Pelican Pub and Vista
Last inspected: Apr 8, 2026
74
Score
Pelican Pub and Vista has been inspected 10 times since 2022. The newest entry in the record is dated Apr 8, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “employee with no hair restraint while engaging” has been the most frequent reason, cited three times.
Compared to other Estero restaurants (averaging 82), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed half speed rack blocking sink on the left the prep line in the back next to the ovens. Operator moved speed rack. **Corrected On-Site**
31A-09-4
Basic - In-use ice scoop stored on soiled surface between uses observed ice scoops leaning on the ice machine above the ice maker in the waiter station. Operator removed scoop.. **Corrected On-Site**
10-12-5
Basic - Insect control device installed over glass storage area. Operator moved glasses for cleaning. **Corrected On-Site**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers on the cookline and the bar area. soiled.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line with no;hair restraint.
13-03-4
74
Jan 5, 2026
Routine - Food
No violations found.
100
Dec 5, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-12-05: Observed letter from special processes stating that the paperwork was submitted and placed in cue **Time Extended**
03G-50-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-12-05: Observed letter from special processes stating that the paperwork was submitted and placed in cue. **Time Extended**
03G-43-2
82
Oct 1, 2025
Routine - Food
2 major violations.
View 2 violations
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. **Warning**
03G-43-2
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
82
Dec 11, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 3 pound container of dented artichoke hearts. Operator segregated can for return for credit. **Corrective Action Taken**
01B-01-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 broken shell eggs in egg carton. Operator discarded. **Corrected On-Site**
01B-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on interior bin of ice machine.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees with multiple bracelets on their arms.
13-07-4
67
Sep 13, 2024
Routine - Food
No violations found.
100
Dec 6, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food on shelf with butter in wait station. Operator segregated food and labeled employee food only. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Build up of food debris on walk in cooler fan guard.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored in enclosed container or inverted stored n shelf above coffee machine. Operator moved coffee filters to container. **Corrected On-Site**
25-06-4
86
Sep 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees working with food not wearing hair restraints.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at bar sinks. Emailed operator hand wash sign. **Corrective Action Taken**
31B-04-4
90
Mar 1, 2023
Routine - Food
1 critical violation. 7 major violations. 3 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on shelving above food items at beverage/wait station. Operator removed chemicals. **Corrected On-Site**
41-10-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment does reduced oxygen packaging with raw fish and deli meats.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator marked tags. **Corrected On-Site**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in beverage station used to dump ice.
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water temperature on plate surface reaching less than 160F. Operator called technician. **Corrective Action Taken**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Cloth used as a food-contact surface with eggs. Operator removed cloth. **Corrected On-Site**
21-05-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.
31B-04-4
Basic - Bowl or other container with no handle used to dispense flour/grits.
14-01-5
37
Nov 8, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint working with food.
13-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents in kitchen with dust like substance on them.
36-34-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons in wait station not inverted handle up. Operator inverted for proper storage. **Corrected On-Site**
24-18-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board if prep area. Operator removed towel. **Corrected On-Site**
21-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic ware not air drying properly, moisture in between. Executive sous-chef sent to dishwasher to re-wash. **Corrected On-Site**
24-08-4
78
Frequently Asked Questions
When was Pelican Pub and Vista last inspected?
The most recent health inspection at Pelican Pub and Vista on file is from Apr 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pelican Pub and Vista?
Across the inspection record, “employee with no hair restraint while engaging” has been cited three times, more than any other issue at Pelican Pub and Vista.
How does Pelican Pub and Vista compare to other restaurants in Estero?
Pelican Pub and Vista most recently scored 74 out of 100, which is lower than the Estero average of 82.
Has Pelican Pub and Vista's inspection record improved over time?
Results have been roughly steady. Inspections at Pelican Pub and Vista have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pelican Pub and Vista 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 Pub and Vista inspected?
Based on the inspection history on file, Pelican Pub and Vista is inspected around three times per year on average.
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