ATIPICOS LLC

Name: ATIPICOS LLC
Address: 1541 W BLUE HERON BLVD, RIVIERA BEACH, FL, 33404, US
Rating: 73.4

1541 W BLUE HERON BLVD, RIVIERA BEACH, FL 33404

License #6019521

73.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ATIPICOS LLC in RIVIERA BEACH currently holds an InspectFL Health Score of 73.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 14 total violations — 9 critical, 3 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 6, 2026 included 3 critical violations, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[03B-01-6] 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;
[16-37-1] 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
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; Operator turned water on;
[12A-28-4] 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;
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags used to store cooked pork; removed;

Administrative complaint recommended
[03B-01-6] 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+.
[08A-17-6] 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.
[50-17-3] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to dump food products sink full of beans, discussed with operator.
[41-07-4] Container of medicine improperly stored. In kitchen multiple medication bottles shored above flip top cooler, discussed with operator who removed medications.
[23-24-4] 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.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Discussed with operator to add cover to waste receptacle.
[14-31-5] 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.
[12A-29-4] 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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse