DirtyFLRestaurant Inspection Data

ANTHONY'S CLAM HOUSE AND GRILL

2861 E COMMERCIAL BLVD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/31/2025

  • 22-02-4:Intermediate - Food-contact surface soiled -Cook line gaskets soiled with grease

Inspection Date: 1/3/2025

  • N/A:No Violations Were Observed

Inspection Date: 1/2/2025

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Cookline left reach in cooler; raw fish stored over ready to eat sun dried tomatoes operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment for the month of December. Operator started organizing tags **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Cookline; used as storage for container of ice, and as dump sink as cut kettuce leaves as evidence, operator removed. Corrected On-Site

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8626807

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souffle cups used to dispense cut tomatoes, cut onions in pantry flip top. Operator removed. Corrected On-Site
  • 01C-06-5:Basic - Clams removed from original container for long-term storage. Operator duplicated tag for bin. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored between electric piping and wall. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 81F. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of dessert area microwave has accumulation of black substance/grease/food debris.
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. Employee restroom next to mop sink.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - pizza sauce (44-45F). Per operator items was prepared yesterday and held in walk in overnight. Observed item in tall plastic container. See stop sale.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator added solution. Quat 400ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef carpaccio stored over ready to eat prosciutto in pantry reach in. Operator stored all items properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Wine bottles stored in ice used for drinks at bar. See stop sale.
  • 01B-02-5:High Priority - 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - pizza sauce (44-45F). Per operator items was prepared yesterday and held in walk in overnight. Observed item in tall plastic container. See stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cookline - brown sauce - reheating less than 1 hour at 4pm (107F - Reheating) at 5pm 94-97F; marinara - reheating less than 1 hour at 4pm (116F - Reheating) at 5pm 104-110F. At this rate proper reheating will not occur. Operator moved items to stovetop to continue reheat process. **Corrective Action Taken**
  • 08B-56-4:High Priority - Wine bottles stored in ice used for drinks at bar. See stop sale.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - pizza sauce (44-45F). Per operator items was prepared yesterday and held in walk in overnight. Observed item in tall plastic container. See stop sale.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Expo butter pats. Provided time as a public health control form to operator and reviewed. **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8359633

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License not displayed. Operator printed out copy to post. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating and drinking in prep are by ice machine. Discussed with operator about eating is prep areas, operator discussed with employee. **Corrective Action Taken**
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area by ice machine, scoop handle laying in flour container touching product. Operator removed scoop to wash and sanitize. **Corrective Action Taken** Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At prep station across from walk in cooler, wet wiping cloth used under cutting board. Operator removed wet cloth. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At pizza station, squeeze bottles containing oil not labeled with common name.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked pasta (45F - Cold Holding); cheese slices (45F - Cold Holding). Operator stated moved from walk in cooler to cook line less than 1 hour ago. Operator moved back to walk in cooler. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink across from salad station blocked with empty kegs and employees prepping food. Discussed with operator about having easy access to handwashing sinks. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink next to ice machine, wisk stored in sink. Operator removed Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation