The Drunken Clam

46 46 Ave, St.Pete Beach, FL 33706 · Permanent Food Service · License 6213851

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate, 4 basic (3 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

11 violations found

First visitNov 5, 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.
11 violations found:
- 5 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  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.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items sitting in a bus tub stored on top of three compartment sink: diced ham (57°F - Cold Holding); diced sausage (46°F - Cold Holding); sausage patties (47°F - Cold Holding); ham steak (57°F - Cold Holding) Items had not been out for more than 4 hours. Employee stated he recently took them out to put them on ice and got back up cooking breakfast orders. Kitchen employee moved food items to the walk in freezer to bring down the temperature rapidly. Re-temped at 11:42am: diced ham (39°F - Cold Holding); diced sausage (36°F - Cold Holding); sausage patties (41°F - Cold Holding); ham steak (38°F - Cold Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Opened case of raw shell eggs stored above packages of sliced cheese in walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked raw shelled eggs into pan and changed tasks and began touching the spatula to continue cooking. Discussed hand washing and employee washed their hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bottle of Pinalen stored on service wait station counter next to food service plant ice wrap. Spray bottle of Off Deep Woods insect repellent stored on service wait station counter next to bottle of A1 Sauce, bottle of malt vinegar, and white styrofoam single service cups, and drink coffee. Items moved.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Food items stored in walk in cooler: Pot of housemade sausage gravy stored made on Sunday 11/1. Pot of housemade clam chowder soup made on Monday 11/5.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit.
Basic4
- Code 06, Food properly thawed: 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.
  See stop sale. Food items stored inside double door observed with labels stating: Keep frozen until use. Remove from packaging. Thaw under refrigeration immediately before use. (8 packages of raw Mahi) Keep frozen until use. Removed from vacuum packaging prior to thawing. Thaw under refrigeration and use immediately. (1 package of Raw Tuna)
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Heavily built up in white deep freezer across from outdoor server wait station.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At bottom interior of two door reach in cooler where containers of food items are stored.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Grease build up on cookline.
  Repeat violation
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.
Stop sale: An order that the food can’t be sold or served.