DirtyFLRestaurant Inspection Data

PARK AVENUE BBQ & GRILLE OF JUPITER

PARK AVENUE BBQ & GRILLE OF JUPITER in JUPITER has 5 health inspections on record with an overall food safety rating of 1.3/5. Food safety practices have remained consistent.

6775 West Indiantown Road
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/7/2025

Inspection #: Visit ID: 10938613

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Ground beef over sliced onions at flip top cooler on cook line. Operator stored properly. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Melissa Minnich expired 3/9/25 Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized. **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine across from cook line. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. By ice machine across from cook line. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle not labeled near dish machine. Advised operator to ensure all chemicals are labeled.

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**