PARK AVE BBQ & GRILLE
769 N FEDERAL HWY, Stuart FL 34994 · 561.692.0111
Last inspected Aug 20, 2026 · 8 visits since October 2023
AUG 24
DEC 24
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw chicken stored over raw shrimp. Advised operator of proper storage. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024029010 | Apr 24, 2024 | Jul 11, 2024 | $200 |
Inspection history
8 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Server handled soiled dishes then prepared beverages and handled clean plated food and single service items at front counter Advised operator of proper hand washing procedures for employee to wash hands properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork ribs (78F - Cold Holding) raw fish; (78F - Cold Holding) Per operator food not prepared or portioned today, food removed from freezer snd left to thaw under running water at 84F for approximately 1 hour. Advised operator to run foods under water at a temperature of 70F or below and maintain temperature for thawing foods at 41F or below during the thawing process.
Employee applied hand antiseptic in place of washing hands as required. Observed employees use antiseptic hand sanitizer at front counter after handling soiled plates Observed no hand washing sink provided at front counter, dish pit or cook line area. Only one hand washing sink located at back kitchen
Handwash sink missing in warewashing or food preparation area. Observed only
Show the remaining 3 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Time/temperature control for safety food thawed under hot running water. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork ribs (78F - Cold Holding) raw fish; (78F - Cold Holding) running under water at 84F for approximately 1 hour. Advised operator to run foods under water at a temperature of 70F or below and maintain temperature for thawing foods at 41F or below during the thawing process.
Water draining onto floor surface from triple sink pipe
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth solution at 200+ ppm at cook line Operator discarded Sanitation bucket set up with 100 ppm
Food stored on floor.
In-use knives stored in cracks between pieces of equipment at steam table Operator removed
No handwashing sign provided at a hand sink used by food employees at woman's bathroom per operator bathroom used by employees Operator provided sign at time of inspection
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink missing in warewashing or food preparation area. Observed only 1 hand wash sink through entire establishment located in back kitchen next to triple sink. Establishment does not have hand wash sink at cook line or front counter bar, server station, or dish washing areas. Hand washing violations observed at time of inspection.
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
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. Observed chlorine dishwasher machine sanitizer at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink over prep table while prepping cooked chicken in back prep area then proceeded to handle foods with out washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package 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. Observed Beef Stew 46F cold holding) Potato salad -(46F cold holding ) Inside walk-in cooler, per operator, items not prepared or portioned today, items left inside walk in cooler over night near heated items cooling and operator cannot determine amount of time items have been out of temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef Stew 46F cold holding) Potato salad -(46F cold holding ) Inside walk-in cooler, per operator, items not prepared or portioned today, items left inside walk in cooler over night near heated items cooling and operator cannot determine amount of time items have been out of temperature. See stop sale. Observed pork ribs sitting in triple sink at 79F in standing water at 80F. Per operator, items Not prepared or portioned today. placed inside triple sink to thaw and leftout of temperature for approximately 1 hour. Advised operator to bring items to 41F or below.
Employee applied hand antiseptic in place of washing hands as required. Observed employee remove gloves, use antiseptic instead of washing hands then put new gloves on to prep food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Cooked brisket inside walk in cooler 57F- cooling at 11:45 since 10:00-57F- 56F at 12:45) At current rate of cooling, items will not reach from 135F to 41F within 6 hours of cooling. Operator placed items in freezer to quick chill.
Handwash sink missing in warewashing or food preparation area. Observed only 1 hand wash sink through entire establishment located in back kitchen next to triple sink. Establishment does not have hand wash sink at cook line or front counter bar, server station, or dish washing areas. Hand washing violations observed at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef stew, potatoes salad item made on site with no date marking in walk in cooler. Per operator, items made more than 24 hours ago.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. See stop sale.
Employee eating in a food preparation or other restricted area. Observed employee drinking over prep table while handing chicken.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line. Employee cleaned.
Time/temperature control for safety food thawed in an improper manner. Observed pork ribs sitting in triple sink at 79F in standing water at 80F. Per operator, items placed inside triple sink to thaw and leftout of temperature for approximately 1 hour. Advised operator to bring items to 41F or below.
Dec 9, 2024Inspection 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw pork over portioned corn fritter mix Operator fixed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler; slice cheese (52F - Cold Holding) Per operator held in cooler for approximately an hour Held in overfilled container Operator put in smaller portions and moved to quick chill.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Employee training expired.
Food stored on floor. In Kitchen; Buckets with sauces Operator fixed
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw chicken stored over raw shrimp. Advised operator of proper storage. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, macaroni and cheese (120F - Hot Holding). Operator stated item held for approximately 30 minutes prior. Advised operator to reheat product to 165F. Operator reheated product to 165F+.
Food stored on floor. At walk in freezer, box of ribs stored on floor. Advised operator of proper storage. Operator moved ribs to shelf.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed lettuce stored over cooked beef. Advised operator of proper storage. Operator stored properly.
Apr 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese (54F - Cold Holding); raw burgers (46F - Cold Holding). Operator stated door open for cleaning approximately 30 minutes prior. Food items not prepared or portioned today. Rechecked 40 minutes later, items 41F or below.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, sanitizer bucket with chlorine 200+ppm. Advised operator of proper sanitation guidelines. Operator diluted chlorine solution to 100 ppm.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
Time/temperature control for safety food thawed in an improper manner. At kitchen, ribs thawing in standing water. Been held in water for 30 minutes prior. Advised operator of proper thawing method. Operator put ribs under running water to continue thawing.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45-47 in cook line lift top reach-in cooler. Large gap next to pans possibly allowing cold air to escape. Operator placed foil pan over gap.
Toxic substance/chemical improperly stored. -spray bottle of window cleaner hanging on shelf with to go containers. Operator relocated.
Cutting board has cut marks and is no longer cleanable. -2 on cook line. Operator replacing. Equipment in poor repair. -walk-in cooler and walk-in freezer gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side hood filters. -grease and food debris on clamshell and around bbq grill.
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.