Atlantic Grille
Last inspected: Nov 17, 2025
43
Score
Atlantic Grille has been inspected nine times since 2022. The most recent visit was on Nov 17, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly three violations before.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Atlantic Grille's latest score of 43 falls below the Delray Beach average of 71. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...at bar dishmachine. Director stated that they will use kitchen dishmachine until resolve issue.
22-57-6
High Priority - Non-food grade paper/paper towel used as liner for food container in cut mango, mint , micro greens in reach in cooler . Manager removed paper towel **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above portions opened condemned at walk in cooler. Employee properly stored. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served...oyster
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days...oyster
01C-02-4
Basic - Clams/mussels/oysters removed from original container for long-term storage...oyster tag , chef putted back to container **Corrected On-Site**
01C-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice buckets at top of the ice machine. Manager inverted **Corrected On-Site**
24-05-4
43
Jul 17, 2025
Routine - Food
No violations found.
100
Jul 16, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. ....truffle aioli mixed with can mushrooms, date marked 7/3/25 at walk in cooler . See stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
01B-28-5
High Priority - Live, small flying insects found.... 2 small flying insects at service bar . 4 small flying insects at main bar flying around and landing on the dump sink . **Warning**
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.....vodka sauce date marked 9/15 at walk in cooler . Chef stated that it was wrong date marked . Chef properly date marked . **Corrected On-Site** **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .....bordelaise sauce date marked 7/9/25 at walk in cooler . See stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition..... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .....bordelaise sauce date marked 7/9/25 at walk in cooler . ..... Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. ....truffle aioli mixed with can mushrooms, date marked 7/3/25 at walk in cooler **Warning**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing...strainer stored in handwashing sink at bar . **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled....glass cleaner spray bottle . Employee labeled . **Corrected On-Site** **Warning**
41-17-4
Basic - Working containers of food removed from original container not identified by common name....several oil squized bottle at cook line without label. Employee labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized....washed water in rinse compartment. Employee drained water . **Corrected On-Site** **Warning**
16-13-5
Basic - Food stored on floor ..multiple boxes stored on the floor at walk in cooler and walk freezer . **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tongs, spatula at 86F water at hotel kitchen. Employee removed water . **Corrected On-Site** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at main bar . **Warning**
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength...blue liquid spray bottle per manager it was quaternary ammonium sanitizer spray bottle . Quaternary ammonium 00 ppm. Employee removed liquid due to it was glass cleaner **Corrective Action Taken** **Warning**
21-07-4
29
Mar 13, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sliced lemon with bare hands. Stop sale issue . Employee discarded lemon . **Corrective Action Taken**
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... house Cesar dressing date marked 2/23 at walk in cooler . See stop sale. Chef discarded food. **Corrective Action Taken**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... house Cesar dressing date marked 2/23 at walk in cooler . ... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sliced lemon with bare hands.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...American cheese 45F, butter 53F in flip top reach in cooler at hotel kitchen, food stored in double containers. Food not prep or portion today , Per chef food being held less than 4 hours . Chef removed food to single container. **Corrective Action Taken**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees at hot holding expo line at kitchen, bar
31B-04-4
Basic - Food stored on floor...food boxes stored on the floor at walk in freezer . Employee properly stored **Corrected On-Site**
08B-38-4
50
Sep 11, 2024
Routine - Food
No violations found.
100
Feb 19, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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. The bucket was changed and the machine was primed. The solution was corrected to 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler, raw unpasteurized egg yolks and whites separated, stored over unwashed produce. Items moved to be stored properly **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
67
Oct 9, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Employee drank from an open coffee cup then engaged in cutting herbs, without washing hands. Employees went to wash hands and changed gloves. **Corrected On-Site**
12A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna 40° F in walk-in cooler over night.
01B-13-4
Intermediate - oyster tags not marked with last date for September.
01C-03-4
Intermediate - Establishment not maintaining all oyster tags for 90 days.
01C-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory, chef printed and displayed. **Corrected On-Site**
02A-01-4
Basic - Parsley and green onion not washed prior to preparation. Employees washed herbs **Corrected On-Site**
08B-39-4
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. Tuna 40° F in walk-in cooler over night. See stop sale
06-09-1
Basic - Employee coffee cup on a food preparation table next to walk-in cooler. Employee removed **Corrected On-Site**
12B-07-4
47
Mar 23, 2023
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature dishmachine less than 160°F as evidenced by no color change on thermal strip. Triple sink setup
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler #2, raw fish stored over cooked octopus. Items moved to be stored properly. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler GF Muffin batter dated 3/12. Item discarded. See Stop Sale
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, GF Muffin batter dated 3/12. Item Discarded.
01B-24-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Food stored on floor. At walk in freezer, beef stored under shelving. Item moved off of floor. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At utensils storage area, items stacked wet. Items removed to washing station to be cleaned and sanitized. **Corrected On-Site**
24-08-4
43
Dec 8, 2022
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with Melted butter 90°F hot Holding stored on cook line. Per operator product stored for approximately 1 hour. Operator decided to use time control and timed marked product for the remaining time of 3 hours. Emailed TPHC form to operator **Corrected On-Site**
03B-01-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator moved sanitation procedures to 3 compartment sink quaternary at 200 ppm **Corrected On-Site**
22-57-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment received fresh raw snapper and sells Raw snapper for ceviche. Operator unable to provided proper parasite destruction for Snapper. Operator removed ceviche from circulation and will not use this fish for ceviche **Corrective Action Taken**
01D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at the bar being use as a dump sink Operator removed metal perforated pan **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar. Operator provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - oysters tag removed from original container prior to container being emptied. Operator provided **Corrected On-Site**
01C-10-4
43
Frequently Asked Questions
When was Atlantic Grille last inspected?
The most recent health inspection at Atlantic Grille on file is from Nov 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Atlantic Grille?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Atlantic Grille.
How does Atlantic Grille compare to other restaurants in Delray Beach?
Atlantic Grille most recently scored 43 out of 100, which is lower than the Delray Beach average of 71.
Has Atlantic Grille's inspection record improved over time?
No. Recent inspections at Atlantic Grille have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Atlantic Grille 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 Atlantic Grille inspected?
Based on the inspection history on file, Atlantic Grille is inspected around three times per year on average.
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