DirtyFLRestaurant Inspection Data

PARK AVE BBQ & GRILLE

525 Federal Highway
Florida, 33408
North Palm Beach
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10718993

  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under hot line. - From follow-up inspection 2024-11-14: **Time Extended**

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10717728

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle on prep table in back kitchen - operator removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on sauce container - operator removed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs in standing water - operator increased water velocity. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under hot line.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw ground beef over pork - operator moved ground beef to adjacent shelf. Corrected On-Site
  • 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 cold held at greater than 41 degrees Fahrenheit. Hot line prep cooler - crumbled blue cheese (46F - Cold Holding); marinated pork (46F - Cold Holding); pork loin (46F - Cold Holding) not portioned or prepared today held in walk in prep cooler overnight and more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line oven - cooked brisket (124F - Hot Holding) held in oven that was turned off - over 2 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. Hot line prep cooler - COOLING - shredded cabbage (53F - Cooling) 2:15 ambient cooling since 11:00am recheck.3:00pm 47F ; raw chicken wings (48F - Cooling) 2:20pm ambient cooling 11:00am recheck 3:00pm 48F; catfish (46F - Cooling) 2:20pm ambient cooling since 11:00 am recheck 3:00pm 46F. All items did not reach 41F within 4 hours. See stop sale. Fry station make table - COOLING - Cole slaw (47F - Cooling) 2:30pm ambient cooling 11:00am recheck 3:00pm 47F; raw shrimp (46F - Cooling) 2:35pm ambient cooling since 11:00am recheck 3:00pm 44f - food items did not reach in 41F within 4 hours - See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line prep cooler - crumbled blue cheese (46F - Cold Holding); marinated pork (46F - Cold Holding); pork loin (46F - Cold Holding) not portioned or prepared today held in walk in prep cooler overnight and more than 4 hours - see stop sale. fresh garlic in margarine (87F) held at room temperature under 4 hours - operator chose to discard. fry station make table - potato salad (46F - Cold Holding) not portioned or prepared held in make table under 4 hours - operator moved to freezer. Wait station - Portioned butter (60F - Cold Holding) not portioned or prepared today held in cold well under 4 hours - operator moved to freezer. **Corrective Action Taken**
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 and the time removed from temperature control cannot be determined. See stop sale. Grilled onions no time mark.
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. See stop sale. Grilled onions no time mark.
  • 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. Hot line prep cooler - COOLING - shredded cabbage (53F - Cooling) 2:15 ambient cooling since 11:00am recheck.3:00pm 47F ; raw chicken wings (48F - Cooling) 2:20pm ambient cooling 11:00am recheck 3:00pm 48F; catfish (46F - Cooling) 2:20pm ambient cooling since 11:00 am recheck 3:00pm 46F. All items did not reach 41F within 4 hours. See stop sale. Fry station make table - COOLING - Cole slaw (47F - Cooling) 2:30pm ambient cooling 11:00am recheck 3:00pm 47F; raw shrimp (46F - Cooling) 2:35pm ambient cooling since 11:00am recheck 3:00pm 44f - food items did not reach in 41F within 4 hours - 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. Hot line oven - cooked brisket (124F - Hot Holding) held in oven that was turned off - over 2 hours - See stop sale.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled - operator labeled. Corrected On-Site

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8867244

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8841613

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area- 3 rusted cans of pineapple- see stop sale. Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At cookline - approximately 1 live roach crawling on floor near reach in cooler. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler by front counter - Milk 48F- cold holding, whipped cream 48F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed in walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Audelais Fleurigene- 11/29/20-2023 expired. Warning

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8841444

  • N/A:No Violations Were Observed

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8736860

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in sink but no running water, made operator aware who then turned on cold running water. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 4 cans of marinara sauce dented. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer next to grill open container of raw hamburger stored over open container of precooked chicken, operator removed raw hamburger to proper storage. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler: Potatoes salad (56F - cold holding), coleslaw (50F - cold holding), shredded cheese (48F - cold holding) operator states not portioned or prepared today removed from walk in cooler 2 hours prior and held under 4 hours in make table - operator moved to freezer for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Ribs 109F - hot holding operator stated held under 2 hours moved to smoker - corrected cooked ribs (167F - Reheating); Corrected On-Site Repeat Violation Admin Complaint
  • 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. At front counter server reach in cooler container of milk opened more than 24 hours being stored, operator applied appropriate date marking. Corrected On-Site Warning

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8598850

  • N/A:No Violations Were Observed

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8596679

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator removed bucket to be remade to quaternary 200ppm. **Corrective Action Taken** Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. At dry storage area; 2 #10 size cans of marinara. See stop sale. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling/cooking raw hamburgers to handling ready to eat sliced cheese without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; whole raw duck stored over ready to eat portioned containers of corn fritter batter. Operator moved corn fritter batter. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked chicken. Operator removed cooked chicken. Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from table and then filled clean pitcher with beverage and refilled glasses at different table while still carrying soiled dishes. Discussed with Operator. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 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 cold held at greater than 41 degrees Fahrenheit. At walk through walk-in cooler; cooked pulled pork (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk through walk-in cooler; cooked pulled pork (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; chicken wings (120F - Hot Holding); grilled chicken (102F - Hot Holding); beef ribs (112F - Hot Holding); chicken thighs (90F - Hot Holding); cooked pork ribs (109F - Hot Holding). Operator stated all items cooked yesterday, reheated in steamer 2 hours prior to being placed on line. Operator agrees to use 4 hour Time as a Public Health Control, completed written plan and applied appropriate time mark. At steam table; pulled pork (118F - Hot Holding); chicken noodle soup (117F - Hot Holding); mashed potatoes (122F - Hot Holding). Operator stated all items reheated in steamer prior to being placed in steam table 2 hours prior, moved to stove top to reheat to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler; potato salad (48F - Ambient Cooling 11:20am/47F - Ambient Cooling 12:20pm). Operator stated potato salad prepared with potatoes that were cooked/cooled yesterday, combined with ambient ingredients 2 hours prior, being held in overfilled pan in make top. At this rate potato salad with not reach 41F within a total of 4 hours. Operator removed/discarded overfilled portion. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wing Sauce made with butter/time marked; Operator stated time begins at 41F or below, held for four hours and then discarded, no written plan. Provided written plan form. Operator completed form during inspection. Corrected On-Site Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink by ice machine; paper towel dispenser unable to dispense. Operator provided paper towels. **Corrective Action Taken** Warning

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8594900

  • N/A:No Violations Were Observed

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8357896

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line small make table - sliced American cheese (53F - Cold Holding) ; raw burgers (48F - Cold Holding) operator states not portioned or prepared today removed from walk in cooler 2 hours prior and held under 4 hours in make table - operator moved to freezer for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot line warmer - ribs (109F-125F - Hot Holding); cooked chicken quarters (112F - Hot Holding) - operator stated held under 2 hours moved to smoker - corrected cooked ribs (167F - Reheating); cooked chicken quarters (167F - Reheating) Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - hot line walk in cooler - corn fritter mix (44F - Cooling) 1:45pm ambient cooling since 10am recheck 2:00pm 44F; marinated pork (45F - Cooling) 1:45pm ambient cooling since 10am recheck 2:00pm 44F; sliced tomatoes (58F - Cooling) 1:30pm ambient cooling since 10am recheck 2:00pm 63F. Just 4 hours - operator moved to walk in freezer for quick chill. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to back door - operator provided. Corrected On-Site Repeat Violation Warning