ABE & LOUIES
2200 W GLADES RD 201-202, Boca Raton FL 33431 · 561.447.0024
Last inspected Aug 25, 2026 · 12 visits since August 2023
MAR 25
NOV 25
MAR 26
AUG 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 47 points off where it started.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sinks at front bar no hot water. Hand wash sink in prep room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled phone, put hands in pocket then touched clean utensils without washing hands. Informed operator of proper handwashing washing. Employee then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tail, and shrimp stored over muffin batter. No items commercially packaged. Operator moved and stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee walked into kitchen with dirty dishes, then grabbed clean dishes and walked out of the kitchen without washing hands. Informed operator of proper handwashing. Employee then washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cookline drawers; creamed spinach (52F - Cold Holding) operator states not prepared or portioned today. Out of temperature for over 4 hours. In cooler over night. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cookline drawers; creamed spinach (52F - Cold Holding) operator states not prepared or portioned today. Out of temperature for over 4 hours. In cooler over night. See stop sale Cookline drawers: shredded cheese (48F - Cold Holding) cooked pasta (48F - Cold Holding) operator states items put of temperature for approximately 1 hour. Wait station: butter (70F - Cold Holding) operator states not prepared or portioned today sitting out for approximately 2 hours. Operator decided to use time as a public health. Operator time marked Butter. Emailed form. Bar line reach in; butter (51F - Cold Holding) operator states not prepared or portioned today. Out of temperature approximately 1 hour Drawers right side; chicken (47F - Cold Holding) operator states not prepared or portioned today. Out of temperature approximately 30 minutes. Operator moved items to walk in cooler to quick chill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Sanitizer Bucket (Quaternary 0ppm) operator remade bucket at 200ppm
Aug 4, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed heavy cream (50F), buttermilk (49F), egg white (53F), whole liquid egg (53F), and rissotto (46F) in reach in cooler opposite cookline in kitchen. Not prepared or portioned today. Food moved to unit from walk in cooler less than three hours ago. Operator moved to reach in freezer to rapid chill to 41F or below. Priority: High Priority
Observed: Menu contains Tuna Tartare, Abe\2019s Seafood Tower, and Ossetra caviar, items made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Priority: Intermediate
Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Priority: Intermediate
Observed: Dead shellfish and/or shellfish with broken shells. See stop sale. Observed one dead mussel with broken shell. Priority: Basic
Observed: Old labels stuck to food containers after cleaning. Observed on cleaned container stored on clean utensil rack above triple sink in warewash area. Priority: Basic
Aug 3, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching apron and shirt at the cookline then donned new gloves without first hand washing. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed container raw tuna filets stored on shelf above container of cooked vegetables. 2. Observed container or raw shucked oysters stored on shelf above ready to eat lobster portions. Operator reorganized both coolers. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed heavy cream (50F), buttermilk (49F), egg white (53F), whole liquid egg (53F), and rissotto (46F) in reach in cooler opposite cookline in kitchen. Not prepared or portioned today. Food moved to unit from walk in cooler less than three hours ago. Operator moved to reach in freezer to rapid chill to 41F or below. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Onion rings (112F - Hot Holding) at fryer in kitchen, under no temperature control. Cooked less than one hour ago per operator. Operator reheated onion rings to 165F or higher. Priority: High Priority
Observed: Menu contains Tuna Tartare, Abe’s Seafood Tower, and Ossetra caviar, items made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Priority: Intermediate
Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Priority: Intermediate
Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator sign, operator posted. Priority: Intermediate
Observed: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed raw and marinated vacuum packaged chicken dated without time stamp of when product was packaged. Priority: Intermediate
Observed: Accumulation of black mold-like substance in the interior of the ice machines in kitchen. Priority: Basic
Observed: Dead shellfish and/or shellfish with broken shells. See stop sale. Observed one dead mussel with broken shell. Priority: Basic
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cookline utensils in Utensil water 100F at cookline in kitchen. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler opposite cookline in kitchen. Priority: Basic
Observed: Old labels stuck to food containers after cleaning. Observed on cleaned container stored on clean utensil rack above triple sink in warewash area. Priority: Basic
Observed: Raw fruits/vegetables not washed prior to preparation. Observed employee cutting raw mushrooms covered with visible dirt and soil. Priority: Basic
Mar 3, 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
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. 1. Bar area; Left side hand washing sink blocked buy cup rinser. Operator made accessible.
Cutting board has cut marks and is no longer cleanable in kitchen.
Food storage containers /container lids cracked or broken. Throughout kitchen.
In-use tongs stored on equipment door handle between uses in kitchen, operator stored properly.
No handwashing sign provided at a hand sink used by food employees. 1. Cookline middle hand washing sink, operator provided.
Old labels stuck to food containers after cleaning at ware washing station drying shelf.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at salad station at cooked shrimp (51F - Cold Holding); cooked turkey (51F - Cold Holding); cut tomatoes (49F - Cold Holding), chef said everything in unit less than two hours, moved everything to walk in cooler.
Handwash sink used for purposes other than handwashing. Handwashing sink being used as dump sink at front bar, bartender removed strainer to dump sink.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles where pipes go into ceiling
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in front bar area.
Water leaking from pipe and/or faucet/handle. Pipe on dishwasher leaking when running.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not reaching 85°F at handwashing sinks at the salad station and front bar.
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. White fish in walk in cooler still in sealed reduced oxygen package. Chef cut open bags.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges on the dish washer is not working
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at salad station with stickers attached. Chef removed stickers and washed avocados before cutting.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burrata (65F - Cold Holding) sitting on top of another container of burrata in make table, per chef out of temperature less than 4 hours item removed from walk-in to cold holding station not portion or prep today. Chef voluntarily discarded. Observed butter milk (52F - Cold Holding); heavy cream (52F - Cold Holding); tomato ragout (52F - Cold Holding); butter (65F - Cold Holding); chicken stock (53F - Cold Holding); caramelized onions (52F - Cold Holding) in make table per chef out of temperature less than three hours chef lowered temperature of unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter (125F - Hot Holding) in double pan. Per chef held out of temperature less then 2 hours. Chef placed directly in steam well.
Wiping cloth sanitizing solution stored on the floor. At bar operator elevated
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Soiled dry wiping cloth in use. Main kitchen prep table at pantry station- observed wiping cloths on prep table. Operator removed wiping cloths.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipe at dishwasher in side drain
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sinks at front bar no hot water. Hand wash sink in prep room
Cloth used as a food-contact surface. Cloth dinner napkin used as a food liner. Chef discarded
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in reach in meat cooler no cover
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.