PARK AVENUE BBQ & GRILLE
4796 N CONGRESS AVE, Boynton Beach FL 33426 · 561-694-2091
Last inspected Jan 27, 2026 · 9 visits since July 2023
OCT 24
FEB 25
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found 15+ small flying insects in dish area, landing on dish machine, in triple sink and on lid of bus bin full of meat. No doors between dish area and kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069384 | Aug 19, 2025 | Oct 13, 2025 | $400 |
Inspection history
9 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wing sauce with butter blend (70F - Hot Holding) Observed sitting on counter at cook line. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time mark for remaining 2 hours.
Toxic substance/chemical improperly stored. Observed Hand soap and hand sanitizer stored over to go cups and lids at dry storage shelf. Operator stored chemicals properly.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
No soap provided at handwash sink. Hand wash sink at bar.
Show the remaining 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened 1/25 at clear glass reach in cooler in kitchen, baked beans made 1/25 at walk in cooler not date marked. Operator date marked products.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
1 rusted can of pineapples present in reach in cooler on cook line See stop sale.
Live, small flying insects found 15+ small flying insects in dish area, landing on dish machine, in triple sink and on lid of bus bin full of meat. No doors between dish area and kitchen.
Raw chicken not properly separated from each other in holding unit based upon minimum required cooking temperature over ground beef on cook line. Cook reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 72F on speed rack in kitchen next to cook line. Ribs came out of walk in cooler 40 minutes ago. Ribs in walk in cooler are 40F. Ribs were cooked and cooled yesterday. Cook placed ribs in walk in cooler.
2 buckets of pickles stored on floor in walk in cooler.
In-use pitcher not stored with handle above the top of time/temperature control for safety beans in walk in cooler. Operator removed pitcher.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 75ppm.
Mar 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 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 Dishwasher (Chlorine 0ppm). Operator retested to chlorine 100ppm at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler cheese (56F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator placed food in ice bath.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup in walk in cooler not date marked. Operator date marked 3/8/25. Observed milk not date marked, operator date marked 3/9/25
Feb 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 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 0ppm. Sanitizer container empty. Operator changed container 75ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs (112F - Hot Holding); chicken (106F-109F - Hot Holding) in hot box cooked one hour ago. Operator reheated foods to 188F in oven.
Containers of BBQ Sauce stored on floor at back door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 80F on cook line. Operator discarded.
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ribs 47F-49F, chicken 52F cooked yesterday covered on speed rack in walk in cooler. Not spaced enough to cool properly. 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. Ribs 47F-49F, chicken 52F cooked yesterday covered on speed rack in walk in cooler. Not spaced enough to cool properly.
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 0ppm. Operator set up chlorine in triple sink to sanitize.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top of a box with lettuce in walk in cooler. Operator removed pork.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork marked 9.10.24 instead of 10.9.24 on cook line for reheating. Operator corrected time mark.
Employee personal cell phone stored in or above a food preparation area at cook line. Cook removed.
Raw pork stored on floor in walk in freezer. Operator placed on a shelf.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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. Line cook touched his face then put on gloves - operator had employee removed gloves wash hands then put on gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer - collard green (127F - Hot Holding) operator states held under 2 hours in warmer - operator moved to stove for reheat. Recheck 182F Reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Quaternary 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cooked chicken (78F - Cooling) 2:00pm heat cooling since 12:30pm recheck 35mins 76F; baby back ribs (83F - Cooling)2:00pm heat cooling since 1:00pm recheck 35mins 80F. Just 2 hours - Operator moved both products to walk in freezer to facilitate the cooling process.
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/ Steven Brown certified manager arrived after inspection started.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Spare ribs stored on floor in walk in cooler. BBQ sauce stored on kitchen floor, next to exit door.
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.