Pelican Club Bistro Kitchen
Last inspected: Dec 30, 2025
95
Score
Public records show nine inspections at Pelican Club Bistro Kitchen stretching back to 2022. The most recent visit was on Dec 30, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited three times.
The city-wide average for Belleair sits at 84, putting Pelican Club Bistro Kitchen on the better side of that line. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor. Beef stored on floor of walk in freezer. Operator moved off floor. **Corrected On-Site**
08B-38-4
95
Feb 27, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
78
Jul 30, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
45
Mar 22, 2024
Routine - Food
No violations found.
100
Mar 15, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
33
Oct 4, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cook line at 2:10pm raw salmon (50F - Cold Holding); ground turkey (52F - Cold Holding) Operator placed items in ice bath. Re temp at 2:45pm a. Raw salmon 42f b. Ground turkey 43f **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza making station. Operator installed paper towels. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf in prep area are wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Untensils stored in standing water on grill is 83f. Employee discarded water and placed untensils in dish area. **Corrective Action Taken**
10-07-4
70
Jul 19, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, soda gun soiled in bar area. **Warning** - From follow-up inspection 2023-07-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler soiled with debris. **Warning** - From follow-up inspection 2023-07-19: **Time Extended**
23-03-4
86
May 2, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the expo area of kitchen, **Warning**
35A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then to plated food no hand wash. Educated employees. **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (56F - Cold Holding); shredded cheddar cheese (46F - Cold Holding), raw chicken (48F - Cold Holding). Employee moved foods to walk in for quick chill. Retemped all foods retemped egg salad 38F. Butter milk 42F, raw chicken 40F, shredded cheddar cheese 41F.. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing made with raw ingredients not marked on menu. **Warning**
02B-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, soda gun soiled in bar area. **Warning**
22-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer quaternary 100ppm corrected to 200ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dish machine not sanitizing properly 0ppm chlorine. Employee called repair and will use the dish machine in the kitchen until repaired. **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep table next to foods being prepped. Employee removed water bottle. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with beard working with foods no beard guard. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.plastic pans on drying rack wet nesting. **Warning**
24-08-4
Basic - Food stored on floor. Cooking oil on floor used to prop open door in dry storage upstairs. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between steam table and deli reach in cooler on cook line. **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler soiled with debris. **Warning**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Tomatoes over egg salad, chicken salad in reach in cooler next to salad prep area. **Warning**
08B-17-4
33
Dec 8, 2022
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk-in cooler in kitchen was not labeled after being opened 24 hours. Operator labeled milk. **Corrected On-Site**
02C-03-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated employee and sent big six package for education and knowledge.
11-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen near the bag in box soda area shows accumulation of debris underneath the slicer guard. Operator took guard off and cleaned and sanitized the slicer. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Clean wiping clothes in hand wash sink. Employee moved towels. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks. Smaller cutting boards used on cook line on top of the cutting boards on the deli coolers show cut marks. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic Camaro containers stacked on shelf in kitchen behind the bag in box soda area shows wet nesting.
24-08-4
Basic - Equipment in poor repair. Torn gasket on top left door of the four drawer deli cooler to the left of the pizza oven.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handles in kitchen on main cook line. Operator removed tongs. **Corrected On-Site**
10-20-4
55
Frequently Asked Questions
When was Pelican Club Bistro Kitchen last inspected?
The most recent health inspection at Pelican Club Bistro Kitchen on file is from Dec 30, 2025. The public record contains nine inspections in total.
What is the most common violation at Pelican Club Bistro Kitchen?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Pelican Club Bistro Kitchen.
How does Pelican Club Bistro Kitchen compare to other restaurants in Belleair?
Pelican Club Bistro Kitchen most recently scored 95 out of 100, which is higher than the Belleair average of 84.
Has Pelican Club Bistro Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Pelican Club Bistro Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pelican Club Bistro Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pelican Club Bistro Kitchen inspected?
Based on the inspection history on file, Pelican Club Bistro Kitchen is inspected around three times per year on average.
Nearby Restaurants