Park Avenue BBQ & Grille
4796 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6012590
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-25
- Safety score75
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 visitSep 2, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Milk opened 8/17 at sliding door cooler in kitchen.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. walk in cooler: baked beans (47-48°F - Cooling) at 11:25; cooling since 9/1 at 4pm Observed in approximately 20 gallon food storage container. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
walk in cooler: baked beans (47-48°F - Cooling) at 11:25; cooling since 9/1 at 4pm Observed in approximately 20 gallon food storage container. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw shrimp over peanut butter pie not in commercial packaging at walk in freezer. Educated operator on proper storage procedures.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken tenders over raw shrimp not in commercial packaging at chest freezer. Operator stored products properly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Brunswick stew made 8/31 no date mark at walk in cooler.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee filling up a food storage container with water at hand wash sink by dish machine. Educated employee.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At cook line cutting boards.
Walk-in cooler shelves with rust that has pitted the surface.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
On top portion of screened rear entrance door in kitchen.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.