PARK AVE BBQ & GRILL
13897 WELLINGTON TRCE, Wellington FL 33414 · 561.795.7427
Last inspected Feb 24, 2026 · 11 visits since December 2023
OCT 24
FEB 25
MAY 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025044699 | May 16, 2025 | Jun 25, 2025 | $1,800 |
| 2--2025026007 | Feb 6, 2025 | Apr 23, 2025 | $800 |
| 2--2025000131 | Oct 24, 2024 | Feb 4, 2025 | $800 |
| 2--2022009616 | Jan 27, 2022 | Mar 25, 2022 | $800 |
| 2--2021039499 | Jul 21, 2021 | Oct 19, 2021 | $400 |
Inspection history
11 visits, newest first
Feb 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
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 freezer: cooked pork (45F - Cooked Cooling) As per operator, cooling over night in unit. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Blocks of Cheese (49F - Cold Holding); milk (48F - Cold Holding); cream cheese (48F - Cold Holding); Cooked pasta (49F - Cold Holding); Whipped cream (49F - Cold Holding); Cooked chicken (49F - Cold Holding) As per operator, items stored in unit over night. Not prepped or portioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At oven: roast pork (119F at 10:10am; 117F at 10:40am- Cooked Cooling) As per operator, cooling since 9:30am. At current rate of cooling, roast will not cool from 135F to 70F in a total of 2 hours. Operator placed items to quick chill.
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in freezer: cooked pork (45F - Cooked Cooling) As per operator, cooling over night in unit. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
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 freezer: cooked pork (45F - Cooked Cooling) As per operator, cooling over night in unit. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Blocks of Cheese (49F - Cold Holding); milk (48F - Cold Holding); cream cheese (48F - Cold Holding); Cooked pasta (49F - Cold Holding); Whipped cream (49F - Cold Holding); Cooked chicken (49F - Cold Holding) As per operator, items stored in unit over night. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Blocks of Cheese (49F - Cold Holding); milk (48F - Cold Holding); cream cheese (48F - Cold Holding); Cooked pasta (49F - Cold Holding); Whipped cream (49F - Cold Holding); Cooked chicken (49F - Cold Holding) As per operator, items stored in unit over night. Not prepped or portioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At oven: roast pork (119F at 10:10am; 117F at 10:40am- Cooked Cooling) As per operator, cooling since 9:30am. At current rate of cooling, roast will not cool from 135F to 70F in a total of 2 hours. Operator placed items to quick chill.
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from the back door and started to touched clean equipment and utensils. Advised manager to tell employee to wash hands
Live, small flying insects found Observed 2 small flying insects landing on utility cart on dishwasher area. Operator killed and sanitized areas
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 and the time removed from temperature control cannot be determined. For cooked ribs,chicken sitting on rack on cook line. Per operator product stored for approximately 1 hour. Operator timed marked
Handwash sink not accessible for employee use at all times. By cleaning supplies on prep area Operator removed
Floor tiles missing and/or in disrepair. Right in front of fryers on cook line.
Objectionable odors in bathroom or other areas of the establishment. Women restroom
Shelves on prep are where dry good are stored dirty
May 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 11 high priority.
11 High priority1 Intermediate3 Basic
Show 15 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
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+.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator changed solution to chlorine 100ppm.
Oct 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
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.
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.
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.
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.
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. Sanitizer spray with to go containers at front counter Bleach spray with styrofoam containers at front counterb
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Black plastic container in hand sink at cook line
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Lid to flour container unclean Microwave handle
Equipment in poor repair. Cracked plastic containers drying rack Gaskets torn reach in cooler front counter storing sauces
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest front counter
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
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves Reach in cooler at front counter storing sauces
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Working containers of food removed from original container not identified by common name. Flour container dry storage
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Glass cleaner spray bottle stored with condiment bottles at front counter
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/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Freezer chest sliding doors
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles unclean throughout kitchen
Insect control device installed over food preparation area. Fly strip hanging over canned items and prep table in back prep room
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door propped open.
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.