The Atlantic Inn
Last inspected: Jul 17, 2025
95
Score
Across the available record, The Atlantic Inn has five inspections on file, the first dated 2023. Inspectors last stopped by on Jul 17, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The most recent inspection cleaned up several issues, finishing with one violation after four on the prior visit.
The most common issue across all inspections has been physical facilities installed, maintained, & clean, showing up two times.
That puts the facility ahead of the local pack: the average Island restaurant scores 88. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jul 17, 2025
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The painted ceiling in the kitchen area was observed to have cracked/peeling paint. Proper coatings for indoor surfaces were discussed at the time of inspection
6-501.11
95
Jul 10, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following TCS food items were observed stored above 41 degrees... Fahrenheit - Polenta observed at 46 degrees Fahrenheit in the walk-in cooler - Focaccia bread with tomato and mozzarella was observed held at room temperature over night Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of at the time of inspection.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Tomatillo Sauce and Roasted Onions previously prepared on site were observed held beyond 7 days from date of preparation. Food items were voluntarily disposed of at the time of inspection.
3-501.18
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Clams were observed stored in the walk-in cooler in ice and stagnant water. PIC was instructed to ensure shellfish are stored on perforated pans to allow for drainage when using ice. Clams were voluntarily disposed of at the time of inspection.
3-101.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose all items on the menu that are potentially served raw or undercooked. PIC was made aware an asterisk is to be added for all items to alert the consumer to the advisory provided.
3-603.11
Physical facilities not in good repair
Inspector notes: The painted ceiling in the kitchen area was observed to have cracked/peeling paint. Proper coatings for indoor surfaces were discussed at the time of inspection
6-501.11
55
Jul 9, 2024
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Reduced oxygen packaging criteria not met
Inspector notes: Establishment does not have a HACCP plan for vacuum packaging marinated beef. Establishment must have a HACCP plan for vacuum packaging food.
3-502.12
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags did not have the date when the last shellfish was used from the bag. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Variance obtained for specialized processing methods
(corrected on site)
Inspector notes: Establishment is vacuum packaging marinated beef without prior approval. Establishment must have approval to vacuum package food in the establishment. Marinated beef was voluntarily disposed of (see attached disposal form). Per person in charge, establishment will discontinue vacuum packaging food in the establishment.
8-103.11
70
Jul 18, 2023
Routine
2 critical violations. 5 major violations. 1 minor violation. 3 corrected on site.
View 8 violations
Backflow prevention air gap not adequate
Inspector notes: The prep sink in the kitchen is lacking an air-gap. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
5-202.13
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Sauces were observed with a date of preparation that exceeds 7 days. Person in charge voluntarily disposed of items at the time of inspection.
3-501.18
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged tuna observed thawing with the package in tact. Tuna observed at 37 degrees Fahrenheit and packages were opened at the time of inspection.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher in the kitchen and the bar.
4-302.14
Food label missing or inaccurate
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-602.11
Person in charge not controlling unsafe operations
Inspector notes: The establishment does not have an allergen statement present for consumer awareness.
2-103.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Shishido peppers and broth were placed hot in the refrigerator in containers greater than four inches deep. Items moved to shallow pans to properly cool in refrigeration.
3-501.15
In-use utensils stored improperly between uses
Inspector notes: Containers are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
43
May 18, 2023
Opening
1 minor violation. 1 corrected on site.
View 1 violation
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Wire strainers located in the cleaned equipment storage area had frayed wires and were not in good repair. Strainers were disposed of at time of inspection.
4-501.11
95
Frequently Asked Questions
When was The Atlantic Inn last inspected?
The most recent health inspection at The Atlantic Inn on file is from Jul 17, 2025. The public record contains five inspections in total.
What is the most common violation at The Atlantic Inn?
Across the inspection record, physical facilities installed, maintained, & clean has been cited two times, more than any other issue at The Atlantic Inn.
How does The Atlantic Inn compare to other restaurants in Island?
The Atlantic Inn most recently scored 95 out of 100, which is higher than the Island average of 88.
Has The Atlantic Inn's inspection record improved over time?
Yes. Recent inspections at The Atlantic Inn have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about four previously.
What does a low risk rating mean?
A low risk rating at The Atlantic Inn 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 The Atlantic Inn inspected?
Based on the inspection history on file, The Atlantic Inn is inspected around two times per year on average.
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