PARK AVE BBQ & GRILL
13897 WELLINGTON TRCE · WELLINGTON · Palm Beach County · FL 33414-8554
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 11
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen: on a metal sheet on rolling rack: cooked chicken wings (72F at 2:30pm- Cooling) As per chef, cooling since 11:20am. Cooked chicken wings did not cool from 135F to 70F in a total of 2 hours. See stop sale. **Warning**
01B-36-5High Priority – 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. In kitchen: on a metal sheet on rolling rack: cooked chicken wings (72F at 2:30pm- Cooling) As per chef, cooling since 11:20am. Cooked chicken wings did not cool from 135F to 70F in a total of 2 hours. See stop sale. **Warning**
22-41-4High Priority – 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. Dishwasher (Chlorine 0ppm). Operator changed solution to chlorine 100ppm. **Corrected On-Site** **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken with gloves, pull tray to smoker and place chicken in smoker, removed gloves, touched chicken contaminated tray with hands and touched tap then put gloves on and touched chicken contaminated tap then began handling raw pork ribs to prep; no hand wash. Advised operator that employee should wash hands between prepping raw animal foods of a higher cooking temperature and beginning to prep one at lower cooking temperature. Also, to cook raw pork ribs to 165+F. **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch hat on head then touched clean cutting board and clean pan for French fries; no hand wash. Operator washed hands. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sitting on cutting board: cooked chicken (83F at 2:40pm; 84F at 3:07pm – Reheating) since 1pm; Sitting on side of grill on pan: ; cooked ribs (81F at 2:40pm; 79F at 3:07pm – Reheating) since 1pm As per chef, both set of items were taken from walk in cooler and placed to reheat since 1pm. Items did not reheat to 165F in a total of 2 hours. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near hand wash sink across from fryer: sliced cheese (56F – Cold Holding) As per chef, stored since 2.75 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. In kitchen; on metal sheets, on a rolling rack: cooked ribs (75F – Cold Holding) hours; cooked chicken (73F – Cold Holding) As per chef, stored outside cooler since 1.5 hours. Not prepped or portioned today. Operator returned rolling rack with items to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. At flip top cooler near hand wash sink across from fryer: sliced tomatoes (55F at 2:50pm; 50F at 3:30pm- Cooling) since 11am; cut lettuce (50F at 2:50pm; 46F at 3:30pm- Cooling) since 11am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler near hand wash sink across from fryer: sliced tomatoes (55F at 2:50pm; 50F at 3:30pm- Cooling) since 11am; cut lettuce (50F at 2:50pm; 46F at 3:30pm- Cooling) since 11am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sitting on cutting board: cooked chicken (83F at 2:40pm; 84F at 3:07pm – Reheating) since 1pm; Sitting on side of grill on pan: ; cooked ribs (81F at 2:40pm; 79F at 3:07pm – Reheating) since 1pm As per chef, both set of items were taken from walk in cooler and placed to reheat since 1pm. Items did not reheat to 165F in a total of 2 hours. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Across from cookline; stored under steam table: vegetable soup (112F- Hot Holding) As per operator, reheated and stored since 1 hour. Advised operator to reheat to 165F. **Repeat Violation** **Admin Complaint**
Intermediate 1
53B-14-5Intermediate – 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. **Warning**
Basic 3
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled. **Repeat Violation** **Warning**
08B-19-4Basic – Food contaminated by cross-contamination from the touching of contaminated equipment. Observed employee handle raw chicken with gloves, pull tray to smoker and place chicken in smoker, remove gloves, touched chicken contaminated tray with hands and touched tap then put gloves on and touched chicken contaminated tap then handle raw pork ribs. Advised operator to have raw pork ribs cooked to 165F+. **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator changed solution to chlorine 100ppm. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 16, 2026 12:13 PM.
Violation category totals
3 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.