PARK AVE BBQ & GRILLE

High Priority - 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 Corrected On-Site

Basic - Food stored on floor.

Basic - In-use knives stored in cracks between pieces of equipment at steam table Operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at woman's bathroom per operator bathroom used by employees Operator provided sign at time of inspection Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-08-13: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw pork over portioned corn fritter mix Operator fixed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler; slice cheese (52F - Cold Holding) Per operator held in cooler for approximately an hour Held in overfilled container Operator put in smaller portions and moved to quick chill. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Employee training expired.

Basic - Food stored on floor. In Kitchen; Buckets with sauces Operator fixed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw chicken stored over raw shrimp. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, macaroni and cheese (120F - Hot Holding). Operator stated item held for approximately 30 minutes prior. Advised operator to reheat product to 165F. Operator reheated product to 165F+. Corrected On-Site

Basic - Food stored on floor. At walk in freezer, box of ribs stored on floor. Advised operator of proper storage. Operator moved ribs to shelf. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed lettuce stored over cooked beef. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese (54F - Cold Holding); raw burgers (46F - Cold Holding). Operator stated door open for cleaning approximately 30 minutes prior. Food items not prepared or portioned today. Rechecked 40 minutes later, items 41F or below. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. At cook line, sanitizer bucket with chlorine 200+ppm. Advised operator of proper sanitation guidelines. Operator diluted chlorine solution to 100 ppm. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, ribs thawing in standing water. Been held in water for 30 minutes prior. Advised operator of proper thawing method. Operator put ribs under running water to continue thawing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45-47 in cook line lift top reach-in cooler. Large gap next to pans possibly allowing cold air to escape. Operator placed foil pan over gap. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -spray bottle of window cleaner hanging on shelf with to go containers. Operator relocated. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -2 on cook line. Operator replacing. Equipment in poor repair. -walk-in cooler and walk-in freezer gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side hood filters. -grease and food debris on clamshell and around bbq grill.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrective action taken/operator updated DBPR License. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48 degrees, chicken, 49 degrees, fritter batter(with corn)/stored within 2 hours. Reach in cooler#1/cookline/corrective action taken/operator transferred Tcs foods to walk in cooler. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line/corrective action taken/operator stored knives properly. Corrective Action Taken

Basic - Single-service articles improperly stored. Aluminum trays on floor/storage area/corrective action taken/operator stored single serving items properly. Corrective Action Taken

Basic - Stored food not covered. Pork ribs/speed rack/wic#1/corrective action taken/operator stored empty tray on top of speed rack. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline/corrective action taken/operator stored sanitizer bucket properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil/spray bottle/cook line/corrective action taken/operator labeled food. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cookline Repeat Violation Warning - From follow-up inspection 2022-07-13: /operator ordered new cutting board. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Greens 45/51/58f overnight cooling,. Stop sale issue.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn.

Basic - Floor tiles missing and/or in disrepair. By walk in freezer door.

Basic - Plumbing system in disrepair. Mens restroom hot water handle. Replacement faucet on site, being installed.

Basic - Water leaking from pipe and/or faucet/handle. Leak from small walk in cooler fan, slow leak from water line in employee restroom.

High Priority - Observed foods being removed from reheating unit and placed in steam table, greens 116f 138f, beans 84f. Foods were in reheat unit for 30minutes. Removed from steam table and moved to continue reheating. Corrective Action Taken

High Priority - 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 new Chlorine sanitizer bucket being filled, tested over 200ppm. Was diluted to 100/200ppm. Corrected On-Site

Basic - Floors not maintained smooth and durable. Floor section by Walk-in freezer door in disrepair, broken tiles.