Alabon Haitian Restaurant
1409 Delaware Ave, Fort Pierce, FL 34950 · Permanent Food Service · License 6603197
What drove the grade
Live, small flying insects found.6 small flies.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection5 high priority (4 fixed by the Oct 15 follow-up, 1 fixed on the spot, 3 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-36
- Administrative complaint on Oct 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sink used to dump
More time given
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
- First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Bags of cooked beans prepared 10-12-26 cold holding 50°F
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Bags of cooked beans not cooled cold holding temperature 50°F.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw fish and raw pork stored over Un covered cooked pork chicken and beef. Moved by operator to separate bottom shelf
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Black containers used to store raw turkey, and pork.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.6 small flies.
Repeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pans of cooked chicken beef pork rice and beans stored in walk in cooler not date marked.
Repeat violation
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Thawed pan of fish and pan of pork
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sanitation bucket in mop sink located in front bar area. Bucket removed by employee
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Pans of chicken, beef and pork in walk in cooler
Repeat violation
Food not stored at least 6 inches off of the floor.
Bins of pork and turkey.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Oven handle in front area. Removed by operator
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on reach in chest freezer. Door to prep station near stove and fry area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone left on deep freezer. Phone on prep station in kitchen removed by employee
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.