Dj's Clam Shack

629 Duval Street, Key West, FL 33040 · Permanent Food Service · License 5428105

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Jul 14, 2026

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
6 high priority (5 fixed by the Jul 14 follow-up, 1 repeat), 2 intermediate, 6 basic
-35
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul132026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  More time given
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 6 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooler across cook line with ambient temp of 50°F; the following TCS foods stored inside for less than 4 hours: cabbage slaw (57°F - Cold Holding); pickled onions (55°F - Cold Holding); conch batter (53°F - Cold Holding).
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed eggs stored above unwashed veggies.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored above clams inside walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed garbage cans used as containers for breading.n
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed under triple sink.
  Repeat violation
  Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
  Observed at mop sink.
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed clam tags not marked with last day of sale.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry dish rack.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed flour and breadcrumbs on floor in prep room.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in cooler.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler across cook line with ambient temp of 50°F; the following TCS foods stored inside for less than 4 hours: cabbage slaw (57°F - Cold Holding); pickled onions (55°F - Cold Holding); conch batter (53°F - Cold Holding).
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no poster; inspector provided via email.
  Fixed on the spot
  No copy of latest inspection report available.
  Observed no printed copy.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.