ANTHONY'S CLAM HOUSE AND GRILL
2861 E COMMERCIAL BLVD, Fort Lauderdale FL 33308
Last inspected Apr 30, 2026 · 8 visits since March 2024
JAN 25
MAR 25
SEP 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025013615 | Jan 2, 2025 | Apr 2, 2025 | $200 |
Inspection history
8 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - milk (47F), in ice bath. Ice/water solution melted. Operator added ice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose by Cookline hand sink.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary over400ppm). Operator diluted. Quaternary 400ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Prep area - Sanitizer Bucket (Quaternary over 400ppm). Operator diluted solution. Quaternary 400ppm.
Show the remaining 3 findings ▾
Clams/mussels removed from original container and placed in Cookline flip top - no tag. Operator placed tags.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun.
Buildup of food debris/soil residue on equipment door handles. Cookline microwave handle visibly soiled. Operator cleaned.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (48-60F); franchise (46-49F). Per operator holding in walk in overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. Reviewed proper cooling with operator and provided cooling handout and cooling chart. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered cookline, put on gloves and handled clean utensils without first washing hands. Reviewed proper hand washing and employee washed hands.
Employee touched face and then handled food containers in walk in cooler without washing hands. Reviewed proper hand washing and employee washed hands.
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 - marinara (48-60F); franchise (46-49F). Per operator holding in walk in overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. Reviewed proper cooling with operator and provided cooling handout and cooling chart. See stop sale.
Vacuum breaker missing at hose bibb by prep area hand sink.
Ice buildup in walk-in freezer - around door, floor and around circulation fans.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Salad prep area - Spoon handle in cheese. Operator stored properly.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled -Cook line gaskets soiled with grease
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
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
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.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate6 Basic
Show 18 findings ▾
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.
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.
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.
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.
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.
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.
Wine bottles stored in ice used for drinks at bar. See stop sale.
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.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
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.
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.
Clams removed from original container for long-term storage. Operator duplicated tag for bin.
In-use knife/knives stored between electric piping and wall. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 81F. Operator removed.
Interior of dessert area microwave has accumulation of black substance/grease/food debris.
Self-closing device on bathroom door disconnected/broken. Employee restroom next to mop sink.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked pasta (45F - Cold Holding); cheese slices (45F - Cold Holding). Operator stated moved from walk in cooler to cook line less than 1 hour ago. Operator moved back to walk in cooler.
Handwash sink not accessible for employee use at all times. Handwashing sink across from salad station blocked with empty kegs and employees prepping food. Discussed with operator about having easy access to handwashing sinks.
Handwash sink used for purposes other than handwashing. At handwashing sink next to ice machine, wisk stored in sink. Operator removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed. License not displayed. Operator printed out copy to post.
Employee eating in a food preparation or other restricted area. Employee eating and drinking in prep are by ice machine. Discussed with operator about eating is prep areas, operator discussed with employee.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area by ice machine, scoop handle laying in flour container touching product. Operator removed scoop to wash and sanitize.
In-use wet wiping cloth/towel used under cutting board. At prep station across from walk in cooler, wet wiping cloth used under cutting board. Operator removed wet cloth.
Working containers of food removed from original container not identified by common name. At pizza station, squeeze bottles containing oil not labeled with common name.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.