Neighbourhood
Atlantic Bch32233
Restaurants83
Spotless inspections5%
Ordered shut1
Fines$9k
A 24B 16C 10D 7F 18Not rated 8
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken stored over ready to eat sauces. Employee removed and stored properly.
High priorityHOP SHING →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw octopus/Calamari stored over ready to eat milk, orange juice. Employee removed and stored properly.
High priorityJOSEPH'S PIZZA →Aug 20, 2026
Live, small flying insects found. Observed total of 6 flying insects. 5 flying insects in mop sink area. 1 flying insect at front bar.
High priorityLE PETIT ATELIER →Aug 17, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Crab meat (44F-46F - Cold Holding); Raw chicken (44F-46F - Cold Holding); Cut cabbage (46F - Cold Holding); Butter milk (46F - Cold Holding); Heavy cream (46F - Cold Holding); Half /Half (46F - Cold Holding); Milk (46F - Cold Holding); Block soft cheese (46F - Cold Holding); Butter (46F - Cold Holding); Butter blend (46F - Cold Holding); Shredded white cheese (46F - Cold Holding); Shredded Asiago cheese (46F - Cold Holding); Shredded queso cheese (46F - Cold Holding); Blue cheese crumbles (46F - Cold Holding); Crab meat (46F - Cold Holding); Raw chicken breasts (45F-46F - Cold Holding); Raw salmon (45F-46F - Cold Holding); House made Crab cake mix (45F-46F - Cold Holding); Raw bacon (46F - Cold Holding); Raw Calamari (46F - Cold Holding); Raw lobster (46F - Cold Holding); Raw shrimp (46F - Cold Holding); Andouille sausage (46F - Cold Holding). Cooler had an ambient temperature of 45F at beginning of inspection. See stop sale Manager stated the cooler froze up and he adjusted temperature at 10:30 am. Cooler came down to 43F ambient temperature during inspection. Manager stated that all product had been in cooler since previous day.
High priorityFISH COMPANY →Aug 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Crab meat (44F-46F - Cold Holding); Raw chicken (44F-46F - Cold Holding); Cut cabbage (46F - Cold Holding); Butter milk (46F - Cold Holding); Heavy cream (46F - Cold Holding); Half /Half (46F - Cold Holding); Milk (46F - Cold Holding); Block soft cheese (46F - Cold Holding); Butter (46F - Cold Holding); Butter blend (46F - Cold Holding); Shredded white cheese (46F - Cold Holding); Shredded Asiago cheese (46F - Cold Holding); Shredded queso cheese (46F - Cold Holding); Blue cheese crumbles (46F - Cold Holding); Crab meat (46F - Cold Holding); Raw chicken breasts (45F-46F - Cold Holding); Raw salmon (45F-46F - Cold Holding); House made Crab cake mix (45F-46F - Cold Holding); Raw bacon (46F - Cold Holding); Raw Calamari (46F - Cold Holding); Raw lobster (46F - Cold Holding); Raw shrimp (46F - Cold Holding); Andouille sausage (46F - Cold Holding). Cooler had an ambient temperature of 45F at beginning of inspection. See stop sale Manager stated the cooler froze up and he adjusted temperature at 10:30 am. Cooler came down to 43F ambient temperature during inspection. Manager stated that all product had been in cooler since previous day. Observed in reach in cooler on cook line Clams (44F-46F - Cold Holding).see stop sale Manager stated clams were in cooler from previous day.
High priorityFISH COMPANY →Aug 13, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Cooked beans (110F - Hot Holding). Manager removed and placed on stove to reheat.
High priorityFISH COMPANY →Aug 13, 2026
Toxic substance/chemical improperly stored. Observed spray bottle containing sanitizer stored next to coffee maker. Manager removed and stored properly.
High priorityFISH COMPANY →Aug 13, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in reach in cooler on cook line completely thawed Commercially processed reduced oxygen packaged Salmon bearing a label indicating that it is to remain frozen until time of use. See stop sale.
High priorityTOASTED YOLK →Aug 4, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line container of French toast batter with eggs (63F - Cold Holding). Manager more added ice around container. Observed in drawer cooler on cook line Cooked brisket (47F - Cold Holding). Employee stated drawer constantly opened in am. Employee removed and stored properly in different cooler.
High priorityTOASTED YOLK →Aug 4, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in stand alone hot holding cabinet Grits (90F - Hot Holding). Manager will remove and reheat.
High priorityTOASTED YOLK →Aug 4, 2026
Live, small flying insects found. Observed in kitchen 1 flying insect. Manager stated just flew in and is aggressively trying to kill and discard.
High priorityDREAMETTE ATLANTIC BEACH →Jul 30, 2026
Live, small flying insects found. Observed total of 4 flying insects. 3 flying insects in food storage area. 1 flying insect in bar area.
High priorityCANTINA LOUIE II →Jul 30, 2026