ABBALE TELAVIVIAN KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cakes and dough at reach in cooler at preparation area. Manager rearranged products. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta (48F - Cold Holding); cut tomatoes (48F - Cold Holding) at 2 door preparation cooler at kitchen. As per manager, product placed in unit less than 2 hours. Advised manager to remove products from double container. Warning

High Priority - Toxic substance/chemical improperly stored. Observed container of rubber cement stores above dish machine. Manager removed item. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored vegetable diced soiled with old food debris. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed container of dry beans stored in front of hand sink at preparation area. Manager removed item. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line. Employee replenishment paper towels. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw ground beef. Observed ROP package at reach in cooler at preparation room. Date marking exceeds 48 hours. Warning

Basic - Food stored on floor. Observed plastic container of cooking oil stored on floor at kitchen. Employee removed product from floor. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 81F. Manager removed container. Corrective Action Taken Warning

Basic - Linen napkin used to cover bread at expo area. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside milk reach in cooler at front line. Manager placed ambient thermometer inside unit. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at ware washing area. Repeat Violation Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Also observed shelves containing clean dishes with rust. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of dressing inside reach in cooler at storage area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation

Basic - Food stored on floor. Observed oil containers on floor at storage room, chef removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between prep table and wall at storage area.

Basic - No Heimlich maneuver/choking sign posted. Provided to opera via email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HES by walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-07-24: Time Extended

High Priority - 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. Observed the dishwasher touching dirty dishes and removed clean dishes with the same gloves on.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (51F - Cold Holding); feta (51F - Cold Holding); at the preparation reach in cooler. As per the manager those items were placed there approximately 2 hours ago. The manager put the items in the freezer for a quick chill. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs on the oven door. The manager removed them. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of couscous. The cook inverted the scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed three spatulas in a water temperature of 82°F. The manager poured out the water. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the shelves behind in the ware washing area.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the front counter area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink at warewashing area.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not quaternary test strips available.

Intermediate - 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 more than 4 employees present with no food manager present.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in dish area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates, bowls, and metal pots not stored inverted at warewashing area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board grooved at kitchen area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed opened water bottle stored on top of cutting board at kitchen area. Chef removed water bottle. Also, observed opened water bottle at shelf in walk-in cooler. Corrective Action Taken

Basic - Observed in-use wet wiping cloth/towel used under cutting board at kitchen area. Chef removed cloth. Corrected On-Site

Basic - Stored food not covered. Observed Falafel and mahi-mahi not covered at reach-in cooler at kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cucumbers (52F - Cold Holding) at reach in cooler at kitchen. Product was double panned, chef removed pan. Hummus (47F - Cold Holding) Chef lowered temperature of holding unit for rapid cooling. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with cleanup procedures. Corrected On-Site

Intermediate - 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. Provided operator with reporting agreement forms. Forms signed during inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time as a health control for cooked chicken skewers. Provided operator with written procedures via email. Repeat Violation

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef not knowing cooking temperature of lamb.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored plates not stored inverted at ware washing area.

Basic - Cloth used as a food-contact surface. Observed linen napkins used to cover pita at kitchen area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2022.

Basic - Cutting board has cut marks and is no longer cleanable. Observed small green cutting board grooved at kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches at kitchen area.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit at kitchen area near fryers.

Basic - No handwashing sign provided at a hand sink used by food employees at both bathrooms used by employees and clients.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta (52F - Cold Holding) at reach in cooler at cook line. Advised chef to remove item from double pan. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed cooked chicken skewers with 5 hour time mark. As per manager, item was prepared less than 1 hour prior. Manger corrected time marking. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for cooked chicken skewers. Provided written procedures via email to manager. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Observed pitas covered with linen napkin at cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ice cooler at front counter area. - From follow-up inspection 2022-04-26: Observed hand sink blocked by ice cooler at front counter area. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed paint lifting from vent at ware washing area. - From follow-up inspection 2022-04-26: Ceiling/ceiling tile shows damage or is in disrepair. Observed paint lifting from vent at ware washing area. Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Observed pita bread covered with linen napkin. - From follow-up inspection 2022-04-26: Observed pita bread covered with linen napkin. Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Located at 3 compartment sink. - From follow-up inspection 2022-04-26: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Located at 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan with accumulated dust. - From follow-up inspection 2022-04-26: Observed walk in cooler fan with accumulated dust. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed salmon on menu served raw, not identified as a raw product. - From follow-up inspection 2022-01-20: Observed salmon on menu served raw, not identified as a raw product. As per operator menus are printed daily and will send updated menu via email. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing different sauces and containers of spices/seasonings not labeled. - From follow-up inspection 2022-01-20: Observed squeeze bottles containing different sauces and containers of spices/seasonings not labeled. Time Extended