DirtyFLRestaurant Inspection Data

PARK AVE BBQ & GRILLE

769 N FEDERAL HWY

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8858625

  • 08B-38-4:Basic - Food stored on floor. In Kitchen; Buckets with sauces Operator fixed Corrected On-Site
  • 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; Raw pork over portioned corn fritter mix Operator fixed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler; slice cheese (52F - Cold Holding) Per operator held in cooler for approximately an hour Held in overfilled container Operator put in smaller portions and moved to quick chill. **Corrective Action Taken**
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Employee training expired.

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8747253

  • 08B-38-4:Basic - Food stored on floor. At walk in freezer, box of ribs stored on floor. Advised operator of proper storage. Operator moved ribs to shelf. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed lettuce stored over cooked beef. Advised operator of proper storage. Operator stored properly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw chicken stored over raw shrimp. Advised operator of proper storage. Operator stored properly. 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. At cook line, macaroni and cheese (120F - Hot Holding). Operator stated item held for approximately 30 minutes prior. Advised operator to reheat product to 165F. Operator reheated product to 165F+. Corrected On-Site

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8531357

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, ribs thawing in standing water. Been held in water for 30 minutes prior. Advised operator of proper thawing method. Operator put ribs under running water to continue thawing. **Corrective Action Taken**
  • 03D-30-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese (54F - Cold Holding); raw burgers (46F - Cold Holding). Operator stated door open for cleaning approximately 30 minutes prior. Food items not prepared or portioned today. Rechecked 40 minutes later, items 41F or below. Corrected On-Site Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, sanitizer bucket with chlorine 200+ppm. Advised operator of proper sanitation guidelines. Operator diluted chlorine solution to 100 ppm. Corrected On-Site

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8363997

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -2 on cook line. Operator replacing. Equipment in poor repair. -walk-in cooler and walk-in freezer gaskets torn.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side hood filters. -grease and food debris on clamshell and around bbq grill.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45-47 in cook line lift top reach-in cooler. Large gap next to pans possibly allowing cold air to escape. Operator placed foil pan over gap. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of window cleaner hanging on shelf with to go containers. Operator relocated. Corrected On-Site