PELICAN ALLEY

Name: PELICAN ALLEY
Address: 1009 W ALBEE RD, NOKOMIS, FL, 342752513, US
Rating: 0

1009 W ALBEE RD, NOKOMIS, FL 342752513

License #6800013

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 10 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PELICAN ALLEY in NOKOMIS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 109 total violations — 29 critical, 15 major, 65 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 7, 2026 shows 10 observation rows: 4 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

109

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on September 24, 2026

The restaurant was allowed to reopen on September 25, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

Community reaction

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Community pulse

Would you eat here?

PELICAN ALLEY has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for croutons. The operator removed the portion cup.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine sanitizer bucket stored on a shelf near pan liners. The operator properly stored the sanitizer bucket.
[08B-47-4] Food not stored at least 6 inches off of the floor in the walk in cooler.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed non-food grade plastic containers used to store and in direct contact with flour and cornstarch.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at the hose bibb located outside of the rear exit.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed remoulade sauce prepared on site date marked 9/19. Observed dynamite sauce prepared on site date marked 9/19. The operator discarded the above sauces.
[36-17-5] Floor tiles missing and/or in disrepair on the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with an accumulation of food debris on the cook line.
[35B-13-4] Screening is not 16-mesh to the inch on the walls of the outside storage area.
[01B-28-5] 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. Observed remoulade sauce prepared on site date marked 9/19. Observed dynamite sauce prepared on site date marked 9/19. The operator discarded the above sauces.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish and shrimp thawing in standing water in the second walk in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing wrist watches.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine solution sanitizer bucket stored on a food preparation surface near a cutting board. The operator properly stored the sanitizer bucket.
[29-34-4] Vacuum breaker missing at outside hose bibb.
[35B-13-4] Screening is not 16-mesh to the inch in the back storage area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed raw chicken, raw ground beef, and raw bacon not stored 6 inches off the floor in the walk in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche served with raw fish not identified on the menu.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings in the kitchen. Observed approximately 20 rodent droppings in the back chemical/maintenance equipment storage area. The operator cleaned the areas with the rodent droppings.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish fry batter (86F - Cold Holding). Observed time as public health control written plan marked for a 6 hour hold. The operator discarded the batter. Observed cooked crab cakes (50F - Cold Holding); sliced cheese (48F - Cold Holding); raw salmon (46F - Cold Holding); raw ground beef (57F - Cold Holding); raw beef (52F - Cold Holding) in the low boy cold holding unit underneath the grill. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed non-food grade plastic containers used to store and in direct contact with flour and cornstarch.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with a black slime-like substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw scallops (45F - Cold Holding) in the reach in cooler at the middle of the cook line. The operator voluntarily discarded the scallops. Observed cooked crab cakes (50F - Cold Holding); sliced cheese (48F - Cold Holding); raw salmon (46F - Cold Holding); raw ground beef (57F - Cold Holding); raw beef (52F - Cold Holding) in the low boy cold holding unit underneath the grill. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
[03F-07-5] Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Observed fish fry batter (86F - Cold Holding). Observed time as public health control written plan marked for a 6 hour hold. The operator discarded the batter.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top of the warewashing machine.
[08B-47-4] Boxes of raw fish not stored at least 6 inches off of the floor in the cooler in the storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[06-09-1] 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. Observed thawed tuna, grouper, mahi, and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the above foods.
[14-09-4] Cutting board has cut marks and is no longer cleanable on the cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a cutting board on the cook line. The operator properly stored the employee beverage.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed an employee eating on the cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on a rack near the dish area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed raw shrimp and imitation crab meat in plastic buckets stored on the floor in the kitchen. The operator properly stored the above foods.
[14-69-4] Ice buildup in reach-in freezer on the cook line.
[33-16-4] Open dumpster lid.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a cutting board on the cook line. The operator properly stored the sanitizer bucket.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and imitation crab meat thawing in standing water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee handle raw fish, change gloves with no handwash then handle a clean plate.
[14-31-5] Nonfood-grade bags used in direct contact with cut lettuce in the reach in cooler on the expo line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (55F - Cold Holding); raw scallops (56F - Cold Holding) in the reach in cooler on the cook line. The operator stated the above foods have been held for approximately 1 hours. The operator placed the above foods in the reach in freezer.
[41-10-4] Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored hanging near iced tea packages. The operator properly stored the spray bottle.
[01C-03-4] Clam tags not marked with last date served.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands from the mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee use the hand sink faucet to pour water on a tray of raw fish.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. The operator provided paper towels for the hand sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the interior of the ice machine.
[06-09-1] 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. Observed thawed salmon and grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler on the cook line. Observed thawed grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable on the cook line.
[29-18-4] Drain cover missing on the floor in front of the walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored hanging from a rack with food on the cook line. The operator removed the backpack.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
[36-73-4] Floor soiled/has accumulation of debris on the back of the cook line.
[08B-38-4] Food stored on floor. Observed boxes of fish stored on the floor of the walk in cooler. The operator properly stored the fish.
[14-69-4] Ice buildup in reach-in freezer in the kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the walk in cooler.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels near the rear exit. The operator placed a trash can near the handwashing sink.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw shrimp stored over bottled water in the reach in cooler at the end of the cook line. The operator properly stored the raw shrimp.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder hot holding at 125 at the front counter. The operator reheated the chowder to 168F.
[01C-05-4] Clam tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam tags not marked with last date served.