Pelican Restaurant
610 Lake Ave, Lake Worth, FL 33460 · Permanent Food Service · License 6013768
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection1 high priority (no follow-up needed), 2 intermediate, 3 basic-12
- Safety score88
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 visitJul 15, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook handle raw bacon and then immediately handle bread bag and clean plates without first washing hand. Reviewed handwashing requirements with operator.
Intermediate2
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.
Multiple containers of hollandaise, cooked rice, and cooked ground meat not date marked in walk in cooler. Per operator items were prepped approximately 48 hours ago.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
All provided probe thermometers in disrepair.
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating on central prep table in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on central prep table in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Build up of food debris, grease on wall underneath triple sink.
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.