DirtyFLRestaurant Inspection Data

ATLANTIS GRILL & BAR

With 6 inspections documented, ATLANTIS GRILL & BAR maintains a 3.4/5 food safety rating in ATLANTIS. Recent inspections indicate some food safety concerns.

5805 S CONGRESS AVE

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/24/2025

Inspection #: Visit ID: 10892692

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Operator recalibrated machine. 75ppm. Corrected On-Site
  • 12A-16-4:High Priority - Employee working with raw chicken, then touching unwrapped paper towels, to fill paper towel dispenser without first washing hands. Employee went to wash hands. Corrected On-Site
  • 08A-20-5:High Priority - Raw chicken not properly separated over raw fish in holding unit based upon minimum required cooking temperature. In glass door cooler at cook line. Cook removed chicken. Corrected On-Site

Inspection Date: 1/28/2025

Inspection #: Visit ID: 9001760

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar container handle touching sugar, in dry storage area. Operator removed scoop. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at cook line. Cook removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Paper towels provided. Corrected On-Site

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8731083

  • 06-09-1: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. Mahi on cook line, removed from freezer 3hours ago. Operator removed packaging. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Cook removed tongs. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Cook removed. Corrected On-Site

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8571412

  • N/A:No Violations Were Observed

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8571286

  • N/A:No Violations Were Observed

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8352350

  • 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