SALTY PELICAN FISH SHACK
11500 SE FEDERAL HWY, Hobe Sound FL 33455 · 7722354066
Last inspected Dec 12, 2025 · 6 visits since January 2024
JAN 24
AUG 24
DEC 25
≈ ERRATIC
3 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license 12.1.23. License renewed during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 12, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 30, 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 ▾
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. Not available at time of inspection.
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. reach in cooler by back door: Alfredo (44F - Cooling) at 11:40 since 8pm on 8/2; black beans (44F - Cooling) at 11:40 since 8pm on 8/28 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked onions (89F - Cooling) at 11:33; cooling since 9:30 Observed in pan by cook line. At current rate of cooling product did not reach 70F within 2 hours. Sees top sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over French fries at reach in freezer in prep area. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw salmon reach in cooler in dish room. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked onions (89F - Cooling) at 11:33; cooling since 9:30 Observed in pan by cook line. At current rate of cooling product did not reach 70F within 2 hours. Sees top sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. reach in cooler by back door: Alfredo (44F - Cooling) at 11:40 since 8pm on 8/2; black beans (44F - Cooling) at 11:40 since 8pm on 8/28 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: broccoli soup (55F cold holding); onion soup (55F cold holding); beef gravy (53F cold holding); marinara (53F cold holding); cooked rice (53F cold holding); clam chowder (53F - Cold Holding); mashed potatoes (57F - Cold Holding); cheese (54F cold holding) tall stainless reach in: butter (45F - Cold Holding); guacamole (diced tomatoes) (47F - Cold Holding); reach in server beverage station: sour cream (45F - Cold Holding); milk (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: broccoli soup (55F cold holding); onion soup (55F cold holding); beef gravy (53F cold holding); marinara (53F cold holding); cooked rice (53F cold holding); clam chowder (53F - Cold Holding); mashed potatoes (57F - Cold Holding); cheese (54F cold holding) tall stainless reach in: butter (45F - Cold Holding); guacamole (diced tomatoes) (47F - Cold Holding); reach in server beverage station: sour cream (45F - Cold Holding); milk (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. On ice bath: cooked mushrooms (51F - Cold Holding); cooked onions (52F - Cold Holding); scampi butter (45F - Cold Holding); shredded cheese (53F - Cold Holding); sour cream (51F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At two compartment sink with splitter and hose attached.
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. Not available at time of inspection.
Mar 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ at cook line. Cook added water 75ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu not identified.
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.
Jan 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license 12.1.23. License renewed during the inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ at cook line. Cook added water 75ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu not identified.
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.
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. Grouper 37°F removed from freezer last night. Cook removed packaging.
In-use tongs stored on equipment door handle between uses at cook line. Cook removed.
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.