Park Ave BBQ & Grille
Last inspected: Feb 18, 2026
78
Score
The health department has logged 15 inspections at Park Ave BBQ & Grille, the earliest from 2022. The latest inspection on file is from Feb 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Park Ave BBQ & Grille scores about where you'd expect for a North Palm Beach restaurant. The file should reassure diners considering a visit.
15
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
78
Oct 8, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-10-08: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance - cutting boards at cook line; **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair- gaskets torn at reach in cooler at cook line **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in coolers shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
14-17-4
74
Oct 7, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
19
Nov 14, 2024
Complaint Full
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Nov 13, 2024
Complaint Full
7 critical violations. 1 major violation. 4 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw ground beef over pork - operator moved ground beef to adjacent shelf. **Corrected On-Site**
08A-20-5
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. Hot line prep cooler - crumbled blue cheese (46F - Cold Holding); marinated pork (46F - Cold Holding); pork loin (46F - Cold Holding) not portioned or prepared today held in walk in prep cooler overnight and more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line oven - cooked brisket (124F - Hot Holding) held in oven that was turned off - over 2 hours - See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Hot line prep cooler - COOLING - shredded cabbage (53F - Cooling) 2:15 ambient cooling since 11:00am recheck.3:00pm 47F ; raw chicken wings (48F - Cooling) 2:20pm ambient cooling 11:00am recheck 3:00pm 48F; catfish (46F - Cooling) 2:20pm ambient cooling since 11:00 am recheck 3:00pm 46F. All items did not reach 41F within 4 hours. See stop sale. Fry station make table - COOLING - Cole slaw (47F - Cooling) 2:30pm ambient cooling 11:00am recheck 3:00pm 47F; raw shrimp (46F - Cooling) 2:35pm ambient cooling since 11:00am recheck 3:00pm 44f - food items did not reach in 41F within 4 hours - See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line prep cooler - crumbled blue cheese (46F - Cold Holding); marinated pork (46F - Cold Holding); pork loin (46F - Cold Holding) not portioned or prepared today held in walk in prep cooler overnight and more than 4 hours - see stop sale. fresh garlic in margarine (87F) held at room temperature under 4 hours - operator chose to discard. fry station make table - potato salad (46F - Cold Holding) not portioned or prepared held in make table under 4 hours - operator moved to freezer. Wait station - Portioned butter (60F - Cold Holding) not portioned or prepared today held in cold well under 4 hours - operator moved to freezer. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 and the time removed from temperature control cannot be determined. See stop sale. Grilled onions no time mark.
01B-19-5
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 and the time removed from temperature control cannot be determined. See stop sale. Grilled onions no time mark.
03F-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. Hot line prep cooler - COOLING - shredded cabbage (53F - Cooling) 2:15 ambient cooling since 11:00am recheck.3:00pm 47F ; raw chicken wings (48F - Cooling) 2:20pm ambient cooling 11:00am recheck 3:00pm 48F; catfish (46F - Cooling) 2:20pm ambient cooling since 11:00 am recheck 3:00pm 46F. All items did not reach 41F within 4 hours. See stop sale. Fry station make table - COOLING - Cole slaw (47F - Cooling) 2:30pm ambient cooling 11:00am recheck 3:00pm 47F; raw shrimp (46F - Cooling) 2:35pm ambient cooling since 11:00am recheck 3:00pm 44f - food items did not reach in 41F within 4 hours - See stop sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line oven - cooked brisket (124F - Hot Holding) held in oven that was turned off - over 2 hours - See stop sale.
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled - operator labeled. **Corrected On-Site**
41-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under hot line.
36-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle on prep table in back kitchen - operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on sauce container - operator removed. **Corrected On-Site**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs in standing water - operator increased water velocity. **Corrected On-Site**
06-01-5
26
Aug 22, 2024
Routine - Food
No violations found.
100
Aug 21, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage area- 3 rusted cans of pineapple- see stop sale. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Roach activity present as evidenced by live roaches found. At cookline - approximately 1 live roach crawling on floor near reach in cooler. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler by front counter - Milk 48F- cold holding, whipped cream 48F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Audelais Fleurigene- 11/29/20-2023 expired. **Warning**
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
55
Jul 29, 2024
Routine - Food
No violations found.
100
Jul 26, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Ribs 109F - hot holding operator stated held under 2 hours moved to smoker - corrected cooked ribs (167F - Reheating); **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. 4 cans of marinara sauce dented. **Warning**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer next to grill open container of raw hamburger stored over open container of precooked chicken, operator removed raw hamburger to proper storage. **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler: Potatoes salad (56F - cold holding), coleslaw (50F - cold holding), shredded cheese (48F - cold holding) operator states not portioned or prepared today removed from walk in cooler 2 hours prior and held under 4 hours in make table - operator moved to freezer for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. At front counter server reach in cooler container of milk opened more than 24 hours being stored, operator applied appropriate date marking. **Corrected On-Site** **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in sink but no running water, made operator aware who then turned on cold running water. **Corrected On-Site** **Warning**
06-01-5
45
Jan 26, 2024
Complaint Full
No violations found.
100
Jan 25, 2024
Complaint Full
8 critical violations. 3 major violations. 1 minor violation.
View 12 violations
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; whole raw duck stored over ready to eat portioned containers of corn fritter batter. Operator moved corn fritter batter. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked chicken. Operator removed cooked chicken. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from table and then filled clean pitcher with beverage and refilled glasses at different table while still carrying soiled dishes. Discussed with Operator. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-02-4
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. At walk through walk-in cooler; cooked pulled pork (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. 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 through walk-in cooler; cooked pulled pork (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. 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. At cook line; chicken wings (120F - Hot Holding); grilled chicken (102F - Hot Holding); beef ribs (112F - Hot Holding); chicken thighs (90F - Hot Holding); cooked pork ribs (109F - Hot Holding). Operator stated all items cooked yesterday, reheated in steamer 2 hours prior to being placed on line. Operator agrees to use 4 hour Time as a Public Health Control, completed written plan and applied appropriate time mark. At steam table; pulled pork (118F - Hot Holding); chicken noodle soup (117F - Hot Holding); mashed potatoes (122F - Hot Holding). Operator stated all items reheated in steamer prior to being placed in steam table 2 hours prior, moved to stove top to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Dented/rusted cans present. At dry storage area; 2 #10 size cans of marinara. See stop sale. **Warning**
01B-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling/cooking raw hamburgers to handling ready to eat sliced cheese without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-12-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler; potato salad (48F - Ambient Cooling 11:20am/47F - Ambient Cooling 12:20pm). Operator stated potato salad prepared with potatoes that were cooked/cooled yesterday, combined with ambient ingredients 2 hours prior, being held in overfilled pan in make top. At this rate potato salad with not reach 41F within a total of 4 hours. Operator removed/discarded overfilled portion. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wing Sauce made with butter/time marked; Operator stated time begins at 41F or below, held for four hours and then discarded, no written plan. Provided written plan form. Operator completed form during inspection. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink by ice machine; paper towel dispenser unable to dispense. Operator provided paper towels. **Corrective Action Taken** **Warning**
31B-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator removed bucket to be remade to quaternary 200ppm. **Corrective Action Taken** **Warning**
21-08-4
21
Jan 22, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line small make table - sliced American cheese (53F - Cold Holding) ; raw burgers (48F - Cold Holding) operator states not portioned or prepared today removed from walk in cooler 2 hours prior and held under 4 hours in make table - operator moved to freezer for 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. hot line warmer - ribs (109F-125F - Hot Holding); cooked chicken quarters (112F - Hot Holding) - operator stated held under 2 hours moved to smoker - corrected cooked ribs (167F - Reheating); cooked chicken quarters (167F - Reheating) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - hot line walk in cooler - corn fritter mix (44F - Cooling) 1:45pm ambient cooling since 10am recheck 2:00pm 44F; marinated pork (45F - Cooling) 1:45pm ambient cooling since 10am recheck 2:00pm 44F; sliced tomatoes (58F - Cooling) 1:30pm ambient cooling since 10am recheck 2:00pm 63F. Just 4 hours - operator moved to walk in freezer for quick chill. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to back door - operator provided. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
61
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
52
Jul 21, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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 primed machine. Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water on prep fable - operator removed. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - buckets of sauces on floor - operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
21-07-4
67
Frequently Asked Questions
When was Park Ave BBQ & Grille last inspected?
The most recent health inspection at Park Ave BBQ & Grille on file is from Feb 18, 2026. The public record contains 15 inspections in total.
What is the most common violation at Park Ave BBQ & Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Park Ave BBQ & Grille.
How does Park Ave BBQ & Grille compare to other restaurants in North Palm Beach?
Park Ave BBQ & Grille most recently scored 78 out of 100, which is about the same as the North Palm Beach average of 78.
Has Park Ave BBQ & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Park Ave BBQ & Grille have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Park Ave BBQ & Grille 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 & Grille inspected?
Based on the inspection history on file, Park Ave BBQ & Grille is inspected around four times per year on average.
Nearby Restaurants