SALTY PELICAN BAR & GRILL
12 N FRONT ST, Fernandina Beach FL 32034 · 904.277.3811
Last inspected May 13, 2026 · 9 visits since October 2023
NOV 24
JUN 25
JUN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020055518 | Sep 24, 2020 | Dec 23, 2020 | $400 |
Inspection history
9 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, butter (110F - Hot Holding). Operator stated item was put in steam table 1 hour prior but was stacked three pans high so heat was not properly getting to item. Operator removed some pans. Took second temp 30 minutes later at 143F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle and drink mug on bottom shelf of prep table next to clean pots. Operator moved drinks.
Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans stacked before proper air drying.
Floor soiled/has accumulation of debris. Floor under fryers on cook line soiled with food debris/grease.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line soiled with food debris. Also, top of reach in cooler under grill soiled with black residue. Operator had employee begin to clean areas.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of seafood reach in cooler on cook line soiled with food debris.
Single-service articles not stored inverted or protected from contamination. On top shelf above cook line, metal to go bowls and to go boxes not inverted. Operator had employees flip over.
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS later in walk in cooler per manager item was placed in cooler at 10:45AM. First temperature taken was taken approximately 1PM, 2nd temp 3PM.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS later in walk in cooler per manager item was placed in cooler at 10:45AM. First temperature taken was taken approximately 1PM, 2nd temp 3PM.
Employee switched from working with raw food to ready-to-eat food and clean equipment without washing hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS,later; Cajun Cream (70F - Cooling) 2nd temp 58F 2HRS. All items in walk in cooler in large container is more than 2 inches deep
Handwash sink used for purposes other than handwashing. Observed employee place container full of oyster shuckers in hand sink located on front line area. Manager educated employee on hand washing sink usage and removed the items from the sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager stated that the following items were on time as a public health control, shrimp, shredded cheese, blue cheese, the time as a health controls document did not display the items. Manager updated the document to show the items on it.
Records/documents for required employee training do not contain all of the required information. Multiple serve safe certifications missing birthday.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area not easily cleanable or smooth.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen area soiled Multiple ceiling vents soiled
Floor soiled/has accumulation of debris. Floor in upstairs bar is soiled under the counter area.
In-use ice scoop stored on soiled surface between uses. Ice scoop sitting on top of soiled ice machine in walk in cooler, manager cleaned surface of ice machine
Jun 23, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill on cook line, fish, beef, shrimp, pasta 48F. Items placed into service approximately 30 minutes prior. Drawers were being constantly during service. Drawers kept closed to cool products.
Jun 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook working in fryer area wiped nose with bare hands, and immediately placed on gloves to prepare food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill on cook line, fish, beef, shrimp, pasta 48F. Items placed into service approximately 30 minutes prior. Drawers were being constantly during service. Drawers kept closed to cool products.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee water bottle stored on shelf over flip top cooler. Bottle moved and stored correctly.
Floor tiles missing and/or in disrepair. Two (2) tiles missing at end of cook line.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under equipment in bar areas.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. On hanging rack near cook line in kitchen, two (2) wire whisk handles are melted/cracked. Whisks discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan in downstairs bar.
Silverware/utensils dried with a towel/cloth. Dishwasher in dish area drying off dishes after removing from dish machine. Manager coached employee on proper ware washing procedures.
Water leaking from pipe and/or faucet/handle. Faucet for triple sink in dish area.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, one pork loin 45F cooked last evening stored overnight. Loin discarded. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, one pork loin 45F cooked last evening stored overnight. Loin discarded. See stop sale.
Equipment and utensils not properly air-dried - wet nesting. Large clear plastic containers on shelf in dish area. Containers removed to be washed.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bar equipment in downstairs bar. Manager asked employee to clean area. Floor in dry storage area under ice machine.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink near dish machine. Sign posted.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In downstairs bar, shelf below small prep table in corner of bar is rusted.
Nov 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 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. Employee in dish area handled/rinsed off soiled dishes and immediately handled clean cutting boards on other side of dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler by pass through window on server side, container of horsey sauce 47F. Horsey sauce taken out of reach in cooler for approximately five (5) minutes sand placed back inside. Horsey sauce kept inside reach in cooler to cool.
Clean wiping cloth supply not properly stored. Red sanitizer bucket in upstairs bar on counter over clean glassware. Bucket moved and stored correctly.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in both upstairs and inside bar areas.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Green dumpster across street is on grass.
Ice buildup in reach-in freezer and/or walk-in freezer. Inside door area in walk in freezer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves and legs for shelves show rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan on cook line in kitchen. Silver dunnage rack under dish machine in kitchen. Employee began cleaning items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler near prep area in kitchen.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately five (5) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fisherman's stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fisherman's stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record is screen shot of record.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on main cook line.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling on cook line near air vents.
No handwashing sign provided at a hand sink used by food employees. Multiple hand washing sinks have "handwash only" signs. Hand washing sink in bar is missing. Manager states has signs and will post.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in establishment showing rust.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Indoor walk in cooler floor.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in dry storage cooler out side
Spray bottle containing toxic substance not labeled. Clear substance inside red and clear bottle,
Floor area(s) covered with standing water. Walk in cooler outside
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over, cooked foods in container, moved to lower shelf
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink, near dish washer. Provided
In-use knife/knives stored in cracks between pieces of equipment. Stored In between box of gloves and cutting boards
Working containers of food removed from original container not identified by common name. Salt water in spray bottle, labeled
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.