Anthony's Clam House and Grill
2861 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1622890
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (no follow-up needed), 2 intermediate, 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler - chicken stock (46-49°F); marinara (48-50°F); bolognese (50-60°F). Per operator items prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler - chicken stock (46-49°F); marinara (48-50°F); bolognese (50-60°F). Per operator items prepared yesterday and held in walk in cooler overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in cooler - observed items cooling in tall plastic covered containers.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Hector J Cordova Vasquez - Prometric, issued 8-4-2021.
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Salad station - scoops in water 90°F. Operator removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.