PARK AVENUE BAR-B-QUE & GRILLE
2215 PALM BEACH LAKES BLVD, West Palm Beach FL 33409 · 561.689.7427
Last inspected Feb 3, 2026 · 9 visits since September 2023
FEB 24
AUG 24
MAR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed one live small flying insect at prep area landing on cooked beef Observers two live small flying insects at server station Operator threw product away and killed the two flies at the server station
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024055745 | Aug 16, 2024 | Oct 24, 2024 | $600 |
| 2--2024017079 | Feb 27, 2024 | May 8, 2024 | $400 |
| 2--2023056253 | Sep 20, 2023 | Nov 6, 2023 | $200 |
Inspection history
9 visits, newest first
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority4 Intermediate2 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed stove brush from floor then put gloves on; no handwash Employee washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken then touched knob at stove; no handwash Employee washed hands and sanitized area
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their back then grabbed bags of bread; no handwash Employee washed hands
Live, small flying insects found Observed one live small flying insect at prep area landing on cooked beef Observers two live small flying insects at server station Operator threw product away and killed the two flies at the server station
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: raw ground beef not commercially packaged stored over onion rings Operator stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. One small flying insect landed on cooked beef See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (130F - Hot Holding) since 20 minutes ago; mashed potatoes (114F - Hot Holding) since 20 minutes ago; Operator moved to stove to reheat Mac and cheese to 188F and mashed potatoes to 200F
Whole meat roast hot held at less than 130 degrees Fahrenheit. At prep area: pork shoulder (80F - Hot Holding) since an hour ago Operator moved product to oven to reheat to 165F
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. Emailed to operator
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark on cheese portioned 2 days ago Operator placed label on product
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Products placed at 11am time marked; buffalo with butter, cooked spare ribs, cooked baby back ribs, cooked chicken. No written procedure Advised operator to write products into time procedure
Food stored on floor. Buckets of barbecue sauce stored on floor Operator stored properly
Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing on three compartment sink Operator placed product under running water
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp at cook line flip top cooler. Operator stored properly.
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. No Time stamp for wing sauce with butter and ribs. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. baked beans (123F - Reheating) at 4:28; reheating since 2:30 Observed in warming oven in prep kitchen. Operator placed product on stove to reheat to 165+F.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled in chemical room. Operator labeled properly.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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.
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.
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.
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.
Aug 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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.
Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand wash sink; soap dispenser full, not dispensing soap.
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.
Stored food not covered. At walk-in cooler; ribs stored uncovered. Operator covered.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
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.
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.
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.
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm) Operator diluted to chlorine 100ppm.
No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap.
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).
Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled.
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
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.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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.
Bowl or other container with no handle used to dispense food. Plastic bowl used to dispense flour on prep station. Operator removed.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen.
Cutting board has cut marks and is no longer cleanable-at cook line.
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
Food stored on floor. Cases of frozen ribs stored on the floor by prep sink in the back of the kitchen. Operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust-plastic air cuties in walk-in cooler
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Time/temperature control for safety food thawed in an improper manner. Cases of Ribs thawed at room temperature Operator moved to walk-in cooler;
Walk-in cooler shelves with rust that has pitted the surface.
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.