Park Ave BBQ & Grill
Last inspected: Feb 24, 2026
78
Score
Inspectors have visited Park Ave BBQ & Grill 13 times, with records going back to 2022. The latest inspection on file is from Feb 24, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around three violations each.
The pattern that stands out is “time/temperature control for safety food”, which has been cited four times.
Among Wellington restaurants, the typical score is 71; Park Ave BBQ & Grill is comfortably above that bar. There isn't much in the file that would give a customer pause.
13
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in freezer: cooked pork (45F - Cooked Cooling) As per operator, cooling over night in unit. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Blocks of Cheese (49F - Cold Holding); milk (48F - Cold Holding); cream cheese (48F - Cold Holding); Cooked pasta (49F - Cold Holding); Whipped cream (49F - Cold Holding); Cooked chicken (49F - Cold Holding) As per operator, items stored in unit over night. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2026-02-24: At walk in cooler: cooked corn (98F at 3:40am- Cooked Cooling) As per operator, cooling since 10:30am. Cooked corn did not cool from 135F to 70F in a total of 2 hours. See stops sale. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At oven: roast pork (119F at 10:10am; 117F at 10:40am- Cooked Cooling) As per operator, cooling since 9:30am. At current rate of cooling, roast will not cool from 135F to 70F in a total of 2 hours. Operator placed items to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-24: At walk in cooler: cooked corn (98F at 3:40am- Cooked Cooling) As per operator, cooling since 10:30am. Cooked corn did not cool from 135F to 70F in a total of 2 hours. See stops sale. **Admin Complaint**
03D-15-4
78
Feb 23, 2026
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
58
Aug 21, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
50
May 17, 2025
Complaint Full
No violations found.
100
May 16, 2025
Complaint Full
6 critical violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: potato salad (47F - Cooling); cooked collard greens (46F - Cooling); Brunswick stew (45F - Cooling) As per chef and operator, cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Live, small flying insects found. 1 fly landing on prep table at dish washing area. 2 flies landing on rolling table at dish washer area and 1 landing on sauce bottle. 4 flies flying around at back cook line near smokers and 2 landing on smoker. 2 flies flying around at cook line. 4 flies flying around in dining area; 2 out of 4 landing on dining table. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw shrimp stored over pan of cooked corn covered with plastic wrap; not all products commercially packaged. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: potato salad (47F - Cooling); cooked collard greens (46F - Cooling); Brunswick stew (45F - Cooling) As per chef and operator, cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 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. At walk in cooler: cooked ribs (47F - Cold Holding) As per operator, cooked ribs were taken out from walk in cooler 15 minutes prior, left to sit along cook line, then returned to walk in cooler. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken** **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. At steam table: cooked beans (120F - Hot Holding) ; mashed potatoes (125F - Hot Holding) As per chef, both items reheated then stored since 1 hr 75 mins. Advised operator to reheat to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
41
Feb 7, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
11 critical violations. 1 major violation. 3 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen: on a metal sheet on rolling rack: cooked chicken wings (72F at 2:30pm- Cooling) As per chef, cooling since 11:20am. Cooked chicken wings did not cool from 135F to 70F in a total of 2 hours. See stop sale. **Warning**
03D-01-5
High Priority - 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen: on a metal sheet on rolling rack: cooked chicken wings (72F at 2:30pm- Cooling) As per chef, cooling since 11:20am. Cooked chicken wings did not cool from 135F to 70F in a total of 2 hours. See stop sale. **Warning**
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed solution to chlorine 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken with gloves, pull tray to smoker and place chicken in smoker, removed gloves, touched chicken contaminated tray with hands and touched tap then put gloves on and touched chicken contaminated tap then began handling raw pork ribs to prep; no hand wash. Advised operator that employee should wash hands between prepping raw animal foods of a higher cooking temperature and beginning to prep one at lower cooking temperature. Also, to cook raw pork ribs to 165+F. **Warning**
12A-16-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch hat on head then touched clean cutting board and clean pan for French fries; no hand wash. Operator washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sitting on cutting board: cooked chicken (83F at 2:40pm; 84F at 3:07pm - Reheating) since 1pm; Sitting on side of grill on pan: ; cooked ribs (81F at 2:40pm; 79F at 3:07pm - Reheating) since 1pm As per chef, both set of items were taken from walk in cooler and placed to reheat since 1pm. Items did not reheat to 165F in a total of 2 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near hand wash sink across from fryer: sliced cheese (56F - Cold Holding) As per chef, stored since 2.75 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. In kitchen; on metal sheets, on a rolling rack: cooked ribs (75F - Cold Holding) hours; cooked chicken (73F - Cold Holding) As per chef, stored outside cooler since 1.5 hours. Not prepped or portioned today. Operator returned rolling rack with items to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. At flip top cooler near hand wash sink across from fryer: sliced tomatoes (55F at 2:50pm; 50F at 3:30pm- Cooling) since 11am; cut lettuce (50F at 2:50pm; 46F at 3:30pm- Cooling) since 11am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Warning**
01B-38-5
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. At flip top cooler near hand wash sink across from fryer: sliced tomatoes (55F at 2:50pm; 50F at 3:30pm- Cooling) since 11am; cut lettuce (50F at 2:50pm; 46F at 3:30pm- Cooling) since 11am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sitting on cutting board: cooked chicken (83F at 2:40pm; 84F at 3:07pm - Reheating) since 1pm; Sitting on side of grill on pan: ; cooked ribs (81F at 2:40pm; 79F at 3:07pm - Reheating) since 1pm As per chef, both set of items were taken from walk in cooler and placed to reheat since 1pm. Items did not reheat to 165F in a total of 2 hours. See stop sale. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Across from cookline; stored under steam table: vegetable soup (112F- Hot Holding) As per operator, reheated and stored since 1 hour. Advised operator to reheat to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator changed solution to chlorine 100ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled. **Repeat Violation** **Warning**
22-20-5
Basic - Food contaminated by cross-contamination from the touching of contaminated equipment. Observed employee handle raw chicken with gloves, pull tray to smoker and place chicken in smoker, remove gloves, touched chicken contaminated tray with hands and touched tap then put gloves on and touched chicken contaminated tap then handle raw pork ribs. Advised operator to have raw pork ribs cooked to 165F+. **Warning**
08B-19-4
15
Oct 24, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch cellphone then handled utensil to stir sauce in flip top cooler; no hand wash. Observed chef handled soiled wiping cloth then handled fryer basket; no hand wash. Chef washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-24: Observed chef touch cellphone then then handled fryer basket; no hand wash. **Admin Complaint**
12A-29-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in metal pan stored over raw pork. Raw ground beef stored over portioned raw pork wrapped in plastic. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-24: Raw chicken in metal pan stored over raw pork. Operator stored properly. **Admin Complaint** **Corrected On-Site**
08A-17-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked beef (109F - Hot Holding); cooked pork (115F - Hot Holding) As per operator, reheated and hot held since 2 hours. Operator moved to reheat on grill. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-24: At steam table: cooked beef (115F - Hot Holding); cooked beef (132F - Hot Holding) Stored since 4:00pm. Advised operator to reheat to 165F. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers that as per operator are served medium well unless requested to be done well done. **Warning** - From follow-up inspection 2024-10-24: Same. **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-24: Same. **Time Extended**
22-20-5
55
Oct 23, 2024
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch cellphone then handled utensil to stir sauce in flip top cooler; no hand wash. Observed chef handled soiled wiping cloth then handled fryer basket; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cooked ribs with bare hands in walk in cooler. Advised operator to use gloves or utensils when handling ready to eat food items. **Warning**
09-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in metal pan stored over raw pork. Raw ground beef stored over portioned raw pork wrapped in plastic. Operator stored properly. **Corrected On-Site** **Warning**
08A-17-6
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. At walk in cooler: cooked collared green (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked collared green (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: cooked ribs (46F - Cold Holding) As per operator, was taken out for 30 mins for an order. Not prepped or portioned today. Operator placed to quick chill. At flip top coolers: cut lettuce (52F - Cold Holding) As per operator stored in unit, since 11am, came from walk in. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. **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. At steam table: cooked beef (109F - Hot Holding); cooked pork (115F - Hot Holding) As per operator, reheated and hot held since 2 hours. Operator moved to reheat on grill. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cut lettuce (69F at 12:45pm; 66F at 1:15pm - Cooling) As per operator, cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored in deep covered container. Advised operator to cool in shallow, uncovered container. **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers that as per operator are served medium well unless requested to be done well done. **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
27
Mar 26, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
41
Dec 13, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner spray bottle stored with condiment bottles at front counter
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Freezer chest sliding doors
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles unclean throughout kitchen
36-34-5
Basic - Insect control device installed over food preparation area. Fly strip hanging over canned items and prep table in back prep room
35B-02-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door propped open.
35B-05-4
55
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
67
Aug 8, 2022
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Food ( cooking oil)stored in a container that previously held a toxic substance. ( degreaser)See stop sale. Operator discarded.
01B-32-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. On kitchen area Operator changed batteries **Corrected On-Site**
31B-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed two deep containers seating on prep area with Cooked beef at 11:00am (115°F - 125°F cooling), rechecked at 11:35am same temperature. Per operator product cooling for approximately 30 minutes. At the current cooling rate product will not cooled to 70°F within 2 hours. Operator transferred product to sheet pans inside walk-in cooler **Corrective Action Taken**
03D-15-4
64
Frequently Asked Questions
When was Park Ave BBQ & Grill last inspected?
The most recent health inspection at Park Ave BBQ & Grill on file is from Feb 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at Park Ave BBQ & Grill?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Park Ave BBQ & Grill.
How does Park Ave BBQ & Grill compare to other restaurants in Wellington?
Park Ave BBQ & Grill most recently scored 78 out of 100, which is higher than the Wellington average of 71.
Has Park Ave BBQ & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Park Ave BBQ & Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Park Ave BBQ & Grill 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 Park Ave BBQ & Grill inspected?
Based on the inspection history on file, Park Ave BBQ & Grill is inspected around four times per year on average.
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