PELICAN'S BAR & GRILL BOARDWALK BAR RIKI TIKI TAVERN
401 MEADE AVE, Cocoa Beach FL 32931 · 561.310.1912
Last inspected Jul 13, 2026 · 11 visits since September 2023
AUG 24
FEB 25
NOV 25
APR 26
JUL 26
— STEADY
5 inspections within 41 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan to the right of flat top cooked beef (98F - Hot Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026009776 | Nov 3, 2025 | Mar 3, 2026 | $400 |
| 4--2025015323 | Feb 17, 2025 | Mar 26, 2025 | $200 |
| 4--2019060890 | Oct 24, 2019 | Jan 3, 2020 | $400 |
| 4--2018034818 | Jul 2, 2018 | Aug 9, 2018 | $200 |
| 4--2015029133 | Jun 22, 2015 | Jul 20, 2015 | $400 |
Inspection history
11 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw meat, then wiped hands on clothes and continued to work with clean utensils. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. 2 lbs of tuna not removed from vacuum packaging prior to thawing Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Oasis drink machine has mold like substance on inside where pitcher sits. Soda nozzles have some build up. Priority: Intermediate
Observed: Clams/mussels/oysters removed from original container for long-term storage. Oysters in 2 door prep cooler missing tag, manager located tags and put them with oysters. Priority: Basic
Show the remaining 3 findings ▾
Observed: 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. 2 lbs tuna Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Flour in zip lock bags not labeled. Manager labeled bags. Priority: Basic
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2026Warning 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over produce in reach-in cooler at sushi bar. Operator moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over seafood in reach-in cooler. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of middle reach-in cooler on cook line kimchi (51F - Cold Holding); slaw (48F - Cold Holding); sliced cheese (45F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chutes for iced drink machines at each bar are soiled. Tea urns have heavy buildup of residue
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand wash sink on cook line. Operator moved
In-use knife/knives stored in cracks between pieces of equipment. On cook line. Knife stored between prep station and wall. Operator took to dish
Single-service articles not stored inverted or protected from contamination. Plates and ramekin lids not stored inverted at bar. Operator inverted
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from stovetop kimchi (52F - Cold Holding); cooked lobster (52F - Cold Holding); cooked noodles (52F - Cold Holding); slaw (52F - Cold Holding); sliced cheese (52F - Cold Holding). In lowboy under flat top raw beef (47F - Cold Holding); raw fish (47F - Cold Holding); raw shrimp (47F - Cold Holding) In flip top of reach in cooler across from flat top raw chicken (51F - Cold Holding); raw calamari (51F - Cold Holding); raw shrimp (51F - Cold Holding). In glass door reach in cooler and holding well under service window slaw (47F - Cold Holding); cooked pasta (47F - Cold Holding)
Toxic substance/chemical improperly stored. Bagged disposable wipes stored over single service and food items in multiple locations. Operator moved
Food-contact surface soiled with food debris, mold-like substance or slime. Soda Dispenser nozzles at bar are soiled.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on water filter behind oven on cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dispenser chute for oasis drink machine
Bowl or other container with no handle used to dispense food. Plastic togo container used as scoop in rice. Operator discarded
Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured at tiki bar
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
In-use wet wiping cloth/towel used under cutting board. On cook line
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw tuna, removed gloves but failed to wash hands prior to putting on new gloves and touching plates and cut tomatoes
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes and the began handling Togo containers without washing hands. Touched interior food contact surface
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line sliced cheese (56F - Cold Holding); cut tomatoes (53F - Cold Holding). Stocked over fill line of units
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan to the right of flat top cooked beef (98F - Hot Holding)
Clam/mussel/oyster tags not marked with last date served. Multiple tags not marked with last date served
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the soda gun holster behind bar is soiled
Misrepresentation of a fruit or fruit juice. Operator is labeling lime juice, jalapeño lime juice, orange juice, strawberry purée, and orange mousse was fresh products. Operator crossed the word fresh off of the menus with marker
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. Missing for multiple new hires
No soap provided at handwash sink. Missing at all hand wash sinks behind interior bar and exterior bar. Operator stocked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter across form fryers on cook line
In-use tongs stored on equipment door handle between uses. Tongs on cook line are being placed down grease holes in drain well at flat top. Operator removed
No handwashing sign provided at a hand sink used by food employees. Missing from multiple hand wash sinks
Wet wiping cloth not stored in sanitizing solution between uses. On sushi cutting boards
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler beneath sushi line. Raw fish stored over sauce bottles. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from flat top on cook line raw chicken (51F - Cold Holding); sliced cheese (51F - Cold Holding); cut tomatoes (51F - Cold Holding); calamari (51F - Cold Holding)
Employee with no beard guard/restraint while engaging in food preparation. Cook. Put on restraint
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar are soiled. Operator cleaned
Cardboard used to line food-contact shelves. Stand up 3 door reach in cooler has cardboard being reused to stack food containers. Operator discarded
Food stored in a location that is exposed to splash/dust. Cases of buns on shelf adjacent to hand wash sink in rear prep area are exposed to splash
Single-service articles improperly stored. Cases of single service cups stored on the floor behind bar. Operator moved
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched gloved hands to soiled apron then began handling clean plates
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for escolar. Operator was able to contact vendor for letter
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In lowboy on cook line raw beef in drawer over cooked shrimp. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna fully thawed in sealed packaging bearing thawing requirements
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service side of line in well beneath heat lamps slaw (48F - Cold Holding); cooked noodles (50F - Cold Holding)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll has masago. Operator began marking all menus
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. Operator has not provided for any new hires since February
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with paperwork
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. Operator was only able to provide proof of training for a few employees
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in rice. Operator discarded
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. Raw tuna fully thawed in sealed packaging bearing thawing requirements
Employee with no beard guard/restraint while engaging in food preparation. Cooks
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods have an accumulation of grease dripping of cook line
Standing water in bottom of reach-in-cooler. Bottom of beer reach in cooler behind inside bar
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.