Park Ave BBQ & Grille
769 N Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301192
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 3 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw pork ribs (78°F - Cold Holding) raw fish ; (78°F - Cold Holding) Per operator food not prepared or portioned today, food removed from freezer snd left to thaw under running water at 84°F for approximately 1 hour. Advised operator to run foods under water at a temperature of 70°F or below and maintain temperature for thawing foods at 41°F or below during the thawing process.
Code 12, Handwashing and hygienic practices: Server handled soiled dishes then prepared beverages and handled clean plated food and single service items at front counter
Advised operator of proper hand washing procedures for employee to wash hands properly
Fixed on the spot
Intermediate2
Code 12, Handwashing and hygienic practices: Employee applied hand antiseptic in place of washing hands as required.
Observed employees use antiseptic hand sanitizer at front counter after handling soiled plates Observed no hand washing sink provided at front counter, dish pit or cook line area. Only one hand washing sink located at back kitchen
Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing or food preparation area.
Observed only
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed under hot running water.
Time/temperature control for safety food cold held at greater than 41°F. Observed raw pork ribs (78°F - Cold Holding) raw fish ; (78°F - Cold Holding) running under water at 84°F for approximately 1 hour. Advised operator to run foods under water at a temperature of 70°F or below and maintain temperature for thawing foods at 41°F or below during the thawing process.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface from triple sink pipe
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.