Alabon Haitian Restaurant
Last inspected: Apr 10, 2026
82
Score
Inspectors have visited Alabon Haitian Restaurant 15 times, with records going back to 2022. The most recent visit was on Apr 10, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up five times.
Alabon Haitian Restaurant's latest score of 82 falls below the Fort Pierce average of 87. The record reflects steady performance over time.
15
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 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. All prepared cooked meats, rice etc in the walk in cooler. - From follow-up inspection 2026-04-10: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Drain cover(s) missing in the mop sink. - From follow-up inspection 2026-04-10: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Prepared foods in the walk in cooler not covered. - From follow-up inspection 2026-04-10: **Time Extended**
08B-12-5
82
Apr 8, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - 8 Live, small flying insects found in kitchen. Back screen door left open **Warning**
35A-02-7
High Priority - Cans of paint stored with bags of rice. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork 60 F **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared cooked meats, rice etc in the walk in cooler.
02C-02-5
Basic - Bags of rice and onions stored on floor.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop rice **Repeat Violation**
14-01-5
Basic - Drain cover(s) missing in the mop sink.
29-18-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Can of Canada Dry
12B-12-5
Basic - Employee dumping mop water or other wastewater in the toilet/urinal.
28-04-5
Basic - Prepared foods in the walk in cooler not covered.
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Build up of plastic containers, racks etc on back area
33-31-5
41
Nov 7, 2025
Routine - Food
No violations found.
100
Nov 6, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
58
May 12, 2025
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In area where walk in cooler is
36-32-5
Basic - Drain cover(s) missing. On mop sink
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. In walk in cooler, and under fryers
36-01-4
Basic - Floor tiles missing and/or in disrepair. In kitchen area
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods, side of oven on cooks line **Repeat Violation**
23-03-4
Basic - Water draining into pan on floor, from reach in cooler.
29-03-4
58
Mar 5, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
27
Nov 22, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Carry out bags used to store meat in chest freezer. - From follow-up inspection 2024-11-22: **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bulk bin of bins - From follow-up inspection 2024-11-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on make table cooler is falling off - From follow-up inspection 2024-11-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled under cooking equipment and in walk in cooler - From follow-up inspection 2024-11-22: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system is soiled in grease. Chest freezer gaskets are soiled in black like substance. Gas stove top is soiled in old food debris. **Repeat Violation** - From follow-up inspection 2024-11-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. To go boxes stored on floor at front counter - From follow-up inspection 2024-11-22: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Stored food not covered. Cooked black beans in walk in cooler - From follow-up inspection 2024-11-22: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-11-22: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2024-11-22: **Time Extended**
21-12-4
58
Sep 23, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Carry out bags used to store meat in chest freezer.
14-31-5
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. All certificates expired 5/1/24. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. In bulk bin of bins
14-01-5
Basic - Equipment in poor repair. Gasket on make table cooler is falling off
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled under cooking equipment and in walk in cooler
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system is soiled in grease. Chest freezer gaskets are soiled in black like substance. Gas stove top is soiled in old food debris. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go boxes stored on floor at front counter
25-05-4
Basic - Stored food not covered. Cooked black beans in walk in cooler
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Apr 9, 2024
Routine - Food
6 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
70
Dec 8, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Air gap at bottom of back door. - From follow-up inspection 2023-12-08: **Time Extended**
35B-01-4
95
Dec 6, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor by trash can at front service counter. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks make station, sliced tomatoes 47F. Informed manager, request rapid chill.
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door heavily soiled.
23-24-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Air gap at bottom of back door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Inside the reach in cooler at cooks make station.
23-03-4
Basic - Stored food not covered. Multiple food items in Walk-in cooler not covered at time.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the hand washing sink near back door.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. The container of flour in prep room.
02D-01-5
55
May 26, 2023
Routine - Food
1 major violation.
View 1 violation
Sewage and Wastewater Properly Disposed
FL-27
90
May 23, 2023
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
High Priority - 3 Live, small flying insects in kitchen, 2 live flies in the food preparation area. Next day callback per Jessica Harrod supervisor on duty. **Repeat Violation** **Warning**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of box of raw dough in chest freezer. **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey and pork range 44F to 50F recommend to rapid chill due to being over fill line once cut up **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat pastry 115F **Warning**
03B-01-6
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. Printed a copy **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Storage area is now a shared prep area where an hand sink needs to be installed.
51-16-7
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. For new employees printed have ready Thursday to review.
11-26-1
Intermediate - Sanitizer bucket In handwash sink on front line **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line and front line.
27-16-4
Basic - 2 Dead roaches on on the floor under 3 bay sink. No live activity observed during inspection.
35A-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sauce in the walk in cooler. **Repeat Violation**
14-01-5
Basic - Clean glasses bowls not inverted on the top self
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with food.
40-06-5
Basic - Food stored on floor in the back room. **Corrected On-Site**
08B-38-4
Basic - Reuse of single-service or single-use articles. **Repeat Violation**
25-32-4
Basic - Thawing conch at room temp. Placed in the walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
21-07-4
20
Nov 16, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw chicken stored over raw pork. **Corrected On-Site**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 Flys around prep area.
35A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in ,cooked rice , pasta, homemade green sauce not date dated.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping container.
14-01-5
Basic - Ceiling in disrepair due to water leaking from roof above wine cooler.
36-34-5
Basic - Open condiments provided for self-service not properly protected. Opened bag of rice at prep area.
08B-04-4
Basic - Reuse of single-service or single-use articles. Reuse spice containers with handle for house made dressing.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Green sauce in the walk cooler. Containers used were common names of spices not the sauce.
02D-01-5
52
Sep 15, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45F 46F, cooked rice 46F in the cook line cooler. In the walk in cooler cooked rice (45F - Cold Holding); raw turkey (45F - Cold Holding); - From follow-up inspection 2022-09-15: Chicken 22f cold holding , tomatoes 43f ch, rice and beans 45-49f cold holding Rice 40f cold holding , pork 37f cold holding , **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-09-15: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Hood filters heavily soiled. - From follow-up inspection 2022-09-15: **Time Extended**
23-03-4
78
Frequently Asked Questions
When was Alabon Haitian Restaurant last inspected?
The most recent health inspection at Alabon Haitian Restaurant on file is from Apr 10, 2026. The public record contains 15 inspections in total.
What is the most common violation at Alabon Haitian Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Alabon Haitian Restaurant.
How does Alabon Haitian Restaurant compare to other restaurants in Fort Pierce?
Alabon Haitian Restaurant most recently scored 82 out of 100, which is lower than the Fort Pierce average of 87.
Has Alabon Haitian Restaurant's inspection record improved over time?
Yes. Recent inspections at Alabon Haitian Restaurant have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Alabon Haitian Restaurant 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 inspected?
Based on the inspection history on file, Alabon Haitian Restaurant is inspected around four times per year on average.
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