The Salty Pelican Bar & Grill
Last inspected: Oct 7, 2025
35
Score
The Salty Pelican Bar & Grill appears in inspection records 12 times, starting in 2022. On Oct 7, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up four times.
Restaurants in Fernandina Beach average 69, so The Salty Pelican Bar & Grill trails the local norm. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
3
Critical latest
4
Major latest
4
Minor latest
Inspection History
Oct 7, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Employee switched from working with raw food to ready-to-eat food and clean equipment without washing hands. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS later in walk in cooler per manager item was placed in cooler at 10:45AM. First temperature taken was taken approximately 1PM, 2nd temp 3PM.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS later in walk in cooler per manager item was placed in cooler at 10:45AM. First temperature taken was taken approximately 1PM, 2nd temp 3PM.
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS ,later ; Cajun Cream (70F - Cooling) 2nd temp 58F 2HRS. All items in walk in cooler in large container is more than 2 inches deep
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee place container full of oyster shuckers in hand sink located on front line area. Manager educated employee on hand washing sink usage and removed the items from the sink **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager stated that the following items were on time as a public health control, shrimp, shredded cheese, blue cheese, the time as a health controls document did not display the items. Manager updated the document to show the items on it. **Corrected On-Site**
03F-10-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple serve safe certifications missing birthday.
53B-10-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area not easily cleanable or smooth.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen area soiled Multiple ceiling vents soiled
36-34-5
Basic - Floor soiled/has accumulation of debris. Floor in upstairs bar is soiled under the counter area. **Repeat Violation**
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop sitting on top of soiled ice machine in walk in cooler, manager cleaned surface of ice machine **Corrected On-Site**
10-12-5
35
Jun 23, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill on cook line, fish, beef, shrimp, pasta 48F. Items placed into service approximately 30 minutes prior. Drawers were being constantly during service. Drawers kept closed to cool products. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-23: In cooler drawers below grill in kitchen, tuna - 41F, 42F, 48F; shrimp 38F, 40F; fish 40F, 47F ; chicken 37F, 39F. All items cold holding and placed in drawers approximately 2.5 hours prior. Establishment added ice bags and kept drawers closed to cool tuna, fish. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jun 19, 2025
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill on cook line, fish, beef, shrimp, pasta 48F. Items placed into service approximately 30 minutes prior. Drawers were being constantly during service. Drawers kept closed to cool products. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook working in fryer area wiped nose with bare hands, and immediately placed on gloves to prepare food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-25-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. On hanging rack near cook line in kitchen, two (2) wire whisk handles are melted/cracked. Whisks discarded. **Corrected On-Site** **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan in downstairs bar.
23-03-4
Basic - Silverware/utensils dried with a towel/cloth. Dishwasher in dish area drying off dishes after removing from dish machine. Manager coached employee on proper ware washing procedures. **Corrective Action Taken**
24-17-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet for triple sink in dish area.
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee water bottle stored on shelf over flip top cooler. Bottle moved and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Two (2) tiles missing at end of cook line.
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under equipment in bar areas. **Repeat Violation**
36-73-4
52
Jun 5, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, one pork loin 45F cooked last evening stored overnight. Loin discarded. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, one pork loin 45F cooked last evening stored overnight. Loin discarded. See stop sale.
03D-02-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bar equipment in downstairs bar. Manager asked employee to clean area. Floor in dry storage area under ice machine. **Corrective Action Taken** **Repeat Violation**
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink near dish machine. Sign posted. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In downstairs bar, shelf below small prep table in corner of bar is rusted. **Repeat Violation**
14-47-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large clear plastic containers on shelf in dish area. Containers removed to be washed. **Corrective Action Taken** **Repeat Violation**
24-08-4
61
Nov 18, 2024
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Oct 1, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately five (5) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-17-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fisherman's stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fisherman's stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.
03B-01-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record is screen shot of record.
53B-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on main cook line.
14-09-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Indoor walk in cooler floor.
36-02-5
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in establishment showing rust.
14-47-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling on cook line near air vents.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand washing sinks have "handwash only" signs. Hand washing sink in bar is missing. Manager states has signs and will post. **Corrective Action Taken**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
41
Feb 20, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in dry storage cooler out side
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear substance inside red and clear bottle,
41-17-4
Basic - Floor area(s) covered with standing water. Walk in cooler outside
36-22-4
78
Oct 5, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over, cooked foods in container, moved to lower shelf **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink , near dish washer. Provided **Corrected On-Site**
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored In between box of gloves and cutting boards **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt water in spray bottle , labeled **Corrected On-Site**
02D-01-5
70
Jun 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
82
Mar 31, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink for ice, ice removed **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stacked wet, in drying area
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle On prep areas, moved **Corrected On-Site**
12B-07-4
82
Nov 4, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some
01C-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing Watch, removed **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook in kitchen, provided **Corrected On-Site**
13-03-4
82
Sep 2, 2022
Complaint Full
4 minor violations.
View 4 violations
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on floor in rear, moved **Corrected On-Site**
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored over prep areas moved **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. In pan stuffed in between bottles, moved **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler single door. Walk in cooler floor
29-49-6
82
Frequently Asked Questions
When was The Salty Pelican Bar & Grill last inspected?
The most recent health inspection at The Salty Pelican Bar & Grill on file is from Oct 7, 2025. The public record contains 12 inspections in total.
What is the most common violation at The Salty Pelican Bar & Grill?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at The Salty Pelican Bar & Grill.
How does The Salty Pelican Bar & Grill compare to other restaurants in Fernandina Beach?
The Salty Pelican Bar & Grill most recently scored 35 out of 100, which is lower than the Fernandina Beach average of 69.
Has The Salty Pelican Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at The Salty Pelican Bar & Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Salty Pelican Bar & Grill 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 The Salty Pelican Bar & Grill inspected?
Based on the inspection history on file, The Salty Pelican Bar & Grill is inspected around four times per year on average.
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