Abaneros Mexican Food
Last inspected: Apr 16, 2026
39
Score
The health department has logged 10 inspections at Abaneros Mexican Food, the earliest from 2022. The most recent report on file is from Apr 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around five violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Westlake average 70, so Abaneros Mexican Food trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
5
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - 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. **Warning**
03E-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - Live, small flying insects found. 3 flies flying around at food truck. Employee killed. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - 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. **Warning**
12A-16-4
Intermediate - 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. **Warning**
03D-15-4
Intermediate - 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. **Warning**
02C-02-5
39
Nov 4, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw pork chops over soup Operator moved raw pork chops to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler beef 50F cold holding, cheese 50 F fold holding, Per operator products stored for approximately 30 minutes and not prepared or portioned today Operator moved to reach in freezer **Corrective Action Taken**
03A-02-5
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. Moved from removing dirty dishes from hand sink to touching clean pans with food on flip top cooler. Operator washed hands **Corrected On-Site**
12A-13-4
High Priority - Live, small flying insects found Approximately 2 flying around inside the food truck Operator killed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-02-7
Intermediate - Handwash sink not accessible for employee use at all times. Full of pots and pans .operator removed **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Interior of microwave has accumulation of grease/food debris.
22-08-4
43
Nov 26, 2024
Routine - Food
No violations found.
100
Nov 25, 2024
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - 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. **Corrected On-Site** **Warning**
03B-01-6
High Priority - 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. **Warning**
03D-01-5
High Priority - 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. **Corrective Action Taken** **Admin Complaint**
35A-02-6
High Priority - 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. **Warning**
01B-02-5
Intermediate - 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. **Warning**
02C-02-5
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. Emailed form to operator. **Warning**
11-26-1
Intermediate - 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. **Repeat Violation** **Admin Complaint**
02C-04-5
Intermediate - 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. **Warning**
02C-08-5
37
Sep 25, 2024
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - 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.
03D-06-5
High Priority - 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.
03A-02-5
High Priority - 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.
03D-01-5
High Priority - 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-16-4
High Priority - 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.
12A-12-4
High Priority - Establishment operating with no potable running water at hand wash sink. Establishment operating with no functional hand wash facility.
27-12-4
High Priority - 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.
01B-02-5
Intermediate - No running water at three-compartment sink. Establishment operating with no functional ware washing facility.
27-09-4
Intermediate - 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.
02C-04-5
Basic - Soiled dry wiping cloth in use and stored on clean cutting board.
21-10-4
27
Mar 29, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
45
Jan 10, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler
08A-05-6
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Corrected On-Site**
27-24-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 70F Battery changed 100F **Corrected On-Site**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp
06-01-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
29-20-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
08B-39-4
55
Mar 15, 2023
Routine - Food
No violations found.
100
Sep 20, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Abaneros Mexican Food last inspected?
The most recent health inspection at Abaneros Mexican Food on file is from Apr 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Abaneros Mexican Food?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Abaneros Mexican Food.
How does Abaneros Mexican Food compare to other restaurants in Westlake?
Abaneros Mexican Food most recently scored 39 out of 100, which is lower than the Westlake average of 70.
Has Abaneros Mexican Food's inspection record improved over time?
Results have been roughly steady. Inspections at Abaneros Mexican Food have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Abaneros Mexican Food means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Abaneros Mexican Food inspected?
Based on the inspection history on file, Abaneros Mexican Food is inspected around three times per year on average.
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