PARK AVE BBQ & GRILLE
525 US 1, North Palm Beach FL 33408 · 561.842.7427
Last inspected Jul 24, 2026 · 14 visits since January 2024
AUG 24
NOV 24
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At cookline - approximately 1 live roach crawling on floor near reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024056608 | Aug 21, 2024 | Oct 24, 2024 | $600 |
| 2--2024049776 | Jul 26, 2024 | Sep 23, 2024 | $1,200 |
| 2--2024009107 | Jan 25, 2024 | Mar 18, 2024 | $560 |
| 2--2024006354 | Jan 19, 2024 | Mar 13, 2024 | $400 |
Inspection history
14 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in put gloves on without washing hands first and started to work with foods; employee washed hands; Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping clothschlorine test strips Provided Priority: Intermediate
Observed: Cold water handle missing at plumbing fixture- handwash sink at prep area; Priority: Basic
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee loading dirty dishes with gloved hands and unloading clean ones without changing gloves and washing hands; Manager educated and employee washed hands;
Cutting board has cut marks and is no longer cleanable- at cook line;
Walk-in cooler shelves with rust that has pitted the surface.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance - cutting boards at cook line;
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.
Equipment in poor repair- gaskets torn at reach in cooler at cook line
Walk-in coolers shelves with rust that has pitted the surface.
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority3 Intermediate6 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. collard greens (45-47F - Cooling)in walk-in cooler; as per operator food cooked last night and covered and cooled inside walk-in cooler; food never reached 41 F within 4 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. butter wing sauce (110-114F - Cooling)at 2:18 to 101 F at 3:25 since 2:00; brisket (102-105F - Cooling)at 2:19 101-99 F at 3:22 since 1:19; pulled pork (97-95F - Cooling)at 2:19 to 91 F at 3:24 since 1:19 in walk-in cooler; food never reached 70 F within 2 hours; food removed from walk-in cooler and placed inside the oven to reach eat to 165 F and start cooling process again
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. Observed employee touching garbage can numerous times and touching food containers and working with food without washing hands; manager educated;
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. collard greens (45-47F - Cooling)in walk-in cooler; as per operator food cooked last night and covered and cooled inside walk-in cooler; food never reached 41 F within 4 hours; 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. burgers (48F - Cooling) at 2:45 since 10:30;in small reach in cooler at cook line Chicken 46-47F - Cooling)at 3:00 since 10:30; food never reached 41 F within 4 hours; mahi (45-48F - Cooling)at 2:51 since 10:30 in 3 door low boy at cook line Chicken; food never reached 41 F within 4 hours; shrimp (45-44F - Cooling)at 3:00 since 10:30; chicken (46-47F - Cooling)at 3:00 since 10:30;in 3 door cooler at cook line; food never reached 41 F within 4 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (45F - Cold Holding); chicken (45F - Cold Holding);in beverage walk-in cooler; plant based "meat" (62F - Cold Holding); in small cooler at cook line; lettuce (46F - Cold Holding); food not prepared or portend 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. fish (45F - Cold Holding); chicken (45F - Cold Holding);in beverage walk-in cooler; plant based "meat" (62F - Cold Holding); in small cooler at cook line; lettuce (46F - Cold Holding); food not prepared or portend today; food 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 - potato salad and cut tomatoes in three door low boy at cook line Chicken; per operator since 11:00 am; operator time marked;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. burgers (48F - Cooling) at 2:45 since 10:30;in small reach in cooler at cook line Chicken 46-47F - Cooling)at 3:00 since 10:30; food never reached 41 F within 4 hours; mahi (45-48F - Cooling)at 2:51 since 10:30 in 3 door low boy at cook line Chicken; food never reached 41 F within 4 hours; shrimp (45-44F - Cooling)at 3:00 since 10:30; chicken (46-47F - Cooling)at 3:00 since 10:30;in 3 door cooler at cook line; food never reached 41 F within 4 hours; See Stop Sale
Food-contact surface soiled with food debris, mold-like substance - cutting boards at cook line;
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork cooked 28 hours prior not date pd in walk-in cooler; advised to date mark.
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.
All Reach-in coolers and walk-in cooler interior/shelves have accumulation of soil residues.
Equipment in poor repair- gaskets torn at reach in cooler at cook line
Food stored on floor- bucket of pickles on the floor inside walk-in cooler; stored properly
No conspicuously located ambient air temperature thermometer in holding units at cook line Chicken
Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade inside beverage walk-in cooler Removed
Walk-in coolers shelves with rust that has pitted the surface.
Nov 14, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under hot line.
Nov 13, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw ground beef over pork - operator moved ground beef to adjacent shelf.
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. Hot line prep cooler - crumbled blue cheese (46F - Cold Holding); marinated pork (46F - Cold Holding); pork loin (46F - Cold Holding) not portioned or prepared today held in walk in prep cooler overnight and more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line oven - cooked brisket (124F - Hot Holding) held in oven that was turned off - over 2 hours - 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. Hot line prep cooler - COOLING - shredded cabbage (53F - Cooling) 2:15 ambient cooling since 11:00am recheck.3:00pm 47F; raw chicken wings (48F - Cooling) 2:20pm ambient cooling 11:00am recheck 3:00pm 48F; catfish (46F - Cooling) 2:20pm ambient cooling since 11:00 am recheck 3:00pm 46F. All items did not reach 41F within 4 hours. See stop sale. Fry station make table - COOLING - Cole slaw (47F - Cooling) 2:30pm ambient cooling 11:00am recheck 3:00pm 47F; raw shrimp (46F - Cooling) 2:35pm ambient cooling since 11:00am recheck 3:00pm 44f - food items did not reach in 41F within 4 hours - See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line prep cooler - crumbled blue cheese (46F - Cold Holding); marinated pork (46F - Cold Holding); pork loin (46F - Cold Holding) not portioned or prepared today held in walk in prep cooler overnight and more than 4 hours - see stop sale. fresh garlic in margarine (87F) held at room temperature under 4 hours - operator chose to discard. fry station make table - potato salad (46F - Cold Holding) not portioned or prepared held in make table under 4 hours - operator moved to freezer. Wait station - Portioned butter (60F - Cold Holding) not portioned or prepared today held in cold well under 4 hours - operator moved to freezer.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. 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 and the time removed from temperature control cannot be determined. See stop sale. Grilled onions no time mark.
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. See stop sale. Grilled onions no time mark.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Hot line prep cooler - COOLING - shredded cabbage (53F - Cooling) 2:15 ambient cooling since 11:00am recheck.3:00pm 47F; raw chicken wings (48F - Cooling) 2:20pm ambient cooling 11:00am recheck 3:00pm 48F; catfish (46F - Cooling) 2:20pm ambient cooling since 11:00 am recheck 3:00pm 46F. All items did not reach 41F within 4 hours. See stop sale. Fry station make table - COOLING - Cole slaw (47F - Cooling) 2:30pm ambient cooling 11:00am recheck 3:00pm 47F; raw shrimp (46F - Cooling) 2:35pm ambient cooling since 11:00am recheck 3:00pm 44f - food items did not reach in 41F within 4 hours - See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line oven - cooked brisket (124F - Hot Holding) held in oven that was turned off - over 2 hours - See stop sale.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled - operator labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle on prep table in back kitchen - operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on sauce container - operator removed.
Time/temperature control for safety food thawed in an improper manner. Ribs in standing water - operator increased water velocity.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under hot line.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2024Administrative 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 ▾
Dented/rusted cans present. See stop sale. At dry storage area- 3 rusted cans of pineapple- see stop sale.
Roach activity present as evidenced by live roaches found. At cookline - approximately 1 live roach crawling on floor near reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler by front counter - Milk 48F- cold holding, whipped cream 48F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed in walk in cooler to quick chill.
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. Audelais Fleurigene- 11/29/20-2023 expired.
Current Hotel and Restaurant license not displayed.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 4 cans of marinara sauce dented.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer next to grill open container of raw hamburger stored over open container of precooked chicken, operator removed raw hamburger to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler: Potatoes salad (56F - cold holding), coleslaw (50F - cold holding), shredded cheese (48F - cold holding) operator states not portioned or prepared today removed from walk in cooler 2 hours prior and held under 4 hours in make table - operator moved to freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Ribs 109F - hot holding operator stated held under 2 hours moved to smoker - corrected cooked ribs (167F - Reheating);
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At front counter server reach in cooler container of milk opened more than 24 hours being stored, operator applied appropriate date marking.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in sink but no running water, made operator aware who then turned on cold running water.
Jan 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Dented/rusted cans present. At dry storage area; 2 #10 size cans of marinara. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling/cooking raw hamburgers to handling ready to eat sliced cheese without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; whole raw duck stored over ready to eat portioned containers of corn fritter batter. Operator moved corn fritter batter.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked chicken. Operator removed cooked chicken.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from table and then filled clean pitcher with beverage and refilled glasses at different table while still carrying soiled dishes. Discussed with Operator. Operator discussed with employee who then washed hands.
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 through walk-in cooler; cooked pulled pork (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk through walk-in cooler; cooked pulled pork (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; chicken wings (120F - Hot Holding); grilled chicken (102F - Hot Holding); beef ribs (112F - Hot Holding); chicken thighs (90F - Hot Holding); cooked pork ribs (109F - Hot Holding). Operator stated all items cooked yesterday, reheated in steamer 2 hours prior to being placed on line. Operator agrees to use 4 hour Time as a Public Health Control, completed written plan and applied appropriate time mark. At steam table; pulled pork (118F - Hot Holding); chicken noodle soup (117F - Hot Holding); mashed potatoes (122F - Hot Holding). Operator stated all items reheated in steamer prior to being placed in steam table 2 hours prior, moved to stove top to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler; potato salad (48F - Ambient Cooling 11:20am/47F - Ambient Cooling 12:20pm). Operator stated potato salad prepared with potatoes that were cooked/cooled yesterday, combined with ambient ingredients 2 hours prior, being held in overfilled pan in make top. At this rate potato salad with not reach 41F within a total of 4 hours. Operator removed/discarded overfilled portion.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wing Sauce made with butter/time marked; Operator stated time begins at 41F or below, held for four hours and then discarded, no written plan. Provided written plan form. Operator completed form during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink by ice machine; paper towel dispenser unable to dispense. Operator provided paper towels.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator removed bucket to be remade to quaternary 200ppm.
Jan 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line small make table - sliced American cheese (53F - Cold Holding); raw burgers (48F - Cold Holding) operator states not portioned or prepared today removed from walk in cooler 2 hours prior and held under 4 hours in make table - operator moved to freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot line warmer - ribs (109F-125F - Hot Holding); cooked chicken quarters (112F - Hot Holding) - operator stated held under 2 hours moved to smoker - corrected cooked ribs (167F - Reheating); cooked chicken quarters (167F - Reheating)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - hot line walk in cooler - corn fritter mix (44F - Cooling) 1:45pm ambient cooling since 10am recheck 2:00pm 44F; marinated pork (45F - Cooling) 1:45pm ambient cooling since 10am recheck 2:00pm 44F; sliced tomatoes (58F - Cooling) 1:30pm ambient cooling since 10am recheck 2:00pm 63F. Just 4 hours - operator moved to walk in freezer for quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to back door - operator provided.
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.