DirtyFLRestaurant Inspection Data

ALABON HAITIAN RESTAURANT 002 LLC

ALABON HAITIAN RESTAURANT 002 LLC has 14 health inspections on file for its PORT ST LUCIE location, with an overall rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 14 reports on file

1366 Southwest Bayshore Boulevard
Port Saint Lucie, Florida, 34983
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 14 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13636658

Met Inspection Standards

1 int, 3 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-23: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-23: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-23: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-23: **Time Extended**

2/20/2026· 2w ago

Visit ID: 13635649

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation - From follow-up inspection 2026-02-20: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-20: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler ambient temperature 48-50f advised to not store any tcs foods in walk in until, it has reached 41f or below and holds proper temperature - From follow-up inspection 2026-02-20: Ambient 52f cold holding , **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2026-02-20: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. In shared plaza - From follow-up inspection 2026-02-20: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat 50f cold holding , chicken 45f cold holding , pork cooked 46f cold holding , hot dogs 47f cold holding , beans 51f cold holding , cooked banana 48f cold holding , rice 49f cold holding , black beans 49f cold holding , raw chicken 46f cold holding , Foods that were left over night were disposed of other food placed in there were 1 hour ago and placed in to a working cooler. **Corrective Action Taken** Warning - From follow-up inspection 2026-02-20: Turkey 53f cold holding , sauce 49f cold holding , eggs ambient 52f cold holding foods placed in there with in the last 1 hour manager just left and there were no foods in cooler at that time. Manager just left to get check to pay refrigeration guy. Employee moved foods to another cooler. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler - From follow-up inspection 2026-02-20: **Time Extended**

2/19/2026· 3w ago

Visit ID: 13511092

Follow-up Inspection Required

4 high, 1 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler ambient temperature 48-50f advised to not store any tcs foods in walk in until, it has reached 41f or below and holds proper temperature
  • 36-62-4:Basic - Light not functioning. Under hood
  • 33-16-4:Basic - Open dumpster lid. In shared plaza
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked turkey , employee moved to proper storage raw chicken over cooked meats in walk in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat 50f cold holding , chicken 45f cold holding , pork cooked 46f cold holding , hot dogs 47f cold holding , beans 51f cold holding , cooked banana 48f cold holding , rice 49f cold holding , black beans 49f cold holding , raw chicken 46f cold holding , Foods that were left over night were disposed of other food placed in there were 1 hour ago and placed in to a working cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef patty 104f hold holding advised to reheat made less then 1 hour advised to rapid heat, placed back in oven **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler

9/15/2025· 5mo ago

Visit ID: 13516626

Met Inspection Standards

1 int, 1 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-09-10: **Time Extended** - From follow-up inspection 2025-09-15: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2025-09-10: **Time Extended** - From follow-up inspection 2025-09-15: **Time Extended**

9/10/2025· 6mo ago

Visit ID: 13510808

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-09-10: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler temperature at 55-57f ambient. Do not store food in cooler until cooler maintains 41f or below. - From follow-up inspection 2025-09-10: Walk in cooler ambient 50f cold holding **Time Extended **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Bulk oil Corrected On-Site - From follow-up inspection 2025-09-10: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken legs 55f cold holding , brown rice 55f cold holding , pork cooked 56f cold holding , chicken cooked 56f cold holding , turkey 56f cold holding , white rice 55f cold holding , stewed chicken 57f cold holding , Manager states foods were cooked this am and the rest were packaged and brought about 3 hours ago. Manager is moving foods in to other cooler and freezer at this time. Must be cooled to 41f in the next 1 hour by 4 pm. Warning - From follow-up inspection 2025-09-10: Turkey 51f cold holding , cabbage cut in sauce 47f cold holding, hot dogs 55f cold holding, manager states food was brought less than 3 hours ago advised to rapid chill. Admin Complaint
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-09-10: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2025-09-10: **Time Extended**

9/3/2025· 6mo ago

Visit ID: 10889686

Follow-up Inspection Required

3 high, 3 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler temperature at 55-57f ambient. Do not store food in cooler until cooler maintains 41f or below.
  • 08B-38-4:Basic - Food stored on floor. Bulk oil Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Shelf under microwave not sealed
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked rice Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. In walk in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken legs 55f cold holding , brown rice 55f cold holding , pork cooked 56f cold holding , chicken cooked 56f cold holding , turkey 56f cold holding , white rice 55f cold holding , stewed chicken 57f cold holding , Manager states foods were cooked this am and the rest were packaged and brought about 3 hours ago. Manager is moving foods in to other cooler and freezer at this time. Must be cooled to 41f in the next 1 hour by 4 pm. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

4/24/2025· 10mo ago

Visit ID: 10782373

Met Inspection Standards

1 int, 3 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation - From follow-up inspection 2025-04-24: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Two holes in wall near back door - From follow-up inspection 2025-04-24: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2025-04-24: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items - From follow-up inspection 2025-04-24: **Time Extended**

2/18/2025· 1y ago

Visit ID: 8862703

Follow-up Inspection Required

3 high, 3 int, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.in cooked vegetables in walk in cooler
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In kitchen area
  • 36-24-5:Basic - Hole in or other damage to wall. Two holes in wall near back door
  • 36-62-4:Basic - Light not functioning. Under hood
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink not draining Warning
  • 08B-12-5:Basic - Stored food not covered. In walk in cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over stock Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pasta and cooked chicken, raw shell eggs over cabbage slaw Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey 101f hot holding, plantains 88f hot holding, made less then 1 hour ago advised to rapid heat to 165f or rapid chill to 41f or below
  • 53A-03-7: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/ Managers certificate just expired yesterday. Manager has a test scheduled. Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items

8/21/2024· 1y 6mo ago

Visit ID: 8863533

Met Inspection Standards

1 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-08-21: **Time Extended**

8/19/2024· 1y 6mo ago

Visit ID: 8862114

Follow-up Inspection Required

2 high, 1 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-08-19: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables, raw chicken over cooked meats in walk in cooler Corrected On-Site - From follow-up inspection 2024-08-19: eggs over vegetables **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 45f cold holding , raw chicken 45f cold holding , soup 46f cold holding , Warning - From follow-up inspection 2024-08-19: Chicken 45f cold holding , rice 45f cold holding , pork 45f cold holding , fish 43f cold holding , spoke with manager and Marie was here this morning and had checked temperatures and they were at temperature, employee had door open advised to speak with employees on the importance of keeping door closed while in and finished with cooler. **Time Extended**

8/16/2024· 1y 6mo ago

Visit ID: 8781670

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 29-49-6:Basic - Standing water in bottom of walk in cooler.
  • 29-03-4:Basic - Water draining onto floor surface. Water is rapidly dripping in to floor in back area appears to be coming from the AC unit. Make sure to store no food products or single service items in this area.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables, raw chicken over cooked meats in walk in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 45f cold holding , raw chicken 45f cold holding , soup 46f cold holding , Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site

3/13/2024· 1y 12mo ago

Visit ID: 8496838

Met Inspection Standards

2 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Case chicken bucket of pork, container of sauce, bag black beans, bulk oil
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
  • 33-16-4:Basic - Open dumpster lid. In shared plaza
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink Corrected On-Site
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site

11/14/2023· 2y 3mo ago

Visit ID: 8496363

Met Inspection Standards

1 basic

  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Under hood system - From follow-up inspection 2023-11-14: **Time Extended**

9/11/2023· 2y 6mo ago

Visit ID: 8380771

Follow-up Inspection Required

1 high, 5 int, 1 basic

  • 36-62-4:Basic - Light not functioning. Under hood system
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains 97 f hot holding ,
  • 11-27-4: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. Emailed and printed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup in sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Put napkins in kitchen Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - 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. Printed and emailed Corrected On-Site