Atipicos
Last inspected: Mar 6, 2026
45
Score
Atipicos appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Mar 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
By comparison, the average Riviera Beach facility scores 83, putting Atipicos on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
4
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee numerous times wiping hands on apron, wiping food prep with dry cloth towel and working with foods afterwards without washing hands; Manager educated; employee washed hands; **Corrected On-Site**
12A-28-4
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store cooked pork; removed; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (47F - Cold Holding); sliced cheese (47F Cold Holding )in cooler at cook line; food double panned; food not prepared or portioned today; food placed in single pan and ice added to quick chill; **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (126F - Hot Holding); cheese empanadas (120F - Hot Holding)in hot box at front counter; food out of temperature for approximately 30 minutes; educated operator on TPHC ; food placed on time 11:00 am; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine at three compartment sink and sanitizer bucket- advised to provide
16-37-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; Operator turned water on; **Corrected On-Site**
27-16-4
45
Dec 30, 2025
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
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. Employee used visibly soiled cloth to wipe tables and handles soiled dishes after without washing hands employee began to prepare sauce, discussed with operator, employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. Establishment used non food grade thank you bags to store multiple food products such as shredded cheese, raw meats, and cut washed vegetables, discussed with operator who removed products from bags. **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating on expired license, discussed with operator who renewed license during inspection.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw shell eggs stored directly above tortillas, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged bag of raw chicken stored above whole muscle steak, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot case at front counter empanadas (123F - Hot Holding); cooked potatoes stuffed with beef (117F - Hot Holding) per operator products prepared this morning and hot held for approximately 2 hours, discussed with operator hot holding requirements, operator removed products to reheat to 165F+. **Corrective Action Taken**
03B-01-6
High Priority - Container of medicine improperly stored. In kitchen multiple medication bottles shored above flip top cooler, discussed with operator who removed medications. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to dump food products sink full of beans, discussed with operator.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to 3 compartment sink, discussed with operator who provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen unlabeled spray bottle containing degreaser stored under steam table, discussed with operator who labeled bottle. **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. Discussed with operator to add cover to waste receptacle.
32-12-6
Basic - Buildup of food debris/soil residue on equipment door handles. Flip to cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
23-24-4
23
Jun 17, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 19, 2024
Routine - Food
5 critical violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food - Employee removed gloves and hands.
12A-07-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed spoons 77F from water and removed utensils from hot Bain Marie held at 99F
10-05-5
High Priority - Raw animal food stored over or with unwashed produce. Reach in black - raw chicken over fresh garlic - operator removed. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice maker - white rice (128F - Hot Holding) held under 2 hours rice make was turned off - operator moved rice to stove. **Corrective Action Taken**
03B-01-6
47
Mar 29, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
In-Use Utensils Properly Stored
FL-43
Toilet Rooms Maintained
FL-53
67
Jan 11, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Equipment drain line from ceiling draining into handwash sink at front counter
31A-10-4
90
Jan 17, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Jul 19, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; fried rice (58°F - Cold Holding), being held at room temperature in buss tub next to cook line. Operator stated being held less than 2 hours, moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked chicken, cooked pork prepared onsite and held more than 24 hours not date marked. Operator applied appropriate date mark. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At chemical storage area; spray bottle containing degreaser not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. At walk-in cooler; bag of rice and buss tub of cooked chicken stored on floor. Operator moved items off floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer; utensil in standing water 76°F. Operator discarded water, washed rinsed and sanitized utensil. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
10-07-4
64
Frequently Asked Questions
When was Atipicos last inspected?
The most recent health inspection at Atipicos on file is from Mar 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Atipicos?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Atipicos.
How does Atipicos compare to other restaurants in Riviera Beach?
Atipicos most recently scored 45 out of 100, which is lower than the Riviera Beach average of 83.
Has Atipicos' inspection record improved over time?
No. Recent inspections at Atipicos have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Atipicos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Atipicos inspected?
Based on the inspection history on file, Atipicos is inspected around two times per year on average.
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