RUSTY PELICAN # 26
3201 RICKENBACKER CSWY, Key Biscayne FL 33149 · 3613818
Last inspected May 7, 2026 · 8 visits since February 2024
DEC 24
APR 25
MAY 25
MAR 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed gauge not changing.
May 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority1 Intermediate13 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded beef (52F - Cooling) inside WIC #1, covered.
Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth lining with lettuce by pastry walk in cooler. Manager removed.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed washed lettuce and spring mix in contact with a soiled wiping cloth.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed vegetable broth (45F - Cold Holding); shredded beef (52F - Cold Holding); white rice (47F - Cold Holding) inside WIC #1, as per manager from 2 hours prior, manager placed inside WIF for rapid cooling. Observed Coffee station:; milk (50F - Cold Holding); heavy cream (50F - Cold Holding) as per manager for approximately 2 hours prior. Observed seafood mix (48F - Cold Holding); snapper (45F - Cold Holding)at sushi station RIC, as per manager for approximately 2 hours prior. Observed butter (67F - Cold Holding) at cook line at ambient temperature, as per manager for 2 hours prior. Observed Drawers :; cooked broccoli (50F - Cold Holding); cooked potatoes (50F - Cold Holding); salmon (57F - Cold Holding); octopus (57F - Cold Holding), as per manager for 2 hours prior.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded beef inside WIC covered not at 41F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed by WIC #1, manager sent employee to start cleaning.
Bowl or other container with no handle used to dispense food. Observed scoop with no handle inside flour and panko container, manager removed.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice scoop on top of ice machine with no tray under.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at coffee station not maintaining 41F or less.
Floor area(s) covered with standing water. Observed at dishwasher area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at RIF at pastry area.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door, chef removed.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed gauge not changing.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient temperature thermometer at reach in cooler coffee station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed oven at pastry area soiled.
Reuse of single-service or single-use articles. Observed single service containers washed and rinse on top of dishwasher.
Ripped/worn tin foil used as shelf cover.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout prep reach in coolers at cook line.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (61F - Cold Holding) and raw salmon (51F - Cold Holding) booth at cook line. As per staff, less than 2 hours. Products were moved to other unit for rapid cooling.
Carbon dioxide/helium tanks not adequately secured. Observed at CO tanks next to ice machine. Tanks were secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at pastry area soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at ware washing storage area.
Cutting board has cut marks and is no longer cleanable. Observed at white cutting board board at sushi area and all cutting boards at cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing a watch. Watch was removed
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at both WIFs door.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at HWS at sushi area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at pastry area. Wiping cloth was correctly stored.
May 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Coached employee and server washed hands.
Handwash sink used for purposes other than handwashing. Observed old food residue on cook line.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed food residue on cook line hand washing sink.
Floor area(s) covered with standing water. Observed on walk in cooler.
Jun 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards located across cook line with cut marks and no longer cleanable.
In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle at the cook line. Operator removed immediately.
No container installed for catching grease from hood drip tray. Observed missing drip tray container at cook line in back prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on white cutting board located across the cook line. Operator discarded.
Feb 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed containers of sushi rice stored with no time marking. As per chef rice was prepared at 11:30am, less than 3 hours ago. Chef placed correct time sticker on items of sushi rice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing at mop sink at kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per Chef, not all sushi rolls are fully cooked. Sushi rolls containing a raw food ingredient are not identified with an asterisk or symbol indicating that sushi rolls are covered by the consumer advisory.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted stored on top of ice machine. Employee inverted buckets for protection. Observed service plates stored above prep coolers at cook line not inverted.
Covered waste receptacle not provided in women's bathroom used by food employees at kitchen area.
Floor area(s) covered with standing water. Observed standing water on floors inside all walk in coolers as well as throughout kitchen area.
Ice scoop handle in contact with ice located inside ice bin at bar area. Employee removed and placed scoop in an upright position.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle at cookline. Chef removed tongs from oven door handles.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line prep table. Chef removed wiping cloths from under cutting boards.
Insect control device installed over food preparation/ single-service items. Observed containers of straws and coffee lids stored under insect control device. Chef removed containers during inspection.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing at lights above griddle at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans vents in rear walk in cooler with an accumulation of dust. Chef instructed employee to clean during inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in coolers.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep counters throughout kitchen cook line.
Working containers of food removed from original container not identified by common name. Observed container of flour on prep table not labeled. Observed a squeeze bottle of cooking wine not labeled located on prep counter. Chef placed name labels on items.
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.