DirtyFLRestaurant Inspection Data

ABANEROS MEXICAN FOOD INC

ABANEROS MEXICAN FOOD INC has 7 health inspections on file for its WESTLAKE location, with an overall rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 7 reports on file

5060 Seminole Pratt Whitney Road
Florida, 33470
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

11/4/2025· 5mo ago

Visit ID: 10881576

Follow-up Inspection Required

4 high, 2 int, 1 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Moved from removing dirty dishes from hand sink to touching clean pans with food on flip top cooler. Operator washed hands Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 2 flying around inside the food truck Operator killed Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw pork chops over soup Operator moved raw pork chops to bottom shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler beef 50F cold holding, cheese 50 F fold holding, Per operator products stored for approximately 30 minutes and not prepared or portioned today Operator moved to reach in freezer **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Full of pots and pans .operator removed Corrected On-Site
  • 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.

11/26/2024· 1y 4mo ago

Visit ID: 10729686

Met Inspection Standards
  • N/A:No Violations Were Observed

11/25/2024· 1y 4mo ago

Visit ID: 8897859

Follow-up Inspection Required

4 high, 4 int

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: cooked chicken (79F at 3:23pm- Cooling) As per employee, cooling since 12:30pm. At sink area between hand wash sink and triple sink: cooked beans (97F at 3:17pm- Cooling) As per employee, cooling since 10:30am. Cooked beans tightly covered with aluminum foil. At mini table beside steamtable: cooked rice (120F at 3:19pm - Cooling) As per employee, cooling since 1:00pm. Cooked rice in large quantity stored in large pot. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 flies flying around in food truck. Operator was able to get 3 flies out. **Corrective Action Taken** Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: cooked chicken (79F at 3:23pm- Cooling) As per employee, cooling since 12:30pm. At sink area between hand wash sink and triple sink: cooked beans (97F at 3:17pm- Cooling) As per employee, cooling since 10:30am. Cooked beans tightly covered with aluminum foil. At mini table beside steamtable: cooked rice (120F at 3:19pm - Cooling) As per employee, cooling since 1:00pm. Cooked rice in large quantity stored in large pot. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale. 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. At flat top grill: cooked steak (98F - Hot Holding) As per employee cooked and stored since 1 hour. Operator reheated to 202F. Corrected On-Site Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer: house made chicken soup cooked then frozen on Thursday not date marked. Advised operator to date mark. Repeat Violation Admin Complaint
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At flip top cooler unit: Cooked pork and cooked cow tongue cooked and frozen on Thursday and taken out and thawed on Saturday. No date mark. Advised operator to date mark. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in standing cooler: green salsa prepared on Saturday not date marked. Advised operator to date mark. Warning

9/25/2024· 1y 6mo ago

Visit ID: 8897779

Met Inspection Standards
  • N/A:No Violations Were Observed

9/24/2024· 1y 6mo ago

Visit ID: 8713297

Facility Temporarily Closed

7 high, 2 int, 1 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use and stored on clean cutting board.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stovetop: cooked pork ribs (94F at 3:17pm- Cooling) As per employee cooling since 12pm. Item did not cool from 135F to 70F within 2 hours. See stop sale.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside food truck then touched ice scoop to get ice; no hand wash. No potable running water available to wash hands.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw pork then handled clean pots of food on stove; no hand wash No hand washing facility available to wash hands.
  • 27-12-4:High Priority - Establishment operating with no potable running water at hand wash sink. Establishment operating with no functional hand wash facility.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stovetop: cooked pork ribs (94F at 3:17pm- Cooling) As per employee cooling since 12pm. Item did not cool from 135F to 70F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single door standing reach in cooler: red salsa with cooked peppers (48F at 3:29pm- Ambient Cooling); green salsa with cooked peppers (50F at 3:29pm- Cooling) As per operator, both items portioned since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. On cutting board: cheese sauce (87F - Cold Holding) As per operator, held for 1 hour. Not prepped or portioned today. Operator discarded.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single door standing reach in cooler: red salsa with cooked peppers (48F at 3:29pm- Ambient Cooling); green salsa with cooked peppers (50F at 3:29pm- Cooling) As per operator, both items portioned since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale.
  • 27-09-4:Intermediate - No running water at three-compartment sink. Establishment operating with no functional ware washing facility.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items prepared onsite throughout the week and held in freezer not date marked. Advised operator to date mark.

3/29/2024· 2y ago

Visit ID: 8589437

Met Inspection Standards

3 high, 2 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Onions on floor
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two dead flies at hand sink One dead fly in triple sink Removed Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing bread rolls above freezer
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (118F - Hot Holding); beef (122F - Hot Holding) steam table. In unit less than four hours. Flame turned off. Operator reheated to 165F. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

1/10/2024· 2y 3mo ago

Visit ID: 8335120

Met Inspection Standards

1 high, 3 int, 3 basic

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
  • 27-24-4:Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 70F Battery changed 100F Corrected On-Site