Pelican Alley
Last inspected: Sep 11, 2025
58
Score
Across the available record, Pelican Alley has 10 inspections on file, the first dated 2022. Pelican Alley was last inspected on Sep 11, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around 16 violations to closer to seven violations per visit over the last few inspections.
When inspectors have written things up, “ice buildup in reach-in freezer at the end of the cook line” has been the most frequent reason, cited six times.
Restaurants in Nokomis average 74, so Pelican Alley trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 11, 2025
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine solution exceeded 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored stacked above the fill line in the top section of the reach in cooler nearest the handwashing sink. The operator placed half off the contents in the lower portion of the reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written pan for batter. The batter had a time mark. The operator was emailed a time as public health control form. **Corrective Action Taken**
03F-10-5
Basic - In-use knife/knives stored in cracks between pieces of equipment in the reach in cooler nearest the handwashing sink. The operator properly stored the knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on an oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Iran in-use whisk stored in 85F standing water. The operator removed the whisk from the water. **Corrected On-Site**
10-07-4
58
Aug 25, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw salmon in the walk in cooler. The operator properly stored the raw meats. **Corrected On-Site**
08A-20-5
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Coffee filters not stored inverted or protected from contamination in dry storage.
25-06-4
Basic - Food stored on floor. Observed boxes of fries stored on the floor in the secondary walk in cooler. **Repeat Violation**
08B-38-4
Basic - Ice buckets stored on floor between uses. The operator properly stored the ice buckets. **Corrected On-Site**
10-14-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Standing water in bottom of reach-in-cooler nearest eh rear exit.
29-49-6
64
Dec 16, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
52
Aug 26, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at the threaded faucet outside the rear exit.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (53F - Cold Holding); raw scallops (38F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the above foods had been held overnight. The operator discarded the ceviche and scallops. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ceviche (53F - Cold Holding); raw scallops (38F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the above foods had been held overnight. The operator discarded the ceviche and scallops. **Corrected On-Site**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over half and half in the walk in cooler. The operator properly stored the raw shell eggs. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 9/2023.
16-37-1
Basic - Accumulation of debris on top exterior of the warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed a buildup of food debris on the reach in cooler door handles on the cook line.
23-24-4
Basic - Carbon dioxide tanks not adequately secured in the storage area. The operator secured the tanks. **Corrected On-Site**
51-11-4
Basic - Ice buildup in reach-in freezer at the end of the cook line . **Repeat Violation**
14-69-4
Basic - Standing water in bottom of reach-in-coolers on the cook line.
29-49-6
39
Feb 28, 2024
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee handle raw fish, change gloves with no handwash then handle a clean plate.
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with cut lettuce in the reach in cooler on the expo line.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (55F - Cold Holding); raw scallops (56F - Cold Holding) in the reach in cooler on the cook line. The operator stated the above foods have been held for approximately 1 hours. The operator placed the above foods in the reach in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored hanging near iced tea packages. The operator properly stored the spray bottle. **Corrected On-Site**
41-10-4
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee use the hand sink faucet to pour water on a tray of raw fish.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands from the mop sink faucet.
12A-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and imitation crab meat thawing in standing water.
06-01-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a cutting board on the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Open dumpster lid.
33-16-4
Basic - Ice buildup in reach-in freezer on the cook line. **Repeat Violation**
14-69-4
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. Observed thawed tuna, grouper, mahi, and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the above foods. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Food stored on floor. Observed raw shrimp and imitation crab meat in plastic buckets stored on the floor in the kitchen. The operator properly stored the above foods. **Corrected On-Site**
08B-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet. **Corrected On-Site**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on a rack near the dish area. **Repeat Violation**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating on the cook line.
12B-02-4
Basic - Boxes of raw fish not stored at least 6 inches off of the floor in the cooler in the storage area.
08B-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a cutting board on the cook line. The operator properly stored the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable on the cook line. **Repeat Violation**
14-09-4
Basic - Accumulation of debris on top of the warewashing machine.
16-21-4
17
Sep 21, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder hot holding at 125 at the front counter. The operator reheated the chowder to 168F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shrimp stored over bottled water in the reach in cooler at the end of the cook line. The operator properly stored the raw shrimp. **Corrected On-Site**
08A-11-5
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Basic - Drain cover missing on the floor in front of the walk in cooler.
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored hanging from a rack with food on the cook line. The operator removed the backpack. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris on the back of the cook line.
36-73-4
Basic - Food stored on floor. Observed boxes of fish stored on the floor of the walk in cooler. The operator properly stored the fish. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer in the kitchen.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the walk in cooler.
05-09-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels near the rear exit. The operator placed a trash can near the handwashing sink. **Corrected On-Site**
33-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the interior of the ice machine. **Repeat Violation**
22-20-5
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. Observed thawed salmon and grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler on the cook line. Observed thawed grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable on the cook line. **Repeat Violation**
14-09-4
35
Jun 7, 2023
Complaint Full
4 minor violations.
View 4 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
78
Jun 2, 2023
Complaint Full
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked black beans at 104F cooling in the walk in cooler. Operator stated the beans have been in the cooler longer than 2 hours. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked black beans at 104F cooling in the walk in cooler. Operator stated the beans have been in the cooler longer than 2 hours. Operator discarded the black beans. **Warning**
03D-01-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer at over 200ppm. Operator replaced the chlorine solution to 100ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (46F - Cold Holding); cooked crab cakes (48F - Cold Holding); raw swai (45F - Cold Holding); raw grouper (48F - Cold Holding); raw scallops (50F - Cold Holding); raw salmon (48F - Cold Holding); raw mahi mahi (50F - Cold Holding). Operator stated the above items have been in the cooler for approximately 2 hours. Operator moved all items to the walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. **Warning**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee tote bag stored on food storage shelf at the end of the cook line. **Repeat Violation** **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in chest freezer in the storage area. **Repeat Violation** **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with black slime like substance at the end of the cook line. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at the wait station not stored inverted or protected. Operator inverted the coffee filters. **Corrected On-Site** **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in coolers on the cook line. Observed standing water in the reach in coolers at the end of the cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed imitation crab thawing in standing water in the prep area. Operator moved the imitation crab to the walk in cooler for proper thawing. **Corrected On-Site** **Warning**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on the cook line with cut marks and no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on the interior of the ice machine. **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. Observed black mold like substance in the interior of the warewashing machine. **Repeat Violation** **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed the top of the warewashing machine soiled with debris. **Warning**
16-21-4
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. Observed thawed mahi mahi not removed from reduced oxygen packaging with label indicating to remove prior to thawing in the reach in cooler under the cook line. Operator removed the mahi mahi from the reduced oxygen packaging. **Corrected On-Site** **Warning**
06-09-1
29
Feb 10, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ready to eat lobster meat cold holding at 50F in the reach in cooler on the cook line. Operator stated the lobster had been in the reach in for less than 4 hours. Operator placed the lobster meat in walk in cooler. **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 employee handle cooked fried fish with bare hands. Educated operator on proper protocols for bare hand contact. Employee refried the fish to 202F. **Corrective Action Taken**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee empty contents of glasses in handwashing sink behind the bar. Educated employee the sink is for handwashing only. **Corrective Action Taken**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink on the cook line. Operator provided the handwashing sink with paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink on the cook line with no hot water. Operator restored hot water to the handwashing sink. **Corrected On-Site**
27-16-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go container with no handle used as a scoop for flour in the dry storage area. Operator removed the container from the flour. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards through the kitchen with cut marks.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cooler stored in walk in cooler not segregated from food for the public.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in chest cooler. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at the service station. Operator properly stored the ice scoop. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wire shelves at the end of the cook line soiled with dust.
23-03-4
Basic - Open dumpster lid. Operator closed the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Plumbing system in disrepair. Observed hot water handle unable to turn on water for handwashing sink on the cook line. Operator repaired the sink restoring the hot water. **Corrected On-Site**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of the reach in coolers on the cook line.
29-49-6
30
Jul 20, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen. Employee placed at sink. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Door on reach in freezer in disrepair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-69-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee cigarette pack n shelf with spices on cook line. Employee removed cigarettes. **Corrected On-Site**
40-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
67
Frequently Asked Questions
When was Pelican Alley last inspected?
The most recent health inspection at Pelican Alley on file is from Sep 11, 2025. The public record contains 10 inspections in total.
What is the most common violation at Pelican Alley?
Across the inspection record, “ice buildup in reach-in freezer at the end of the cook line” has been cited six times, more than any other issue at Pelican Alley.
How does Pelican Alley compare to other restaurants in Nokomis?
Pelican Alley most recently scored 58 out of 100, which is lower than the Nokomis average of 74.
Has Pelican Alley's inspection record improved over time?
Yes. Recent inspections at Pelican Alley have averaged around seven violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pelican Alley 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 Pelican Alley inspected?
Based on the inspection history on file, Pelican Alley is inspected around three times per year on average.
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