THE DRUNKEN CLAM

Name: THE DRUNKEN CLAM
Address: 46 46 AVE, ST.PETE BEACH, FL, 33706, US
Rating: 52.7

46 46 AVE, ST.PETE BEACH, FL 33706

License #6213851

🦞 Seafood ℹ️

52.7 Grade F / 100

Failing Health Score

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Latest inspection

January 21, 2026 · 17 findings · 3 critical

Routine - Food

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Minor

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Quick take

THE DRUNKEN CLAM in ST.PETE BEACH currently holds an InspectFL Health Score of 52.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 81 total violations — 14 critical, 10 major, 57 minor.

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The latest inspection on January 21, 2026 shows 17 observation rows: 3 critical, 2 major, and 12 minor.

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Inspection coverage

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Inspector notes

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THE DRUNKEN CLAM has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[06-09-1] 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.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in coolers in kitchen.
[36-63-4] 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] 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] Food stored on floor. Raw chicken stored on floor in walk-in cooler.
[14-69-4] 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] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen.
[33-16-4] Open dumpster lid. Discussed with employees to close lid. Employee closed lid during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with debris in kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler on cookline.
[29-20-5] 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] 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.
[41-20-4] Pesticide use not in accordance with manufacturers directions. White and yellow pest strip used at front bar. Manufacturer instructions indicate to not use while humans are present.
[08A-04-5] 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] 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] 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] 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.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Gasket on walk-in cooler torn.
[36-73-4] Floor soiled/has accumulation of debris. Floors in kitchen require cleaning.
[14-69-4] Ice buildup in reach-in freezer in front of kitchen doorway.
[06-09-1] 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] 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] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach-in coolers in kitchen.
[35B-05-4] 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] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers in kitchen soiled.
[25-05-4] Single-service articles improperly stored. White cups stored on floor at front bar.
[25-11-5] 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] Wall soiled with accumulated grease behind fryers in kitchen.
[01B-07-4] Food with mold-like growth. See stop sale. Sausage gravy in walk-in cooler moldy with no date marking. Operator discarded.
[35A-02-7] 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] Pesticide use not in accordance with manufacturers directions. Yellow and white fly strips hung at front bar. Discussed with employee who removed items and moved them to storage.
[08A-04-5] 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] 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] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at area housing the ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink in kitchen with abrasive sponges in the sink. Employee removed items.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[06-09-1] 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] 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.
[40-06-5] 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] Floor soiled/has accumulation of debris. Bar area and kitchen floors soiled.
[08B-38-4] Food stored on floor. Case of biscuits on floor of walk in freezer. Employee moved to shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer ice build up interior.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and 3 compartment sink. Educated employee. Employee removed knife.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in cooler. Employee cleaned gaskets.
[33-16-4] Open dumpster lid. Lid open on dumpster.
[35B-03-4] Outer openings not protected with self-closing doors. Kitchen has open door no air curtain.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter in kitchen. Employee moved to sanitizer bucket.
[35A-02-6] 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] 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] 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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink. Educated employee.
[22-02-4] 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] Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible due to bucket in it. Employee removed bucket.