Dj's Clam Shack
21 Hypolita St, St. Augustine, FL 32084 · Permanent Food Service · License 6501234
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 Aug 19 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 8 basic (3 repeats)-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 · 1 visitRoutine inspection
- First visitAug 19, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler; butter 51°F, butter was above fill line. butter 41°F; ( - Cold Holding) below fill line. Person in charge took butter from above fill line and placed inside cooler.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Person in charge labeled.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar/flour not labeled. Person in charge labeled.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water. Person in charge emptied water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Bottled water in chest freezer on cook line. Person in charge removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls used as scoops in sugar/flour. Person in charge removed all bowls.
Fixed on the spotRepeat violation
Equipment in poor repair.
Gaskets on top drawer are torn.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in chest freezer up stairs.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain cover missing on floor drain under downstairs 3 compartment sink.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both restrooms downstairs not self closing.
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.