PELICAN LARRYS RAW BAR & GRILL
19800 VILLAGE CENTER DR #235B, Fort Myers FL 33913 · 239.390.0123
Last inspected Nov 19, 2025 · 10 visits since December 2023
JUN 24
AUG 24
NOV 24
JUL 25
NOV 25
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
Stop Sale issued due to food not being in a wholesome, sound condition. Small flying insects observed in direct contact with food. 1 inside bottle of tequila, 1 inside bottle of whiskey at main bar middle inside establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025057223 | Jul 17, 2025 | Sep 23, 2025 | $600 |
| 7--2024033089 | Jun 6, 2024 | Jul 24, 2024 | $800 |
Inspection history
10 visits, newest first
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk-in cooler cook black beans 11/12/25, fresh garlic aioli 11/9/25, fresh garlic butter 11/10/25, housemade cheese sauce 11/11/25, today is 11/19/25.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk-in cooler cook black beans 11/12/25, fresh garlic aioli 11/9/25, fresh garlic butter 11/10/25, housemade cheese sauce 11/11/25, today is 11/19/25.
Clam/mussel/oyster tags not marked with last date served. 5 unlabeled tags.
Handwash sink used for purposes other than handwashing. Boots in handwash sink in drink station. Operator removed.
Show the remaining 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in bar.
Covered waste receptacle not provided in women's bathroom.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in beer walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Middle ofbar.
No soap provided at handwash sink. Two at far end of bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in beer/meat walk-in cooler.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 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. Reach-in cooler drawers under flat top cook line:; raw beef (48F - Cold Holding); raw ground beef (47F - Cold Holding); cooked peppers (49F - Cold Holding); cooked onions (50F - Cold Holding); raw fish (45F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (51F - Cold Holding) per operator for 3 and a half hours per operator. Operator placed all foods in walk-in cooler for rapid cooling, however after 45 minutes, all foods excepting raw fish still 45-49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers under flat top cook line:; raw beef (48F - Cold Holding); raw ground beef (47F - Cold Holding); cooked peppers (49F - Cold Holding); cooked onions (50F - Cold Holding); raw fish (45F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (51F - Cold Holding) per operator for 3 and a half hours per operator. Operator placed all foods in walk-in cooler for rapid cooling, however after 45 minutes, all foods excepting raw fish still 45-49F - see stop sale. Raw fish reached temperature of 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: butter (109F hot holding); cooked beans (130F - Hot Holding); cooked pork (127F - Hot Holding) on cook line for 3 and a half hours perp operator. Operator stirred foods, all foods came above 135F.
Handwash sink not accessible for employee use at all times in dishwashing area, blocked by cart. Operator cleared sink for use.
No paper towels or mechanical hand drying device provided at handwash sink. Middle ofbar.
No soap provided at handwash sink. Two at far end of bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in beer/meat walk-in cooler.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk-in cooler, grouper in reduced-oxygen packaging, still sealed, fully thawed, with label to remove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers:; raw shredded beef (54F - Cold Holding); raw chicken (44F - Cold Holding); cooked mushrooms (51F - Cold Holding); raw fish (48F - Cold Holding) for 3 and a half hours per operator after busy, long lunch rush. Operator iced down all foods.
Handwash sink not accessible for employee use at all times. In dishwashing area blocked with chemicals cart. Operator cleared sink for access.
Spray bottle containing toxic substance not labeled. 3 unlabeled in bar and service stations. Operator labeled all chemicals.
Accumulation of black/green mold-like substance in the interior of both ice machine/bins in kitchen.
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. In walk-in cooler, grouper in reduced-oxygen packaging, still sealed, fully thawed, with label to remove. See stop sale.
Covered waste receptacle not provided in women's bathroom.
Outer openings not protected during operation. Large garage door in middle bar left open. Operator closed door.
Plumbing system in disrepair. Handwash sink at entrance to bar hot water tap will not turn on.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) on service line and dishwashing area. Operator diluted the buckets to 300ppm.
Clam/mussel/oyster tags not marked with last date served. Last five tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, peeler and small dough hook soiled with accumulated food debris. Operator cleaned and sanitized all surfaces.
Accumulation of black/green mold-like substance in the interior of both kitchen ice machine/bins.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent with accumulated dust both sides entrance to kitchen from barbecue side, both sides bar, service station at entrance to kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of broiler and connected pipe over cook line equipment heavily soiled with grease. Also gasket to barbecue walk-in cooler.
Plumbing system in disrepair. Handwash sink at far end main bar entrance hot water tap does not turn on.
Jun 7, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat violation. Operator states measuring device has been ordered.
Jun 6, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In main indoors bar approximately 20 observed. In smaller indoors bar 5 observed. In kitchen 10 on cook/service line, 5 in dishwashing area. In side barbecue kitchen, 5 observed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler right side cook line, cooked pasta marked 5/29/2024, in walk-in cooler cooked beef chili marked 5/29/2024, pineapple coconut dressing containing milk marked 5/29/2024, housemade buttermilk ranch marked 5/30/2024, rum dressing containing milk marked 5/26/2024. Today is 6/6/2024.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler right side cook line, cooked pasta marked 5/29/2024, in walk-in cooler cooked beef chili marked 5/29/2024, pineapple coconut dressing containing milk marked 5/29/2024, housemade buttermilk ranch marked 5/30/2024, rum dressing containing milk marked 5/26/2024. Today is 6/6/2024.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) next to cook line on prep station. Spoke with operator about correct concentration, operator diluted the bucket, 300ppm.
Clam/mussel/oyster tags not marked with last date served. Three tags unmarked, two tags marked with today's date, still being served. Tags should be marked with last date served when all have been sold from same batch. Repeat 4/26/2024.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator has split stock of raw oysters, original container in walk-in cooler tag has been removed. Discussed with operator using copies of tags to ensure proper tracking when splitting shell stock.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat violation. Operator states measuring device has been ordered.
Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Observed dog sitting on bar stool at outside bar.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 2 cans black beans 1 can pineapple heavily dented, rusted by cook line.
Clam/mussel/oyster tags not marked with last date served. 20 missing date last served. Repeat violation. Discussed handout for shell stock tag maintenance and a system to ensure dates are added.
Handwash sink used for purposes other than handwashing. Close end inside bar used as dump sink. Removed debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat violation. Discussed with operator necessity of measuring surface temperature to ensure proper sanitation.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both large ice machines in kitchen.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen with accumulated dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around upper parts of bar, dishwashing racks, and equipment in mop sink area heavily soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Two on main cook line cutting boards, one under prep line cutting board,one above sanitary in prep area. Operator removed all cloths.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. 6 tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 6/27/2023.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At main bar inside establishment, 20 observed around bar mats at kitchen side of bar, 25 on wood above bar. 1 inside bottle of tequila, 1 inside bottle of whiskey.
Stop Sale issued due to food not being in a wholesome, sound condition. Small flying insects observed in direct contact with food. 1 inside bottle of tequila, 1 inside bottle of whiskey at main bar middle inside establishment.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker.
Clam/mussel/oyster tags not marked with last date served. 6 tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 6/27/2023.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat 6/27/2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines by cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In barbecue kitchen by steam well, utensils in standing water 74F. Operator discarded water and replaced utensils.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Large garage door at indoor/outdoor bar left open, not protected, vermin present.
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.