The Drunken Clam
Last inspected: Jan 21, 2026
29
Score
The Drunken Clam has been inspected eight times since 2022. The most recent report on file is from Jan 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around 11 violations to closer to 15 violations.
“Ice buildup in reach-in freezer and/or walk-in freezer” comes up most often, recorded four times in the inspection record.
By comparison, the average St. Pete Beach facility scores 76, putting The Drunken Clam on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
12
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
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.
08A-04-5
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.
01B-13-4
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.
41-20-4
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.
02C-02-5
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.
31A-09-4
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**
06-09-1
Basic - Equipment in poor repair. Torn gaskets on reach-in coolers in kitchen.
14-11-5
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
36-63-4
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.
36-11-4
Basic - Food stored on floor. Raw chicken stored on floor in walk-in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in both walk-in freezer and reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen.
23-03-4
Basic - Open dumpster lid. Discussed with employees to close lid. Employee closed lid during inspection. **Corrected On-Site**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with debris in kitchen.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler on cookline.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in kitchen slow draining.
29-20-5
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**
06-01-5
29
Jul 17, 2025
Routine - Food
6 critical violations. 2 major violations. 12 minor violations.
View 20 violations
High Priority - Food with mold-like growth. See stop sale. Sausage gravy in walk-in cooler moldy with no date marking. Operator discarded.
01B-07-4
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.
35A-02-7
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**
41-20-4
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
08A-04-5
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.
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at area housing the ice machine.
29-34-4
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**
31A-11-4
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.
02C-02-5
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.
06-09-1
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.
08B-49-4
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**
40-06-5
Basic - Equipment in poor repair. Gasket on walk-in cooler torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors in kitchen require cleaning. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer in front of kitchen doorway. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach-in coolers in kitchen.
23-03-4
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.
35B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers in kitchen soiled.
22-16-4
Basic - Single-service articles improperly stored. White cups stored on floor at front bar.
25-05-4
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.
25-11-5
Basic - Wall soiled with accumulated grease behind fryers in kitchen.
36-27-5
18
Jan 30, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line,
22-02-4
Basic - Dead roaches on premises. 2 dead roaches on floor in bar area. Employee cleared dead and cleaned area. **Corrected On-Site**
35A-03-4
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**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor in bar area soiled with debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of oil on the floor. Employee moved oil to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in reach in freezer. **Repeat Violation**
14-69-4
Basic - Open dumpster lid. Lid open on dumpster. Employee closed lid during inspection. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Outer openings not protected with self-closing doors. Kitchen has open door. **Repeat Violation**
35B-03-4
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**
21-12-4
61
Jul 24, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
27
Mar 19, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
61
Nov 8, 2023
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
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**
02C-02-5
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**
22-02-4
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**
22-20-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair freezer near kitchen.
14-71-4
Basic - Floor soiled/has accumulation of debris. Floors and walls soiled under and around fryers with grease.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Tiles broken near fryer. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer heavy build up of ice.
14-69-4
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**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
22-08-4
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**
23-03-4
Basic - Open dumpster lid. Employee closed lids during inspection **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Outer openings not protected with self-closing doors. Kitchen has open door no air curtain. **Repeat Violation**
35B-03-4
50
Jun 19, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
41
Dec 6, 2022
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in bar area near hand sink.
35A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler no date mark. Employee dated milk opened 12-5 **Corrected On-Site**
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Employee educated to wash in hand sink . Employee washed in hand sink. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible due to pan lids in it. Employee removed pan lids. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking food no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of metal pans in kitchen.
24-08-4
Basic - Equipment in poor repair. Microwave oven interior rusted. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors in kitchen and bar area soiled.
36-73-4
Basic - Food stored on floor. Corn flake crumbs stored on floor of dry storage room. Employee moved crumbs to shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen over reach in cooler has buildup of grease and dusty debris.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. Doors of kitchen not self closing.
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with debris.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with grease and debris.
36-27-5
35
Frequently Asked Questions
When was The Drunken Clam last inspected?
The most recent health inspection at The Drunken Clam on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at The Drunken Clam?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at The Drunken Clam.
How does The Drunken Clam compare to other restaurants in St. Pete Beach?
The Drunken Clam most recently scored 29 out of 100, which is lower than the St. Pete Beach average of 76.
Has The Drunken Clam's inspection record improved over time?
No. Recent inspections at The Drunken Clam have averaged around 15 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Drunken Clam 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 The Drunken Clam inspected?
Based on the inspection history on file, The Drunken Clam is inspected around three times per year on average.
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