ATLANTIS GRILL & BAR
5805 S CONGRESS AVE, Atlantis FL 33462
Last inspected Apr 27, 2026 · 8 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
OCT 24
JAN 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator put new chlorine sanitizer, retested 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over pork chops at reach in cooler drawers on cook line, raw beef over fully cooked meatloaf at outdoor reach in freezer. Both products not in commercial packaging. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked stuffing, cooked chicken francaise in reduced oxygen packaging conducted onsite at reach in freezer. For information regarding HACCP plans please contact dhr.specialprocess@myfloridalicense.com. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked stuffing, cooked chicken francaise in reduced oxygen packaging conducted onsite at reach in freezer. For information regarding HACCP plans please contact dhr.specialprocess@myfloridalicense.com. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prime rib cooked 2/21 not date marked at walk in cooler.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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.
Employee working with raw chicken, then touching unwrapped paper towels, to fill paper towel dispenser without first washing hands. Employee went to wash hands.
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.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Paper towels provided.
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.
In-use wet wiping cloth/towel used under cutting board at cook line. Cook removed.
Oct 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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.
In-use tongs stored on oven door handle between uses. Cook removed tongs.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Cook removed.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils from 126F water.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Colander in dish hand sink - operator removed,
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.