DALE AREPA BAR & HEALTHY BISTRO

Name: DALE AREPA BAR & HEALTHY BISTRO
Address: 1224 SW GATLIN BLVD UNIT # 113, PORT SAINT LUCIE, FL, 34953, US
Rating: 49.8

1224 SW GATLIN BLVD UNIT # 113, PORT SAINT LUCIE, FL 34953

License #6605276

🌮 Mexican/Latin ℹ️

49.8 Grade F / 100

Failing Health Score

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Latest inspection

August 6, 2026 · 5 findings · 3 critical

Routine - Food (follow-up)

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Major

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Minor

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Quick take

DALE AREPA BAR & HEALTHY BISTRO in PORT SAINT LUCIE currently holds an InspectFL Health Score of 49.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 6, 2026. Across those visits, inspectors documented 24 total violations — 10 critical, 4 major, 10 minor.

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The latest inspection on August 6, 2026 shows 5 observation rows: 3 critical, 0 major, and 2 minor.

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Inspector notes

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DALE AREPA BAR & HEALTHY BISTRO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. Recommended to place 2 splash guards at hand washing sinks.
[08B-12-5] Stored food not covered. Empanadas in upright 2 door reach in freezer.
[29-37-4] Hose at dish sink lower than flood rim of 3 bay sink. Education provided.
[01B-36-5] Cooked shredded beef and 2 separate containers of cooked black beans.
[03D-02-5] Cooked Shredded beef 54F cooling, 1 large containers of cooked black beans found with condensation 46F, 2nd batch 60F cooling. All made 8/5. Same 2 door cooler.

Official DBPR inspection report ↗

Disposition: Warning Issued
[02C-02-5] 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.
[11-26-1] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black fan near 3 bay sink and hood filters.
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. Recommended to place 2 splash guards at hand washing sinks.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink next to 3 bay sink is blocked by prep table.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Box of beef tallow under sink on floor.
[08B-38-4] Food stored on floor. Multiple items In hallway and in kitchen area.
[08B-12-5] Stored food not covered. Empanadas in upright 2 door reach in freezer.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat TCS items in 2 door cooler. Education provided.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front counter.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 2 door cooler Shredded chicken 46F cooling, black beans 75F cold holding, shredded chicken 46-47F cooling, quinoa 53F cooling.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinated chicken 50F cooling. Marinated yesterday.
[08A-20-5] 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.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door cooler Shredded chicken 46F cooling, black beans 75F cold holding, shredded chicken 46-47F cooling, quinoa 53F cooling. Cooler is packed, restricting air flow. Products made yesterday.
[35B-02-4] Insect control device installed over food preparation area. Over a prep table and hand washing sink.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. marinated chicken 50F cooling.
[12A-27-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in sink. Employee cleared.
[29-37-4] Hose at dish sink lower than flood rim of 3 bay sink. Education provided.