Pelican Yacht Club
Last inspected: Apr 23, 2026
26
Score
The health department has logged 14 inspections at Pelican Yacht Club, the earliest from 2022. The latest inspection on file is from Apr 23, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly five violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited two times.
The city-wide average sits at 87, which Pelican Yacht Club's 26 doesn't quite reach. The pattern in the record is worth a careful look.
14
Inspections
6
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bean soup.
01B-02-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Found in walk in freezer , ROP fish not indicating what type of fish. **Warning**
03G-05-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Frozen fish found in walk in freezer not frozen prior to ROP. Manager discarded fish. **Corrective Action Taken** **Warning**
03G-04-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Salad dated 4/16. Removed and discarded. **Corrective Action Taken**
01B-28-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 portions of raw tuna thawed. Manager removed from walk in cooler. **Corrective Action Taken** **Repeat Violation**
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean soup 48F cooling. Made 4/22 found in walk in cooler. 3Qts.
03D-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed. Operator posted. **Corrected On-Site**
02A-01-5
Basic - Waste line missing at soda gun holster. At bar. Employee corrected. **Corrected On-Site**
29-17-4
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. 5 portions of thawed raw tuna.
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. For dish washer.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. For Dish washer.
13-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line.
14-42-4
Basic - Light not functioning. On cook line 1 light bulb. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under neath bar at 3 bay sink drainage cover.
23-03-4
26
Jan 6, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. According to HACCP approved plan for Vacuum packaging frozen fish, operator vacuum packaged andouille sausage found in walk in freezer. Chef discarded sausage and Chef will reevaluate the plans. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-01-06: **Admin Complaint**
03G-48-2
Basic - - From initial inspection : Basic - Open dumpster lid. Chef closed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-01-06: **Time Extended**
33-16-4
82
Nov 6, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Jul 2, 2025
Routine - Food
No violations found.
100
May 28, 2025
Routine - Food
1 major violation. 1 minor violation.
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. Operator is vacuum packaging fish on site. Spoke with Kyle and Kyle will email all information to Operator. **Warning** - From follow-up inspection 2025-05-28: Chef is doing/ wanting to do special process for HACCP Fish, Meats and soups. Emailed forms. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
33-11-4
86
Mar 28, 2025
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn cooked 45F cold holding, cooked black beans 45F cold holding. Employee had cooler doors open. Advised to rapid chill. Chef placed items in another cooler. Rechecked beans found at 43F cold holding. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0ppm. Changed sanitizer bottle, primed, refilled with new water and reran. Rechecked at 50 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. Employee placed tags on shucked oysters found in walk cooler. **Corrected On-Site** **Repeat Violation** **Warning**
01C-04-4
Intermediate - Clam tag not marked with last date served. **Warning**
01C-03-4
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. For C.H. Emailed form to Chef. Both parties signed. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. On raw oyster in walk in cooler. Employee placed tags on oysters. **Corrected On-Site** **Warning**
01C-01-4
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. Operator is vacuum packaging fish on site. Spoke with Kyle and Kyle will email all information to Operator. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer solution. Employee marked bottle at bar. **Corrected On-Site** **Warning**
41-17-4
Basic - 1 Hood filter missing from automatic fire suppression/exhaust system at back of line. Chef stated filter is being serviced due to a dent. **Warning**
14-42-4
Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks at bar. **Corrected On-Site** **Warning**
51-11-4
Basic - Food stored on floor. Bag in a box in liquor storage room. Chef removed. **Corrected On-Site** **Warning**
08B-38-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Open dumpster lid. Chef closed. **Corrected On-Site** **Warning**
33-16-4
32
Aug 23, 2024
Routine - Food
No violations found.
100
Aug 15, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In the dish washing area **Warning** - From follow-up inspection 2024-08-15: Hand sink has been installed, but plumbing not completed. **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and salmon **Warning** - From follow-up inspection 2024-08-15: Still working on menu. **Time Extended**
02B-01-5
82
Aug 7, 2024
Routine - Food
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made dressings, lemon butter,
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon butter, house made dressings, blue cheese 7/6, Caesar dressing 7/16, black beans 7/7, black bean salsa 7-12
01B-24-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar glass machine 0 ppm when tested. Informed Manager. Changed sanitation solution. 100 ppm, second test. **Corrected On-Site**
22-41-4
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. Dish washer wiped hands on a dry towel
12A-13-4
High Priority - Lighter fluid stored next to clean dishes and above boxes in the storage area next to liquor room. Cleaner stored next to single service items.
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line cooler drawer raw beef over seafood. **Corrected On-Site**
08A-20-5
Intermediate - Container of raw pre-shucked oysters does not have a proper label. Informed chef to make copies of tags and place with containers.
01C-04-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In the dish washing area **Warning**
31A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Cesar
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and salmon **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, roast, pasta made Saturday. **Corrected On-Site**
02C-02-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks no lid or straw stored on top of dish machine.
12B-07-4
Basic - Clean linens stored on the belt area of apron.
21-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upright stainless cooler. **Corrected On-Site**
12B-13-4
19
Mar 21, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
64
Oct 18, 2023
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Chaffing candles stored over linens for bread baskets. Operator moved **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over cooked mushrooms. Operator moved **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face before handling food with no hand wash.
12A-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bibs in multiple locations around building and at connection for dish spray hose
29-34-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Longest held tag is dated 9/9/23
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun holster behind bar is soiled. Operator cleaned **Corrected On-Site**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Maya and Carl have been employed for over 60 days. Oper does not have certificates available
53B-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted signage **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted or on offered menu. Operator posted signage **Corrected On-Site**
02B-02-5
33
Feb 28, 2023
Food-Licensing Inspection
No violations found.
100
Feb 22, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg salad 50f cold holding advised rapid chill employee placed on sheet pan to rapid chill 2nd temp egg salad 46f cold holding**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over grapes **Corrected On-Site**
08A-05-6
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. Dishwasher was loading dirty dishes and switched to clean no hand wash educated **Corrected On-Site**
12A-13-4
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. Printed **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Using as dump sink
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
50
Jul 22, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib in multiple locations. Dish, near office, rear dock
29-34-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has multiple employees on staff for more than 60 days that do not yet have a food handling certificate
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents **Corrected On-Site**
41-17-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. Salt pellets stored on ground in rear dock near water heater. Operator moved **Corrected On-Site**
08B-74-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan mounted at end of cook line has an accumulation of dust buildup
23-03-4
Basic - No hot running water at mop sink. No hot water at mop sink
27-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Utensils in standing water 91°F. Operator dumped water **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved hanging on front of equipment in cook line aisle. Operator moved **Corrected On-Site**
10-20-4
Basic - Building components, attachments or fixtures in poor repair. Floors in walk in coolers are not sealed concrete
36-51-4
52
Frequently Asked Questions
When was Pelican Yacht Club last inspected?
The most recent health inspection at Pelican Yacht Club on file is from Apr 23, 2026. The public record contains 14 inspections in total.
What is the most common violation at Pelican Yacht Club?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Pelican Yacht Club.
How does Pelican Yacht Club compare to other restaurants in Fort Pierce?
Pelican Yacht Club most recently scored 26 out of 100, which is lower than the Fort Pierce average of 87.
Has Pelican Yacht Club's inspection record improved over time?
No. Recent inspections at Pelican Yacht Club have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Pelican Yacht Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pelican Yacht Club inspected?
Based on the inspection history on file, Pelican Yacht Club is inspected around four times per year on average.
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