DirtyFLRestaurant Inspection Data

THE DRUNKEN CLAM

THE DRUNKEN CLAM located in ST.PETE BEACH has undergone 6 health department inspections, achieving a 1.5/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

46 46th Avenue
Florida, 33706
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13465183

Met Inspection Standards

3 high, 2 int, 12 basic

  • 06-09-1:Basic - 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. (16) 4oz portions of yellowfin tuna (3) 4oz portions of salmon (4) 4oz portions of mahi mahi Located in reach-in cooler in kitchen. Fish breads labeling with instructions to remove packaging and thaw under refrigeration. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach-in coolers in kitchen.
  • 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Excessive build up of grease on hood system at cookline
  • 36-11-4:Basic - Floors not maintained smooth and durable. Concrete floors at front bar not smooth and easily cleanable. Build up of debris present along perimeter of bar.
  • 08B-38-4:Basic - Food stored on floor. Raw chicken stored on floor in walk-in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in both walk-in freezer and reach-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen.
  • 33-16-4:Basic - Open dumpster lid. Discussed with employees to close lid. Employee closed lid during inspection. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with debris in kitchen.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler on cookline.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in kitchen slow draining.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed commercially packaged pork thawing in standing water in three compartment sink in kitchen. Observed commercially packaged ROP fish being thawed in standing water in three compartment sink. Pork was placed under cool running water to thaw. Fish was still frozen and removed from plastic and returned to refrigeration to thaw. Corrected On-Site
  • 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. White and yellow pest strip used at front bar. Manufacturer instructions indicate to not use while humans are present.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce and ready-to eat cheese in walk-in cooler. Discussed with employee to relocate items for proper storage.
  • 01B-13-4:High Priority - 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. (16) 4oz portions of yellowfin tuna (3) 4oz portions of salmon (4) 4oz portions of mahi mahi Located in reach-in cooler in kitchen. Fish breads labeling with instructions to remove packaging and thaw under refrigeration.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front bar blocked and not easily accessible by drink syrups. Employees are required to reach around syrups to wash hands.
  • 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. Green sauce and cooked beef for tacos in walk-in cooler not date marked. Discussed date marking with employee.

7/17/2025· 7mo ago

Visit ID: 10931203

Met Inspection Standards

6 high, 2 int, 12 basic

  • 06-09-1:Basic - 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. Fish in vacuum sealed packaging. Packaging states remove prior to thawing. 4- 8oz portions of Mahi 8 - 8oz portions of salmon. Items stored in kitchen reach-in cooler.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk-in cooler not marked or identified.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board in kitchen. Employee removed phone. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket on walk-in cooler torn.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in kitchen require cleaning. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer in front of kitchen doorway. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach-in coolers in kitchen.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen door is exposed to outer openings. Establishment utilizes wind screens to deter vermin. Discussed with manager to consider installing a screen to kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers in kitchen soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. White cups stored on floor at front bar.
  • 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Black single service utensils stored at front porch. Visible dust build up observed.
  • 36-27-5:Basic - Wall soiled with accumulated grease behind fryers in kitchen.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Sausage gravy in walk-in cooler moldy with no date marking. Operator discarded.
  • 35A-02-7:High Priority - Live, small flying insects found. (1) live fly in kitchen (1) live fly in wait pass Not observed landing on food contact surfaces.
  • 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. Yellow and white fly strips hung at front bar. Discussed with employee who removed items and moved them to storage. **Corrective Action Taken**
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in walk-in cooler Raw fish stored over cheese curds in walk-in cooler
  • 01B-13-4:High Priority - 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. Fish in vacuum sealed packaging. Packaging states remove prior to thawing. 4- 8oz portions of Mahi 8 - 8oz portions of salmon. Items stored in kitchen reach-in cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at area housing the ice machine.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen with abrasive sponges in the sink. Employee removed items. Corrected On-Site
  • 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. Cooked rice, salsa verde, sausage gravy, and clam chowder not date marked in walk-in cooler.

1/30/2025· 1y 1mo ago

Visit ID: 8839044

Met Inspection Standards

1 int, 8 basic

  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches on floor in bar area. Employee cleared dead and cleaned area. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on top of toaster in wait station. Employee removed items. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in bar area soiled with debris. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of oil on the floor. Employee moved oil to shelf. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in reach in freezer. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Lid open on dumpster. Employee closed lid during inspection. Corrected On-Site Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Kitchen has open door. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on table in dining area. Employee removed wet cloth. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line,

7/24/2024· 1y 7mo ago

Visit ID: 8746457

Met Inspection Standards

3 high, 3 int, 11 basic

  • 06-09-1:Basic - 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. Yellow fin tuna and mahi not removed from vacuum packaging for thawing when packaging states to be removed to thaw.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in cook line. Employee removed drink. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over prep area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Bar area and kitchen floors soiled.
  • 08B-38-4:Basic - Food stored on floor. Case of biscuits on floor of walk in freezer. Employee moved to shelf. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer ice build up interior.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and 3 compartment sink. Educated employee. Employee removed knife. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in cooler. Employee cleaned gaskets. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Lid open on dumpster.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Kitchen has open door no air curtain. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter in kitchen. Employee moved to sanitizer bucket. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in bar area not landing. Educated employee on flies.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Yellow fin tuna and mahi not removed from vacuum packaging for thawing when packaging states to be removed to thaw.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (47F - Cold Holding); pooled French toast egg mix (49F - Cold Holding);. Employee put ice on both. Retemped pooled egg 42f, liquid egg 41f. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink. Educated employee.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line, soda guns soiled in bar area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible due to bucket in it. Employee removed bucket. Corrected On-Site

3/19/2024· 1y 11mo ago

Visit ID: 8548460

Met Inspection Standards

2 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of celery on floor in walk in cooler. Employee moved to shelf. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Employee cleaned area. Corrected On-Site Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Kitchen has open doors no air curtain. Repeat Violation
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Pest strip in bar area next to hand sink.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty paper trays to checking food no hand wash. Educated and employee washed hands. **Corrective Action Taken**

11/8/2023· 2y 4mo ago

Visit ID: 8363726

Met Inspection Standards

2 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris. Employee cleaning area. **Corrective Action Taken**
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair freezer near kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors and walls soiled under and around fryers with grease.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tiles broken near fryer. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer heavy build up of ice.
  • 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. Handle of portion cup touching chowder. Employee removed portion cup. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease, gaskets on deli reach in cooler in kitchen soiled with food debris. Fan in kitchen soiled with grease. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Employee closed lids during inspection Corrected On-Site Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Kitchen has open door no air curtain. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with mold like debris interior. Employee cleaning soda gun. **Corrective Action Taken**
  • 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. Clam Chowder made 11-6 no date mark. Employee dated chowder. Corrected On-Site