Pelican Club Restaurant and Banquets
Last inspected: Dec 30, 2025
86
Score
Going back to 2022, Pelican Club Restaurant and Banquets has nine inspections in the public record. The most recent report on file is from Dec 30, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Food stored on floor” accounts for the largest share of issues, appearing two times across the record.
Pelican Club Restaurant and Banquets scores about where you'd expect for a Belleair restaurant. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Bags of stock stored on floor of walk in cooler. Operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.
51-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary measuring 0ppm. Operator corrected to measure at 200ppm. **Corrected On-Site**
21-08-4
86
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
70
Oct 31, 2024
Routine - Food
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Aug 8, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Reviewed with manager
29-37-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. ROP of raw chicken and veal .
03G-43-2
Intermediate - Manager or person in charge lacking proof of food manager certification. Jorge M expired food manager on 4/25/24 . Christian has current CFM training , Training scheduled for 9/2024
53A-01-7
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw chicken and veal held for up to 3 days . Reviewed with manager .
03G-50-1
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Raw bacon 33 F in tall freezer , ice cream melted ( voluntarily discarded ) . Reviewed with manager . Service provided this day .
03A-05-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw chicken and veal ROP in cold holding drawer at cook line vacuumed packed the previous night .Reviewed with manager .
03G-53-1
58
Mar 22, 2024
Routine - Food
No violations found.
100
Mar 15, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Oct 4, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three-compartment sink quaternary sanitizer reading less than reading 0ppm. Operator drained hot quaternary sanitizer water and replenished with cold water. Re check 100ppm. **Corrected On-Site**
22-43-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up broken dishes off floor then retrieve clean dishes from dishmachine without washing hands and changing gloves. Educated operator on proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. One 46oz can of v8 juice stored on rack in prep area dented at seam.
01B-01-4
Intermediate - No proof for recently provided that recently food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed off employee health reporting agreement.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding butter in prep area at room temperature without written procedures for time as a public health control. Discussed using time as a public health control with operator. Emailed operator written procedures for time as a public health control.
03F-10-5
Basic - Damaged/spoiled/recalled food not properly segregated. One 46oz can of v8 juice stored on rack in prep area dented at seam. Operator discarded can. **Corrected On-Site**
08B-20-4
Basic - Working containers of food removed from original container not identified by common name. Flour in container stored on bottom shelf of prep sink removed from original packaging not labeled. Operator labeled flour. **Corrected On-Site**
02D-01-5
47
May 2, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of pizza sauce on can rack in main kitchen.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies in dry storage area over containers of syrup.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in pasty kitchen blocked with brooms and rack. Employee removed items. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab meat made onsite no date mark. Employee dated crab. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in main kitchen.
12B-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of pizza sauce on can rack in main kitchen.
08B-20-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in corn meal. Employee removed portion cup. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine in main kitchen soiled with mold like debris, interior top of ice machine in pass hall near coffee station soiled with mold like debris interior, **Repeat Violation**
22-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes in reach in single door upright cooler on main kitchen cook line over sauces and dressings.
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
21-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler soiled with black mold like debris. **Repeat Violation**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board. Employee removed cloth. **Corrected On-Site**
21-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop in flour with handle touching flour. Employee moved scoops to holders. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Container of cooking oil used as door stopper on floor in down stairs pastry kitchen. Employee removed oil from floor. **Corrected On-Site**
08B-38-4
33
Dec 8, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler show accumulation of debris.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen shows mold like substance on interior.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
86
Frequently Asked Questions
When was Pelican Club Restaurant and Banquets last inspected?
The most recent health inspection at Pelican Club Restaurant and Banquets on file is from Dec 30, 2025. The public record contains nine inspections in total.
What is the most common violation at Pelican Club Restaurant and Banquets?
Across the inspection record, “food stored on floor” has been cited two times, more than any other issue at Pelican Club Restaurant and Banquets.
How does Pelican Club Restaurant and Banquets compare to other restaurants in Belleair?
Pelican Club Restaurant and Banquets most recently scored 86 out of 100, which is about the same as the Belleair average of 84.
Has Pelican Club Restaurant and Banquets' inspection record improved over time?
Results have been roughly steady. Inspections at Pelican Club Restaurant and Banquets have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pelican Club Restaurant and Banquets 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 Restaurant and Banquets inspected?
Based on the inspection history on file, Pelican Club Restaurant and Banquets is inspected around three times per year on average.
Nearby Restaurants