SAM'S HUDSON BEACH BAR
6325 CLARK ST, Hudson FL 34667 · 727-868-1971
Last inspected Jun 2, 2026 · 15 visits since November 2023
SEP 24
DEC 24
MAY 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Live, small flying insects found. 2 live flies, in the corner near the soda box/pizza station. The operator removed the trash and mopped the floor in the area. The operator then killed the flies and sanitized the affected area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024069094 | Sep 11, 2024 | Jan 27, 2025 | $400 |
| 3--2024035577 | Jun 4, 2024 | Jul 18, 2024 | $400 |
| 3--2019043910 | Jul 1, 2019 | Jan 16, 2020 | $100 |
| 3--2016003953 | Dec 30, 2015 | Feb 5, 2016 | $200 |
Inspection history
15 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. The cutting board in the middle of the cook line soiled with mold like substance. The operator replaced the cutting board.
Spray bottle containing toxic substance not labeled. 1 bottle. The operator labeled the bottle.
Equipment and utensils not properly air-dried - wet nesting. By the dishwasher area.
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket recheck (Quaternary 200ppm). The operator remade the bucket.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Live, small flying insects found. 2 live flies, in the corner near the soda box/pizza station. The operator removed the trash and mopped the floor in the area. The operator then killed the flies and sanitized the affected area.
Dead roaches on premises. 1 dead roach, under the hand sink by the pizza station. 1 dead roach, the manager office. The operator swept up the dead roaches and sanitize the area.
Ice buildup in the walk-in freezer.
No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. The hand sink across from the ice bins and the hand sink by the front door entrance door. The operator placed handwashing sign.
May 8, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with ineffective hair restraint while engaging in food preparation. Employee on cook line
In-use tongs stored on equipment door handle between uses.
Dec 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No soap provided at handwash sink in prep room near rear of kitchen. Employee stocked.
Sep 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed - 10 small flying insects in kitchen landing on bait box and trash can to the right of the soda bag in the box station. - 5 small flying insects landing on sealed alcohol bottles in open air bar off of kitchen. - 8 small flying insects landing in kitchen landing on food contact surfaces (tin foil, plates, and cutting boards). Operator discarded tin foil and ran plates through dish. - 1 small flying insect dead in simple syrup used to rim glasses in open air bar area off kitchen. Employee discarded.
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. Observed raw tuna no longer frozen thawed in walk-in cooler sealed in package with label indicating the product needed to be removed prior to thawing. Stop Sale issued due to food not being in a wholesome, sound condition. 1 small flying insect landing in simple syrup container for rimming glasses in open air bar off of kitchen. Employee discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Raw Chicken (47F - Cold Holding); Raw Beef (48F - Cold Holding); Sliced Cheeses ( Provolone, Swiss and Cheddar) (48F - Cold Holding) in 4 drawer reach-in cooler underneath flat top grill on cook line at 3:10 PM. Operator stated items had been in cooler since 10 AM. See stop sale. - Observed Chopped Egg (52F - Cold Holding); Shredded Cheese Blend (52F - Cold Holding); Cut Lettuce (54F - Cold Holding); Coleslaw (52F - Cold Holding) at 3:20 PM in salad station reach in cooler with two doors and two hooded cooler. Operator stated items had been in cooler since 10 AM.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Raw Chicken (47F - Cold Holding); Raw Beef (48F - Cold Holding); Sliced Cheeses ( Provolone, Swiss and Cheddar) (48F - Cold Holding) in 4 drawer reach-in cooler underneath flat top grill on cook line at 3:10 PM. Operator stated items had been in cooler since 10 AM. See stop sale. - Observed Chopped Egg (52F - Cold Holding); Shredded Cheese Blend (52F - Cold Holding); Cut Lettuce (54F - Cold Holding); Coleslaw (52F - Cold Holding) at 3:20 PM in salad station reach in cooler with two doors and two hooded cooler. Operator stated items had been in cooler since 10 AM.
No paper towels or mechanical hand drying device provided at handwash sink in dessert area in the wait station. Operator replaced paper towels.
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. Observed raw tuna no longer frozen thawed in walk-in cooler sealed in package with label indicating the product needed to be removed prior to thawing. See stop sale.
Jun 24, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high heat sanitizing dishmachine at 157F. Operator contacted service company for service and has three compartment sink set up with quaternary solution at 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Mozzarella Cheese in Pizza Lift Top Reach-In Cooler (44F - Cold Holding) and Shredded Mozzarella Cheese in Pizza Reach-In Cooler (51F - Cold Holding). Operator stated items had been in reach-in cooler for less than 30 minutes. Operator removed items and placed in walk-in cooler for rapid cooling.
9 dead roaches on premises in walk-in freezer/equipment storage room. Operator had employee remove, clean, and sanitize area.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling from bar into kitchen is damaged. Operator states the condensation has damaged the ceiling and they will be fixing it. Operator is working with Contractor. No dripping is visible during inspection.
Objectionable odors in bathroom or other areas of the establishment. Observed a foul odor in women's restroom and hallway behind back door to kitchen. Plumber came and repaired and odor was no longer observed. Discussed in depth with operator.
Jun 5, 2024□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - Observed server in bar placing lime wedges on side of drink with bare hands. Instructed employee on proper procedure. Employee grabbed tongs. - Observed cook assembling tacos with barehands touching shells that had previous heat applied with no additional heat being applied. Tacos shells were at 103F at time of observing bare hand contact. Inspector discussed with employee. Employee put on gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Observed Mango Coleslaw (51F - Cold Holding); Shredded Cheese (52F - Cold Holding); Chopped Egg (54F - Cold Holding); Cut Lettuce (52F - Cold Holding) in reach-in cooler on expo line at 2:30 PM. Temperature has not been taken since 9 AM. Employee started to remove items. - Observed Raw Fish - Grouper (52F - Cold Holding); Sliced Cheeses (Provolone, Cheddar, Swiss) (57F - Cold Holding); Raw Beef - Burgers (53F - Cold Holding);Raw Chicken (52F - Cold Holding); and Raw Shrimp (52F - Cold Holding) in kitchen in 4 drawer reach-in cooler on cook line. Temperature has not been taken since 9 AM. Employee started to remove items. - Observed Raw Shrimp (51F - Cold Holding); Raw Fish - Cod and Grouper (52F - Cold Holding); Calamari (60F - Cold Holding); and Coconut Shrimp (58F - Cold Holding) in reach-in cooler across from fryers. Temperature has not been taken since 9 AM. Employee started to remove items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Mango Coleslaw (51F - Cold Holding); Shredded Cheese (52F - Cold Holding); Chopped Egg (54F - Cold Holding); Cut Lettuce (52F - Cold Holding) in reach-in cooler on expo line at 2:30 PM. Temperature has not been taken since 9 AM. Employee started to remove items. - Observed Raw Fish - Grouper (52F - Cold Holding); Sliced Cheeses (Provolone, Cheddar, Swiss) (57F - Cold Holding); Raw Beef - Burgers (53F - Cold Holding);Raw Chicken (52F - Cold Holding); and Raw Shrimp (52F - Cold Holding) in kitchen in 4 drawer reach-in cooler on cook line. Temperature has not been taken since 9 AM. Employee started to remove items. - Observed Raw Shrimp (51F - Cold Holding); Raw Fish - Cod and Grouper (52F - Cold Holding); Calamari (60F - Cold Holding); and Coconut Shrimp (58F - Cold Holding) in reach-in cooler across from fryers. Temperature has not been taken since 9 AM. Employee started to remove items.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling from bar into kitchen is damaged. Operator states the condensation has damaged the ceiling and they will be fixing it. Operator is working with Contractor. No dripping is visible during inspection
Jun 4, 2024■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 14 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority1 Intermediate6 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high heat sanitizing dishmachine at 143F. Employees had three compartment sink set up at 200 ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - Observed server in bar placing lime wedges on side of drink with bare hands. Instructed employee on proper procedure. Employee grabbed tongs. - Observed cook assembling tacos with barehands touching shells that had previous heat applied with no additional heat being applied. Tacos shells were at 103F at time of observing bare hand contact. Inspector discussed with employee. Employee put on gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 10 small flying insects underneath handwash sink in open air bar attached to kitchen. - 3 small flying insects flying around ice bin and prepared drinks in open air bar attached to the kitchen. - 1 small flying insect inside of not in use island oasis machine in open air bar off kitchen. - 5 small flying insects swarming around open trash can to the right of the walk-in cooler in kitchen. - 6 small flying insects landing on empty food containers in prep area. - 4 small flying insects landing on prep tables. - 4 small flying insects landing on soiled linens basket that was not closed. - 1 small flying insect landing on reach-in cooler cutting board on cook line. - 1 small flying insect landing on sides of food containers on lift top reach-in cooler on cook line closest to the dishmachine. - 3 small flying insects flying on cook line near fryer. Inspector reinforced the importance of eliminating flies in establishment and requested corrective action.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over ready to eat mango salsa and island sauce in reach-in cooler on expo line. Employee moved and stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. 15 lbs of commercially processed fish (grouper) not removed from its original container before being thawed. Instructions on individual packaging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Observed Mango Coleslaw (51F - Cold Holding); Shredded Cheese (52F - Cold Holding); Chopped Egg (54F - Cold Holding); Cut Lettuce (52F - Cold Holding) in reach-in cooler on expo line at 2:30 PM. Temperature has not been taken since 9 AM. Employee started to remove items. - Observed Raw Fish - Grouper (52F - Cold Holding); Sliced Cheeses (Provolone, Cheddar, Swiss) (57F - Cold Holding); Raw Beef - Burgers (53F - Cold Holding);Raw Chicken (52F - Cold Holding); and Raw Shrimp (52F - Cold Holding) in kitchen in 4 drawer reach-in cooler on cook line. Temperature has not been taken since 9 AM. Employee started to remove items. - Observed Raw Shrimp (51F - Cold Holding); Raw Fish - Cod and Grouper (52F - Cold Holding); Calamari (60F - Cold Holding); and Coconut Shrimp (58F - Cold Holding) in reach-in cooler across from fryers. Temperature has not been taken since 9 AM. Employee started to remove items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Mango Coleslaw (51F - Cold Holding); Shredded Cheese (52F - Cold Holding); Chopped Egg (54F - Cold Holding); Cut Lettuce (52F - Cold Holding) in reach-in cooler on expo line at 2:30 PM. Temperature has not been taken since 9 AM. Employee started to remove items. - Observed Raw Fish - Grouper (52F - Cold Holding); Sliced Cheeses (Provolone, Cheddar, Swiss) (57F - Cold Holding); Raw Beef - Burgers (53F - Cold Holding);Raw Chicken (52F - Cold Holding); and Raw Shrimp (52F - Cold Holding) in kitchen in 4 drawer reach-in cooler on cook line. Temperature has not been taken since 9 AM. Employee started to remove items. - Observed Raw Shrimp (51F - Cold Holding); Raw Fish - Cod and Grouper (52F - Cold Holding); Calamari (60F - Cold Holding); and Coconut Shrimp (58F - Cold Holding) in reach-in cooler across from fryers. Temperature has not been taken since 9 AM. Employee started to remove items.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of island oasis machines have a black mold like substance on the inside closest to walk-in cooler off bar area. Employee started to clean and sanitize.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling from bar into kitchen is damaged. Operator states the condensation has damaged the ceiling and they will be fixing it. Operator is working with Contractor. No dripping is visible during inspection
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. 15 lbs of grouper in walk-in cooler. Fish is no longer frozen. See stop sale.
Dead roaches on premises. - 1 dead roach in open air bar attached to kitchen underneath three compartment sink.
Food stored in a location that is exposed to splash/dust. Ice behind tiki bar is stored next to a dump sink with no splash guard.
Objectionable odors in bathroom or other areas of the establishment. Observed a foul odor in women's restroom. Discussed in depth with operator.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed establishment at time of inspection operating with back door to kitchen held open, two double doors to seating area off wait station/ expo area in front of cook line area held open, 3 windows off pizza prep area open, host stand half door open, and open air bar with windows held open, no door present in between kitchen and open air bar off the kitchen area. No air curtains installed. Fans are present and turned on.
May 29, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with, mold-like substance Interior of island oasis machines have a black mold like substance on the inside.
Ceiling/ceiling shows damage or is in disrepair. Ceiling from bar into kitchen is damaged. Operator states the condensation has damaged the ceiling and they will be fixing it. Operator is working with Contractor. No dripping is visible during inspection
Food stored in a location that is exposed to splash/dust. Ice behind tiki bar is stored next to a dump sink with no splash guard.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Some oyster tags not marked with last date served. Discussed procedure with operator.
Mar 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dipperwell faucet bent downward eliminating required air gap in wait station/dessert prep area. Discussed with operator.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Beef (45F - Cold Holding); Coconut Shrimp (47F - Cold Holding); American Cheese (47F - Cold Holding) in 4 drawer reach-in cooler underneath grill on cook line. Operator stated items had been in the cooler for less than 4 hours. Employees started to ice products down.
Some oyster tags not marked with last date served. Discussed procedure with operator.
Opened employee beverage container in a cold holding unit with food to be served to customers in bar area and opened beverage stored on top of dishmachine. Employees moved.
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Housemade Blue Cheese (47F - Cold Holding); Guacamole with Cut Tomatoes (45F - Cold Holding); Housemade Salsa (45F - Cold Holding); Clam Chowder (44F - Cold Holding); Raw Chicken Wings (45F - Cold Holding) in walk-in cooler at 1:15 PM. Operator stated that the items were below 41F this morning. Operator had employee start to ice products down.
Toxic substance/chemical improperly stored. Observed spray bottle of bleach stored next to single service pizza boxes in prep area off of cook line. Operator moved and stored correctly.
Establishment advertised crab on menu/menu board but served imitation crab. Observed crab cakes listed on the menu containing only imitation crab. Discussed requirements with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with an accumulation of food debris. Employee cleaned and sanitized. Ice chute in Island Oasis machine in tiki bar area soiled with an accumulation of slime.
Accumulation of black/green mold-like substance in the interior of the ice machine.
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.