Diving Pelican
Last inspected: Apr 17, 2026
64
Score
Inspectors have visited Diving Pelican 10 times, with records going back to 2022. The latest inspection on file is from Apr 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
The city-wide average sits at 72, which Diving Pelican's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler by the dish area raw chicken is stored above raw alligator and raw fish. Operator moved items to proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the inside of the blade guard of the slicer.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the kitchen has been used as a dump sink as evidenced by ice cubes inside the basin.
31A-11-4
Basic - Covered waste receptacle not provided in women's bathroom. There is no covered waste receptacle in the women's restroom room.
32-12-6
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a bandana. **Corrected On-Site**
13-03-4
64
Dec 19, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Apr 30, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top part of cook line reach-in coolers, cut tomatoes (51F - Cold Holding); ham (52F - Cold Holding); sliced cheddar (48F - Cold Holding) for one hour per operator after lunch rush with lid left open. Operator added lids to containers to aid in cooling. **Corrective Action Taken**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook plate cooked fish sandwich with bare hands. Spoke with operator regarding proper glove use.
09-01-4
Basic - Ice buildup in reach-in freezer far end cook line. Walk-in freezer outside. **Repeat Violation**
14-69-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Far right dining room, 2 bathrooms in back.
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sinks in two far right side dining room bathrooms. At handwash sink at entrance to kitchen. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust/grease on removable hood vents. Also gaskets on cook line reach-in coolers.
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer in far back of kitchen, inside. **Repeat Violation**
38-04-4
58
Nov 1, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Toxic Substances Properly Identified, Stored, Used
FL-32
78
Jan 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee food safety training for Douglas and Tony. **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. The light in the walk-in freezer is inoperable. **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
38-04-4
86
Jan 22, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (46F - Cold Holding); raw ground beef (47F - Cold Holding); Poultry (49F - Cold Holding). Operator iced all items and will move to walk-in cooler at end of day. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 131F). Operator will sanitize in the triple sink until the dishwasher is repaired. **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dry black food debris on the can opener blade. Operator moved the can opener to the dish pit. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee food safety training for Douglas and Tony. **Warning**
53B-13-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. The light in the walk-in freezer is inoperable. **Warning**
38-04-4
58
Sep 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 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. In the walk-in cooler by the dish pit, ahi tuna and nahi mahi, both thawed inside of unopened commercially processed reduced oxygen packages. Operator removed the fish from the reduced oxygen packaging. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-19: There is commercially packaged reduced oxygen packed tuba marked to be removed from packaging still in the reduced oxygen packaging in the walk-in cooler. **Time Extended**
06-09-1
95
Sep 18, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, hamburger (46F - Cold Holding); Poultry (49F - Cold Holding); Fish (48F - Cold Holding). Operator stated the items in the drawer cooler for less than four hours. Operator moved all time temperature control for safety foods to the under counter cooler in front of the convection oven. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler in the storage area, raw shell eggs are stored over flour tortillas. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The paper towel dispenser at the end of the cook line is not operating. **Warning**
31B-02-4
Basic - 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. In the walk-in cooler by the dish pit, ahi tuna and nahi mahi, both thawed inside of unopened commercially processed reduced oxygen packages. Operator removed the fish from the reduced oxygen packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer. Operator moved the food to proper storage. **Corrected On-Site** **Warning**
08B-38-4
61
Jan 10, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
82
Oct 25, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
61
Frequently Asked Questions
When was Diving Pelican last inspected?
The most recent health inspection at Diving Pelican on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Diving Pelican?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Diving Pelican.
Has Diving Pelican's inspection record improved over time?
No. Recent inspections at Diving Pelican have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Diving Pelican means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Diving Pelican inspected?
Based on the inspection history on file, Diving Pelican is inspected around three times per year on average.
Nearby Restaurants