ABUELO'S MEXICAN FOOD EMBASSY
3700 LAKESIDE VILLAGE BLVD
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 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).