DUFFYS DRAFTHOUSE
4280 NORTHLAKE BLVD, Palm Beach Gardens FL 33410 · 561.493.8381
Last inspected Feb 26, 2026 · 9 visits since July 2023
JAN 24
JUL 24
DEC 24
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. Observed 2 live roaches inside cooler drawers at frying station at cook line; one live crawling inside the food; See Stop Sale Raw chicken; raw calamari; raw shrimp; bread crumbs;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025054194 | Jul 7, 2025 | Aug 13, 2025 | $520 |
| 2--2022034572 | Jul 1, 2022 | Dec 16, 2022 | $200 |
| 2--2020005524 | Jan 14, 2020 | Feb 26, 2020 | $200 |
Inspection history
9 visits, newest first
Feb 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floor area(s) covered with standing water. At cook line puddle of standing water on floor, discussed with operator to clean and sanitize.
Floor tiles missing and/or in disrepair. In walk in cooler multiple floor tiles broken and missing, discussed with operator to repair or replace.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line multiple reach in cooler door gaskets soiled and in poor repair, discussed with operator to replace.
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 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 bar Dishwasher (Chlorine 200+ppm) discussed with operator to have machine calibration corrected to 50-100ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after without washing hands employee handled multiple containers of food inside of walk in cooler, discussed with employee who washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped portioned Cooked chicken (51F - Cooling) at 3:00 since 11:00 to 50F at 3:15, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who placed product on speed rack spaced apart to allow for adequate airflow cooling.
Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to store bucket, discussed with operator who removed bucket.
Floor area(s) covered with standing water. At cook line puddle of standing water on floor, discussed with operator to clean and sanitize.
Floor tiles missing and/or in disrepair. In walk in cooler multiple floor tiles broken and missing, discussed with operator to repair or replace.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line multiple reach in cooler door gaskets soiled and in poor repair, discussed with operator to replace.
Objectionable odors in bathroom or other areas of the establishment. In men's restroom group of 4 patrons inside smoking, discussed with operator who spoke with customers informing customers no smoking permitted inside of establishment.
Jul 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over cooked ribs in drawers at cook line Operator; Raw bacon over cooked ribs in walk-in cooler; stored properly
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 10 high priority.
10 High priority2 Intermediate3 Basic
Show 15 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. Employee touched soiled cooking chart on top of she shelf at cook line and started cooking foods and plating without washing hands first; manager educated and employee washed hands;
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw salmon, discarded gloves and put clean gloves on and started to touch clean plates and other foods without washing hands first Manager educated and employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over cooked ribs in drawers at cook line Operator; Raw bacon over cooked ribs in walk-in cooler; stored properly
Roach activity present as evidenced by live roaches found. Observed 2 live roaches inside cooler drawers at frying station at cook line; one live crawling inside the food; Raw chicken; raw calamari; raw shrimp; bread crumbs; See Stop Sale Operator discarded food and removed cooler to outside to be washed
Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. Observed 2 live roaches inside cooler drawers at frying station at cook line; one live crawling inside the food; See Stop Sale Raw chicken; raw calamari; raw shrimp; bread crumbs;
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. guacamole with tomato (51F - Cold Holding); blue cheese (55F - Cold Holding); butter (57F - Cold Holding); impossible burgers (57F - Cold Holding); raw shell eggs (72F - Cold Holding); in cooler #8 at cook line; food not prepared or portioned today; food out of temperature for than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomato (51F - Cold Holding); blue cheese (55F - Cold Holding); butter (57F - Cold Holding); impossible burgers (57F - Cold Holding); raw shell eggs (72F - Cold Holding); in cooler #8 at cook line; food not prepared or portioned today; food out of temperature for than four hours; See Stop Sale Egg rolls (43-46F - Cold Holding);in cooler #1 at cook line; food not properly stored inside the pan; food not prepared or portioned today; food out of temperature for approximately 2 hours; placed in deeper container;
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (48-46F - Cooling)at 2:35 to 46-48 F at 3:07 since 11:00; diced hard boiled eggs (57F- Cooling)at 2:35 to 57 F at 3:07 at 3:07 since 11:00;in cooler #8 at cook line; food never reached 41 F within 4 hours; See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (48-46F - Cooling)at 2:35 to 46-48 F at 3:07 since 11:00; diced hard boiled eggs (57F- Cooling)at 2:35 to 57 F at 3:07 at 3:07 since 11:00;in cooler #8 at cook line; food never reached 41 F within 4 hours; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the cob (126-156F - Hot Holding); in steam table at cook line; food out of temperature for approximately 2 hours; advised operator to reheat to 165 F
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed, printed and signed during inspection;
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed 2 dead roaches : one dead at the back behind the CO2 tanks; one dead on the shelf at dishwasher area; Operator cleaned areas;
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and prep areas;
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over cooked wings and unwashed corn over impossible burgers Unwashed onions over seared tuna in walk-in cooler; advised to store properly
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. au jous (101F - Hot Holding)on flat top; as per operator food made earlier and placed in second container with water on the flat top; food out of temperature for approximately 30 minutes; operator moved to the oven to reheat to 165 F
Food-contact surface soiled with food debris, mold-like substance or slime- all at cook line
Paper towel dispenser at handwash sink not working/unable to dispense paper towels- operator provided
Bowl used to dispense wing sauces Removed
Buildup of food debris/soil residue on equipment doors and handles- at all reach in cooler at cook line
Cutting board has cut marks and is no longer cleanable- at cook line
Floor tiles in disrepair in walk-in freezer
Ice buildup in walk-in freezer.
Standing water in floor- by handwashing sink at cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sacks of onions over seared tuna on speed rack in walk-in cooler Reversed
Water leaking from faucet at handwashing sink at cook line
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Bottle of sanitizer stored near frozen drinks blender by the bar; removed
Cutting board has cut marks and is no longer cleanable- at cook line;
Employee with no beard guard/restraint while engaging in food preparation.
Food stored in a location that is exposed to splash/dust. Various sauces stored under dripping condensation from vents and hoods at cook line (on the expo line); no proper ventilation; advised operator to store in different place; foods covered
Ice buildup in walk-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water at three compartment sink; operator turned on cold water;
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes stored over cooked chicken wings on the speed rack in walk-in cooler; Operator stored properly
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Saturday in cooler at expo line; dated
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded cracked egg.
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. flat top make table - chopped tomatoes (41-59F - Cold Holding); chopped eggs (41-54F - Cold Holding) not portioned or prepared today held over night and more than 4 hours in overfilled containers - operator split and discarded. See stop sale. wait station lowboy reach in cooler- portioned ranch dressing (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - chopped tomatoes (41-59F - Cold Holding); chopped eggs (41-54F - Cold Holding) not portioned or prepared today held over night and more than 4 hours in overfilled containers - operator split and discarded. See stop sale. wait station lowboy reach in cooler- portioned ranch dressing (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the Cobb (115-179F - Hot Holding) sitting in pan upright with corn sticking out of the water - under 1 hour - operator moved to hot water bath to reheat.
Employee with no beard guard/restraint while engaging in food preparation. Operator provided beard guard.
Stored food not covered. Bar ice cubes - operator covered.
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.