Pelican Larrys Raw Bar & Grill
Last inspected: Nov 19, 2025
47
Score
Public records show 12 inspections at Pelican Larrys Raw Bar & Grill stretching back to 2022. The most recent visit was on Nov 19, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “clam/mussel/oyster tags not marked” has been the most frequent reason, cited six times.
Restaurants in Fort Myers average 81, so Pelican Larrys Raw Bar & Grill trails the local norm. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk-in cooler cook black beans 11/12/25, fresh garlic aioli 11/9/25, fresh garlic butter 11/10/25, housemade cheese sauce 11/11/25, today is 11/19/25.
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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk-in cooler cook black beans 11/12/25, fresh garlic aioli 11/9/25, fresh garlic butter 11/10/25, housemade cheese sauce 11/11/25, today is 11/19/25.
01B-24-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. 5 unlabeled tags.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Boots in handwash sink in drink station. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in bar.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in beer walk-in cooler. **Repeat Violation**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
47
Jul 18, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle ofbar. **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Two at far end of bar. **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in beer/meat walk-in cooler. **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
23-03-4
78
Jul 17, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers under flat top cook line:; raw beef (48F - Cold Holding); raw ground beef (47F - Cold Holding); cooked peppers (49F - Cold Holding); cooked onions (50F - Cold Holding); raw fish (45F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (51F - Cold Holding) per operator for 3 and a half hours per operator. Operator placed all foods in walk-in cooler for rapid cooling, however after 45 minutes, all foods excepting raw fish still 45-49F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers under flat top cook line:; raw beef (48F - Cold Holding); raw ground beef (47F - Cold Holding); cooked peppers (49F - Cold Holding); cooked onions (50F - Cold Holding); raw fish (45F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (51F - Cold Holding) per operator for 3 and a half hours per operator. Operator placed all foods in walk-in cooler for rapid cooling, however after 45 minutes, all foods excepting raw fish still 45-49F - see stop sale. Raw fish reached temperature of 41F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: butter (109F hot holding); cooked beans (130F - Hot Holding); cooked pork (127F - Hot Holding) on cook line for 3 and a half hours perp operator. Operator stirred foods, all foods came above 135F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle ofbar. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Two at far end of bar. **Warning**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times in dishwashing area, blocked by cart. Operator cleared sink for use. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in beer/meat walk-in cooler. **Warning**
23-03-4
45
Nov 12, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
47
Aug 6, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) on service line and dishwashing area. Operator diluted the buckets to 300ppm. **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Last five tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, peeler and small dough hook soiled with accumulated food debris. Operator cleaned and sanitized all surfaces. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of both kitchen ice machine/bins. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent with accumulated dust both sides entrance to kitchen from barbecue side, both sides bar, service station at entrance to kitchen.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of broiler and connected pipe over cook line equipment heavily soiled with grease. Also gasket to barbecue walk-in cooler.
23-03-4
Basic - Plumbing system in disrepair. Handwash sink at far end main bar entrance hot water tap does not turn on.
29-08-4
58
Jun 7, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat violation. Operator states measuring device has been ordered. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-07: **Time Extended**
16-62-1
90
Jun 6, 2024
Complaint Full
4 critical violations. 4 major violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler right side cook line, cooked pasta marked 5/29/2024, in walk-in cooler cooked beef chili marked 5/29/2024, pineapple coconut dressing containing milk marked 5/29/2024, housemade buttermilk ranch marked 5/30/2024, rum dressing containing milk marked 5/26/2024. Today is 6/6/2024. **Warning**
01B-24-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) next to cook line on prep station. Spoke with operator about correct concentration, operator diluted the bucket, 300ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In main indoors bar approximately 20 observed. In smaller indoors bar 5 observed. In kitchen 10 on cook/service line, 5 in dishwashing area. In side barbecue kitchen, 5 observed. **Warning**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler right side cook line, cooked pasta marked 5/29/2024, in walk-in cooler cooked beef chili marked 5/29/2024, pineapple coconut dressing containing milk marked 5/29/2024, housemade buttermilk ranch marked 5/30/2024, rum dressing containing milk marked 5/26/2024. Today is 6/6/2024. **Warning**
02C-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Three tags unmarked, two tags marked with today's date, still being served. Tags should be marked with last date served when all have been sold from same batch. Repeat 4/26/2024. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator has split stock of raw oysters, original container in walk-in cooler tag has been removed. Discussed with operator using copies of tags to ensure proper tracking when splitting shell stock. **Warning**
01C-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat violation. Operator states measuring device has been ordered. **Repeat Violation** **Warning**
16-62-1
Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Observed dog sitting on bar stool at outside bar. **Warning**
35A-13-4
37
Apr 26, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans black beans 1 can pineapple heavily dented, rusted by cook line.
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. 20 missing date last served. Repeat violation. Discussed handout for shell stock tag maintenance and a system to ensure dates are added. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Close end inside bar used as dump sink. Removed debris. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat violation. Discussed with operator necessity of measuring surface temperature to ensure proper sanitation. **Repeat Violation**
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around upper parts of bar, dishwashing racks, and equipment in mop sink area heavily soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both large ice machines in kitchen.
22-20-5
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen with accumulated dust.
36-34-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on main cook line cutting boards, one under prep line cutting board,one above sanitary in prep area. Operator removed all cloths. **Corrected On-Site**
21-12-4
50
Dec 6, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. 6 tags not marked with last date served. **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 6/27/2023. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
16-62-1
82
Dec 5, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At main bar inside establishment, 20 observed around bar mats at kitchen side of bar, 25 on wood above bar. 1 inside bottle of tequila, 1 inside bottle of whiskey. **Admin Complaint**
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Small flying insects observed in direct contact with food. 1 inside bottle of tequila, 1 inside bottle of whiskey at main bar middle inside establishment. **Admin Complaint**
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker. **Warning**
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. 6 tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 6/27/2023. **Repeat Violation** **Warning**
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat 6/27/2023. **Corrective Action Taken** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines by cook line. **Warning**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In barbecue kitchen by steam well, utensils in standing water 74F. Operator discarded water and replaced utensils. **Corrected On-Site** **Warning**
10-07-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Large garage door at indoor/outdoor bar left open, not protected, vermin present. **Admin Complaint**
35B-05-4
41
Jun 27, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
43
Dec 13, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Pelican Larrys Raw Bar & Grill last inspected?
The most recent health inspection at Pelican Larrys Raw Bar & Grill on file is from Nov 19, 2025. The public record contains 12 inspections in total.
What is the most common violation at Pelican Larrys Raw Bar & Grill?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited six times, more than any other issue at Pelican Larrys Raw Bar & Grill.
How does Pelican Larrys Raw Bar & Grill compare to other restaurants in Fort Myers?
Pelican Larrys Raw Bar & Grill most recently scored 47 out of 100, which is lower than the Fort Myers average of 81.
Has Pelican Larrys Raw Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Pelican Larrys Raw Bar & Grill have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pelican Larrys Raw 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 Pelican Larrys Raw Bar & Grill inspected?
Based on the inspection history on file, Pelican Larrys Raw Bar & Grill is inspected around four times per year on average.
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