ATLANTIC GRILL AT LODGE
105 16 RD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines have black mold like substance in them.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used as a scoop in coffee. Person in charge removed. Corrected On-Site Repeat Violation
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing around corner by walk in cooler.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cookline has grease accumulation. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Case of Fingerling potatoes and oranges on floor. Person in charge moved to store properly. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer bottle water. Person in charge removed. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. In reach in freezer; ice cream, hamburgers not covered. Person in charge covered all items. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish has black mold on it.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung up to dry. Corrected On-Site
- 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. Dish machine at 0ppm. Primed and only at 10ppm. Called repair person who immediately came and fixed machine. Tests at 75ppm. Corrected On-Site Repeat Violation
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. In walk in cooler limes had a white substance spilled on them.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1st reach in cooler; corn 54F, hummus 52F, salsa 51F, goat cheese 51F, feta 54F, tomatoes 44F ; ( - Cold Holding). 2nd reach in cooler; shrimp, scallops, mozzarella 51F; ( - Cold Holding) Items sitting on ice above fill line and on top of ice. Out 1 hour. Person in charge place into the ice. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On mop sink. Person in charge replaced hose Bibb. Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at 0ppm.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles a bar soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to dump coffee inn. Addressed and they cleaned sink out. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon not dated. Person in charge dated. Corrected On-Site
Food safety inspection conducted on 3/18/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 11/15/2024
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 11/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/19/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and dining area have mold like substance growing in them. Warning - From follow-up inspection 2024-09-17: Time extended. **Time Extended** - From follow-up inspection 2024-09-19: Time extended. **Time Extended**
Food safety inspection conducted on 9/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and dining area have mold like substance growing in them. Warning - From follow-up inspection 2024-09-17: Time extended. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Dish machine tests at 0ppm. Warning - From follow-up inspection 2024-09-17: Dishwasher is down for service. The have 3 compartment sink set up and it tests at 200ppm quat. **Time Extended**
Food safety inspection conducted on 9/17/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
5
Intermediate
1
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed. Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks not secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and dining area have mold like substance growing in them. Warning
- 29-18-4:Basic - Drain cover(s) missing. Missing in dish room and next to 3 compartment sink.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on cart with dirty dishes. Coast on top of soda boxes. Person in charge removed both. Corrected On-Site Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in dish room.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cookline.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Main cooler on cookline has ice buildup inside. Repeat Violation
- 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. Spoon handle in salt. Person in charge removed spoon. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing signage on cookline.
- 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. Dish machine tests at 0ppm. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; at front end of cook line; raw shrimp/crab over French fries. Person in charge moved shrimp and crab. **Corrective Action Taken** Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall at end of cook line; oysters 48F. In cooler overnight. In tall cooler; Butter 58F Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall at end of cook line; oysters 48F. In cooler overnight. In reach in cooler; Crab meat 46F, tomatoes 46F, salsa 52F, beets 48F, hummus 46F, feta cheese 52F; ( - Cold Holding). Per person in charge on cool line less than 1hour. Person in charge moved to another cooler. In egg station; shell eggs 45F. Shell eggs were above fill line in cooler 1 hour. Person in charge removed shell eggs and placed inside cooler. In tall cooler; Butter 58F. Butter discarded. Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 124F. Person in charge removed to reheat. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Bar soda nozzles are moldy. Repeat Violation
Food safety inspection conducted on 9/16/2024 revealed 16 total violations (5 high priority, 1 intermediate, 10 basic).
Inspection on 2/29/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is stuck on 220F. - From follow-up inspection 2024-02-29: Dishmachine still reads 220F on gauge. **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of both reach in cooler on cook-line have standing water in bottom. - From follow-up inspection 2024-02-29: End cooler still has standing water. **Time Extended**
Food safety inspection conducted on 2/29/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/28/2024
High Priority
4
Intermediate
2
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Quart plastic container used as scoops in flour and sugar. Person in charge removed. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on prep table. Person in charge removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of reading glasses on prep table. Person in charge removed. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer has ice buildup inside.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed. Corrected On-Site
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is stuck on 220F.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All ovens have food debris inside.
- 29-08-4:Basic - Plumbing system in disrepair. At server station; sink still runs when shut off.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of both reach in cooler on cook-line have standing water in bottom.
- 08B-12-5:Basic - Stored food not covered. Bang bang shrimp in freezer not covered. Person in charge had covered. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Hash browns thawing at room temperature 54F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ceviche over salad. Person in charge moved ceviche to bottom. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oyster 47F Reach in cooler #1; feta, tomatoes, hummus 52F, crab meat, tomatoes/cucumbers 56F ; ( - Cold Holding) Reach in cooler #2; scallops 48F; ( - Cold Holding), shrimp, tomatoes 47F, waffle batter 50F; ( - Cold Holding) Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler #1; feta, tomatoes, hummus 52F, crab meat, tomatoes/cucumbers 56F ; ( - Cold Holding) Reach in cooler #2; scallops 48F; ( - Cold Holding), shrimp, tomatoes 47F, waffle batter 50F; ( - Cold Holding) Server station; butter 54F; ( - Cold Holding). Added to time control. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 109F, clarified. Butter 109F; ( - Hot Holding)
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler #2; cream not dated. Person in charge dated. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles have black mold like substance inside. Can opener is soiled. Person in charge removed and cleaned. Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 17 total violations (4 high priority, 2 intermediate, 11 basic).
Inspection on 8/16/2023
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 8/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/10/2023
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine has lime calcium in it.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in flour. Person in charge removed cup. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Person in charge placed utensils on stove. **Corrective Action Taken**
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge is broken on dishwasher. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink in kitchen. Repeat Violation
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cell phone then go to put gloves on without washing hands 1st. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliver ; oysters, strawberry butter, lettuce, shrimp, Ceasar dressing 47F; ( - Cold Holding). All in cooler overnight. On line; Butter 83F; ( - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliver ; oysters, strawberry butter, lettuce, shrimp, Ceasar dressing 47F; ( - Cold Holding). All in cooler overnight. On line; Butter 83F; ( - Cold Holding) Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on hash browns, milk and 1/2&1/2, and butter. Person in charge time stamped. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Date missing on cream and milk. Person in charge dated both. Corrected On-Site
Food safety inspection conducted on 8/10/2023 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).