DUFFY'S SPORTS GRILL
4746 N CONGRESS AVE, Boynton Beach FL 33426 · 561.963.3234
Last inspected Jul 20, 2026 · 9 visits since July 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dressing cooler: sour cream mix (45F - Cold Holding); ranch with buttermilk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temp for approximately 1 hour. Operator moved products to walk in cooler.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris stuck on clean roasting pans at clean dish rack. Operator removed to be cleaned and sanitized.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls at clean dish rack.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. Roasting pans on clean dish rack. Operator removed from rack to be cleaned.
Jan 12, 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
Show 2 findings ▾
Employee switched from placing beef patties on the grill to putting spices on burger without washing hands. Cook went to wash his hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator calibrated line 209ppm.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw chicken on the grill and put on gloves without washing his hands first, to continue using utensils and sanitized dishes. Cook went to wash his hands.
Raw ground turkey patties stored over/not properly separated from ready-to-eat baked potatoes in walk in cooler. Operator removed Turkey patties.
Single-use gloves not changed as needed after changing tasks. Cook placed raw chicken on the grill and right after put a raw burger Pattie on the grill. The burger Pattie was ordered medium. Cook should change gloves and wash his hands first, or use different utensils to put raw meat on the grill. Cook went to wash his hands and changed gloves. Burgers were cooked to 165F.
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. Tuna thawing in walk in cooler not removed from packaging. Tuna was removed from freezer about one hour ago and therefore still frozen. Chef removed tuna from packaging.
Employee beverage container and food container on a food preparation table next to a scale in dry storage area. Operator removed.
Water leaking from faucet at hand sink to entrance to kitchen.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook, wearing gloves placed raw burger patties on the grill. Cook changed into a new pair of gloves and plated bread without washing his hands first. Cook went to wash his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked chicken wings below raw chicken wings in walk in cooler. Chef reversed.
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. Key lime pie 55F, in wait area reach in cooler over night. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 48F, loaded in unit approximately 1 hour ago first flip top cooler on cook line. Chef stated unit is not keeping temperature, work order was placed. Chef placed ice bag on sour cream. At the end of inspection sour cream is 41F. Key lime pie 55F, in wait area reach in cooler over night.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling vent above dish machine soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 89F on grill. Cook turned grill on.
Stored cheese sticks not covered in walk in freezer.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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. Walk in cooler checked at 2:15pm - Operator states walk in door removed at 10:00am fans turned off at 10:30am - operator states all potentially hazardous foods went out of temperature at approximately 11:00am - giving 45 minutes to return to 41F or below - operator moved foods to walk in cooler. Second temperatures were taken at 3:10pm. All potentially hazardous foods were held out of temperature for more than 4 hours. walk in cooler - guacamole (51F - Cold Holding) recheck 54F; cooked ribs (48F - Cold Holding) recheck 48F; burgers (48F - Cold Holding) recheck 47F; mahi (51F - Cold Holding) recheck 47F; boneless wings (51F - Cold Holding); recheck 50F sliced turkey (57F - Cold Holding) recheck 47F; cod (51F - Cold Holding) recheck 48F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo station - portioned sour cream (41F-57F - Cold Holding) held in overfilled container under 4 hours - operator chose to discarded 1 portion of sour cream. Flat sauté make table - blue cheese (49F - Cold Holding); shredded cheese (47F - Cold Holding); diced tomatoes (48F - Cold Holding); salsa (47F - Cold Holding); guacamole (51F - Cold Holding); garlic butter (51F - Cold Holding); sliced tomatoes (51F - Cold Holding) operator states held out of temperature under 4 hours - operator added ice bath.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler checked at 2:15pm - Operator states walk in door removed at 10:00am fans turned off at 10:30am - operator states all potentially hazardous foods went out of temperature at approximately 11:00am - giving 45 minutes to return to 41F or below - operator moved foods to walk in cooler. Second temperatures were taken at 3:10pm. All potentially hazardous foods were held out of temperature for more than 4 hours. walk in cooler - guacamole (51F - Cold Holding) recheck 54F; cooked ribs (48F - Cold Holding) recheck 48F; burgers (48F - Cold Holding) recheck 47F; mahi (51F - Cold Holding) recheck 47F; boneless wings (51F - Cold Holding); recheck 50F sliced turkey (57F - Cold Holding) recheck 47F; cod (51F - Cold Holding) recheck 48F. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table - operator removed.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing guacamole no beard guard - operator provided.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham - ajus (112F - Hot Holding) reheated to 165F 1 hour prior held in alto sham 1hour - operator moved to stove to reheat. Recheck ajus (172F - Reheating).
Handwash sink not accessible for employee use at all times. Floor mats blocking prep hand sink - operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available during inspection - inspector gave some to operator to test machines.
Water draining onto floor surface. Bar glass washer.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 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.Dish washer handled dirty dishes and then clean and sanitized dishes without washing his hands. Reviewed proper procedures with dish washer he then washed hands and changed gloves.
No paper towels or mechanical hand drying device provided at handwash sink next to office. Manager provided.
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.