DirtyFLRestaurant Inspection Data

PARK AVENUE BAR-B-QUE & GRILLE

2215 Palm Beach Lakes Boulevard
West Palm Beach, Florida, 33409
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/10/2025

Inspection #: Visit ID: 8862722

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping, washing and rinsing and then handled clean and sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 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 face/nose and then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed celery. Operator moved raw shell eggs. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo line glass door reach in cooler; cooked potato salad (54F - Ambient Cooling2:15/54F 2:45) Operator stated cooked potato salad portioned at 11:00am, at this rate will not reach 41F within 4 hours, added ice. **Corrective Action Taken**

Inspection Date: 8/16/2024

Inspection #: Visit ID: 8785520

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At cook line slide top reach in freezer; ice buildup around sides of freezers/on top of uncovered food items.
  • 08B-12-5:Basic - Stored food not covered. At walk-in cooler; ribs stored uncovered. Operator covered. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in direct contact with/dispensed from spray bottle designed/labeled for chemical use only. Operator discarded bottle. Corrected On-Site Repeat Violation Admin Complaint
  • 03F-06-5:High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. At cook line; cooked chicken and cooked ribs 74F at 11:00am. Employee applied time mark stating 4 hour time began at 11:00am. Discussed with Operator, adjusted time to 10:30am. Corrected On-Site
  • 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. At cook line; cooked chicken/cooked ribs, no time mark. Operator stated held less than 1 hour, instructed employee to apply time mark. **Corrective Action Taken**
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand wash sink; soap dispenser full, not dispensing soap.

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8620762

  • N/A:No Violations Were Observed

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8505130

  • 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

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8384135

  • 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