PELICAN RESTAURANT
610 LAKE AVE, Lake Worth FL 33460
Last inspected Jul 15, 2026 · 13 visits since August 2023
NOV 24
MAR 25
JUL 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimps in upright freezer. Explained and manager rearranged.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025013944 | Jan 6, 2025 | Mar 25, 2025 | $360 |
| 2--2023005949 | Jan 13, 2023 | Feb 22, 2023 | $200 |
Inspection history
13 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
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 cook handle raw bacon and then immediately handle bread bag and clean plates without first washing hand. Reviewed handwashing requirements with operator.
No probe thermometer provided to measure temperature of food products. All provided probe thermometers in disrepair.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of hollandaise, cooked rice, and cooked ground meat not date marked in walk in cooler. Per operator items were prepped approximately 48 hours ago.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on central prep table in kitchen.
Show the remaining 2 findings ▾
Employee eating in a food preparation or other restricted area. Observed employee eating on central prep table in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Build up of food debris, grease on wall underneath triple sink.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. In walk in cooler, regular paper towels used to wrap fresh cilantro. Discussed with operator to use food grade paper towels to be in contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, smoked salmon not commercially packaged stored over ready to eat bread. Operator moved smoked salmon to bottom shelf.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell eggs stored above unwashed vegetables. Operator moved eggs to bottom shelf.
Bowl or other container with no handle used to dispense food. In dry storage area, bowl used to dispense flour.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In kitchen, dishwasher and cook drinking from open containers on cook line and dish area. Discussed with operator to keep open drinks away from cook line and dish area.
Food stored on floor. In walk in cooler, boxes of fruit stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage area, scoop handles in contact with sugar.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Chlorine 0 ppm washing dishes. Explained. Dishwasher setup three compartment sink to sanitize the dishes.
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 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. Chlorine 0 ppm washing dishes. Explained. Dishwasher setup three compartment sink to sanitize the dishes.
No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom. Employee stocked.
Spray bottle containing toxic substance not labeled. Purple color spray bottle not labeled by the dishwasher. Employee labeled.
Bowl or other container with no handle used to dispense food. Round stainless steel container used to scoop flour. Explained. Manager removed the container.
Food stored on floor. Bag of potatoes stored on floor in walk in cooler.
Working containers of food removed from original container not identified by common name. Flour container in dry food storage room not labeled. Explained.
Jan 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned butter 69 f cold holding.As per operator less than an hour at room temperature. Explained time as public health control measure and emailed. Operator will use time.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Dishwasher handled clean dishes the put away clean dishes without washing hands. Explained and she washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimps in upright freezer. Explained and manager rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned butter 69 f cold holding.As per operator less than an hour at room temperature. Explained time as public health control measure and emailed. Operator will use time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Breakfast potatoes 119 f at 09:44 am as per operator cooling less than 1/2 hour ( cooling tightly covered ) second temperature 115 at 10:08 am at this rate of cooling it will not reach 135 f to 70 f within 2 hours. Advised to poke holes in the wrap and put on ice bath to cool quickly. Manager put potatoes on ice bath.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
May 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 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 0ppm.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Avo Toast with poached egg, Bagel with lox, Nova lox and shrimp and grits with poached egg not identified on menu as undercooked.
Spray bottle containing bleach not labeled in dish area. Operator labeled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at front counter. Operator set up fresh solution at 100ppm.
Sep 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Set up Triple Sink (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed leaving kitchen to go outside. Returned to work, put gloves on and immediately began preparing toast. No hand washing observed. Educated on site. Hands washed. And gloves changed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage links (84F - Cold Holding) on cookline. Operator states food not prepped or portioned. Removed from cooler less than four hours. Placed in cooler.
Handwash sink used for purposes other than handwashing. Pitcher of water in hand sink at front counter. Removed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Light shield damaged/in disrepair. Over storage rack at cook line
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.