Nevs Barbecue
9920 Alt A1A Space 709, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022698
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 30 complaint inspection2 high priority (1 fixed by the Oct 1 follow-up, 1 fixed on the spot), 4 intermediate, 2 basic-20
- Administrative complaint on Sep 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Fixed on the spot
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 2 small live flying insects on shelves at front counter used for display of retail products. Approximately 2 small live flying insects on floor at front counter, discussed with operator to eliminate flying insects and clean and sanitize areas.
Administrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
In kitchen soap bottles stored above house bottles bbq sauces, discussed with operator who corrected storage of products.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
At front counter coleslaw and potato salad time marked for time as a public health control with no written procedures, discussed with operator and emailed for, to be completed.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed poster to operator to print and post.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed to operator to print and post.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At front counter hand washing sink unlabeled spray bottle containing chemical cleaner, discussed with operator to label bottle.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cook line flip top cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 50ppm) discussed with operator who corrected to 200ppm quaternary
Fixed on the spot
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.