Alabon Haitian Restaurant 002
Last inspected: Feb 23, 2026
78
Score
Inspectors have visited Alabon Haitian Restaurant 002 16 times, with records going back to 2022. The most recent visit was on Feb 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
Among Port St. Lucie restaurants, this is a fairly standard result. The file should reassure diners considering a visit.
16
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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**
02C-02-5
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**
32-04-4
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**
14-09-4
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**
36-62-4
78
Feb 20, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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**
03A-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**
02C-02-5
Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2026-02-20: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Open dumpster lid. In shared plaza - From follow-up inspection 2026-02-20: **Time Extended**
33-16-4
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**
32-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-20: **Time Extended**
14-09-4
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**
14-11-5
61
Feb 19, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
39
Sep 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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**
02C-02-5
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**
32-04-4
86
Sep 10, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-09-10: **Time Extended**
05-08-4
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**
02C-02-5
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**
32-04-4
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**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Bulk oil **Corrected On-Site** - From follow-up inspection 2025-09-10: **Time Extended**
08B-38-4
61
Sep 3, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
37
Apr 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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**
02C-02-5
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**
36-24-5
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**
32-04-4
Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2025-04-24: **Time Extended**
36-62-4
78
Feb 18, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
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**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler **Corrected On-Site**
14-31-5
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
03B-01-6
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**
53A-03-7
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**
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food.in cooked vegetables in walk in cooler
14-01-5
Basic - Floor not cleaned when the least amount of food is exposed. In kitchen area
36-01-4
Basic - Hole in or other damage to wall. Two holes in wall near back door
36-24-5
Basic - Light not functioning. Under hood
36-62-4
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**
29-20-5
Basic - Stored food not covered. In walk in cooler
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over stock **Corrected On-Site**
08B-17-4
32
Aug 21, 2024
Routine - Food
1 minor violation.
View 1 violation
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**
32-04-4
95
Aug 19, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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**
03A-02-5
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**
08A-05-6
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**
32-04-4
70
Aug 16, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler **Corrected On-Site**
14-31-5
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**
03A-02-5
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**
08A-05-6
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**
22-38-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Standing water in bottom of walk in cooler.
29-49-6
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.
29-03-4
50
Mar 13, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink **Corrected On-Site**
31A-11-4
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**
22-38-5
Basic - Open dumpster lid. In shared plaza
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
23-03-4
Basic - Food stored on floor. Case chicken bucket of pork, container of sauce, bag black beans, bulk oil
08B-38-4
70
Nov 14, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Light not functioning. Under hood system - From follow-up inspection 2023-11-14: **Time Extended**
36-62-4
95
Sep 11, 2023
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
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 ,
03B-01-6
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**
11-26-1
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**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup in sink **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Put napkins in kitchen **Corrected On-Site**
31B-02-4
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**
53B-01-5
Basic - Light not functioning. Under hood system
36-62-4
50
Jan 12, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
90
Dec 27, 2022
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lettuce
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 68f cold holding,
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken patty 117f hot holding , advised to reheat
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in between sandwich unit and three compartment sink. Manager moved rack and sandwich unit to make assessable **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in side
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Open dumpster lid. In shared plaza
33-16-4
Basic - Light not functioning. Under hood
36-62-4
Basic - Food stored on floor. Bulk turkey in container on floor in kitchen. Manager states getting ready to cook
08B-38-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Warning**
51-09-4
Basic - A minimum of one bathroom facility is not available for public use. Bathroom has sign on door closed. Spoke with manager and said customer just clogged it up and is trying to fix it. Manager fixed and now works. **Corrected On-Site**
32-09-4
33
Frequently Asked Questions
When was Alabon Haitian Restaurant 002 last inspected?
The most recent health inspection at Alabon Haitian Restaurant 002 on file is from Feb 23, 2026. The public record contains 16 inspections in total.
What is the most common violation at Alabon Haitian Restaurant 002?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Alabon Haitian Restaurant 002.
How does Alabon Haitian Restaurant 002 compare to other restaurants in Port St. Lucie?
Alabon Haitian Restaurant 002 most recently scored 78 out of 100, which is about the same as the Port St. Lucie average of 81.
Has Alabon Haitian Restaurant 002's inspection record improved over time?
Results have been roughly steady. Inspections at Alabon Haitian Restaurant 002 have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Alabon Haitian Restaurant 002 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Alabon Haitian Restaurant 002 inspected?
Based on the inspection history on file, Alabon Haitian Restaurant 002 is inspected around five times per year on average.
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