[Code 1962, § 13-2]
It shall be unlawful for any person to sell fish, oysters, clams or any other sea or river products for food purposes in the City unless such products are securely protected from flies, dust and dirt, and as far as may be necessary, from all foreign or injurious contamination.
[Code 1962, § 13-3]
Any stall, store, house or building where fish, seafood or other sea or river products are sold shall be connected with the City water and sewerage system and shall have running water from such system.
[Code 1962, § 13-4]
Shell oysters and clams shall be handled under such temperature conditions as will keep them alive, that is, at a temperature below 50° F., but above freezing.
[Code 1962, § 13-5]
For refrigeration of shucked stock, outside containers shall be provided for ice, and no ice or other foreign substances shall be allowed in contact with the shellfish. Shucked stock shall be kept at a temperature of 50° F., or below, from the time it leaves the shipper until the time it reaches the consumer, but shall not be allowed to freeze. Crab meat shall be either packed and held in crushed ice or kept at a temperature below 40° F.
[Code 1962, § 13-6]
All shucked stock received by wholesalers or retailers shall be kept in the original sealed containers, which shall not be opened except as required for dispensing by the retailers.
[Code 1962, § 13-7]
Shucked stock in bulk shall be sold only under the following conditions:
(1) 
The containers from which it is dispensed shall be marked with the name and address or identification mark of the shipper.
(2) 
When the container is opened by a packer, wholesaler or retailer, it shall be done under proper sanitary precautions. All utensils coming in contact with the raw food shall be sterilized before use, in accordance with approved methods, and containers furnished by the dealer for dispensing to customers must be clean. The manual handling of shucked oysters is prohibited.
(3) 
Persons handling shucked stock in retail dispensing shall be subject to the same regulations and supervision that apply to other food handlers.
(4) 
Any adulteration or addition of any water or ice is prohibited.
(5) 
The display of shucked stock in open cans, windows or showcases is prohibited.
(6) 
Proper refrigeration shall be provided in all places, including retail stores, where shucked stock is kept.
[Code 1962, § 13-8]
It shall be unlawful for any person, including any merchant, jobber, restaurateur, caterer or other dealer, to keep, sell, serve or otherwise distribute oysters and clams and crab meat within the corporate limits of the City, other than such as have been produced, packed and shipped in accordance with the regulations of the state within which such oysters and clams and crab meat were produced, packed or shipped, and unless the shipment shall have been accompanied by a tag, label or other mark showing that the shipper has been duly certified by the state in which his plant is operated, and unless such certification has been approved, in the case of oysters and clams, by the United States Public Health Service for shipment in interstate commerce.