Pelicans Nest Golf&Cc Main
4450 Pelican Nest Dr, Bonita Spgs, FL 34134 · Permanent Food Service · License 4605231
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (fixed on the spot), 4 basic-18
- Safety score82
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 visitAug 24, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at prep area; cooked tomatoes (49°F - Cold Holding). Per operator cooked tomatoes prepared and stored in reach in cooler overnight. See stop sale.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored over prep area.
Operator removed the medicine proper storage.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
At cook line; operator has 4 hours time marked for cheese, sour cream, coleslaw, chopped cantaloupe and honeydew without written plan. Provided operator the time as public health control form.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled with food debris. Operator cleaned can opener at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to store food container at bar. Operator removed the containers.
Fixed on the spot
No soap provided at handwash sink at cook line.
Operator provided soap.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Code 25, Single-service items: Single-service coffee filters stored uncovered at server station.
Operator stored coffee filters covered.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at cook line.
Operator provided handwashing sign.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.