ABE & LOUIES
2200 W GLADES RD 201-202
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 3/6/2025
Inspection #: Visit ID: 10720374
- 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. White fish in walk in cooler still in sealed reduced oxygen package. Chef cut open bags. Corrected On-Site
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges on the dish washer is not working
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at salad station with stickers attached. Chef removed stickers and washed avocados before cutting. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not reaching 85°F at handwashing sinks at the salad station and front bar.
Inspection Date: 11/15/2024
Inspection #: Visit ID: 10720032
- N/A:No Violations Were Observed
Inspection Date: 11/14/2024
Inspection #: Visit ID: 8779874
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar operator elevated Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burrata (65F - Cold Holding) sitting on top of another container of burrata in make table, per chef out of temperature less than 4 hours item removed from walk-in to cold holding station not portion or prep today. Chef voluntarily discarded. Observed butter milk (52F - Cold Holding); heavy cream (52F - Cold Holding); tomato ragout (52F - Cold Holding); butter (65F - Cold Holding); chicken stock (53F - Cold Holding); caramelized onions (52F - Cold Holding) in make table per chef out of temperature less than three hours chef lowered temperature of unit. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter (125F - Hot Holding) in double pan. Per chef held out of temperature less then 2 hours. Chef placed directly in steam well. Corrected On-Site Warning
Inspection Date: 1/5/2024
Inspection #: Visit ID: 8464413
- 21-10-4:Basic - Soiled dry wiping cloth in use. Main kitchen prep table at pantry station- observed wiping cloths on prep table. Operator removed wiping cloths. Corrected On-Site
Inspection Date: 8/4/2023
Inspection #: Visit ID: 8378690
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth dinner napkin used as a food liner. Chef discarded Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in reach in meat cooler no cover
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipe at dishwasher in side drain
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sinks at front bar no hot water. Hand wash sink in prep room