Dale Arepa Bar & Healthy Bistro
1224 SW Gatlin Blvd Unit # 113, Port Saint Lucie, FL 34953 · Permanent Food Service · License 6605276
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinated chicken 50°F cooling.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection7 high priority (3 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 8 basic (1 repeat)-53
- Complaint after follow-up on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score27
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 visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
Cooked shredded beef and 2 separate containers of cooked black beans.
More time given
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.
Cooked Shredded beef 54°F cooling, 1 large containers of cooked black beans found with condensation 46°F, 2nd batch 60°F cooling. All made 8/5. Same 2 door cooler.
Administrative complaint
Code 29, Plumbing and backflow prevention: Hose at dish sink lower than flood rim of 3 bay sink.
More time given
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Falafel not covered.
More time given
Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinated chicken 50°F cooling.
Marinated yesterday.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. 2 door cooler Shredded chicken 46°F cooling, black beans 75°F cold holding, shredded chicken 46-47°F cooling, quinoa 53°F cooling.
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.
2 door cooler Shredded chicken 46°F cooling, black beans 75°F cold holding, shredded chicken 46-47°F cooling, quinoa 53°F cooling. Cooler is packed, restricting air flow. Products made yesterday.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours. marinated chicken 50°F cooling.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef in 2 door upright cooler. Education provided.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Education provided to line cook.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Hose at dish sink lower than flood rim of 3 bay sink.
Education provided.
Fixed on the spot
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.
Cooked Black beans, cooked shredded chicken, quinoa. Education provided.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.2 line cooks.
Employee signed.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sink next to 3 bay sink is blocked by prep table.
Handwash sink used for purposes other than handwashing.
Container in sink. Employee cleared.
Fixed on the spotRepeat violation
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Empanadas in upright 2 door reach in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes over ready to eat TCS items in 2 door cooler. Education provided.
Fixed on the spot
Food stored in a location that is exposed to splash/dust.
Box of beef tallow under sink on floor.
Food stored on floor.
Multiple items In hallway and in kitchen area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Black fan near 3 bay sink and hood filters.
Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
Recommended to place 2 splash guards at hand washing sinks.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Front counter.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Over a prep table and hand washing sink.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.