DirtyFLRestaurant Inspection Data

PARK AVE BBQ & GRILL

13897 Wellington Trace
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/17/2025

Inspection #: Visit ID: 10841435

  • N/A:No Violations Were Observed

Inspection Date: 5/16/2025

Inspection #: Visit ID: 10840361

  • 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. At walk in cooler: potato salad (47F - Cooling); cooked collard greens (46F - Cooling); Brunswick stew (45F - Cooling) As per chef and operator, cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. 1 fly landing on prep table at dish washing area. 2 flies landing on rolling table at dish washer area and 1 landing on sauce bottle. 4 flies flying around at back cook line near smokers and 2 landing on smoker. 2 flies flying around at cook line. 4 flies flying around in dining area; 2 out of 4 landing on dining table. Admin Complaint
  • 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 shrimp stored over pan of cooked corn covered with plastic wrap; not all products commercially packaged. Operator stored properly. Corrected On-Site Warning
  • 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. At walk in cooler: potato salad (47F - Cooling); cooked collard greens (46F - Cooling); Brunswick stew (45F - Cooling) As per chef and operator, cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. 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 in cooler: cooked ribs (47F - Cold Holding) As per operator, cooked ribs were taken out from walk in cooler 15 minutes prior, left to sit along cook line, then returned to walk in cooler. Not prepped or portioned today. Operator placed to 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 steam table: cooked beans (120F - Hot Holding) ; mashed potatoes (125F - Hot Holding) As per chef, both items reheated then stored since 1 hr 75 mins. Advised operator to reheat to 165F. Repeat Violation Admin Complaint

Inspection Date: 2/7/2025

Inspection #: Visit ID: 10774523

  • N/A:No Violations Were Observed

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10702561

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled. Repeat Violation Warning
  • 08B-19-4:Basic - Food contaminated by cross-contamination from the touching of contaminated equipment. Observed employee handle raw chicken with gloves, pull tray to smoker and place chicken in smoker, remove gloves, touched chicken contaminated tray with hands and touched tap then put gloves on and touched chicken contaminated tap then handle raw pork ribs. Advised operator to have raw pork ribs cooked to 165F+. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator changed solution to chlorine 100ppm. 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. In kitchen: on a metal sheet on rolling rack: cooked chicken wings (72F at 2:30pm- Cooling) As per chef, cooling since 11:20am. Cooked chicken wings did not cool from 135F to 70F in a total of 2 hours. See stop sale. 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. In kitchen: on a metal sheet on rolling rack: cooked chicken wings (72F at 2:30pm- Cooling) As per chef, cooling since 11:20am. Cooked chicken wings did not cool from 135F to 70F in a total of 2 hours. See stop sale. 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. Dishwasher (Chlorine 0ppm). Operator changed solution to chlorine 100ppm. Corrected On-Site Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken with gloves, pull tray to smoker and place chicken in smoker, removed gloves, touched chicken contaminated tray with hands and touched tap then put gloves on and touched chicken contaminated tap then began handling raw pork ribs to prep; no hand wash. Advised operator that employee should wash hands between prepping raw animal foods of a higher cooking temperature and beginning to prep one at lower cooking temperature. Also, to cook raw pork ribs to 165+F. Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch hat on head then touched clean cutting board and clean pan for French fries; no hand wash. Operator 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sitting on cutting board: cooked chicken (83F at 2:40pm; 84F at 3:07pm - Reheating) since 1pm; Sitting on side of grill on pan: ; cooked ribs (81F at 2:40pm; 79F at 3:07pm - Reheating) since 1pm As per chef, both set of items were taken from walk in cooler and placed to reheat since 1pm. Items did not reheat to 165F in a total of 2 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near hand wash sink across from fryer: sliced cheese (56F - Cold Holding) As per chef, stored since 2.75 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. In kitchen; on metal sheets, on a rolling rack: cooked ribs (75F - Cold Holding) hours; cooked chicken (73F - Cold Holding) As per chef, stored outside cooler since 1.5 hours. Not prepped or portioned today. Operator returned rolling rack with items to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. At flip top cooler near hand wash sink across from fryer: sliced tomatoes (55F at 2:50pm; 50F at 3:30pm- Cooling) since 11am; cut lettuce (50F at 2:50pm; 46F at 3:30pm- Cooling) since 11am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Warning
  • 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. At flip top cooler near hand wash sink across from fryer: sliced tomatoes (55F at 2:50pm; 50F at 3:30pm- Cooling) since 11am; cut lettuce (50F at 2:50pm; 46F at 3:30pm- Cooling) since 11am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sitting on cutting board: cooked chicken (83F at 2:40pm; 84F at 3:07pm - Reheating) since 1pm; Sitting on side of grill on pan: ; cooked ribs (81F at 2:40pm; 79F at 3:07pm - Reheating) since 1pm As per chef, both set of items were taken from walk in cooler and placed to reheat since 1pm. Items did not reheat to 165F in a total of 2 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Across from cookline; stored under steam table: vegetable soup (112F- Hot Holding) As per operator, reheated and stored since 1 hour. Advised operator to reheat to 165F. 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. Warning

Inspection Date: 10/24/2024

Inspection #: Visit ID: 10702283

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2024-10-24: Same. **Time Extended**
  • 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch cellphone then handled utensil to stir sauce in flip top cooler; no hand wash. Observed chef handled soiled wiping cloth then handled fryer basket; no hand wash. Chef washed hands. Corrected On-Site Warning - From follow-up inspection 2024-10-24: Observed chef touch cellphone then then handled fryer basket; no hand wash. Admin Complaint
  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in metal pan stored over raw pork. Raw ground beef stored over portioned raw pork wrapped in plastic. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2024-10-24: Raw chicken in metal pan stored over raw pork. Operator stored properly. Admin Complaint Corrected On-Site
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked beef (109F - Hot Holding); cooked pork (115F - Hot Holding) As per operator, reheated and hot held since 2 hours. Operator moved to reheat on grill. **Corrective Action Taken** Warning - From follow-up inspection 2024-10-24: At steam table: cooked beef (115F - Hot Holding); cooked beef (132F - Hot Holding) Stored since 4:00pm. Advised operator to reheat to 165F. Admin Complaint
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers that as per operator are served medium well unless requested to be done well done. Warning - From follow-up inspection 2024-10-24: Same. **Time Extended**

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8730792

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch cellphone then handled utensil to stir sauce in flip top cooler; no hand wash. Observed chef handled soiled wiping cloth then handled fryer basket; no hand wash. Chef washed hands. Corrected On-Site Warning
  • 09-20-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cooked ribs with bare hands in walk in cooler. Advised operator to use gloves or utensils when handling ready to eat food items. Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in metal pan stored over raw pork. Raw ground beef stored over portioned raw pork wrapped in plastic. Operator stored properly. 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 in cooler: cooked collared green (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. 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 in cooler: cooked collared green (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: cooked ribs (46F - Cold Holding) As per operator, was taken out for 30 mins for an order. Not prepped or portioned today. Operator placed to quick chill. At flip top coolers: cut lettuce (52F - Cold Holding) As per operator stored in unit, since 11am, came from walk in. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. Warning
  • 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 steam table: cooked beef (109F - Hot Holding); cooked pork (115F - Hot Holding) As per operator, reheated and hot held since 2 hours. Operator moved to reheat on grill. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm) 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. At walk in cooler: cut lettuce (69F at 12:45pm; 66F at 1:15pm - Cooling) As per operator, cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored in deep covered container. Advised operator to cool in shallow, uncovered container. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers that as per operator are served medium well unless requested to be done well done. Warning

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8574044

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Lid to flour container unclean Microwave handle
  • 14-11-5:Basic - Equipment in poor repair. Cracked plastic containers drying rack Gaskets torn reach in cooler front counter storing sauces
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest front counter
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest gaskets unclean on cook line Gaskets to reach in cooler storing sauces at front counter Soda machine at bar Soda machine at server station in dining room
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves Reach in cooler at front counter storing sauces
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container dry storage
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer spray with to go containers at front counter Bleach spray with styrofoam containers at front counterb
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Black plastic container in hand sink at cook line
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8352031

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Freezer chest sliding doors
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles unclean throughout kitchen
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Fly strip hanging over canned items and prep table in back prep room
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door propped open.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner spray bottle stored with condiment bottles at front counter
  • 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/
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.