Atlantic Grille
Last inspected: Sep 8, 2025
100
Score
Inspectors have visited Atlantic Grille five times, with records going back to 2023. The newest entry in the record is dated Sep 8, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The most recent inspection cleaned up several issues, finishing with zero violations after nine on the prior visit.
When inspectors have written things up, food & non-food contact surfaces cleanable has been the most frequent reason, cited three times.
Restaurants in Middletown average 80, so Atlantic Grille is doing better than most peers. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 8, 2025
Re-Inspection
No violations found.
100
Aug 25, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Lobster and cheese were observed held at 48 and 46 degrees Fahrenheit in griddle grub prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, foods were prepped and placed into prep unit recently. Foods were placed into other refrigeration and with ice to chill.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen by the line was blocked by cans of food. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment not in good repair or proper adjustment
Inspector notes: Griddle Grub prep unit was observed at ranging ambient temperatures of 52 (top rail) and 56 (bottom rail) degrees Fahrenheit. Unit must maintain an internal food temperature of 41 degrees Fahrenheit or below. Equipment to be in good repair and proper adjustment.
4-501.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
70
Aug 12, 2025
Routine
2 critical violations. 5 major violations. 7 minor violations. 5 corrected on site.
View 14 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food pancakes with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Pancakes were voluntarily disposed of.
3-301.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of the slicer were observed with the accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized during time of inspection.
4-602.11
Proper eating, tasting, drinking, or tobacco product use
Inspector notes: The last shellfish was used from the bag must be noted on the shellfish tag. PIC informed.
3-203.12
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in end prep units on the line were observed held at 47-69 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Time/temperature abused foods were voluntarily disposed of. See disposal list for additional temperature observations.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentrations of the quaternary ammonium and chlorine sanitizing solution for the 3 bay sink and dishwashers.
4-302.14
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Handwashing sign not posted
Inspector notes: The hand washing sinks in the facility are lacking handwashing notification signage. PIC informed.
6-301.14
Equipment not in good repair or proper adjustment
Inspector notes: 2 prep units were observed at ranging ambient temperature of 45-50 degrees Fahrenheit. Units were taken out of service to hold foods that require refrigeration.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets for several coolers were observed in poor repair. Equipment to be in good repair and proper adjustment.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -shelving in walk-in -mats in walk-in -sides of fryer -interior of refrigeration units -ice machine
4-601.11(B)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Exterior grease disposal unit and surrounding area were observed with an accumulation of soil residue. Area to be maintained cleaned.
5-501.115
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
Inspector notes: Employees' personal belongings were observed stored in the food prep/cookline area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
32
Jun 20, 2024
Re-Inspection
No violations found.
100
Nov 27, 2023
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher, located at the bar, was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. -Service was contacted. -Establishment will sanitize in the 3 bay sink or bring all glasswares to the back dishwasher until dishwasher has been serviced.
4-501.112
Food thawed using improper method
(corrected on site)
Inspector notes: ROP tuna and ROP lobster meat observed in reduced oxygen environment in the walk-in cooler. Label on package says, "Keep Frozen". ROP tuna observed at 36 degrees F. and ROP lobster meat observed at 37 degrees F. -Proper thawing of ROP seafood products reviewed. Staff removed the tuna and lobster meat from reduced oxygen packaging during this inspection.
3-501.13
Sewage & waste water properly disposed
(corrected on site)
Inspector notes: Air gap drainage underneath bar sink observed clogged. Water obesrved draining into a container underneath the sink. Drainage shall be cleaned and unclogged. -Staff unclogged the drainage during this inspection.
5-403.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
74
Frequently Asked Questions
When was Atlantic Grille last inspected?
The most recent health inspection at Atlantic Grille on file is from Sep 8, 2025. The public record contains five inspections in total.
What is the most common violation at Atlantic Grille?
Across the inspection record, food & non-food contact surfaces cleanable has been cited three times, more than any other issue at Atlantic Grille.
How does Atlantic Grille compare to other restaurants in Middletown?
Atlantic Grille most recently scored 100 out of 100, which is higher than the Middletown average of 80.
Has Atlantic Grille's inspection record improved over time?
Yes. Recent inspections at Atlantic Grille have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about nine previously.
What does a low risk rating mean?
A low risk rating at Atlantic Grille means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Atlantic Grille inspected?
Based on the inspection history on file, Atlantic Grille is inspected around three times per year on average.
Nearby Restaurants