DUFFY'S DRAFT HOUSE OF JUPITER WEST
6791 INDIANTOWN RD, Jupiter FL 33458 · 561.741.8900
Last inspected Jun 11, 2026 · 8 visits since July 2023
AUG 24
SEP 24
JUL 25
JAN 26
JUN 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stainless reach in in prep kitchen: milk (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped his face and mouth with his hands and than touched to go containers, without washing his hands. Cook washed his hands.
Interior lid of refrigerator in disrepair/has exposed insulation in wait area.
Water draining onto floor surface from hand sink next to office.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (121F - Hot Holding); caramelized onions (110F - Hot Holding) Observed double panned at steam table. Per operator, out of temperature for approximately 1.5 hours. Operator returned products to stove to reheat to 165+F.
Reach-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves tall stainless reach in cooler by convection oven in prep area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator got new sanitizer. Rechecked, 400ppm quaternary sanitizer.
Working containers of food removed from original container not identified by common name. Truffle oil spray bottle not labeled at cook line.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. stainless reach in in prep kitchen: milk (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stainless reach in in prep kitchen: milk (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator corrected to 400ppm quaternary sanitizer.
Sep 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
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. Flip top by fryer: blue cheese dressing (Gorgonzola added) (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale.; 5 gallon bucket of scampi butter (72F - cold holding) Observed on shelf at prep area. Per operator, not prepared or portioned today. Per operator, on shelf since 8/4. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: blue cheese dressing (Gorgonzola added) (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale.; 5 gallon bucket of scampi butter (72F - cold holding) Observed on shelf at prep area. Per operator, not prepared or portioned today. Per operator, on shelf since 8/4. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark for butter at cook line. Per operator out of temperature for approximately 3 hours. Operator placed time stamp for remaining 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheese soup (128F - Hot Holding) Observed double panned on steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F.
Utensils in poor condition. Observed ice scoop with broken piece at scoop at ice scoop holder. Operator discarded scoop.
Aug 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soda gun at bar soiled with, mold-like substance or slime. Operator cleaned during the inspection.
Employee beverage container on a food preparation table next to slicer. Operator removed.
In-use tongs stored on equipment door handle between uses at cook line. Cook removed.
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
2 Shell eggs in use or stored with cracks or broken shells in last cooler on cook line.See stop sale.
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 0ppm sanitizer container empty. Operator replaced empty container 75ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled garbage can and pulled bag up, then proceeded to put gloves on to work with single service items on cook line, without washing his hands first. Cook went to wash his hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plated toasted buns, with bare hands. Reviewed proper procedures of wearing gloves. Cook put gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 46°F,sliced and portioned yesterday In drawers in prep area. Stored In walk in cooler overnight. Brought to prep area less than 2 hours ago. Cook placed ice bags on corned beef. At the end of the inspection corned beef is 41°F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter Blend 109°F in front of grill, for less than 2 hours. Cook reheated to 190°F for hot holding. Commercially processed onion soup (127°F - Hot Holding). Cook stated Soup was reheated on cook line above 135°F, less than 3 hours ago and placed in alto sham in kitchen. Cook reheated soup to 174°F during the inspection for further hot holding.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his cell phone and then placed crab cakes on the grill without washing his hands. Cook went to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Seared raw tuna over chocolate cake in drawers at wait station. Operator removed tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 48°F-52°F, for less than 2 hours in flip top cooler on cook line. Stacked to high. Not prepped or cooked today. Operator placed ice bag on sauerkraut.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and Mahi. Cook stated removed from freezer 1 hour ago. Cook removed packaging.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table- at cook line Operator stored properly
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- all gaskets at all coolers
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.