ABUELO'S MEXICAN FOOD EMBASSY
3700 LAKESIDE VILLAGE BLVD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/21/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions 116F the onions was reheated to 165F. Inside the holding cabinet between the grill and stove. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-03-21: Chicken 117F, sautéed peppers 118F, steak 118 F, onions 118F. Inside the holding cabinet located between the grill and the stove. The product was reheated and held on the grill to be reheated to 165F and hit held on the grill instead of the hot holding cabinet. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 3/21/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/20/2025
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for rice on the expo line. The scoop was removed. Knives between the flip top reach in cooler and the prep table across from the oven and grill. The knives was removed to be washed, rinsed and sanitized. Corrected On-Site Warning
- 36-62-4:Basic - Light not functioning. Under hood system. Repeat Violation Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop for rice in water at 101F. Next to the steam table on the expo line. The water was discarded. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chimichangas 53F Flan 52F Sour cream 51 Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimichangas 53F Flan 52F Sour cream 51F 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. Onions 116F the onions was reheated to 165F. Inside the holding cabinet between the grill and stove. Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 3/20/2025 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 9/19/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Dry storage shelf in the prep area where Dutch chocolate syrup is stored. Doors on the 1st hot holding cabins not securely closing ; therefore causing heat to escape.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. February 1, 2024 displayed. February 1, 2025 was posted. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small green cutting board in the bar area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the dishwasher.
- 08B-38-4:Basic - Food stored on floor. A case of shoestring French fries on the floor inside the walk in freezer. The product was removed from off the floor. Corrected On-Site
- 36-62-4:Basic - Light not functioning. Hood system over the 8 burner stove. Hole in the wall near the back door where the brooms are stored. Over fryers.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados at the prep sink. The manager had the employee to stop the process and wash the avocados. **Corrective Action Taken**
- 12A-20-4:High Priority - Employee washed hands with no soap. The manager had the employee to wash his hands with soap. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 109F Chicken 109F Inside the hot hold cabinet. The product was removed to be heated to 165F.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed his hands at the 3 compartment sink. The manager had the employee to wash his hands at a designated hand washing sink. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder is soiled with debris. The manager assigned an employee to clean the holder. Small green cutting board with a build up of mold like substance.. in the bar area. **Corrective Action Taken**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Dry storage shelf in the prep area.
Food safety inspection conducted on 9/19/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 1/11/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep sink and 3 compartment sink. Knives was moved to the dishwasher area to be washed, rinsed and sanitized. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils knives, spoons etc in water at 102F on the table next to the stove. Thaw water was discarded. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 bottles of Dasani water in the top section of the small flip top reach in cooler packages of salmon. The beverages was removed. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a colander with ice. The colander was removed. Corrected On-Site
Food safety inspection conducted on 1/11/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/19/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed Observed water coming up through floor tiles in prep area. Observed missing grout throughout kitchen Warning - From follow-up inspection 2023-09-19: **Time Extended**
Food safety inspection conducted on 9/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/21/2023
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 thawed tilapia in sealed bags in walk in cooler. Manager opened bags Corrected On-Site Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 14-11-5:Basic - Equipment in poor repair. Observed cracked plastic cambros and lids in walk in coolers Warning
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed Observed water coming up through floor tiles in prep area. Observed missing grout throughout kitchen Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing cook chill rop for queso dip, refried beans, shredded beef, chicken tortilla soup, shredded chicken, ground beef. Emailed documentation to manager **Corrective Action Taken** Warning
Food safety inspection conducted on 7/21/2023 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).