ABANEROS MEXICAN FOOD INC
5060 SEMINOLE PRATT WHITNEY RD, Westlake FL 33470 · 561-827-8052
Last inspected Apr 17, 2026 · 9 visits since January 2024
MAR 24
SEP 24
NOV 24
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 3 flies flying around at food truck. Employee killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026043419 | Apr 16, 2026 | Jul 20, 2026 | $800 |
| 2--2024055933 | Sep 24, 2024 | Oct 16, 2024 | $400 |
Inspection history
9 visits, newest first
Apr 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter truck, handle cell phone and instrument used to smack flies then began handled clean handle of flip top cooler; no hand wash. Advised employee to wash hands.
Live, small flying insects found. 3 flies flying around at food truck. Employee killed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. House made beef sauce (125F at 11:35am- Reheating) As per operator, reheating since 9:30am. Product did not reheat to 165F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: Cooked rice (46F - Cold Holding) As per operator, stored in unit over night. Item stored on top of pans in cooler: Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: Cooked rice (46F - Cold Holding) As per operator, stored in unit over night. Item stored on top of pans in cooler: Not prepped or portioned today. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. House made beef sauce (125F at 11:35am- Reheating) As per operator, reheating since 9:30am. Product did not reheat to 165F within 2 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At standing refrigerator: salsa rojo (50F at 11:25am; 50F at 11:55am- Cooling) As per operator, portioned and cooling since 1 hour. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several zip lock bags of cooked food at flip top cooler unit cooked 2 days prior no date marked such as cooked pork and cooked rice. At standing refrigerator: House made tamales made 6 days prior not date marked. Advised employee to date mark.
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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
Live, small flying insects found Approximately 2 flying around inside the food truck Operator killed
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
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
Handwash sink not accessible for employee use at all times. Full of pots and pans.operator removed
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.
Interior of microwave has accumulation of grease/food debris.
Nov 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
Sep 25, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
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.
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.
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.
Establishment operating with no potable running water at hand wash sink. Establishment operating with no functional hand wash facility.
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.
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.
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.
No running water at three-compartment sink. Establishment operating with no functional ware washing facility.
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.
Soiled dry wiping cloth in use and stored on clean cutting board.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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
Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing bread rolls above freezer
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.
Handwash sink not accessible for employee use at all times.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Food stored on floor. Onions on floor
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler
Handwash sink not accessible for employee use at all times.
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 70F Battery changed 100F
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Time/temperature control for safety food thawed in an improper manner. Shrimp
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.