PARK AVENUE BAR-B-QUE & GRILLE
2215 PALM BEACH LAKES BLVD, WEST PALM BEACH 33409
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/28/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/27/2024
High Priority
6
Intermediate
3
Basic
0
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and handled clean plates without washing hands. Discussed with Operator. Operator discussed with employee. **Corrective Action Taken** Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in/dispensed from spray bottle designed/labeled for chemical use only. Operator discarded spray bottle. 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. Bartender removed dirty dishes from bar and then scooped ice/prepared drinks without washing hands. Discussed with Operator. Operator discussed with employee. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cut tomatoes (45F - Cold Holding); Operator stated not prepared or portioned today, being held in overfilled pan for less than 4 hours, removed overfilled portion. At cook line; house made wing sauce w/ butter (67F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** 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 Hot holding cabinet; cooked pork ribs (108F - Hot Holding); cooked chicken (113F - Hot Holding); Operator stated items were reheated prior to being placed in hot holding cabinet, held 1 hour, moved to be reheated for immediate service. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm) Operator diluted to chlorine 100ppm. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. Corrected On-Site Warning
- 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 cook line low boy reach in cooler; chicken salad no date mark. Operator stated prepared on site 2 days prior. At walk in cooler; cooked collard greens, no date mark Operator stated prepared on site 2 days prior. Operator applied appropriate date mark(s). Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site Warning
Food safety inspection conducted on 2/27/2024 revealed 9 total violations (6 high priority, 3 intermediate, 0 basic).
Inspection on 9/20/2023
High Priority
3
Intermediate
0
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to dispense flour on prep station. Operator removed. Corrected On-Site
- 36-34-5:Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable-at cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on top of wet napkins packages at servers area; purse stored with single service items like plastic forks and condiment packets at the bar; stored properly Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of frozen ribs stored on the floor by prep sink in the back of the kitchen. Operator stored properly.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust-plastic air cuties in walk-in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cases of Ribs thawed at room temperature Operator moved to walk-in cooler; Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container with raw ribs stored above buckets of pickles and barbecue sauce. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. 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. Mac and cheese (122F - Hot Holding) in the steam table at cook line; food is not stirred and not covered; operator stirred food; rechecked at 142 F. Corrected On-Site
Food safety inspection conducted on 9/20/2023 revealed 12 total violations (3 high priority, 0 intermediate, 9 basic).