DUFFY'S SPORTS GRILL
6845 OKEECHOBEE BLVD, West Palm Beach FL 33411 · 561.379.7182
Last inspected Jul 22, 2026 · 14 visits since October 2023
NOV 24
MAY 25
OCT 25
JAN 26
JUL 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
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 reach in cooler by expo station-Cajun ranch 44-46F ( cooling since 1:30AM)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025084776 | Oct 6, 2025 | Apr 2, 2026 | $400 |
| 2--2025002962 | Nov 5, 2024 | Feb 19, 2025 | $200 |
Inspection history
14 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
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. At cook line low boy, cooked chicken (51F); sauerkraut (54F - Cold Holding); raw hamburgers (58F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 10:00 am. Exceeding 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, cooked chicken (51F); sauerkraut (54F - Cold Holding); raw hamburgers (58F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 10:00 am. Exceeding 4 hours, see stop sale. At cook line flip top cooler, diced eggs (51F - Cold Holding); diced tomatoes (51F - Cold Holding),; Mac n cheese (45F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 95F. Operator placed utensils onto stove to heat to 135F or above.
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 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. At cook line flip top cooler, pico de gallo (48F - Cold Holding); Cooler drawers-hot dogs (48F - Cold Holding); coleslaw (48F - Cold Holding); raw Philly beef (56F - Cold Holding), not prepared or portioned today. Operator stated items held in units from previous day, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, pico de gallo (48F - Cold Holding); Cooler drawers-hot dogs (48F - Cold Holding); coleslaw (48F - Cold Holding); raw Philly beef (56F - Cold Holding), not prepared or portioned today. Operator stated items held in units from previous day, exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line grill top, French onion soup (109F - Hot Holding). Operator stated item held out of temperature approximately 1 1/2 hour. Advised operator to reheat item to 165F. Operator placed product onto to stove to reheat.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 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. Dishwasher (Chlorine 10ppm) corrected to 100ppm
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At bar area - server handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 reach in cooler by expo station-Cajun ranch 44-46F ( cooling since 1:30AM)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- sliced cheese 45-cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill.
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 reach in cooler by expo station-Cajun ranch 44-46F ( cooling since 1:30AM)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
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. Ivan Sotomayor expired 12/01/2024
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored in chemical shelf near dishwashing area- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- cut lettuce 45-47F- cold holding, sliced cheese 45-47F - cold holding, pico 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed ice on food to quick chill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm)- corrected to 200PPM.
Nov 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Raw fruits/vegetables not washed prior to preparation. Observed at reach in cooler avocado with sticker still on after being prepped. Operator removed
Nov 5, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below the grill; diced cooked chicken (45F - Cold Holding); sliced cheese (45F - Cold Holding); ground beef (45F - Cold Holding); cooked beef (46F - Cold Holding); steak (46F - Cold Holding). Per operator not prepared or portioned. Food out of temperature for 2 hours. Operator placed ice bag to quick chill.
Spray bottle containing toxic substance not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at prep wash area employee water bottle. Operator removed.
Raw fruits/vegetables not washed prior to preparation. Observed at reach in cooler avocado with sticker still on after being prepped. Operator removed
Aug 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Aug 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler drawer- corn beef 45F- cold holding, Steak 45F- cold holding, Raw ground beef 45F- cold holding, sliced cheese 45F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice bags on food,to quick chill
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over pre counter at cookline - operator removed.
Exterior door has a gap at the threshold that opens to the outside.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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. Dishwasher (Chlorine 0ppm);
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then proceeded to grab in use fry basket and plate order - educated operator- employee washed hands and changed gloves.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water of 98F at cookline- operator - turned on burner to heat water.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored at bar area by clean cups and drink make station- operator removed.
No soap provided at handwash sink- at bar- operator provided.
Water leaking from pipe and/or faucet/handle. Handwash sink by prep area with breaking pipe.
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.