Pelican Yacht Club

1120 Seaway Dr, Ft Pierce, FL 34949 · Permanent Food Service · License 6600078

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.Intermediate · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
5 intermediate (4 fixed on the spot), 9 basic
-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 visit

Oct212026

Routine inspection

14 violations found

First visitOct 21, 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.
14 violations found:
- 5 Intermediate
- 9 Basic
What the inspector cited
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Half and half opened Sunday.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Dry storage beverage, blocked by cart. Chef removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At bar. Operator discarded liquid.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  3% charge not on lunch menu.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar at bar and sugar in storage room.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee prepping removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Door handles of upright 2 door prep cooler.
  Utensils in poor condition.
  Grill brush.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Equipment storage room.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Near hot holding unit.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  2 tanks. Chef corrected.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.