PARK AVENUE BBQ & GRILLE OF JUPITER
6775 West Indiantown Road
Florida, 33458
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 7/7/2025
Inspection #: 3638346
Inspection Date: 11/19/2024
Inspection #: Visit ID: 8817657
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Wing sauce expired at 3:00; still in use at 3:03.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Wing sauce expired at 3:00; still in use at 3:03.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Derek Dimmett expired 4/8/24.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue and or mold like substance. Operator cleaned and sanitized. Corrected On-Site
Inspection Date: 7/1/2024
Inspection #: Visit ID: 8725491
- 12B-01-4:Basic - Cook eating while preparing pasta on the grill. Reviewed eating in dining room. Cook went to dining room. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice at front counter. Operator removed. 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. Container empty. Manager replaced empty container 75ppm. Corrected On-Site
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four 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. Potato salad 50°F-56°F, in walk in cooler #2 since yesterday. Potatoes cooked and salad prepared yesterday, stored in a deep tightly covered plastic container over night. Not touched today.
- 03D-06-5: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. Potato salad 50°F-56°F, in walk in cooler #2 since yesterday. Potatoes cooked and salad prepared yesterday, stored in a deep tightly covered plastic container over night. Not touched today. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken breast (102°F-106°F - Hot Holding) cooked 1/2 hour ago. Chicken stored in water above grill. Cook reheated chicken to 170°F for hot holding. Corrected On-Site
Inspection Date: 11/20/2023
Inspection #: Visit ID: 8451503
- 08B-12-5:Basic - Chicken food not covered in chest freezer. Operator covered. Corrected On-Site
- 40-06-5:Basic - Employee personal purse stored in a food preparation area, on cutting board in wait area. Employee removed. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in cooler.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Ribs 80°F-90°F, on shelf above stove, for less than one hour. Ribs were reheated to 175°F for hot holding. Corrected On-Site
Inspection Date: 7/21/2023
Inspection #: Visit ID: 8347036
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table at cook line Operator removed Corrected On-Site
- 22-16-4:Basic - Walk-in cooler #1 interior/shelves have accumulation of soil residues.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. collard greens (49F - Cooling); in walk-in cooler 1; as per operator food cooked yesterday and left in walk-in cooler to cool. Food covered and in big container; food never reached 41° F within 6 hours; See Stop Sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. collard greens (49F - Cooling); in walk-in cooler 1; as per operator food cooked yesterday and left in walk-in cooler to cool. Food covered and in big container; food never reached 41° F within 6 hours; See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bbq chicken (60F - Cold Holding); ribs (55F - Cold Holding) on speed rack in second walk-in cooler; as per operator food out of temperature for out of temperature for approximately 30 minutes; food not prepared or portioned today; food left outside Operator rotated racks **Corrective Action Taken**