NEVS BARBECUE
9920 ALT A1A SPACE 709 · PALM BEACH GARDENS · Palm Beach County · FL 33410
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (65F – Cooling); cooked pasta (44F – Cooling); cooked pasta (46F – Cooling); chili (46F – Cooling)in walk-in cooler; food cooked yesterday and placed in plastic beans with tight covers to cool; food never reached 41 F within 6 hours; See Stop Sale **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked chili in ROP bags- as per operator since Friday in walk-in cooler; See Stop Sale **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 cold held at greater than 41 degrees Fahrenheit. cooked ribs (46F – Cold Holding); pimento cheese sauce (44F – Cold Holding); cooked beans ( 44F – Cold Holding)- as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale; Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (65F – Cooling); cooked pasta (44F – Cooling); cooked pasta (46F – Cooling); chili (46F – Cooling)in walk-in cooler; food cooked yesterday and placed in plastic beans with tight covers to cool; food never reached 41 F within 6 hours; See Stop Sale **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (46F – Cold Holding); pimento cheese sauce (44F – Cold Holding); cooked beans ( 44F – Cold Holding)- as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale; **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- Cole slaw and potato salad at front counter; as per operator food on time since 1:00 pm and 11:00 pm Time marked on the tray; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (130F – Hot Holding); in hot box at front counter As per operator out of temperature for approximately 1 hour; food brought back to the kitchen to be reheated to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 1
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked chili in ROP bags- as per operator since Friday in walk-in cooler; See Stop Sale **Warning**
Basic 1
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of produce and herbs over cooked foods in walk-in cooler ; advised to store properly **Warning**
Inspector observations synchronized from DBPR on August 18, 2026 7:26 AM.
Violation category totals
2 observation(s)
5 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.