Abbale Aventura
Last inspected: Apr 23, 2026
70
Score
Going back to 2023, Abbale Aventura has six inspections in the public record. Inspectors last stopped by on Apr 23, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
The most common issue across all inspections has been “in-use tongs stored on stove door handle between uses”, showing up three times.
Compared to other Aventura restaurants (averaging 76), there's room to close the gap. On the whole, the file is mixed but not concerning.
6
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Observed establishment conducting reduced oxygen packaging for raw fish and raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Per HACCP Plans and Process Waivers Status Report establishment applied and application is under review. Advised chef that establishment can not use machine until a HACCP plan is approved. **Repeat Violation**
03G-50-1
Basic - Old labels stuck to food containers after cleaning. Chef removed **Corrected On-Site**
16-46-4
Basic - Bowl or other container with no handle used to dispense dry beans and dry rice. **Repeat Violation**
14-01-5
Basic - Food storage container/container lid cracked or broken. Chef discarded. **Corrected On-Site**
14-38-4
Basic - In-use knife/knives stored in cracks between wall and reach in cooler.
10-17-4
Basic - In-use tongs stored on stove door handle between uses.
10-20-4
70
Oct 8, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Observed at time of inspection thawed Raw salmon being packaged using an unapproved reduced oxygen packaging method. Advised chef that establishment may not package thawed raw fish using a reduced oxygen packaging method and will need to apply for a HACCP plan according to law. Chef instructed employee to remove all fish from packaging. Forwarded application to operator to apply with the Division of Hotels and Restaurants. **Warning**
03G-04-5
Intermediate - Handwash sink in kitchen area not accessible for employee use at all times due to pan on food stored in front blocking path. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Chef added. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen area. Chef added. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Operator is conducting reduced oxygen packaging for raw fish and raw meat without a HACCP plan approved by the Division of Hotels and Restaurants. Advised chef that establishment will need to apply for a HACCP plan according to law before engaging in activity. Forwarded application to operator. **Warning**
03G-50-1
Basic - Bowl with no handle used to dispense chic peas. **Warning**
14-01-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation** **Warning**
14-11-5
Basic - Food storage container cracked or broken. **Warning**
14-38-4
Basic - In-use tongs stored on stove door handle between uses. Chef removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Observed cloth used to line various containers of cut greens. **Warning**
21-05-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor in bar area. **Warning**
21-38-4
Basic - Working containers of sugar, flour and chic peas removed from their original container placed in plastic containers not identified by common name. **Warning**
02D-01-5
39
Mar 7, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
52
Sep 17, 2024
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating a salad for customer consumption with bare hands. Advised Chef and he instructed employee to wash hands and put on gloves. However she continued doing the same thing. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; chimichurri (73F - Cold Holding); marinara sauce (76F - Cold Holding) All foods were located in front of stove. Chef removed and placed in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored directly over various ready to eat foods in walk in cooler.
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored directly over various unwashed vegetables in walk in cooler.
08A-04-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various pans of cut vegetables.
14-86-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee plating a salad for customer consumption with bare hands. Advised Chef and he coached employee and he instructed employee to wash hands and put on gloves. However she continued doing the same thing.
53B-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed pan of fruit being stored in front of hand washing sink in kitchen area blocking access. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in bar area being used as a dump sink be evidence of ice inside.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to ice machine.
31B-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket being stored on floor in bar area.
24-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in bar area.
31B-04-4
Basic - Single-service articles improperly stored. Observed various cases of takeout containers being stored on floor in dry storage area.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed various squeeze bottles containing sauces not labeled.
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef discarded. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. **Corrected On-Site**
10-20-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop being stored in hand washing sink next to ice machine. Chef removed. **Corrected On-Site**
10-13-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
19
Apr 17, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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 4+ employees engaging in food preparation with no certified manager present at time of inspection.
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. Observed cases of food being stored on floor in dry storage area.
08B-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Chef turned water on. **Corrected On-Site**
10-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in customer reach.
25-27-4
58
Oct 5, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand washing located in bar area removed. Project Manager called maintenance to reinstall. **Corrective Action Taken**
31A-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
86
Frequently Asked Questions
When was Abbale Aventura last inspected?
The most recent health inspection at Abbale Aventura on file is from Apr 23, 2026. The public record contains six inspections in total.
What is the most common violation at Abbale Aventura?
Across the inspection record, “in-use tongs stored on stove door handle between uses” has been cited three times, more than any other issue at Abbale Aventura.
How does Abbale Aventura compare to other restaurants in Aventura?
Abbale Aventura most recently scored 70 out of 100, which is lower than the Aventura average of 76.
Has Abbale Aventura's inspection record improved over time?
Results have been roughly steady. Inspections at Abbale Aventura have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Abbale Aventura means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Abbale Aventura inspected?
Based on the inspection history on file, Abbale Aventura is inspected around two times per year on average.
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