NEVS BARBECUE
9920 ALT A1A SPACE 709, Palm Beach Gardens FL 33410
Last inspected Nov 20, 2025 · 8 visits since November 2023
APR 24
AUG 24
AUG 24
AUG 25
NOV 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.Operator renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006559 | Nov 18, 2025 | Apr 27, 2026 | $1,200 |
| 2--2024052493 | Aug 1, 2024 | Feb 3, 2025 | $400 |
| 2--2024013863 | Feb 19, 2024 | Mar 28, 2024 | $200 |
Inspection history
8 visits, newest first
Nov 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (65F - Cooling); cooked pasta (44F - Cooling); cooked pasta (46F - Cooling); chili (46F - Cooling)in walk-in cooler; food cooked yesterday and placed in plastic beans with tight covers to cool; food never reached 41 F within 6 hours; See Stop Sale
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked chili in ROP bags- as per operator since Friday in walk-in cooler; See Stop Sale
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. cooked ribs (46F - Cold Holding); pimento cheese sauce (44F - Cold Holding); cooked beans ( 44F - Cold Holding)- as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale; Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (65F - Cooling); cooked pasta (44F - Cooling); cooked pasta (46F - Cooling); chili (46F - Cooling)in walk-in cooler; food cooked yesterday and placed in plastic beans with tight covers to cool; food never reached 41 F within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (46F - Cold Holding); pimento cheese sauce (44F - Cold Holding); cooked beans ( 44F - Cold Holding)- as per operator food not prepared or portioned today; foods out of temperature for more than four hours; 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- Cole slaw and potato salad at front counter; as per operator food on time since 1:00 pm and 11:00 pm Time marked on the tray;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (130F - Hot Holding); in hot box at front counter As per operator out of temperature for approximately 1 hour; food brought back to the kitchen to be reheated to 165 F;
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked chili in ROP bags- as per operator since Friday in walk-in cooler; See Stop Sale
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of produce and herbs over cooked foods in walk-in cooler; advised to store properly
Aug 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (45F - Cold Holding) in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice;
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. 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 - all TCS foods at front counter on cold buffet like potato salad Per operator food on time since 2:45 pm; time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (133-136F - Hot Holding);in hot box at front counter; food out of temperature for approximately 20 minutes; placed in the oven to reheat to 165 F sausage (118F - Hot Holding)in drawers at cook line; food out of temperature for approximately 30 minutes; sent to be reheated to 165 F;
Handwash sinks at the three compartment sink and front counter - Brillo stored inside used for purposes other than handwashing- removed
Aug 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding)in three door cooler outside next to smoker; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has wring time marked- establishment uses temples with time starting at 10:55 observed foods at 10:50 ( Cole slaw and potato salad) already on time / out at the front counter; as per manager food placed outside at 10:40; revere TPHC and time changed on for to 10:40;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pork (50-47F - Cooling)at 11:10 to 47-50 F at 11:25 since 10:45; in 3 door cooler outside next to smoker; at this rate food will not reach 41 F or below; food moved to different cooler
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed and posted during inspection
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and posted during inspection
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at reach in cooler at the back of the kitchen
Bowl used to dispense sugar and flour Removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee food container with cooked ribs not labeled and separated from customers' food Advised to segregate and label
No conspicuously located ambient air temperature thermometer in holding unit outside by smoker
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kale over cooked brisket in walk-in cooler; Stored properly
Working containers of food removed from original container not identified by common name- flour and brown sugar in the kitchen Advised to label
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (126-135F - Hot Holding); in hot box; as per operator food cooked earlier and placed inside hot box for hot holding; food out of temperature for approximately 15 minutes; food returned to oven to reheat to 165F
Bowl used to dispense flour Removed
Working containers of food removed from original container not identified by common name. Flor and sugar containers at cook line Advised to label
Apr 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. corn (106-115F - Reheating)at 1:30 to 115 at 1:45 since 1:00 in hot box at cook line; at this rate food will not reach 165 F within 2 hours; food moved in the oven;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket burned ends (122-135F - Hot Holding); burgers (120F - Hot Holding); in hot box at front counter; food out of temperature for approximately 30 minutes; food not stirred and rotated; Send at the back of the kitchen to reheat to 165 F;
Time/temperature control for safety food thawed in an improper manner. Ribs in two compartment sink- water running in one compartment only; operator moved food in walk-in cooler;
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.Operator renewed during inspection
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. baked beans (44-46F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (44-46F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (128F - Hot Holding); in hot box at front counter Food out of temperature for approximately 20 minutes; Food to be reheated to 165 F
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili made on 2/7 frozen and thawed out on 2/18; not tracking dates; advised to date
Water leaking from pipe and/or faucet/handle- at handwash sink at dishwasher area; operator fixed
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled- gloves damaged; educated operator; employee changed gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (47F - Cold Holding);in walk-in cooler; food not prepared or portioned today; food left outside for approximately 30 minutes and placed back in walk-in cooler; cooked pasta (41-51F - Cold Holding); at make table at cook line: food overstocked; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved on the bottom cooler;
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- chili in walk-in cooler
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching cranberry sauce in cold holding drawer in the kitchen; removed
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.