DUFFYS SPORTS GRILL
1750 S FEDERAL HWY, Delray Beach FL 33483 · 561.644.2410
Last inspected Feb 25, 2026 · 7 visits since August 2023
JAN 24
AUG 24
APR 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms (120°F-122°F - Hot Holding) on cook line, cooked less than 2 hours ago. Chef reheated to 170°F for further hotholding.
★ 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--2025079665 | Sep 23, 2025 | Dec 1, 2025 | $400 |
| 2--2025037467 | Apr 15, 2025 | Jun 3, 2025 | $200 |
Inspection history
7 visits, newest first
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
What the inspector wrote — 4 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee grabbed raw hamburger and then handle fried French onion, handle to go container to serve food without changed gloves and washing hands.. Employee washed hands after discussion
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....salsa 47F, sour cream 49F, house made blue cheese sauce 55F, butter 46F in flip top reach in cooler at expo line, food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salsa 47F, sour cream 49F, house made blue cheese sauce 55F, butter 46F in flip top reach in cooler at expo line, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Manager discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding mashed potatoes 107F-123F in steam table at kitchen. Per manager food being held less than 4 hours. Employee time marked.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 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...sour cream 51F, shredded cheese 51F in flip top reach in cooler at expo line, food not prepped or portion today, food being held more than 4 hours,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 51F, shredded cheese 51F in flip top reach in cooler at expo line, food not prepped or portion today, food being held more than 4 hours, stop sale issue. Chef discarded food... chicken wings 54F in flip top reach in cooler across from fryer at kitchen, food not prepped or portion today, food being held less than 4 hours, chef removed food to walk in freezer.
Toxic substance/chemical improperly stored...surface cleaner spray bottles stored with juice bottles at bar. Chef removed cleaner spray bottles.
Equipment drain line draining into handwash sink at bar. Chef removed.
Apr 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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...chlorine 200++ppm at bar. Chef stated that they will use main kitchen dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....seared tuna 51F, arugula51F, cooked shrimp 50F, fish deep 51F in pantry reach in cooler across from grille and chicken wings 48F across fryer at cook line and butter 53F, salsa 52F, sour cream 52F, cheese 52F in expo reach in cooler by the kitchen. Per chef food not prepped or portion today, food being held less than 4 hours. Employee removed to walk in freezer to chill fast
Food-contact surface soiled with food debris, mold-like substance or slime... some beer of beer taps are soiled at bar.
Trash receptacles not provided where needed in establishment by the handwashing sink at prepped kitchen, bar.
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by server cooler near cookline- butter 46F- cold holding food not prepared or portioned today. As per operator food left on counter for 15 mins. Operator placed in reach in freezer to quick chill.
Equipment and utensils not properly air-dried - wet nesting. At clean dish rack, observed stored pans water was between the clean dishes.
In-use wet wiping cloth/towel used under cutting board. At back prep area operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at soda dispensing shelve soiled/build up of dust on cardboard.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled/damp cloth stored on cookline, operator removed it.
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 5 findings ▾
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature….raw beef above sea food in reach in drawer below grille at kitchen, employee properly stored Priority: High Priority
Observed: 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….portion butter 55°, shredded cheese 52° in flip top reach in cooler at expo line being held more than four hours. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….portion butter 55°, shredded cheese 52° in flip top reach in cooler at expo line being held more than four hours. Stop sale issue, employee discarded food. …. Chicken wings, 45°, cut tomatoes 45°, slice cheese 44° in flip top reach in cooler # 6, 7 8 at cook line, food being held less than 4 hours, employee removed food to walk in cooler. Priority: High Priority
Observed: Bowl or other container with no handle used to dispense food…in shredded cheese, diced onion in expo line reach in cooler manager discarded container. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name…water spray bottle. Employee labeled Priority: Basic
Aug 21, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms (120°F-122°F - Hot Holding) on cook line, cooked less than 2 hours ago. Chef reheated to 170°F for further hotholding.
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 form.
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.