ATHEN'S BAR & GRILL

Order for delivery

Inspection history

1. May 28, 2025

   A
   3 violations

   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • Critical:Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

2. Mar 19, 2024

   A
   2 violations

   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

3. Jun 6, 2023

   ✕
   4 violations

   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Current letter grade or Grade Pending card not posted
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical:Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

4. Jun 2, 2022

   C
   4 violations

   • Critical:Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
   • Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical:Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
   • Critical:Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.