The Pelican Diner
100 Brush Foot Dr, Sebastian, FL 32958 · Permanent Food Service · License 4100791
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked pasta noodles dated 9-11 in walk in cooler, discarded.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Reminder marking for eggs Benedict not present on menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked rice with no date mark. Discarded.
Fixed on the spot
Basic10
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup used to scoop sugar, moved to wash.
Fixed on the spot
Equipment in poor repair.
Single glass door reach in cooler, gasket torn. Server make table gaskets soiled right door torn.
Repeat violation
Duct tape used to repair nonfood-contact surface.
Walk in cooler gasket repaired with duct tape.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice maker near dish washer, deflection plate soiled with mold like substance.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Make table on cook line has mold like substance on gaskets. Server make table gaskets soiled with mold like substance.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Interior mop sink missing drain cover.
Standing water in bottom of reach-in-cooler.
Make table on cook line has standing water in bottom section.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Light above cook line near hood burned out.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Dish washer inverted.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Beverage and no seat license posted, current seated license not posted.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.