PARK AVE BBQ & GRILLE

Name: PARK AVE BBQ & GRILLE
Address: 525 US 1, NORTH PALM BEACH, FL, 33408, US
Rating: 91.1

525 US 1, NORTH PALM BEACH, FL 33408

License #6012202

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.1 Grade B / 100

Solid Health Score

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Quick take

PARK AVE BBQ & GRILLE in NORTH PALM BEACH currently holds an InspectFL Health Score of 91.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 17 total violations — 4 critical, 5 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[12A-09-4] 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;
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-09-4] Cutting board has cut marks and is no longer cleanable- at cook line;

Administrative complaint recommended
[02C-02-5] 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.
[53B-14-5] 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.
[08B-38-4] Food stored on floor- bucket of pickles on the floor inside walk-in cooler; stored properly
[22-02-4] Food-contact surface soiled with food debris, mold-like substance - cutting boards at cook line;
[05-09-4] No conspicuously located ambient air temperature thermometer in holding units at cook line Chicken
[01B-02-5] 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
[03D-02-5] 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
[14-11-5] Equipment in poor repair- gaskets torn at reach in cooler at cook line
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade inside beverage walk-in cooler Removed
[03D-06-5] 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

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