DirtyFLRestaurant Inspection Data

DJ'S CLAM SHACK

Health inspection records show DJ'S CLAM SHACK in INDIAN SHORES has 7 inspections with a food safety rating of 3.7/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

629 Duval Street
Key West, Florida, 33040
Downtown
Monroe County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/28/2026· 2mo ago

Visit ID: 13469080

Met Inspection Standards

1 int, 1 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with knives behind chest freezer. Wall above three compartment sink. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine chute.

9/23/2025· 6mo ago

Visit ID: 13468462

Follow-up Inspection Required

2 int

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-09-23: -Sarah McFarlane -No certificates available Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-09-23: No certificates available. Admin Complaint

7/22/2025· 8mo ago

Visit ID: 10908650

Follow-up Inspection Required

4 int, 1 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind white chest freezer in prep area.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder, Coleslaw.

1/28/2025· 1y 2mo ago

Visit ID: 8866275

Met Inspection Standards

1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer. Chest freezer. Middle prep area.

8/20/2024· 1y 7mo ago

Visit ID: 8779829

Met Inspection Standards

2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. Food trays stored on floor in back storage area.

2/21/2024· 2y 1mo ago

Visit ID: 8481545

Met Inspection Standards

2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Raw chicken stored on floor in walk in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and lobster meat thawing at room temp not under running water.
  • 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.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

8/23/2023· 2y 7mo ago

Visit ID: 8378638

Met Inspection Standards

2 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 03C-01-4:High Priority - Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Milk wash batter 80f, more ice added. Repeat Violation