THE DRUNKEN CLAM

Name: THE DRUNKEN CLAM
Address: 46 46 AVE, ST.PETE BEACH, FL, 33706, US
Rating: 81.7

46 46 AVE, ST.PETE BEACH, FL 33706

License #6213851

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE DRUNKEN CLAM in ST.PETE BEACH currently holds an InspectFL Health Score of 81.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 30 total violations — 8 critical, 4 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 21, 2026 included 3 critical violations, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[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.
[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.
[33-16-4] Open dumpster lid. Discussed with employees to close lid. Employee closed lid during inspection.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler on cookline.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with debris in kitchen.
[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
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen.

Inspection Completed - No Further Action
[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.
[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.
[14-11-5] Equipment in poor repair. Gasket on walk-in cooler torn.
[25-05-4] Single-service articles improperly stored. White cups stored on floor at front bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink in kitchen with abrasive sponges in the sink. Employee removed items.
[36-73-4] Floor soiled/has accumulation of debris. Floors in kitchen require cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers in kitchen soiled.
[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.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at area housing the ice machine.
[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.
[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.
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach-in coolers in kitchen.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse