ABBALE AVENTURA
2956 NE 199 ST BLDG C STE C3, Aventura FL 33180 · 305.788.5609
Last inspected Apr 23, 2026 · 7 visits since October 2023
APR 24
SEP 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; chimichurri (73F - Cold Holding); marinara sauce (76F - Cold Holding) All foods were located in front of stove. Chef removed and placed in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Observed establishment conducting reduced oxygen packaging for raw fish and raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Per HACCP Plans and Process Waivers Status Report establishment applied and application is under review. Advised chef that establishment can not use machine until a HACCP plan is approved.
Bowl or other container with no handle used to dispense dry beans and dry rice.
Food storage container/container lid cracked or broken. Chef discarded.
In-use knife/knives stored in cracks between wall and reach in cooler.
Show the remaining 2 findings ▾
In-use tongs stored on stove door handle between uses.
Old labels stuck to food containers after cleaning. Chef removed
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Observed at time of inspection thawed Raw salmon being packaged using an unapproved reduced oxygen packaging method. Advised chef that establishment may not package thawed raw fish using a reduced oxygen packaging method and will need to apply for a HACCP plan according to law. Chef instructed employee to remove all fish from packaging. Forwarded application to operator to apply with the Division of Hotels and Restaurants.
Handwash sink in kitchen area not accessible for employee use at all times due to pan on food stored in front blocking path.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Chef added.
No soap provided at handwash sink in kitchen area. Chef added.
Operator is conducting reduced oxygen packaging for raw fish and raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised chef that establishment will need to apply for a HACCP plan according to law before engaging in activity. Forwarded application to operator.
Bowl with no handle used to dispense chic peas.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food storage container cracked or broken.
In-use tongs stored on stove door handle between uses. Chef removed.
Observed cloth used to line various containers of cut greens.
Old labels stuck to food containers after cleaning.
Wiping cloth sanitizing solution stored on the floor in bar area.
Working containers of sugar, flour and chic peas removed from their original container placed in plastic containers not identified by common name.
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Observed at time of inspection thawed Raw salmon being packaged using an unapproved reduced oxygen packaging method. Advised chef that establishment may not package thawed raw fish using a reduced oxygen packaging method and will need to apply for a HACCP plan according to law. Chef instructed employee to remove all fish from packaging. Forwarded application to operator to apply with the Division of Hotels and Restaurants.
Handwash sink in kitchen area not accessible for employee use at all times due to pan on food stored in front blocking path.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Chef added.
No soap provided at handwash sink in kitchen area. Chef added.
Operator is conducting reduced oxygen packaging for raw fish and raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised chef that establishment will need to apply for a HACCP plan according to law before engaging in activity. Forwarded application to operator.
Bowl with no handle used to dispense chic peas.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food storage container cracked or broken.
In-use tongs stored on stove door handle between uses. Chef removed.
Observed cloth used to line various containers of cut greens.
Old labels stuck to food containers after cleaning.
Wiping cloth sanitizing solution stored on the floor in bar area.
Working containers of sugar, flour and chic peas removed from their original container placed in plastic containers not identified by common name.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Observed utensils stored in hand washing sink. Located in kitchen area. Chef removed.
No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Chef added.
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. Discussed and emailed form to operator.
No soap provided at handwash sink. Located in kitchen area. Chef added.
Equipment in poor repair. Observed reach in cooler gaskets torn.
In-use knife/knives stored in cracks between pieces of equipment. Located between wall and reach in cooler. Chef removed.
In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed.
In-use wet wiping cloth/towel used under cutting board.
Observed orange, grapes and parsley not washed prior to preparation. Chef advised employees to wash.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating a salad for customer consumption with bare hands. Advised Chef and he instructed employee to wash hands and put on gloves. However she continued doing the same thing.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various pans of cut vegetables.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored directly over various unwashed vegetables in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored directly over various ready to eat foods in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; chimichurri (73F - Cold Holding); marinara sauce (76F - Cold Holding) All foods were located in front of stove. Chef removed and placed in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee plating a salad for customer consumption with bare hands. Advised Chef and he coached employee and he instructed employee to wash hands and put on gloves. However she continued doing the same thing.
Handwash sink not accessible for employee use at all times. Observed pan of fruit being stored in front of hand washing sink in kitchen area blocking access. Chef removed.
Handwash sink used for purposes other than handwashing. Observed hand washing sink in bar area being used as a dump sink be evidence of ice inside.
No paper towels or mechanical hand drying device provided at handwash sink. Located next to ice machine.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket being stored on floor in bar area.
Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Observed reach in cooler gaskets torn.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop being stored in hand washing sink next to ice machine. Chef removed.
In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef discarded.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Located in bar area.
Single-service articles improperly stored. Observed various cases of takeout containers being stored on floor in dry storage area.
Working containers of food removed from original container not identified by common name. Observed various squeeze bottles containing sauces not labeled.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees engaging in food preparation with no certified manager present at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. Observed cases of food being stored on floor in dry storage area.
Ice buildup in reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Chef turned water on.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in customer reach.
Oct 5, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand washing located in bar area removed. Project Manager called maintenance to reinstall.
Covered waste receptacle not provided in women's bathroom.
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.