PELICAN YACHT CLUB

Name: PELICAN YACHT CLUB
Address: 1120 SEAWAY DR, FT PIERCE, FL, 34949, US
Rating: 20.8

1120 SEAWAY DR, FT PIERCE, FL 34949

License #6600078

🏌️ Club/Private ℹ️

20.8 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 14 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PELICAN YACHT CLUB in FT PIERCE currently holds an InspectFL Health Score of 20.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 87 total violations — 23 critical, 29 major, 35 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

July 2, 2025

The latest inspection on October 21, 2026 shows 14 observation rows: no critical rows, 5 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

85%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Inspection Completed - No Further Action
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-12-4] Utensils in poor condition. Grill brush.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dry storage beverage, blocked by cart. Chef removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near hot holding unit.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks. Chef corrected.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Equipment storage room.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar at bar and sugar in storage room.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar. Operator discarded liquid.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. 3% charge not on lunch menu.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened Sunday.
[14-11-5] Equipment in poor repair. Door handles of upright 2 door prep cooler.

Disposition: Warning Issued
[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. 5 portions of thawed raw tuna.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. For dish washer.
[13-03-4] Employee with no hair restraint while engaging in food preparation. For Dish washer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Cook line.
[36-62-4] Light not functioning. On cook line 1 light bulb.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under neath bar at 3 bay sink drainage cover.
[29-17-4] Waste line missing at soda gun holster. At bar. Employee corrected.
[03D-02-5] 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.
[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. Salad dated 4/16. Removed and discarded.
[03G-04-5] 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.
[03G-05-5] 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.
[01B-13-4] 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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bean soup.
[02A-01-5] 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.

Disposition: Warning Issued
[14-42-4] 1 Hood filter missing from automatic fire suppression/exhaust system at back of line. Chef stated filter is being serviced due to a dent.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 tanks at bar.
[08B-38-4] Food stored on floor. Bag in a box in liquor storage room. Chef removed.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid. Chef closed.
[22-41-4] 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.
[03A-02-5] 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.
[01C-03-4] Clam tag not marked with last date served.
[01C-04-4] Container of raw pre-shucked clams/mussels/oysters does not have a proper label. Employee placed tags on shucked oysters found in walk cooler.
[11-26-1] 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.
[01C-01-4] 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.
[03G-50-1] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer solution. Employee marked bottle at bar.

Disposition: Warning Issued
[21-16-4] Clean linens stored on the belt area of apron.
[12B-07-4] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[51-13-4] No Heimlich maneuver/choking sign posted.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Upright stainless cooler.
[22-41-4] 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.
[12A-13-4] 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
[41-10-4] 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.
[08A-20-5] 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.
[02C-01-5] 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,
[01B-24-5] 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
[01C-04-4] Container of raw pre-shucked oysters does not have a proper label. Informed chef to make copies of tags and place with containers.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In the dish washing area
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Cesar
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and salmon
[02C-02-5] 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.