ATLANTIS GRILL & BAR
5805 S CONGRESS AVE
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/11/2023
High Priority
5
Intermediate
1
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils from 126F water. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Hot line small make table - filet mignon over Mahi and salmon filets - operator moved steak to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - 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. hot line double door reach in cooler bottom shelf - lobster (48F - Cold Holding); haddock (48F - Cold Holding); trout (48F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line double door reach in cooler bottom shelf - lobster (48F - Cold Holding); haddock (48F - Cold Holding); trout (48F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - short ribs (92F - Hot Holding); ajus (130F - Hot Holding); French onion soup (121F - Hot Holding) operator states all reheated to 165F just under 2 hours - operator moved to stove to reheat. Bain Marie water temperature 125F - operator also increased temperature. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Colander in dish hand sink - operator removed, Corrected On-Site Warning
Food safety inspection conducted on 12/11/2023 revealed 6 total violations (5 high priority, 1 intermediate, 0 basic).