Park Avenue Bar-B-Que & Grille
Last inspected: Feb 3, 2026
100
Score
Across the available record, Park Avenue Bar-B-Que & Grille has 12 inspections on file, the first dated 2022. The most recent visit was on Feb 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “nonfood-grade containers used”, which has been cited two times.
Compared to the broader West Palm Beach restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
No violations found.
100
Jan 31, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. Emailed to operator **Warning** - From follow-up inspection 2026-01-31: **Time Extended**
11-26-1
90
Jan 30, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
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
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
18
Jul 30, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
58
Mar 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
58
Aug 16, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in direct contact with/dispensed from spray bottle designed/labeled for chemical use only. Operator discarded bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. At cook line; cooked chicken and cooked ribs 74F at 11:00am. Employee applied time mark stating 4 hour time began at 11:00am. Discussed with Operator, adjusted time to 10:30am. **Corrected On-Site**
03F-06-5
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. At cook line; cooked chicken/cooked ribs, no time mark. Operator stated held less than 1 hour, instructed employee to apply time mark. **Corrective Action Taken**
03F-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand wash sink; soap dispenser full, not dispensing soap.
31B-06-4
Basic - Stored food not covered. At walk-in cooler; ribs stored uncovered. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At cook line slide top reach in freezer; ice buildup around sides of freezers/on top of uncovered food items.
14-69-4
52
Feb 28, 2024
Routine - Food
No violations found.
100
Feb 27, 2024
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and handled clean plates without washing hands. Discussed with Operator. Operator discussed with employee. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in/dispensed from spray bottle designed/labeled for chemical use only. Operator discarded spray bottle. **Corrected On-Site** **Warning**
14-15-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Bartender removed dirty dishes from bar and then scooped ice/prepared drinks without washing hands. Discussed with Operator. Operator discussed with employee. **Corrective Action Taken** **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cut tomatoes (45F - Cold Holding); Operator stated not prepared or portioned today, being held in overfilled pan for less than 4 hours, removed overfilled portion. At cook line; house made wing sauce w/ butter (67F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** **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 Hot holding cabinet; cooked pork ribs (108F - Hot Holding); cooked chicken (113F - Hot Holding); Operator stated items were reheated prior to being placed in hot holding cabinet, held 1 hour, moved to be reheated for immediate service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm) Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line low boy reach in cooler; chicken salad no date mark. Operator stated prepared on site 2 days prior. At walk in cooler; cooked collard greens, no date mark Operator stated prepared on site 2 days prior. Operator applied appropriate date mark(s). **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
30
Sep 20, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
41
Jun 15, 2023
Routine - Food
No violations found.
100
Jun 14, 2023
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5-6 flying insects throughout back kitchen area. Observed 1 flying insect land on single use napkins by tall clear reach in cooler in kitchen. Operator discarded napkins. **Corrective Action Taken** **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork ribs over shredded cabbage at walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tall hot box by grill: Baby back ribs (120-123F - Reheating)at 3:50 since 2:00 - 158 at 4:10 - rechecked 190F ; chicken leg and thighs (123-126F - Reheating) at 3:50 since 2:00 - 161F at 4:10 - rechecked 180F baked beans (132F - Reheating) at 3:50 since 2:00 - 130F at 4:10 - rechecked 183F At current rate of reheating products will not reach 165F within 2 hours. Operator returned all products to oven to finish reheating, all products at 165F+. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. baked beans (132F - Reheating) at 3:50 since 2:00 - 130F at 4:10 - rechecked 183F At current rate of reheating product will not reach 135F within 2 hours. Operator returned to oven to finish reheating, product at 165F+. **Corrective Action Taken** **Warning**
03E-03-5
High Priority - Toxic substance/chemical improperly stored. Observed Chemical sanitizer stored next to single use portion cups at green storage rack near clear stand up reach in cooler. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by fryer station: potato salad (56F - Cooling) at 4:00 since 1:30 - 56F at 4:25 At current rate of cooling product will not reach 41F within 4 hours. Operator split into smaller pans and placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Chlorine sanitizer bucket with wiping cloth inside at 200ppm, operated corrected to 100ppm. **Corrected On-Site** **Warning**
21-07-4
41
Sep 22, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. Female server scooping ice with plastic glass at server station. Explained.
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open white foam cup of beverage on top of ice tea dispenser. ( servers personal drink cup ) Employee discarded the cup. **Corrected On-Site**
12B-12-5
90
Frequently Asked Questions
When was Park Avenue Bar-B-Que & Grille last inspected?
The most recent health inspection at Park Avenue Bar-B-Que & Grille on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Park Avenue Bar-B-Que & Grille?
Across the inspection record, “nonfood-grade containers used” has been cited two times, more than any other issue at Park Avenue Bar-B-Que & Grille.
How does Park Avenue Bar-B-Que & Grille compare to other restaurants in West Palm Beach?
Park Avenue Bar-B-Que & Grille most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Park Avenue Bar-B-Que & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Park Avenue Bar-B-Que & Grille have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Park Avenue Bar-B-Que & 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 Avenue Bar-B-Que & Grille inspected?
Based on the inspection history on file, Park Avenue Bar-B-Que & Grille is inspected around four times per year on average.
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