DUFFY'S SPORTS GRILL
6864 FOREST HILL BLVD #A, Greenacres FL 33413 · (561)642-6388
Last inspected Mar 25, 2026 · 8 visits since September 2023
JUL 24
JAN 25
JUN 25
OCT 25
MAR 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
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 one.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024010942 | Feb 1, 2024 | Mar 13, 2024 | $200 |
Inspection history
8 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher going from dirty dishes to clean dishes without washing hands first. Hand washing sink locate at the opposite side of the kitchen. Advised operator to tell dishwasher to wash hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cook line mashed potatoes 122F hot holding, per operator stored for approximately 30 minutes, operator reheated to 165F++
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. At the bar 0 ppm chlorine Operator corrected to 100 ppm chlorine
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burger patty before handling cooked burgers without washing hands first. Educated operator on proper hand washing procedures. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler #2 from right cheese (45F - Cold Holding Flip top cooler #3 from right sauerkraut (45F - Cold holding); heavy cream (51F - Cold Holding); butter blend (49F - Cold Holding); Per operator all items stored for approximately 30 minutes. Per operator items not prepared or portioned today. Operator moved items to walk in freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler. cooked pasta (53F - Cooling) at 2:30 since 1:45 53F at 3:08. At its current rate item will not reach 41F within 6 hours. Operator moved sheet tray to bottom shelf. In flip top cooler (grill) cut lettuce (45F - Cooling) at 2:20 since 2:00 53F at 3:13. At this Current rate item will not reach 41 F within 4 hours. Operator moved to walk in cooler. Prep area cooked beans (119F - Cooling) at 2:52 since 2:10 105F 3:44. At this current rate item will not reach 70F within 2 hours. Operator moved to walk in freezer.
Stored food not covered. In walk in freezer, ready to eat ice cubes uncovered. Operator decided to discard.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Operator corrected to 200ppm.
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Between floor tiles
Jan 3, 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 ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher placed tray of dirty dishes into dish machine to be washed and without washing hands removed cleaned dishes from machine; discussed with operator who had employee wash hands.
Toxic substance/chemical improperly stored. In kitchen bucket of sanitizer stored next hamburger patties on preparation table. Discussed with operator who moved bucket.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen above soda dispenser ceiling tiles with syrup lines to machine sealed with an expanding foam with dust build. Discussed with operator to clean area above machine.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline observed employee placing raw meat items in batter and breading then into fryer basket with gloved hand and then with that same gloved hand grab a sliced pickle and placed on plate of ready to serve food. Operator discarded pickle and educated employee who then washed hands and changed gloves.
Handwash sink used for purposes other than handwashing. At server station customer drink cups being emptied in handwashing sink by evidence of accumulation of ice and drink straws, operator educated staff on purpose and usage of handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At server station pullout drawer labeled 10 open container of milk which operator stated was opened 2 day ago not date marked, operator applied proper date marking.
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female cook put on gloves to handle wings prior to washing hands. Explained and she washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 45-46 f, as per chef ribs put in this cooler straight from the walk in cooler (not prepared or portioned today )at 10:00 am current time 11:55 am, chef put ribs container in walk in freezer to cool quickly. Second temperature of ribs 36 f at 12:31 pm.
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 one.
Employee with no beard guard/restraint while engaging in food preparation. Male cook preparing food without any hair restraint for loose beard hair. Explained.
In-use wet wiping cloth/towel used under cutting board. Under green cutting board on prep table. Explained and manager removed the cloth towel
Single-service articles not stored inverted or protected from contamination. No cover on Cone shaped drink cups in dispenser at server station. Chef wrapped with plastic film.
Wet wiping cloth not stored in sanitizing solution between uses. Washcloth by slicer. Explained and employee put cloth towel in sanitizer solution.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dipperwell faucet bent downward eliminating required air gap...dipperwell faucet submerged no air gap by the ice cream cooler at kitchen. Chef corrected it
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheeses 47°, ribs 46° in reach in drawer below grille and cut lettuce 61°, in house cheese sauce 71° in flip top reach in cooler at kitchen. Per chef food being held less than 4 hours. Chef discarded food.
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.