ATL DELI

Name: ATL DELI
Address: 5005 GULFPORT BLVD S, GULFPORT, FL, 33707, US
Rating: 14.9

5005 GULFPORT BLVD S, GULFPORT, FL 33707

License #6218264

🥪 Deli/Sandwich ℹ️

14.9 Grade F / 100

Failing Health Score

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Latest inspection

May 4, 2026 · 10 findings · 2 critical

Routine - Food

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Usually lower-risk context.

Quick take

ATL DELI in GULFPORT currently holds an InspectFL Health Score of 14.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 125 total violations — 23 critical, 25 major, 77 minor.

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The latest inspection on May 4, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

125

Coverage note

Inspector notes linked where available

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F record

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*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.

Disposition: Met Inspection Standards
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink used for storing clean equipment has buildup of dirt and debris Operator cleaned and sanitized shelf.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks stored on food prep table on cookline. Operator moved to designated employee area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone being stored above food prep cooler on cookline Operator removed phone.
[08B-38-4] Food stored on floor. Cases of raw chicken stored on floor in walk in cooler. Operator moved off floor.
[14-69-4] Ice buildup in reach-in freezer on cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline equipment and tables soiled with grease and food debris
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above peas and carrots in walk in freezer. Raw chicken is not in original unopened package. Operator moved raw chicken to store below ready to eat foods.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm, retested at 50PPM) Plastic bin used for sanitizing dishes had chlorine level of 200PPM. Operator remade solution and tested at 50PPM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -fry baskets on cookline are soiled with accumulation of grease and food debris
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sole employee, Songmei Lai, training expired July of 2025.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. -in walk in cooler.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -dirty cardboard used to line walk in cooler floors.
[36-34-5] Ceiling vents in kitchen soiled with accumulated dust.
[35A-03-4] Dead roaches on premises. -2 dead roaches on floor near reach in freezer at end of cookline -1 dead roach on floor behind rice cookers at end of cookline Operator cleaned off floor.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks and cups on food preparation table across table across from cookline, as well as food preparation table near warewash area.
[08B-38-4] Food stored on floor. -containers of food, including but not limited to, blue cheese dressing, liquid shortening, cases of hot sauce, in dry storage area stored on floor -bucket of sweet tea stored on floor in dry storage area with no lid -containers of bbq sauce in walk in cooler stored on floor
[36-24-5] Hole in or other damage to wall. -hole in wall in left corner of dry food storage area in kitchen.
[14-69-4] Ice buildup in reach-in freezer at end of cook line.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. - No separation of employee belongings from food storage/preparation areas.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -employee open drink stored over exposed foods in walk in cooler Operator removed from cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -reach in coolers across from cookline gaskets soiled with dirt, food debris and slime. -interior of tall reach in cooler across from cook line soiled with food debris
[08B-12-5] Stored food not covered. -bucket of sweet tea stored on floor in dry storage area with no lid -raw chicken in walk in cooler cold holding with no cover. -bags of rice, corn starch, and other dry ingredients stored in open bags. Operator covered items.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cookline soiled with grease
[21-12-4] Wet wiping cloth on prep table across from cookline not stored in sanitizing solution between uses.
[12A-13-4] Employee handled bottle of medication and then engaged in food preparation. -Employee handled bucket of wiping cloths in soap and water solution and proceeded to put on gloves to engage in food preparation. Operator washed hands after being corrected.
[41-07-4] Container of medicine improperly stored. -Containers of supplements and prescription medications on and above food preparation table across from wok stove.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -rice cooked at 8AM temped 74F Operator reheated to 165F and restarted the cooling process.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled bucket of wiping cloths in soap and water solution and proceeded to put on gloves to engage in food preparation. Employee washed hands after being corrected.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee instructed to wash hands after drinking before engaging in food preparation proceeded to wash hands for approximately 3-5 seconds.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handling and drinking from glass of water and proceeded to engage in food preparation.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee put on gloves to engage in food preparation without washing hands first. After correction she washed hands, but then proceeded to put on the same gloves. Additionally, there are used single use gloves on/in multiple food bins and preparation areas. I explained to the operator that this is unsanitary and gloves are for single-use only.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooked at 8AM temping at 74F, operator put it in closed bag to cool in reach in cooler. I instructed operator to reheat to 165F and restarted cooling process.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink by register blocked by boxes Operator unblocked.
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink next to register had sponges sitting in it. Operator removed. -hand wash sink by ware wash area has vegetable peeler sitting on it, with food debris in the drain.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle in salt,pepper container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Heavy food debris on door handle reach in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard on shelves in walk-in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal tong in raw chicken.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish out on table to thaw. Management placed items in sink with running water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (50F - Cold Holding). Management placed item in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb next to fryers on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained on cook line. Fryer baskets heavy soiled with grease buildup
[31A-09-4] Handwash sink not accessible for employee use at all times. Metal wire in hand sink.
[02C-06-5] Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several items, chicken,pork,beef not properly date marked in walk in freezer.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute soiled on drink fountain
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler has soiled cardboard on the floor.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard on shelves in walk-in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of chicken,oil cases on floor in prep area. Cases of eggs, sauce on floor in walk-in cooler. Manager moved cases of chicken off floor
[14-69-4] Ice buildup in reach-in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Metal tong in raw chicken. Manager removed
[41-07-4] Container of medicine improperly stored on shelves in prep area. Manager removed items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards stained on cook line. Fryer baskets heavy soiled with grease buildup
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Only soap and water used to clean all food contact surfaces. Manager went to store for Chlorine sanitizer 50ppm.
[02C-06-5] Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several items, chicken,pork,beef not properly date marked in walk in freezer.

Disposition: Met Inspection Standards
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler has soiled cardboard on the floor.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard on shelves in walk-in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table while prepping peppers.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint.
[08B-47-4] Food not stored at least 6 inches off of the floor. Water bottles, chicken and soda bag in box stored on the floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Interior of reach in freezer on cook line has buildup of ice interior.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started working with chicken no hand wash. Educated employee.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over mushrooms and sauces in walk in cooler. Employee moved eggs to lower shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (125F - Hot Holding) reheated chicken wings to 197F for hot holding.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings cooling in tub in reach in cooler. Had operator move to walk in freezer for quick chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled on drink fountain, cutting boards stained on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked with screen and has wire brush in it. Employee removed brush and screen.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute soda machines
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cook line soiled with residuae.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk-in cooler.
[14-05-4] Cardboard used to line food-contact shelves in walk-in coolers.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[29-18-4] Drain cover(s) missing under grill and 3 compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee foods reach-in stand up cooler on cook line. Employee food on shelf in dry storage area.
[36-73-4] Floor soiled/has accumulation of debris though the kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Walk-in cooler gallons of soy sauce bucket of sauce And chicken on floor. Case of Bbq sauce, Gallon Soy Sauce , Ranch dressing in dry storage area on floor.
[14-69-4] Ice buildup in reach-in freezer on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in cooler. Employee moved items and stored properly
[02D-01-5] Working containers of food removed from original container not identified by common name. Plastic cup with no handle in bin. Manager moved items.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then continued cooking.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 60 droppings in dry storage kitchen area under the soda rack, dry storage shelves, blue crates with single service items 10 droppings under 3 compartment sink in prep area. 6 droppings under soda machine in dining room area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw wings (52F - Cold Holding). Manager placed in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets heavily soiled with food debris. Soda nozzles soiled with mold like substance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried rice cooked more than 24 hours on cook line not dated. Manager date mark items.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shoot in dining room area soiled with mold like substance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in door handle on cook line. Heavily soiled with food debris.
[36-36-4] Ceiling tile missing. Ceiling tile missing above dish area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Ranch dressing, oil boxes, boxes of soda, hot sauce on floor in dry storage. Several items on floor in walk-in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line ice buildup.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Metal tong in raw chicken. Manager removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets heavily soiled with food debris. Reach in freezer soiled with mold like substance.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee milk in reach in cooler manager removed.
[25-05-4] Single-service articles improperly stored. Cases of to go boxes on floor in dry storage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cut leafy greens in reach-in cooler on line manager removed.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator packet information.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator information.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets heavily soiled with food debris. Soda nozzles soiled with mold like substance.
[31B-03-4] No soap provided at handwash sink. No soap at hand sink in kitchen next to cooler. Employee placed soap.
[02C-06-5] Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several items not properly date mark in walk in freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings , rice made on 10-15-23 no date mark. Manager date mark items