Park Avenue BBQ & Grille
Last inspected: Jan 27, 2026
52
Score
Across the available record, Park Avenue BBQ & Grille has 12 inspections on file, the first dated 2022. The most recent report on file is from Jan 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The most common issue across all inspections has been “dishmachine chlorine sanitizer not”, showing up three times.
By comparison, the average Boynton Beach facility scores 79, putting Park Avenue BBQ & Grille on the weaker side. There are enough flags in the record to merit a second thought.
12
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
52
Aug 20, 2025
Routine - Food
No violations found.
100
Aug 19, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Adequate Handwashing Facilities Supplied and Accessible
FL-10
47
Mar 10, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
67
Feb 5, 2025
Complaint Full
2 critical violations. 2 minor violations.
View 4 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 0ppm. Sanitizer container empty. Operator changed container 75ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs (112F - Hot Holding); chicken (106F-109F - Hot Holding) in hot box cooked one hour ago. Operator reheated foods to 188F in oven. **Corrected On-Site**
03B-01-6
Basic - Containers of BBQ Sauce stored on floor at back door.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 80F on cook line. Operator discarded. **Corrected On-Site**
10-07-4
67
Nov 12, 2024
Complaint Full
No violations found.
100
Oct 14, 2024
Routine - Food
No violations found.
100
Oct 11, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 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 0ppm. Operator set up chlorine in triple sink to sanitize. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top of a box with lettuce in walk in cooler. Operator removed pork. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork marked 9.10.24 instead of 10.9.24 on cook line for reheating. Operator corrected time mark. **Corrected On-Site** **Warning**
02C-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ribs 47F-49F, chicken 52F cooked yesterday covered on speed rack in walk in cooler. Not spaced enough to cool properly. See stop sale **Repeat Violation** **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. Ribs 47F-49F, chicken 52F cooked yesterday covered on speed rack in walk in cooler. Not spaced enough to cool properly. **Warning**
01B-36-5
Basic - Raw pork stored on floor in walk in freezer. Operator placed on a shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee personal cell phone stored in or above a food preparation area at cook line. Cook removed. **Corrected On-Site** **Warning**
40-06-5
43
Feb 20, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Line cook touched his face then put on gloves - operator had employee removed gloves wash hands then put on gloves. **Corrected On-Site**
12A-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer - collard green (127F - Hot Holding) operator states held under 2 hours in warmer - operator moved to stove for reheat. Recheck 182F Reheat. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Quaternary 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cooked chicken (78F - Cooling) 2:00pm heat cooling since 12:30pm recheck 35mins 76F; baby back ribs (83F - Cooling)2:00pm heat cooling since 1:00pm recheck 35mins 80F. Just 2 hours - Operator moved both products to walk in freezer to facilitate the cooling process. **Corrective Action Taken**
03D-15-4
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/ Steven Brown certified manager arrived after inspection started. **Corrected On-Site**
53A-05-6
52
Jul 28, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Spare ribs stored on floor in walk in cooler. BBQ sauce stored on kitchen floor, next to exit door.
08B-38-4
95
Jan 25, 2023
Routine - Food
No violations found.
100
Jul 15, 2022
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. Garlic butter 50°F on cook line for less than one hour. Operator placed butter on ice. **Corrective Action Taken**
03A-02-5
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 0ppm. Air in the line. Operator primed 75ppm. **Corrected On-Site**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee coffee container on a food preparation table at cook line. Employee removed. **Corrected On-Site**
12B-07-4
67
Frequently Asked Questions
When was Park Avenue BBQ & Grille last inspected?
The most recent health inspection at Park Avenue BBQ & Grille on file is from Jan 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Park Avenue BBQ & Grille?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Park Avenue BBQ & Grille.
How does Park Avenue BBQ & Grille compare to other restaurants in Boynton Beach?
Park Avenue BBQ & Grille most recently scored 52 out of 100, which is lower than the Boynton Beach average of 79.
Has Park Avenue BBQ & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Park Avenue BBQ & Grille have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Park Avenue BBQ & Grille means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Park Avenue BBQ & Grille inspected?
Based on the inspection history on file, Park Avenue BBQ & Grille is inspected around three times per year on average.
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