The Salty Pelican Bar & Grill
12 N Front St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501091
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 Sep 23 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (3 repeats)-15
- Safety score85
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 23, 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.
7 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 flip top reach in cooler in bottom drawer on cook line, cooked onion bacon jam (50°F - Cold Holding, retemped 35°F). Operator stated it was put in cooler about 2 hours prior. Temperature retaken 20 minutes later.
Fixed on the spot
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
In steam table of cook line, cheese sauce (121°F - Reheating @ 2 hours, 167°F @ 2.15 hours). Operator stated it was put in warmer at 9:30 am, temperature taken at 11:30. Employee out on stove and temperature taken 15 minutes later at 167°F.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In chemical holder in server alley, spray bottle with clear liquid not labeled. Manager had employee label bottle.
Fixed on the spot
Basic4
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
In server alley, Sanitizer Bucket (Quaternary 0ppm). Operator had employee remake sanitizer bucket and rechecked at 150ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of reach in cooler under flat top grill on cook line soiled with black residue/food debris. Also, hood filters soiled with grease build up.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On shelf above reach in coolers on cook line, metal to go bowls not inverted. Manager flipped bowls.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor under cook line equipment soiled with food debris/grease.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.