Nevs Barbecue
Last inspected: Nov 20, 2025
100
Score
Nevs Barbecue appears in inspection records 10 times, starting in 2022. Nevs Barbecue was last inspected on Nov 20, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around five violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Compared to the broader Palm Beach Gardens restaurant scene, where the average is 81, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 20, 2025
Complaint Full
No violations found.
100
Nov 18, 2025
Complaint Full
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (65F - Cooling); cooked pasta (44F - Cooling); cooked pasta (46F - Cooling); chili (46F - Cooling)in walk-in cooler; food cooked yesterday and placed in plastic beans with tight covers to cool; food never reached 41 F within 6 hours; See Stop Sale **Warning**
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked chili in ROP bags- as per operator since Friday in walk-in cooler; See Stop Sale **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (46F - Cold Holding); pimento cheese sauce (44F - Cold Holding); cooked beans ( 44F - Cold Holding)- as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale; Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (65F - Cooling); cooked pasta (44F - Cooling); cooked pasta (46F - Cooling); chili (46F - Cooling)in walk-in cooler; food cooked yesterday and placed in plastic beans with tight covers to cool; food never reached 41 F within 6 hours; See Stop Sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (46F - Cold Holding); pimento cheese sauce (44F - Cold Holding); cooked beans ( 44F - Cold Holding)- as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale; **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- Cole slaw and potato salad at front counter; as per operator food on time since 1:00 pm and 11:00 pm Time marked on the tray; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (130F - Hot Holding); in hot box at front counter As per operator out of temperature for approximately 1 hour; food brought back to the kitchen to be reheated to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked chili in ROP bags- as per operator since Friday in walk-in cooler; See Stop Sale **Warning**
03G-50-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of produce and herbs over cooked foods in walk-in cooler ; advised to store properly **Warning**
08B-17-4
35
Aug 22, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (45F - Cold Holding) in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. **Repeat Violation** **Admin Complaint**
03F-01-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - all TCS foods at front counter on cold buffet like potato salad Per operator food on time since 2:45 pm; time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (133-136F - Hot Holding);in hot box at front counter; food out of temperature for approximately 20 minutes ; placed in the oven to reheat to 165 F sausage (118F - Hot Holding)in drawers at cook line; food out of temperature for approximately 30 minutes; sent to be reheated to 165 F; **Corrective Action Taken** **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sinks at the three compartment sink and front counter - Brillo stored inside used for purposes other than handwashing- removed **Corrected On-Site**
31A-11-4
50
Aug 19, 2024
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has wring time marked- establishment uses temples with time starting at 10:55 observed foods at 10:50 ( Cole slaw and potato salad) already on time / out at the front counter; as per manager food placed outside at 10:40; revere TPHC and time changed on for to 10:40; **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding)in three door cooler outside next to smoker; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler; **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pork (50-47F - Cooling)at 11:10 to 47-50 F at 11:25 since 10:45; in 3 door cooler outside next to smoker ; at this rate food will not reach 41 F or below ; food moved to different cooler **Corrective Action Taken**
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at reach in cooler at the back of the kitchen
22-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed and posted during inspection **Corrected On-Site**
11-07-5
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 and posted during inspection **Corrected On-Site**
11-27-4
Basic - Bowl used to dispense sugar and flour Removed **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food container with cooked ribs not labeled and separated from customers' food Advised to segregate and label
08B-49-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit outside by smoker
05-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kale over cooked brisket in walk-in cooler; Stored properly **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name- flour and brown sugar in the kitchen Advised to label **Repeat Violation**
02D-01-5
37
Aug 1, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
78
Apr 19, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket burned ends (122-135F - Hot Holding); burgers (120F - Hot Holding); in hot box at front counter; food out of temperature for approximately 30 minutes; food not stirred and rotated; Send at the back of the kitchen to reheat to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. corn (106-115F - Reheating)at 1:30 to 115 at 1:45 since 1:00 in hot box at cook line; at this rate food will not reach 165 F within 2 hours; food moved in the oven ; **Corrective Action Taken**
03E-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs in two compartment sink- water running in one compartment only; operator moved food in walk-in cooler; **Corrected On-Site**
06-01-5
70
Feb 19, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.Operator renewed during inspection **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (44-46F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (44-46F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (128F - Hot Holding); in hot box at front counter Food out of temperature for approximately 20 minutes; Food to be reheated to 165 F **Corrective Action Taken**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili made on 2/7 frozen and thawed out on 2/18; not tracking dates; advised to date **Repeat Violation**
02C-04-5
Basic - Water leaking from pipe and/or faucet/handle- at handwash sink at dishwasher area; operator fixed **Corrected On-Site**
29-11-4
47
Nov 7, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (47F - Cold Holding);in walk-in cooler ; food not prepared or portioned today ; food left outside for approximately 30 minutes and placed back in walk-in cooler; cooked pasta (41-51F - Cold Holding); at make table at cook line: food overstocked; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved on the bottom cooler; **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled- gloves damaged; educated operator; employee changed gloves **Corrected On-Site**
12A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- chili in walk-in cooler
02C-04-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching cranberry sauce in cold holding drawer in the kitchen; removed **Corrected On-Site**
10-06-5
64
Feb 16, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili dated 02/08.
01B-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelet. **Corrected On-Site**
13-07-4
78
Nov 9, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
95
Frequently Asked Questions
When was Nevs Barbecue last inspected?
The most recent health inspection at Nevs Barbecue on file is from Nov 20, 2025. The public record contains 10 inspections in total.
What is the most common violation at Nevs Barbecue?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Nevs Barbecue.
How does Nevs Barbecue compare to other restaurants in Palm Beach Gardens?
Nevs Barbecue most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Nevs Barbecue's inspection record improved over time?
Results have been roughly steady. Inspections at Nevs Barbecue have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nevs Barbecue 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 Nevs Barbecue inspected?
Based on the inspection history on file, Nevs Barbecue is inspected around three times per year on average.
Nearby Restaurants