PARK AVE BBQ & GRILL

Name: PARK AVE BBQ & GRILL
Address: 13897 WELLINGTON TRCE, WELLINGTON, FL, 33414-8554, US
Rating: 46.7

13897 WELLINGTON TRCE, WELLINGTON, FL 33414-8554

License #6011261

🔥 BBQ ℹ️

46.7 Grade F / 100

Failing Health Score

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Latest inspection

February 24, 2026 · 2 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

PARK AVE BBQ & GRILL in WELLINGTON currently holds an InspectFL Health Score of 46.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 69 total violations — 37 critical, 11 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 17, 2025

The latest inspection on February 24, 2026 shows 2 observation rows: 1 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

82%

Inspector notes

Coverage note

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PARK AVE BBQ & GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[01B-02-5] At walk in cooler: cooked corn (98F at 3:40am- Cooked Cooling) As per operator, cooling since 10:30am. Cooked corn did not cool from 135F to 70F in a total of 2 hours. See stops sale.
[03D-15-4] At walk in cooler: cooked corn (98F at 3:40am- Cooked Cooling) As per operator, cooling since 10:30am. Cooked corn did not cool from 135F to 70F in a total of 2 hours. See stops sale.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in freezer: cooked pork (45F - Cooked Cooling) As per operator, cooling over night in unit. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in freezer: cooked pork (45F - Cooked Cooling) As per operator, cooling over night in unit. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Blocks of Cheese (49F - Cold Holding); milk (48F - Cold Holding); cream cheese (48F - Cold Holding); Cooked pasta (49F - Cold Holding); Whipped cream (49F - Cold Holding); Cooked chicken (49F - Cold Holding) As per operator, items stored in unit over night. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Blocks of Cheese (49F - Cold Holding); milk (48F - Cold Holding); cream cheese (48F - Cold Holding); Cooked pasta (49F - Cold Holding); Whipped cream (49F - Cold Holding); Cooked chicken (49F - Cold Holding) As per operator, items stored in unit over night. Not prepped or portioned today. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At oven: roast pork (119F at 10:10am; 117F at 10:40am- Cooked Cooling) As per operator, cooling since 9:30am. At current rate of cooling, roast will not cool from 135F to 70F in a total of 2 hours. Operator placed items to quick chill.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: potato salad (47F - Cooling); cooked collard greens (46F - Cooling); Brunswick stew (45F - Cooling) As per chef and operator, cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[35A-02-7] Live, small flying insects found. 1 fly landing on prep table at dish washing area. 2 flies landing on rolling table at dish washer area and 1 landing on sauce bottle. 4 flies flying around at back cook line near smokers and 2 landing on smoker. 2 flies flying around at cook line. 4 flies flying around in dining area; 2 out of 4 landing on dining table.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw shrimp stored over pan of cooked corn covered with plastic wrap; not all products commercially packaged. Operator stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: potato salad (47F - Cooling); cooked collard greens (46F - Cooling); Brunswick stew (45F - Cooling) As per chef and operator, cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked ribs (47F - Cold Holding) As per operator, cooked ribs were taken out from walk in cooler 15 minutes prior, left to sit along cook line, then returned to walk in cooler. Not prepped or portioned today. Operator placed to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked beans (120F - Hot Holding) ; mashed potatoes (125F - Hot Holding) As per chef, both items reheated then stored since 1 hr 75 mins. Advised operator to reheat to 165F.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
[08B-19-4] Food contaminated by cross-contamination from the touching of contaminated equipment. Observed employee handle raw chicken with gloves, pull tray to smoker and place chicken in smoker, remove gloves, touched chicken contaminated tray with hands and touched tap then put gloves on and touched chicken contaminated tap then handle raw pork ribs. Advised operator to have raw pork ribs cooked to 165F+.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator changed solution to chlorine 100ppm.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen: on a metal sheet on rolling rack: cooked chicken wings (72F at 2:30pm- Cooling) As per chef, cooling since 11:20am. Cooked chicken wings did not cool from 135F to 70F in a total of 2 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen: on a metal sheet on rolling rack: cooked chicken wings (72F at 2:30pm- Cooling) As per chef, cooling since 11:20am. Cooked chicken wings did not cool from 135F to 70F in a total of 2 hours. See stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed solution to chlorine 100ppm.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken with gloves, pull tray to smoker and place chicken in smoker, removed gloves, touched chicken contaminated tray with hands and touched tap then put gloves on and touched chicken contaminated tap then began handling raw pork ribs to prep; no hand wash. Advised operator that employee should wash hands between prepping raw animal foods of a higher cooking temperature and beginning to prep one at lower cooking temperature. Also, to cook raw pork ribs to 165+F.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch hat on head then touched clean cutting board and clean pan for French fries; no hand wash. Operator washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sitting on cutting board: cooked chicken (83F at 2:40pm; 84F at 3:07pm - Reheating) since 1pm; Sitting on side of grill on pan: ; cooked ribs (81F at 2:40pm; 79F at 3:07pm - Reheating) since 1pm As per chef, both set of items were taken from walk in cooler and placed to reheat since 1pm. Items did not reheat to 165F in a total of 2 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near hand wash sink across from fryer: sliced cheese (56F - Cold Holding) As per chef, stored since 2.75 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. In kitchen; on metal sheets, on a rolling rack: cooked ribs (75F - Cold Holding) hours; cooked chicken (73F - Cold Holding) As per chef, stored outside cooler since 1.5 hours. Not prepped or portioned today. Operator returned rolling rack with items to walk in cooler to quick chill.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. At flip top cooler near hand wash sink across from fryer: sliced tomatoes (55F at 2:50pm; 50F at 3:30pm- Cooling) since 11am; cut lettuce (50F at 2:50pm; 46F at 3:30pm- Cooling) since 11am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler near hand wash sink across from fryer: sliced tomatoes (55F at 2:50pm; 50F at 3:30pm- Cooling) since 11am; cut lettuce (50F at 2:50pm; 46F at 3:30pm- Cooling) since 11am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sitting on cutting board: cooked chicken (83F at 2:40pm; 84F at 3:07pm - Reheating) since 1pm; Sitting on side of grill on pan: ; cooked ribs (81F at 2:40pm; 79F at 3:07pm - Reheating) since 1pm As per chef, both set of items were taken from walk in cooler and placed to reheat since 1pm. Items did not reheat to 165F in a total of 2 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Across from cookline; stored under steam table: vegetable soup (112F- Hot Holding) As per operator, reheated and stored since 1 hour. Advised operator to reheat to 165F.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch cellphone then handled utensil to stir sauce in flip top cooler; no hand wash. Observed chef handled soiled wiping cloth then handled fryer basket; no hand wash. Chef washed hands.
[09-20-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cooked ribs with bare hands in walk in cooler. Advised operator to use gloves or utensils when handling ready to eat food items.
[08A-17-6] 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 in metal pan stored over raw pork. Raw ground beef stored over portioned raw pork wrapped in plastic. Operator stored properly.
[01B-02-5] 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. At walk in cooler: cooked collared green (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked collared green (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: cooked ribs (46F - Cold Holding) As per operator, was taken out for 30 mins for an order. Not prepped or portioned today. Operator placed to quick chill. At flip top coolers: cut lettuce (52F - Cold Holding) As per operator stored in unit, since 11am, came from walk in. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked beef (109F - Hot Holding); cooked pork (115F - Hot Holding) As per operator, reheated and hot held since 2 hours. Operator moved to reheat on grill.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cut lettuce (69F at 12:45pm; 66F at 1:15pm - Cooling) As per operator, cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored in deep covered container. Advised operator to cool in shallow, uncovered container.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers that as per operator are served medium well unless requested to be done well done.