Pelican Intercoastal
612 US Highway 1, Lake Park, FL 33403 · Permanent Food Service · License 6005434
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection6 high priority (3 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 5 basic-38
- Administrative complaint on Oct 19, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Marinara sauce not discarded after Stop Sale See Stop Sale
Administrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Prep table shelves with rust that has pitted the surface- at cook and expo line
More time given
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored on rusty rack under prep tables at cook line; advised to store properly
More time given
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. fresh garlic with butter (49°F - Cold Holding); ricotta cheese (48°F - Cold Holding); sour cream (48°F - Cold Holding); yogurt (48°F - Cold Holding) in one door glass cooler in the kitchen; as per operator food not prepared or portioned today ; food out of temperature for more than 4 hours. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. marinara sauce (65°F - Cooling); in walk-in cooler; as per operator food cooked yesterday and stored in plastic container tightly covered; food never reached 41°F or below within 6 hours; See Stop Sale Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Homemade salsa dated 10/12 and not discarded on 10/18.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
fresh garlic with butter (49°F - Cold Holding); ricotta cheese (48°F - Cold Holding); sour cream (48°F - Cold Holding); yogurt (48°F - Cold Holding) in one door glass cooler in the kitchen; as per operator food not prepared or portioned today ; food out of temperature for more than 4 hours. See Stop Sale pulled eggs (42-49°F - Cold Holding); sliced cheese (43-50°F - Cold Holding); in cooler #1 at cook line #2 at cook line ; foods not prepared or portend today; foods overstocked; foods out of temperature for approximately 30 minutes; food placed on ice;
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
marinara sauce (65°F - Cooling); in walk-in cooler; as per operator food cooked yesterday and stored in plastic container tightly covered; food never reached 41°F or below within 6 hours; See Stop Sale Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw veal over eggplant in cooler at cook line Raw fish over Crabcakes in walk-in cooler; Food stored properly;
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Oven cleaning spray stored with spices and cleaned sanitized pots; removed
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Homemade Crabcakes cooked approximately 28 hours: Dared
Fixed on the spot
Basic5
Code 06, Food properly thawed: 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.
White fish no longer frozen in ROP package in walk-in cooler; as per operator food thawed for approximately 12 hours; removed
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
- Demi glaze sauce bucket on the floor in walk-in freezer; stored properly
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Prep table shelves with rust that has pitted the surface- at cook and expo line
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates not inverted on table in dining room and kitchen storage; advise to invert
Clean utensils or equipment stored on rusty rack under prep tables at cook line; advised to store properly
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.
- Stop sale
- An order that the food can’t be sold or served.