ABANEROS MEXICAN FOOD INC

Name: ABANEROS MEXICAN FOOD INC
Address: 5060 SEMINOLE PRATT WHITNEY RD, WESTLAKE, FL, 33470, US
Rating: 66.3

5060 SEMINOLE PRATT WHITNEY RD, WESTLAKE, FL 33470

License #6052413

🌮 Mexican/Latin ℹ️

66.3 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 0 findings · 0 critical

Routine - Food

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Major

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Usually lower-risk context.

Quick take

ABANEROS MEXICAN FOOD INC in WESTLAKE currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 47 total violations — 24 critical, 15 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 17, 2026

The most recent inspection was clean, with no violations documented on April 17, 2026.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

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Would you eat here?

ABANEROS MEXICAN FOOD INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Disposition: Warning Issued
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter truck, handle cell phone and instrument used to smack flies then began handled clean handle of flip top cooler; no hand wash. Advised employee to wash hands.
[35A-02-7] Live, small flying insects found. 3 flies flying around at food truck. Employee killed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. House made beef sauce (125F at 11:35am- Reheating) As per operator, reheating since 9:30am. Product did not reheat to 165F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: Cooked rice (46F - Cold Holding) As per operator, stored in unit over night. Item stored on top of pans in cooler: Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: Cooked rice (46F - Cold Holding) As per operator, stored in unit over night. Item stored on top of pans in cooler: Not prepped or portioned today. See stop sale.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. House made beef sauce (125F at 11:35am- Reheating) As per operator, reheating since 9:30am. Product did not reheat to 165F within 2 hours. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At standing refrigerator: salsa rojo (50F at 11:25am; 50F at 11:55am- Cooling) As per operator, portioned and cooling since 1 hour. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several zip lock bags of cooked food at flip top cooler unit cooked 2 days prior no date marked such as cooked pork and cooked rice. At standing refrigerator: House made tamales made 6 days prior not date marked. Advised employee to date mark.

Disposition: Warning Issued
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: cooked chicken (79F at 3:23pm- Cooling) As per employee, cooling since 12:30pm. At sink area between hand wash sink and triple sink: cooked beans (97F at 3:17pm- Cooling) As per employee, cooling since 10:30am. Cooked beans tightly covered with aluminum foil. At mini table beside steamtable: cooked rice (120F at 3:19pm - Cooling) As per employee, cooling since 1:00pm. Cooked rice in large quantity stored in large pot. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 flies flying around in food truck. Operator was able to get 3 flies out.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: cooked chicken (79F at 3:23pm- Cooling) As per employee, cooling since 12:30pm. At sink area between hand wash sink and triple sink: cooked beans (97F at 3:17pm- Cooling) As per employee, cooling since 10:30am. Cooked beans tightly covered with aluminum foil. At mini table beside steamtable: cooked rice (120F at 3:19pm - Cooling) As per employee, cooling since 1:00pm. Cooked rice in large quantity stored in large pot. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked steak (98F - Hot Holding) As per employee cooked and stored since 1 hour. Operator reheated to 202F.
[11-26-1] 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. Emailed form to operator.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer: house made chicken soup cooked then frozen on Thursday not date marked. Advised operator to date mark.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At flip top cooler unit: Cooked pork and cooked cow tongue cooked and frozen on Thursday and taken out and thawed on Saturday. No date mark. Advised operator to date mark.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in standing cooler: green salsa prepared on Saturday not date marked. Advised operator to date mark.

Disposition: Emergency order recommended
[21-10-4] Soiled dry wiping cloth in use and stored on clean cutting board.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stovetop: cooked pork ribs (94F at 3:17pm- Cooling) As per employee cooling since 12pm. Item did not cool from 135F to 70F within 2 hours. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside food truck then touched ice scoop to get ice; no hand wash. No potable running water available to wash hands.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw pork then handled clean pots of food on stove; no hand wash No hand washing facility available to wash hands.
[27-12-4] Establishment operating with no potable running water at hand wash sink. Establishment operating with no functional hand wash facility.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stovetop: cooked pork ribs (94F at 3:17pm- Cooling) As per employee cooling since 12pm. Item did not cool from 135F to 70F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single door standing reach in cooler: red salsa with cooked peppers (48F at 3:29pm- Ambient Cooling); green salsa with cooked peppers (50F at 3:29pm- Cooling) As per operator, both items portioned since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. On cutting board: cheese sauce (87F - Cold Holding) As per operator, held for 1 hour. Not prepped or portioned today. Operator discarded.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single door standing reach in cooler: red salsa with cooked peppers (48F at 3:29pm- Ambient Cooling); green salsa with cooked peppers (50F at 3:29pm- Cooling) As per operator, both items portioned since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale.
[27-09-4] No running water at three-compartment sink. Establishment operating with no functional ware washing facility.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items prepared onsite throughout the week and held in freezer not date marked. Advised operator to date mark.