PARK AVENUE BBQ & GRILLE OF JUPITER
6775 W INDIANTOWN RD, Jupiter FL 33458 · 561.694.2091
Last inspected Jun 30, 2026 · 7 visits since July 2023
JUL 24
NOV 24
JUL 25
JAN 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Wing sauce expired at 3:00; still in use at 3:03.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. Can of corn and marinara sauce in dry storage area. See stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placing kale garnish on plate without wearing gloves at expo line. Employee put gloves on.
Cook with no beard guard/restraint while engaging in food preparation on cook line. Cook put beard guard on.
Ice scoop handle in contact with ice at bar. Operator removed.
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit 82F next to fryer. Operator discarded water.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line flip top: Swiss cheese (49F - Cold Holding) Observed overstocked above rim of pan.; server prep cooler: milk (46F - Cold Holding) Per operator, door left open for cleaning. Per operator, it prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed products in walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red Vantco hot box: sliced brisket (116F - Hot Holding); Pork (127F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back in oven to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. expo cooler: potato salad (49F - Cooling) at 11:45; cooling since 10:30 - 48F at 12:17 - Observed in covered container; walk in cooler: catfish (67F - Cooling) at 11:54; cooling since 10:54 - 65F at 12:15 - Observed in covered container. At current rate of cooling product will not reach 41F within 4 hours. Operator placed products in walk in freezer to quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On plastic guard on interior of ice machine.
In-use ice scoop stored on soiled surface between uses. Ice scoop resting in holder that has an accumulation of brown mold like substance.
Plumbing system in disrepair. Hand wash sink by ice machine water secured due to leaking drainage pipe.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Ground beef over sliced onions at flip top cooler on cook line. Operator stored properly.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Melissa Minnich expired 3/9/25
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. By ice machine across from 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.
Soap dispenser at handwash sink not working/unable to dispense soap. By ice machine across from cook line.
Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle not labeled near dish machine. Advised operator to ensure all chemicals are labeled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Wing sauce expired at 3:00; still in use at 3:03.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Wing sauce expired at 3:00; still in use at 3:03.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Derek Dimmett expired 4/8/24.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue and or mold like substance. Operator cleaned and sanitized.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 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. Container empty. Manager replaced empty container 75ppm.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four 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. Potato salad 50°F-56°F, in walk in cooler #2 since yesterday. Potatoes cooked and salad prepared yesterday, stored in a deep tightly covered plastic container over night. Not touched today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Potato salad 50°F-56°F, in walk in cooler #2 since yesterday. Potatoes cooked and salad prepared yesterday, stored in a deep tightly covered plastic container over night. Not touched today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken breast (102°F-106°F - Hot Holding) cooked 1/2 hour ago. Chicken stored in water above grill. Cook reheated chicken to 170°F for hot holding.
Cook eating while preparing pasta on the grill. Reviewed eating in dining room. Cook went to dining room.
Ice scoop handle in contact with ice at front counter. Operator removed.
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Ribs 80°F-90°F, on shelf above stove, for less than one hour. Ribs were reheated to 175°F for hot holding.
Chicken food not covered in chest freezer. Operator covered.
Employee personal purse stored in a food preparation area, on cutting board in wait area. Employee removed.
Floor soiled/has accumulation of debris in walk in cooler.
Ice buildup in walk-in freezer.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. collard greens (49F - Cooling); in walk-in cooler 1; as per operator food cooked yesterday and left in walk-in cooler to cool. Food covered and in big container; food never reached 41° F within 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. collard greens (49F - Cooling); in walk-in cooler 1; as per operator food cooked yesterday and left in walk-in cooler to cool. Food covered and in big container; food never reached 41° F within 6 hours; See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bbq chicken (60F - Cold Holding); ribs (55F - Cold Holding) on speed rack in second walk-in cooler; as per operator food out of temperature for out of temperature for approximately 30 minutes; food not prepared or portioned today; food left outside Operator rotated racks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table at cook line Operator removed
Walk-in cooler #1 interior/shelves have accumulation of soil residues.
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.