Abbale Telavivian Kitchen

864 Commerce St, Miami Beach, FL 33139 · Permanent Food Service · License 2336154

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Not rated yet
Latest visit: Aug 3, 2026

Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Follow-up to an earlier routine inspection

The first visit came before our records begin
  1. Follow-up visitAug 3, 2026 Complaint after follow-up

    Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

    3 violations still not corrected:

    • 1 Intermediate
    • 2 Basic
    What was still cited

    Intermediate1

    • Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.

      Administrative complaint

      At the first visit

      Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added remote food storage and preparation area located inside building across from back exit door. No plans submitted.

    Basic2

    • Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.

      More time given

      At the first visit

      Also observed shelves containing clean dishes with rust.

    • Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

      Repeat violationMore time given

      At the first visitRepeat violation

      Observed at ware washing area.

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

Food-contact surfaces designed and maintained1
Handwash sinks and supplies1
Other sanitary and safe operation1