits, newest first
Mar 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed dirty dishes inside the dishwasher, took off gloves put new pair and started to touch clean sanitized dishes, without washing hands first; educated; employee washed hands;
Non-food grade towel used as liner for food container- cloth napkin stored in direct contact with cooked pasta; removed;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over corned beef hash and raw smoked salmon over cooked deli meats in walk-in cooler; operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54F - Cold Holding); sliced cheese (62F - Cold Holding) in cooler #1 and #2 at cook line; food not prepared or portioned ed today; foods out of temperature for approximately 30 minutes; stored back inside the cooler;
Show the remaining 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (110F - Hot Holding)on top of the ranger at cook line; foos out of temperature for approximately 1 hour; placed inside the oven to reheat to 165 F;
Identity of food or food product misrepresented. Red snapper offered on the board special - operator showed invoice of "line snapper"; operator stated that changed to line snapper but didn't get the chance to change it on the board; Menu advertises "filet of sole" and operator was not able to provide invoices or a box to proof the product;
Mussels tags not marked with last date served. Advised to date;
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored next to clean dishes by the dishwasher Removed
Exterior door has a gap at the threshold that opens to the outside- screened door at the kitchen
In-use ice cream scoop stored on soiled surface between uses- on the back edge at handwash sink; removed
Jan 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Employee washed hands with no soap. Observed numerous stored employee taking off gloves after walking out of walk-in cooler; rinsed hands with plain water and no soap put new pair of gloves on and started to work with foods; educated; employee washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinsing off food container with plain water; placed foods inside and started to blender;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef bones and veal over cheese in walk-in cooler; operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding) at expo line; as per operator food on TPHC; time not tracked and no form; provided form and operator marked time;
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu- advised to put asterisks; operator started to add it during ins
Mussels tags not marked with last date served. Advised to date
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed numerous stored cooked food containers in walk-in cooler without date marks; as per kitchen employee some foods cooked "yesterday" Advised to date mark when food is prepared;
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.
Exterior door has a gap at the threshold that opens to the outside- back door kitchen
Food stored on floor- bucket of cut potatoes by the back door in the kitchen Stored properly
Sep 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw breaded chicken over diced watermelon at flip top cooler by back door, raw shell pooled eggs over pesto at flip top cooler by grill. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: whipped butter (66F - Cold Holding); beverage cooler in server side station: almond milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control for whipped butter. Operator moved almond milk to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over cook range: hollandaise (122F - Hot Holding); on toaster oven: clarified butter (125F - Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out half the water and add fresh water to achieve 50-100ppm chlorine sanitizer.
Clam/mussel/oyster tags not marked with last date served. Mussel tags missing last order sold date.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed double panned at flip top cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in cooler to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are grooved with black mold like substance at flip top coolers on cook line. Can opener blade has an accumulation of black mold like substance.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coffee over condiments by server side station.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas regulator hose directly over grill has a heavy accumulation of grease.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee food runner entered the kitchen put on gloves went into walk in freezer to retrieve a bag of onion rings and then grabbed a handful of onion rings with gloved hand but never washed hands, operator spoke to employee about the importance of handwashing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At server reach in freezer raw salmon not commercially packaged stored over ready to eat ice cream not commercially packaged, operator discarded raw salmon.
Handwash sink used for purposes other than handwashing. At bar area handwashing sink used to store cleaning supplies, operator moved all cleaning supplies to proper storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler Manhattan clam chowder, mashed potatoes, house made marinara sauce prepared on site and held more than 24 hours with no date marking, operator assigned someone to apply proper date marking.
Food stored on floor. At walk in freezer several boxes of raw beef stored on floor, operator moved all boxes to proper storage.
Working containers of food removed from original container not identified by common name. At salad prep area several bottles containing various commercially purchased dressings not labeled, operator labeled all bottles correctly.
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 1 can of white tuna dented.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler cold raw smoked salmon stored over ready to eat cheese, operator repositioned items to achieve proper storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep table employee drink stored, operator discarded.
Standing water in bottom of reach-in-cooler. At cookline reach in cooler underneath flip top has standing water, operator states that repair order has been submitted.
Unwashed fruits/vegetables stored with ready-to-eat food. At cookline flip top cooler dirty avacado stored in same container as ready to eat cut onions, operator discarded avocado.
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked mushrooms (44F - Cold Holding); short ribs (47F - Cold Holding); cooked pasta (51F); tomato sauce (61F - Cold Holding); chicken stock (45F - Cold Holding); cooked sausage (45F - Cold Holding); cooked meatballs (45F - Cold Holding); Demi glaze (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked mushrooms (44F - Cold Holding); short ribs (47F - Cold Holding); cooked pasta (51F); tomato sauce (61F - Cold Holding); chicken stock (45F - Cold Holding); cooked sausage (45F - Cold Holding); cooked meatballs (45F - Cold Holding); Demi glaze (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - cooked sausage (78F - Hot Holding) operator states held under 1 hour - operator moved to stove to reheat.
No soap provided at handwash sink. Kitchen hand sink-operator provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage from prep surface.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and then handled ready to eat tortillas without washing hands. Discussed with employee who then washed hands
Nonfood-grade bags used in direct contact with food. At cook line bread stored in plastic thank you bag. Operator did remove.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over ready to eat shrimp. Operator stored items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler Smoked Salmon (54F - cold holding). Not prepared or portioned today. Operator removed item and placed in walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left side flip top cooler; sliced tomatoes (48F - Ambient Cooling 11am/50F - Ambient Cooling 11:45am). Pooled raw shell eggs (48F - Ambient Cooling 11am/50F - Ambient Cooling 11:50am). Operator stated cooling since 9am. At this rate product will not reach 41F within 4 hours. Operator removed all items to walk-in cooler to facilitate faster cooling.
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.