DUFFYS SPORTS GRILL
13721 S TAMIAMI TRL, Fort Myers FL 33912 · 239.590.8631
Last inspected Aug 6, 2026 · 8 visits since November 2023
JUL 24
NOV 24
JUL 25
DEC 25
AUG 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 on ceiling of front line near to bar pass through, 10 on ceiling in dishwashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee change gloves after handling raw ground beef patties, donning new gloves with no handwash to continue work with clean dishware and ready-to-eat foods. Spoke with employee and manager regarding proper handwash techniques and glove usage.
Toxic substance/chemical improperly stored. Observed coffee pot filled with coffee pot cleaner over brewed coffee in back by dishwashing area. Operator removed and discarded chemical.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles on drink service station in kitchen.
Handwash sink used for purposes other than handwashing. In far front of bar, handwash sink used to store soda gun. Operator removed from sink.
Show the remaining 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on storage rack across from ice machine in back of kitchen, over bottled sauces and clean dishware.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 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 Bar (Chlorine 0ppm) after running, operator replaced sanitizer 50ppm chlorine.
Bowl or other container with no handle used to dispense food. In dry herbs front line and prep line, cook line reach-in cooler in dressing. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line next to cutting board, operator removed.
Jul 15, 2025Inspection 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler.
Silverware/utensils stored upright with the food-contact surface up. Forks in rack outside of office.
Nov 26, 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of pizza oven by fryer with buildup of grease.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after touching raw chicken to plate foods,no handwash. Spoke with employee and manager, employee removed gloves and properly washed hands before resuming work.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 on ceiling of front line near to bar pass through, 10 on ceiling in dishwashing area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill hot water bath, cooked bread stuffing (111F - Hot Holding); cooked turkey gravy (113F - Hot Holding) for one hour per operator. Operator heated both, within 5 minutes both foods 173F or greater.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents at entrance to kitchen by dishwashing area.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of pizza oven by fryer with buildup of grease.
Walk-in cooler for beer shelves with rust that has pitted the surface.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued due to adulteration of food product. Black salt used at bar has activated charcoal as an ingredient.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above cook line.
Cutting board has cut marks and is no longer cleanable on cook line.
Floor soiled/has accumulation of debris. Grease buildup on floor by deep fryer, unused pizza oven.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soiled handled scoop in contact with butter next to shrimp on cook line cooler across from stove.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 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 main kitchen(Chlorine 0ppm) after running and priming three times. Operator replaced sanitizer, chlorine 50ppm.
Raw animal food stored over or with unwashed produce. Observed raw shaved beef over unwashed potatoes. Also over whole muscle raw beef. Operator discarded potatoes and rearranged raw beef items for proper food protection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well middle of cook line cooked beans (112F - Hot Holding); cooked rice (120F - Hot Holding) for two hours per operator, operator stirred both foods and both foods reached a temperature of above 135F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.
Food being cooled by nonapproved method - cooked pasta in walk-in cooler is packed dense before fully cool in plastic.
Grease on the ground and/or pad around grease receptacle.
Walk-in cooler near bar shelves with rust that has pitted the surface.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dipperwell faucet bent downward eliminating required air gap near cook line ice cream area. Operator propped up faucet to create proper air gap.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bartender touch hair and then scoop ice for drinks, no handwash. Spoke with manager about importance of handwashing and the usage of hair restraint to aid in proper handwashing techniques.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle far end of bar soiled.
Employee with no hair restraint while engaging in food preparation. Observed bartender no hair restraint.
Equipment in poor repair. In bar area lemon squeezer chipped and flaking.
Wood food-contact surface not properly sealed. Liquor shelves at far end cook line.
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.