ATLANTIC GRILL AT LODGE

Name: ATLANTIC GRILL AT LODGE
Address: 105 16 RD, PALM COAST, FL, 32137, US
Rating: 51.5

105 16 RD, PALM COAST, FL 32137

License #2800586

🍽️ American ℹ️

51.5 Grade F / 100

Failing Health Score

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Latest inspection

February 11, 2026 · 9 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ATLANTIC GRILL AT LODGE in PALM COAST currently holds an InspectFL Health Score of 51.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 88 total violations — 26 critical, 9 major, 53 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 15, 2024

The latest inspection on February 11, 2026 shows 9 observation rows: 4 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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ATLANTIC GRILL AT LODGE has a rough inspection history. Would you risk it?

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: Warning Issued
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoops sitting on top of ice machine. Ice machine top soiled with dust and water. Person in charge had scoops ran through dish area and placed in food containers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong hanging on oven handles. Discuss with person in charge.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed traulsen reach in cooler gaskets soiled with food debris.
[14-12-4] Utensils in poor condition. Observed metal hammer/mallet cracked with hole making mallet not easily cleanable. Person in charge disposed.
[22-41-4] 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. Observed dishwasher machine at 0ppm chlorine. Bucket empty. Person in charge had employee change bucket and prime machine.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine at 0ppm chlorine. Person in charge primed machine and reran dishes.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed shrimp in reach in cooler date marked 2/4. Person in charge disposed of shrimp.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauté flip-top cooler: cut tomatoes, corn, sausage, ham (50-51F - Cold Holding) doubled pan for approximately two hour per person in charge. Person in charge placed in walk-in freezer too cool. Items were 41F and below by end of all inspections.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter on time control while missing paper work. Provided paper work to person in charge.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. To go soup container without handles used as a scoop in flour. Person in charge removed container.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The entire dining area has black mold like substance on/around them. Vents have condensation in dining area. Dining room smells of mold.
[29-18-4] Drain cover(s) missing. Drain cover is missing at 2 compartment sink.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Grease under fryers. Debris under entire cook line. Floors throughout are soiled.
[10-20-4] In-use tongs stored on equipment door handle between uses. 1 pair of tong hanging from oven doors. Person in charge removed tongs.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on server side is soiled. Can opener is soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer is soiled with crumbs.
[08B-12-5] Stored food not covered. In reach in freezer ice cream not covered, hamburgers not covered.
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Shrimp thawing under running water is 83F.
[35A-02-7] Live, small flying insects found In bar area; observed 5 flies near drain line.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler; raw chicken over raw salmon. Raw shrimp over potatoes. Person in charge rearranged all items properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In tall reach in cooler; Ceasar dressing dated 7.17 today is 7.29.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table; inside; Potatoes 61F, crab 45F; ( - Cold Holding) In reach in cooler next to ice machine; milk, heavy cream 47F; ( - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; inside; Potatoes 61F, crab 45F; ( - Cold Holding) On counter cooler; Batter 73F, tomatoes 67F; ( - Cold Holding) Small cooler; pooled eggs 52F, shell eggs 52F, ham, corn, mozzarella 54F, guacamole 53F, shrimp, scallops, crab 47F; ( - Cold Holding)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on hollandaise. Emailed time control to executive chef.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher of water in hand washing sink. Person in charge removed pitcher.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines have black mold like substance in them.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used as a scoop in coffee. Person in charge removed.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Missing around corner by walk in cooler.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor behind cookline has grease accumulation.
[08B-38-4] Food stored on floor. Case of Fingerling potatoes and oranges on floor. Person in charge moved to store properly.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer bottle water. Person in charge removed.
[08B-12-5] Stored food not covered. In reach in freezer; ice cream, hamburgers not covered. Person in charge covered all items.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish has black mold on it.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Person in charge hung up to dry.
[22-41-4] 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. Dish machine at 0ppm. Primed and only at 10ppm. Called repair person who immediately came and fixed machine. Tests at 75ppm.
[01B-03-5] Stop Sale issued due to adulteration of food product. In walk in cooler limes had a white substance spilled on them.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1st reach in cooler; corn 54F, hummus 52F, salsa 51F, goat cheese 51F, feta 54F, tomatoes 44F ; ( - Cold Holding). 2nd reach in cooler; shrimp, scallops, mozzarella 51F; ( - Cold Holding) Items sitting on ice above fill line and on top of ice. Out 1 hour. Person in charge place into the ice.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On mop sink. Person in charge replaced hose Bibb.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at 0ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles a bar soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to dump coffee inn. Addressed and they cleaned sink out.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon not dated. Person in charge dated.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple tanks not secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and dining area have mold like substance growing in them.
[29-18-4] Drain cover(s) missing. Missing in dish room and next to 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. Purse on cart with dirty dishes. Coast on top of soda boxes. Person in charge removed both.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in dish room.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Grease behind cookline.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Main cooler on cookline has ice buildup inside.
[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. Spoon handle in salt. Person in charge removed spoon.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing signage on cookline.
[22-41-4] 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. Dish machine tests at 0ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; at front end of cook line; raw shrimp/crab over French fries. Person in charge moved shrimp and crab.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall at end of cook line; oysters 48F. In cooler overnight. In tall cooler; Butter 58F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall at end of cook line; oysters 48F. In cooler overnight. In reach in cooler; Crab meat 46F, tomatoes 46F, salsa 52F, beets 48F, hummus 46F, feta cheese 52F; ( - Cold Holding). Per person in charge on cool line less than 1hour. Person in charge moved to another cooler. In egg station; shell eggs 45F. Shell eggs were above fill line in cooler 1 hour. Person in charge removed shell eggs and placed inside cooler. In tall cooler; Butter 58F. Butter discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 124F. Person in charge removed to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Bar soda nozzles are moldy.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Quart plastic container used as scoops in flour and sugar. Person in charge removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on prep table. Person in charge removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of reading glasses on prep table. Person in charge removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer has ice buildup inside.
[10-20-4] In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is stuck on 220F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. All ovens have food debris inside.
[29-08-4] Plumbing system in disrepair. At server station; sink still runs when shut off.
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of both reach in cooler on cook-line have standing water in bottom.
[08B-12-5] Stored food not covered. Bang bang shrimp in freezer not covered. Person in charge had covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Hash browns thawing at room temperature 54F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Ceviche over salad. Person in charge moved ceviche to bottom.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oyster 47F Reach in cooler #1; feta, tomatoes, hummus 52F, crab meat, tomatoes/cucumbers 56F ; ( - Cold Holding) Reach in cooler #2; scallops 48F; ( - Cold Holding), shrimp, tomatoes 47F, waffle batter 50F; ( - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler #1; feta, tomatoes, hummus 52F, crab meat, tomatoes/cucumbers 56F ; ( - Cold Holding) Reach in cooler #2; scallops 48F; ( - Cold Holding), shrimp, tomatoes 47F, waffle batter 50F; ( - Cold Holding) Server station; butter 54F; ( - Cold Holding). Added to time control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 109F, clarified. Butter 109F; ( - Hot Holding)
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler #2; cream not dated. Person in charge dated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles have black mold like substance inside. Can opener is soiled. Person in charge removed and cleaned.