Alabon Haitian Restaurant 002 LLC

1366 SW Bayshore Blvd, Port St Lucie, FL 34983 · Permanent Food Service · License 6602925

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 18 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
2 high priority (fixed by the Sep 18 follow-up), 4 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Multiple items left from last night in walk in cooler
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Fish 50f cold holding , turkey 51f cold holding , soup 50f cold holding , ,chicken 52f cold holding, hot dog 51f cold holding , ox tails 52f cold holding , eggs ambient 55f cold holding
Intermediate4
- 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.
  Multiple items
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. manager brought Clorox bleach
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  In front area
  No soap provided at handwash sink.
  In front area
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler ambient 55f cold holding Do not store any foods in cooler until it is able to maintain 41f or below
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand sink in kitchen
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Restroom door
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Garbage on the ground and/or pad around dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  In kitchen
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.