DirtyFLRestaurant Inspection Data

AB KITCHEN

Food safety records indicate AB KITCHEN in ATLANTIC BEACH has 8 inspections with a 2.1/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 8 reports on file

299 ATLANTIC BLVD

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13631132

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in middle prep area on cook line Butter (45F-70F - Cold Holding) in pan over filled. Employee removed the excess butter from pan. Observed in pan on top of prep table Blue cheese crumbles (54F - Cold Holding). Employee removed and placed in reach in cooler. Observed in reach in cooler to the left as you enter kitchen Cut tomatoes (46F - Cold Holding); Goat cheese (46F - Cold Holding); Mozzarella cheese (46F-48F - Cold Holding); Cooked shrimp (46F - Cold Holding). Cooler has an ambient temperature of 43F. Employee stated lid to cooler has been up for period of time. Employee placed some TCS items in walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2026-02-11: Observed GOAT cheese at 48F-51F,Cut tomatoes 53F, Mozzarella cheese 51F-53F. Cooler has ambient temperature of 43F. Employee will ice items down. Admin Complaint - From follow-up inspection 2026-02-17: Observed in reach in cooler cooked vegetables at 55F, Mozzarella cheese at 46F. Manager removed items and placed in freezer to reduce temperature quickly and placed ice bath in cooler. Cooler has an ambient temperature of 43F. Admin Complaint

2/11/2026· 4w ago

Visit ID: 13630235

Follow-up Inspection Required

3 high

  • 01B-28-5:High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made garlic butter dated 2-3-2026,Curry made with coconut milk dated 1-31-2026. See stop sale. - From follow-up inspection 2026-02-11: Not observed at callback **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towels used to line proteins in drawer cooler on cook line. Manager removed towels. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-02-11: Not observed at callback **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in middle prep area on cook line Butter (45F-70F - Cold Holding) in pan over filled. Employee removed the excess butter from pan. Observed in pan on top of prep table Blue cheese crumbles (54F - Cold Holding). Employee removed and placed in reach in cooler. Observed in reach in cooler to the left as you enter kitchen Cut tomatoes (46F - Cold Holding); Goat cheese (46F - Cold Holding); Mozzarella cheese (46F-48F - Cold Holding); Cooked shrimp (46F - Cold Holding). Cooler has an ambient temperature of 43F. Employee stated lid to cooler has been up for period of time. Employee placed some TCS items in walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2026-02-11: Observed GOAT cheese at 48F-51F,Cut tomatoes 53F, Mozzarella cheese 51F-53F. Cooler has ambient temperature of 43F. Employee will ice items down. Admin Complaint

2/10/2026· 1mo ago

Visit ID: 13504714

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored to dry. Employee hung mop to dry. Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made garlic butter dated 2-3-2026,Curry made with coconut milk dated 1-31-2026. See stop sale.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towels used to line proteins in drawer cooler on cook line. Manager removed towels. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in middle prep area on cook line Butter (45F-70F - Cold Holding) in pan over filled. Employee removed the excess butter from pan. Observed in pan on top of prep table Blue cheese crumbles (54F - Cold Holding). Employee removed and placed in reach in cooler. Observed in reach in cooler to the left as you enter kitchen Cut tomatoes (46F - Cold Holding); Goat cheese (46F - Cold Holding); Mozzarella cheese (46F-48F - Cold Holding); Cooked shrimp (46F - Cold Holding). Cooler has an ambient temperature of 43F. Employee stated lid to cooler has been up for period of time. Employee placed some TCS items in walk in cooler. **Corrective Action Taken** Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.

8/26/2025· 6mo ago

Visit ID: 10940005

Follow-up Inspection Required

4 high, 3 int, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food vacuum sealed Elk in walk in freezer stored with food served to the public.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters soiled at the end of cook line.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch face and proceed to handle equipment. Employee removed gloves and washed hands. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found Observed 1 flying insect in dining area.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towels used to line tuna, and bags of krab. Manager will remove until they are able to get a food grade towel. **Corrective Action Taken**
  • 03F-02-5:High Priority - 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. See stop sale. Observed cooked rice being held on TIME As A Public Health Control on prep table without time mark. Manager placed time mark on board. Manager stated the rice was brought out at 10am. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some required food training expired.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing unknown substances without label located in. Manager discarded spray bottle. Corrected On-Site

2/10/2025· 1y 1mo ago

Visit ID: 8874964

Met Inspection Standards

2 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on prep table at entrance of kitchen. Employee removed and stored properly. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table. Employee removed and stored properly. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wear rubber bracelet. Repeat Violation
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Mascarpone packaged and dated 1-12-2025. See stop sale.
  • 03F-02-5:High Priority - 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. See stop sale. Observed cooked rice being held on time control without time mark. Employee stated was placed on line at 10:30am. Employee added time mark to cooked rice. Corrected On-Site

8/28/2024· 1y 6mo ago

Visit ID: 8787926

Met Inspection Standards

3 high, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. Manager sliced bags in walk in cooler containing ROP fish. **Corrective Action Taken**
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with rubber bracelets on.
  • 01B-32-4:High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed spray bottle labeled for cleaners , pesticides used to store oil used on cook line. See stop sale.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed spray bottle labeled for cleaners , pesticides used to store oil used on cook line. Manager removed and discarded.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg with raw shell eggs in walk in cooler. See stop sale.

4/16/2024· 1y 11mo ago

Visit ID: 8560653

Met Inspection Standards

1 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door of kitchen with light shining from outside at bottom of door.

11/28/2023· 2y 3mo ago

Visit ID: 8386919

Met Inspection Standards

1 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermal cup stored on prep table. Employee removed and stored properly. Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Employee personal food not properly identified and segregated from food in walk-in cooler. Chef placed personal food in pan separated from food served to public. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry. Manager stored mops properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta cheese (49F - Cold Holding); Fresh garlic (50F - Cold Holding) in cold holding station. Employee placed ice bath under both feta and fresh garlic. **Corrective Action Taken**