Anthony's Clam House and Grill
Last inspected: Feb 10, 2026
43
Score
Going back to 2022, Anthony's Clam House and Grill has nine inspections in the public record. Anthony's Clam House and Grill was last inspected on Feb 10, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
43
Sep 18, 2025
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
90
Mar 31, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled -Cook line gaskets soiled with grease
22-02-4
90
Jan 3, 2025
Routine - Food
No violations found.
100
Jan 2, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
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**
08A-05-6
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**
31A-11-4
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**
01C-05-4
70
Apr 15, 2024
Routine - Food
7 critical violations. 5 major violations. 6 minor violations.
View 18 violations
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-13-4
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**
08A-05-6
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**
22-43-4
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.
03D-02-5
High Priority - Wine bottles stored in ice used for drinks at bar. See stop sale.
08B-56-4
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**
03E-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.
01B-02-5
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**
11-27-4
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.
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
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**
03F-10-5
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.
53B-14-5
Basic - In-use knife/knives stored between electric piping and wall. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 81F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Interior of dessert area microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Self-closing device on bathroom door disconnected/broken. Employee restroom next to mop sink.
32-17-4
Basic - Clams removed from original container for long-term storage. Operator duplicated tag for bin. **Corrected On-Site**
01C-06-5
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**
14-01-5
16
Mar 6, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Jun 26, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
39
Nov 15, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce (50F - Cold Holding) at cook line; as per operator food kept outside for 4 hours and discarded after; no write plan no date mark; food out for 30 minutes; food not prepared or portioned today; emailed and printed TPHC form and operator time marked food **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (122F - Hot Holding) in steam table by the stove ; as per operator food reheated earlier and placed in steam table 30 minutes prior; food not covered and not enough hot water; operator returned food to the stove to reheat to 165° F **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160) Operator switched to three compartment sink ( quaternary solution) **Corrective Action Taken**
22-49-4
Intermediate - Handwash sink at pizza station used for purposes other than handwashing- dumping ice; evidence inside the HWS. Operator educated staff
31A-11-4
Intermediate - Soap dispenser at handwash sink at cook line not working/unable to dispense soap. Operator provided soap **Corrected On-Site**
31B-06-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- at cook line Operator removed **Corrected On-Site**
12B-13-4
Basic - Food stored on floor - oil cases stored on the floor at cook line Operator stored properly **Corrected On-Site**
08B-38-4
47
Frequently Asked Questions
When was Anthony's Clam House and Grill last inspected?
The most recent health inspection at Anthony's Clam House and Grill on file is from Feb 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Anthony's Clam House and Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Anthony's Clam House and Grill.
How does Anthony's Clam House and Grill compare to other restaurants in Fort Lauderdale?
Anthony's Clam House and Grill most recently scored 43 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Anthony's Clam House and Grill's inspection record improved over time?
Yes. Recent inspections at Anthony's Clam House and Grill have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Anthony's Clam House and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anthony's Clam House and Grill inspected?
Based on the inspection history on file, Anthony's Clam House and Grill is inspected around three times per year on average.
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