PARK AVE BBQ & GRILLE

Name: PARK AVE BBQ & GRILLE
Address: 769 N FEDERAL HWY, STUART, FL, 34994-1016, US
Rating: 92.9

769 N FEDERAL HWY, STUART, FL 34994-1016

License #5301192

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

92.9 Grade B / 100

Solid Health Score

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Quick take

PARK AVE BBQ & GRILLE in STUART currently holds an InspectFL Health Score of 92.9 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 January 29, 2026. Across those visits, inspectors documented 14 total violations — 4 critical, 4 major, 6 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
[10-17-4] In-use knives stored in cracks between pieces of equipment at steam table Operator removed
[08B-38-4] Food stored on floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at womans bathroom per operator bathroom used by employees Operator provided sign at time of inspection
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth solution at 200+ ppm at cook line Operator discarded Sanitation bucket set up with 100 ppm

Administrative complaint recommended
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line. Employee cleaned.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Observed only 1 hand wash sink through entire establishment located in back kitchen next to triple sink. Establishment does not have hand wash sink at cook line or front counter bar, server station, or dish washing areas. Hand washing violations observed at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef stew, potatoes salad item made on site with no date marking in walk in cooler. Per operator, items made more than 24 hours ago.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef Stew 46F cold holding) Potato salad -(46F cold holding ) Inside walk-in cooler, per operator, items not prepared or portioned today, items left inside walk in cooler over night near heated items cooling and operator cannot determine amount of time items have been out of temperature. See stop sale. Observed pork ribs sitting in triple sink at 79F in standing water at 80F. Per operator, items Not prepared or portioned today. placed inside triple sink to thaw and leftout of temperature for approximately 1 hour. Advised operator to bring items to 41F or below.
[12A-01-4] Employee applied hand antiseptic in place of washing hands as required. Observed employee remove gloves, use antiseptic instead of washing hands then put new gloves on to prep food.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork ribs sitting in triple sink at 79F in standing water at 80F. Per operator, items placed inside triple sink to thaw and leftout of temperature for approximately 1 hour. Advised operator to bring items to 41F or below.
[22-41-4] 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 chlorine dishwasher machine sanitizer at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. See stop sale.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking over prep table while handing chicken.

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