DirtyFLRestaurant Inspection Data

PARK AVENUE BBQ & GRILLE

Based on 8 health inspections, PARK AVENUE BBQ & GRILLE in BOYNTON BEACH has earned a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

4796 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 8/20/2025

Inspection #: Visit ID: 13496990

  • N/A:No Violations Were Observed

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10924722

  • 08B-38-4:Basic - 2 buckets of pickles stored on floor in walk in cooler. Warning
  • 10-06-5:Basic - In-use pitcher not stored with handle above the top of time/temperature control for safety beans in walk in cooler. Operator removed pitcher. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 75ppm. Corrected On-Site Warning
  • 01B-01-4:High Priority - 1 rusted can of pineapples present in reach in cooler on cook line See stop sale. Warning
  • 35A-02-7:High Priority - Live, small flying insects found 15+ small flying insects in dish area, landing on dish machine, in triple sink and on lid of bus bin full of meat. No doors between dish area and kitchen. Admin Complaint
  • 08A-20-5:High Priority - Raw chicken not properly separated from each other in holding unit based upon minimum required cooking temperature over ground beef on cook line. Cook reversed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 72F on speed rack in kitchen next to cook line. Ribs came out of walk in cooler 40 minutes ago. Ribs in walk in cooler are 40F. Ribs were cooked and cooled yesterday. Cook placed ribs in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 3/10/2025

Inspection #: Visit ID: 10785995

  • 22-41-4: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. Observed Dishwasher (Chlorine 0ppm). Operator retested to chlorine 100ppm at time of inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler cheese (56F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator placed food in ice bath. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup in walk in cooler not date marked. Operator date marked 3/8/25. Observed milk not date marked, operator date marked 3/9/25 Corrected On-Site Corrected On-Site

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10771440

  • 08B-38-4:Basic - Containers of BBQ Sauce stored on floor at back door.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 80F on cook line. Operator discarded. Corrected On-Site
  • 22-41-4: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
  • 03B-01-6: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

Inspection Date: 10/14/2024

Inspection #: Visit ID: 9001579

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8725999

  • 40-06-5:Basic - Employee personal cell phone stored in or above a food preparation area at cook line. Cook removed. Corrected On-Site Warning
  • 08B-38-4:Basic - Raw pork stored on floor in walk in freezer. Operator placed on a shelf. Corrected On-Site 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 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
  • 01B-36-5: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
  • 22-41-4: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
  • 08A-05-6: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
  • 02C-01-5: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

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8458104

  • 12A-10-4: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
  • 03B-01-6: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
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Quaternary 100ppm) Corrected On-Site
  • 03D-15-4: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**
  • 53A-05-6: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

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8347596

  • 08B-38-4:Basic - Spare ribs stored on floor in walk in cooler. BBQ sauce stored on kitchen floor, next to exit door.