Abbale Telavivian Kitchen
Last inspected: Jul 24, 2025
58
Score
The health department has logged six inspections at Abbale Telavivian Kitchen, the earliest from 2022. On Jul 24, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded three times in the inspection record.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. The record is unremarkable in either direction.
6
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jul 24, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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.
08A-05-6
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.
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed oil containers on floor at storage room, chef removed. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between prep table and wall at storage area.
10-17-4
Basic - No Heimlich maneuver/choking sign posted. Provided to opera via email.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HES by walk in cooler.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
58
May 6, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed branzino (49F - Cold Holding) and salmon (55F - Cold Holding) at reach in cooler prep area. As per chef, for less than 4 hours. Manager placed bags of ice on top for rapid cooling.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken sited over vegetables at reach in cooler located by preparation area.
08A-04-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certificate for Samuel Gorenstein expired on 12-18-2024.
53A-03-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at rack above 3 compartment sink. **Repeat Violation**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed buckets of tomato sauce not stored at least 6 inches off of the floor at walk in cooler.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at establishment.
05-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed Pipe leaking from hand sink across 3 compassing.
29-11-4
45
Nov 4, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
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**
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. Observed the dishwasher touching dirty dishes and removed clean dishes with the same gloves on.
12A-13-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
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**
10-20-4
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**
10-01-5
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**
10-07-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the shelves behind in the ware washing area.
36-27-5
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.
02D-01-5
47
Jun 12, 2024
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled in kitchen area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink at warewashing area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not quaternary test strips available.
16-37-1
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.
53A-05-6
Basic - Stored food not covered. Observed Falafel and mahi-mahi not covered at reach-in cooler at kitchen area.
08B-12-5
Basic - Observed in-use wet wiping cloth/towel used under cutting board at kitchen area. Chef removed cloth. **Corrected On-Site**
21-04-4
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**
40-06-5
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**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board grooved at kitchen area. **Repeat Violation**
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in dish area
36-34-5
45
Sep 8, 2023
Complaint Full
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
39
Nov 17, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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**
03A-02-5
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**
03F-01-5
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**
03F-10-5
Basic - Cloth used as a food-contact surface. Observed pitas covered with linen napkin at cook line. **Repeat Violation**
21-05-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Repeat Violation**
23-03-4
58
Frequently Asked Questions
When was Abbale Telavivian Kitchen last inspected?
The most recent health inspection at Abbale Telavivian Kitchen on file is from Jul 24, 2025. The public record contains six inspections in total.
What is the most common violation at Abbale Telavivian Kitchen?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Abbale Telavivian Kitchen.
How does Abbale Telavivian Kitchen compare to other restaurants in Miami Beach?
Abbale Telavivian Kitchen most recently scored 58 out of 100, which is lower than the Miami Beach average of 69.
Has Abbale Telavivian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Abbale Telavivian Kitchen have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Abbale Telavivian Kitchen 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 Telavivian Kitchen inspected?
Based on the inspection history on file, Abbale Telavivian Kitchen is inspected around two times per year on average.
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