Abe & Louies

2200 W Glades Rd 201-202, Boca Raton, FL 33431 · Permanent Food Service · License 6019394

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 25, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Aug 25 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
5 high priority (2 fixed by the Aug 25 follow-up, 3 fixed on the spot, 2 repeats), 1 basic
-20
Administrative complaint on Aug 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score68

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

Inspection history

2 inspections · 5 visits

Latest inspection

Aug242026

Complaint inspection

6 violations found · Inspector came back once

Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 5 High priority
- 1 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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°F. cookline drawers; creamed spinach (52°F - Cold Holding) operator states not prepared or portioned today. Out of temperature for over 4 hours. In cooler over night. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cookline drawers; creamed spinach (52°F - 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 (48°F - Cold Holding) cooked pasta (48°F - Cold Holding) operator states items put of temperature for approximately 1 hour. Wait station: butter (70°F - 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 (51°F - Cold Holding) operator states not prepared or portioned today. Out of temperature approximately 1 hour Drawers right side; chicken (47°F - 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.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spot
  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.
  Fixed on the spot
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Sanitizer Bucket (Quaternary 0ppm) operator remade bucket at 200ppm
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug32026F59Complaint inspection14 violations, 4 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 4, 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.
5 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
  Buttermilk (59°F), double metal panned at reach in cooler opposite cookline in kitchen. Buttermilk placed in unit more than four hours per operator. Not prepared or portioned today. See Stop Sale.
  Repeat violationAdministrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Observed: Menu contains Tuna Tartare, Abe\2019s Seafood Tower, and Ossetra caviar, items made with a raw/undercooked animal food as
  Observed same. Time extended 59 days.
  More time given
- Code 16, Dishwashing facilities and test kits: Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Observed same.
  More time given
Basic2
- Code 01, Approved source; food safe and unadulterated: Observed: Dead shellfish and/or shellfish with broken shells.
  Buttermilk (59°F), double metal panned at reach in cooler opposite cookline in kitchen. Buttermilk placed in unit more than four hours per operator. Not prepared or portioned today. See Stop Sale.
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: Observed: Old labels stuck to food containers after cleaning.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
  1. Observed heavy cream (50°F), buttermilk (49°F), egg white (53°F), whole liquid egg (53°F), and rissotto (46°F) 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 41°F or below. Priority: High Priority
  Fixed on the spot
  Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1. Observed Onion rings (112°F - Hot Holding) at fryer in kitchen, under no temperature control. Cooked less than one hour ago per operator. Operator reheated onion rings to 165°F or higher. Priority: High Priority
  Fixed on the spot
- Code 08, Food protection and cross-contamination: 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
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: 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
  Fixed on the spot
  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
- Code 03, Food out of temperature: 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
- Code 16, Dishwashing facilities and test kits: Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Priority: Intermediate
Basic6
- Code 01, Approved source; food safe and unadulterated: Observed: Dead shellfish and/or shellfish with broken shells.
  See stop sale. Observed one dead mussel with broken shell. Priority: Basic
- Code 08, Food protection and cross-contamination: Observed: Raw fruits/vegetables not washed prior to preparation.
  Observed employee cutting raw mushrooms covered with visible dirt and soil. Priority: Basic
- Code 10, In-use utensils properly stored: Observed: In-use utensil stored in standing water less than 135°F.
  Observed cookline utensils in Utensil water 100°F at cookline in kitchen. Priority: Basic
- Code 16, Dishwashing facilities and test kits: 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
- Code 22, Food-contact surfaces clean and sanitized: Observed: Accumulation of black mold-like substance in the interior of the ice machines in kitchen.
  Priority: Basic
- Code 23, Non-food contact surfaces clean: 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
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.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.