The Clam Bake
16520 S Tamiami Trl Ste 152, Fort Myers, FL 33908 · Permanent Food Service · License 4606635
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw fish 51°F cold hold and raw scallops 49°F cold hold less than 4 hours in reach in cooler across from fryers. Operator iced fish down and pulled reach in cooler away from wall. Observed baked potatoes 78°F cold hold less than 4 hours at cook line. Operator place potatoes in reach in cooler for cooling..
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed repackaged frozen raw beef stored over box of frozen chowder. Operator placed chowder on top shelf.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Operator primed sanitizer and called technician.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed spray bottles stored inside handwash sink in dishwash area. Operator removed spray bottles.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at cook line.
Operator placed paper towels at handwash sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottles at bar containing toxic substance not labeled.
Operator labeled bottles.
Fixed on the spot
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler across from fryers.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.