THE PELICAN BISTRO
3510 S NOVA RD STE 119, Port Orange FL 32129
Last inspected Sep 6, 2025 · 6 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
JUN 24
DEC 24
SEP 25
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent nesting materials present. -scattered along baseboards in back of kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Sep 6, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 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 chlorine, tested multiple times.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -frank, expired 8/26/2025
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Exterior door has a gap at the threshold that opens to the outside.
Sep 5, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate8 Basic
Show 12 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 chlorine, tested multiple times.
Rodent activity present as evidenced by rodent droppings found. -1 rodent droppings on top of water heater in back end of kitchen -1 rodent dropping on top of box on wall in back of establishment near water heater -5 rodent droppings on top shelf next to wireless/IT electrical equipment above fire extinguisher in back of establishment -4 droppings on the floor under fryer at the cook line -2 droppings behind microwave at end of cook line -2 rodent droppings on floor inside bar connected to dining area/kitchen Operator stated professional pest control services have been called for assistance, employee and manager began attempting to clean affected areas observed.
Rodent nesting materials present. -scattered along baseboards in back of kitchen
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -frank, expired 8/26/2025
Ceiling/ceiling tile shows damage or is in disrepair. -some gaps in ceiling tiles in back
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. -mahi, snapper, salmon -provided flyer on thawing vacuum sealed fish
Cove molding at floor/wall juncture broken/missing. -various locations in back of kitchen
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. -heavy grease accumulation on cook line floor
Hole in or other damage to wall. -small hole near sprayer at 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease on sides of fryers
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -soup marked 12/05, manager discarded
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -soup marked 12/05, manager discarded
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta, manager stated from 3 days
Exterior door has a gap at the threshold that opens to the outside. -left side
Standing water in bottom of reach-in-cooler.(keg)
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -paint buckets stored on bottom shelf of prep tabke next to sani buckets
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in front counter reach-in cooler, per employee opened on Sunday, 6/2/2024 lacking date, employee dated
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE
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. -Anthony and Taylor
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta and tomato sauce, per operator prepared more than 24 hours ago, operator dated
Carbon dioxide/helium tanks not adequately secured. -2 tanks behind bar, operator secured
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee sparkling water on reach-in cooler, operator removed
Floor soiled/has accumulation of debris. -floor underneath fryer has an accumulation of grease
In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of ice machine, operator removed
No conspicuously located ambient air temperature thermometer in holding unit. -tall, white reach-in cooler, operator installed new ambient air temperature thermometer
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority7 Intermediate7 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with clean equipment. -employee handled soiled dishes, wiped off debris with towel prior to handling clean equipment from dish machine
Raw animal food stored over/not properly separated from ready-to-eat food. -raw snapper stored over portioned precooked clams inside bottom of reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 40-49F, inside cold station on top of bed of ice not adequately surrounding pan. Person in charge added more ice, set up less than 1 hour prior
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked boiled potatoes 90-105F inside tabletop warmer. Person in charge reheated to 165F on stove. Advised to avoid using microwave to reheat for hot holding unless thoroughly checking that it has reached 165F throughout and allowed to rest.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -establishment has menu item description using "RED SNAPPER-Lutjanus campechanus" only "SCARLET SNAPPER - Lutjanus sanguineus" on site during inspection. Advised person in charge of acceptable vernacular for type of product used on site, it cannot name of a species of fish without that fish being served. Person in charge stated will remove "RED" by altering or reprinting menus. FDA SEAFOOD LIST https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?set=SeafoodList
Food-contact surface soiled with food debris, mold-like substance or slime. -light substance build up inside red microwave
Handwash sink not accessible for employee use at all times. -hand sink accessibility from front blocked by racks of glasses
Manager or person in charge lacking proof of food manager certification.
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.
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.
food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -stone surfaces used for salmon
Accumulation of debris on exterior of warewashing machine. -area near top of door to unit
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area above dish machine, near area above racks with packaged food stored.
Clean pots stored on soiled surface. -above microwaves on cook line
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. -snapper
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to reach in
Water leaking from pipe and/or faucet/handle. -3 compartment sink
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.