Park Ave BBQ & Grille
Last inspected: Jan 29, 2026
74
Score
The health department has logged nine inspections at Park Ave BBQ & Grille, the earliest from 2022. The newest entry in the record is dated Jan 29, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Compared to other Stuart restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
74
Aug 13, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed only 1 hand wash sink through entire establishment located in back kitchen next to triple sink. Establishment does not have hand wash sink at cook line or front counter bar, server station, or dish washing areas. Hand washing violations observed at time of inspection. **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
31A-07-4
90
Aug 4, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
26
Dec 9, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
64
Aug 13, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw chicken stored over raw shrimp. Advised operator of proper storage. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, macaroni and cheese (120F - Hot Holding). Operator stated item held for approximately 30 minutes prior. Advised operator to reheat product to 165F. Operator reheated product to 165F+. **Corrected On-Site**
03B-01-6
Basic - Food stored on floor. At walk in freezer, box of ribs stored on floor. Advised operator of proper storage. Operator moved ribs to shelf. **Corrected On-Site**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed lettuce stored over cooked beef. Advised operator of proper storage. Operator stored properly. **Corrected On-Site**
08B-17-4
67
Apr 24, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale
03D-30-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese (54F - Cold Holding); raw burgers (46F - Cold Holding). Operator stated door open for cleaning approximately 30 minutes prior. Food items not prepared or portioned today. Rechecked 40 minutes later, items 41F or below. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, sanitizer bucket with chlorine 200+ppm. Advised operator of proper sanitation guidelines. Operator diluted chlorine solution to 100 ppm. **Corrected On-Site**
41-15-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, ribs thawing in standing water. Been held in water for 30 minutes prior. Advised operator of proper thawing method. Operator put ribs under running water to continue thawing. **Corrective Action Taken**
06-01-5
50
Oct 19, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45-47 in cook line lift top reach-in cooler. Large gap next to pans possibly allowing cold air to escape. Operator placed foil pan over gap. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -spray bottle of window cleaner hanging on shelf with to go containers. Operator relocated. **Corrected On-Site**
41-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side hood filters. -grease and food debris on clamshell and around bbq grill.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. -2 on cook line. Operator replacing. Equipment in poor repair. -walk-in cooler and walk-in freezer gaskets torn.
14-09-4
67
Jan 4, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Jul 13, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cookline **Repeat Violation** **Warning** - From follow-up inspection 2022-07-13: /operator ordered new cutting board. **Time Extended**
14-09-4
95
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 Jan 29, 2026. The public record contains nine 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 two times, more than any other issue at Park Ave BBQ & Grille.
How does Park Ave BBQ & Grille compare to other restaurants in Stuart?
Park Ave BBQ & Grille most recently scored 74 out of 100, which is lower than the Stuart average of 81.
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 four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Park Ave BBQ & Grille means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Park Ave BBQ & Grille inspected?
Based on the inspection history on file, Park Ave BBQ & Grille is inspected around three times per year on average.
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