Abe And Louie’s Boca Raton Logs 19 Health Violations During Two Inspections

BOCA RATON, FL (BocaNewsNow.com) (Copyright © 2026 MetroDesk Media, LLC) — Abe And Louie’s at 2200 Glades Road in Boca Raton just received 19 health code violations during two inspections over consecutive days. The first inspection was conducted on August 3rd. The second on August 4th. While Abe and Louie’s was not ordered to shut, it is now subject to a third, unannounced inspection.

Per BocaNewsNow.com policy, the following is the unedited list of violations recorded by the Florida Department of Business and Professional Regulation.

AUGUST 3RD INSPECTION

High Priority – – From initial inspection: Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed heavy cream (50F), buttermilk (49F), egg white (53F), whole liquid egg (53F), and rissotto (46F) in reach in cooler opposite cookline in kitchen. Not prepared or portioned today. Food moved to unit from walk in cooler less than three hours ago. Operator moved to reach in freezer to rapid chill to 41F or below. **Corrective Action Taken** **Warning** Priority: High Priority – From follow-up inspection 2026-08-04: Buttermilk (59F), double metal panned at reach in cooler opposite cookline in kitchen. Buttermilk placed in unit more than four hours per operator. Not prepared or portioned today. See Stop Sale. **Repeat Violation** **Admin Complaint**

High Priority – Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching apron and shirt at the cookline then donned new gloves without first hand washing. **Warning** Priority: High Priority.

High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed container raw tuna filets stored on shelf above container of cooked vegetables. 2. Observed container or raw shucked oysters stored on shelf above ready to eat lobster portions. Operator reorganized both coolers. **Corrected On-Site** **Warning** Priority: High Priority Basic – Observed: Raw fruits/vegetables not washed prior to preparation. Observed employee cutting raw mushrooms covered with visible dirt and soil. **Warning** Priority: Basic.

Intermediate – Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator sign, operator posted. **Corrected On-Site** **Warning** Priority: Intermediate Intermediate – Observed: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed raw and marinated vacuum packaged chicken dated without time stamp of when product was packaged. **Warning** Priority: Intermediate.

Intermediate – Observed: Menu contains Tuna Tartare, Abe’s Seafood Tower, and Ossetra caviar, items made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. **Warning** Priority: Intermediate.

Intermediate – Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** Priority: Intermediate.

Basic – Observed: Accumulation of black mold-like substance in the interior of the ice machines in kitchen. **Warning** Priority: Basic Basic – Observed: Dead shellfish and/or shellfish with broken shells. See stop sale. Observed one dead mussel with broken shell. **Warning** Priority: Basic.

Basic – Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cookline utensils in Utensil water 100F at cookline in kitchen. **Warning** Priority: Basic.

Basic – Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler opposite cookline in kitchen. **Warning** Priority: Basic.

Basic – Observed: Old labels stuck to food containers after cleaning. Observed on cleaned container stored on clean utensil rack above triple sink in warewash area. **Warning** Priority: Basic.

AUGUST 4th INSPECTION:

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed heavy cream (50F), buttermilk (49F), egg white (53F), whole liquid egg (53F), and rissotto (46F) in reach in cooler opposite cookline in kitchen. Not prepared or portioned today. Food moved to unit from walk in cooler less than three hours ago. Operator moved to reach in freezer to rapid chill to 41F or below. **Corrective Action Taken** **Warning** Priority: High Priority.

High Priority – Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Onion rings (112F – Hot Holding) at fryer in kitchen, under no temperature control. Cooked less than one hour ago per operator. Operator reheated onion rings to 165F or higher. **Corrective Action Taken** **Warning** Priority: High Priority..

Intermediate – – From initial inspection: Observed: Menu contains Tuna Tartare, Abe|2019s Seafood Tower, and Ossetra caviar, items made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. **Warning** Priority: Intermediate – From follow-up inspection 2026-08-04: Observed same. Time extended 59 days. **Time Extended**

Intermediate – – From initial inspection : Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** Priority: Intermediate – From follow-up inspection 2026-08-04: Observed same. **Time Extended**

Basic – – From initial inspection : Observed: Dead shellfish and/or shellfish with broken shells. See stop sale. Observed one dead mussel with broken shell. **Warning** Priority: Basic – From follow-up inspection 2026-08-04: Buttermilk (59F), double metal panned at reach in cooler opposite cookline in kitchen. Buttermilk placed in unit more than four hours per operator. Not prepared or portioned today. See Stop Sale. **Repeat Violation** **Admin Complaint**

Basic – – From initial inspection : Observed: Old labels stuck to food containers after cleaning. Observed on cleaned container stored on clean utensil rack above triple sink in warewash area. **Warning** Priority: Basic – From follow-up inspection 2026-08-04: Observed same. **Time Extended**