DUFFYS SPORTS GRILL
721 VILLAGE BLVD, West Palm Beach FL 33409 · 561.845.9690
Last inspected Feb 24, 2026 · 9 visits since September 2023
FEB 24
JUL 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live on the pantry/sauté make table - operator removed and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029445 | Feb 24, 2026 | May 19, 2026 | $800 |
| 2--2025054866 | Jul 8, 2025 | Nov 5, 2025 | $560 |
| 2--2022004416 | Dec 15, 2021 | Feb 18, 2022 | $400 |
Inspection history
9 visits, newest first
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep container with Cooked stuffing with butter at 1:55pm(78F cooling) since 1:27am, see stop sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw burgers over cooked corn Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw burgers over raw fish Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control next to grill. Butter blend 78F hot holding. Per operator stored for over 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station. Sour cream 50F cold holding stored on a plastic bottle on top of double metal pan. Per operator stored over 4 hours and not prepared or portioned today. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep container with Cooked stuffing with butter at 1:55pm(78F cooling) since 1:27am, see stop sale
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station. Sour cream 50F cold holding stored on a plastic bottle on top of double metal pan. Per operator stored over 4 hours and not prepared or portioned today. See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control next to grill. Butter blend 78F hot holding. Per operator stored for over 4 hours. See stop sale
Water leaking from pipe under hand washing sink on dishwasher area
Jul 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
10 High priority4 Intermediate0 Basic
Show 14 findings ▾
3 Live, small flying insects found in kitchen. Advised Operator to eliminate live, small flying insects.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked ribs (44F - Cooling). Operator stated cooling overnight in full, deep, tightly covered containers, did not reach 41F within 6 hours. See Stop Sale.
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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine retested at chlorine 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing coleslaw for customers without washing hands. Operator discussed with employee who then washed hands, changed gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone, customer payment, establishment exit/entry door and then handled clean utensils to scoop ice and prepare drinks for customers without washing hands. Advised Operator of proper hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. At drawers under grill; raw fish stored over hot dogs. Operator moved hot dogs above raw fish.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw steak.
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 walk-in cooler; cooked potatoes (48F - Cold Holding). At cook line make top; cut tomatoes (47F - Cold Holding). At breading station make top; raw chicken (47F - Cold Holding); egg wash (49F - Cold Holding); buttermilk (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked ribs (44F - Cooling). Operator stated cooling overnight in full, deep, tightly covered containers, did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked potatoes (48F - Cold Holding). At cook line make top; cut tomatoes (47F - Cold Holding). At breading station make top; raw chicken (47F - Cold Holding); egg wash (49F - Cold Holding); buttermilk (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) overnight. See Stop Sale.
Toxic substance/chemical improperly stored. Cleaning chemicals stored over and with beverages at bar. Operator removed chemicals.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; opened milk, no date mark. Operator stated does not know when milk was opened. Advised Operator of proper date marking requirements,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked chicken (56F - Cooling 2:05/56F 2:45). Operator stated cooling for 2 hours on pans tightly stacked on rack, at this rate will not reach 41F within 6 hours, separated racks to facilitate faster cooling. At cook line make top; cut lettuce (47F - Ambient Cooling 2:15/47F 2:45). Operator stated lettuce cut less than 3 hours prior, overfilled in pan, at this rate will not reach 41F within 4 hours, removed overfilled portion.
No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels.
No soap provided at bar hand wash sink. Operator provided soap.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched broom/dust pan/garbage can and then handled clean silverware while sorting without washing hands. Operator discussed with employee who then washed hands.
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 drawers under grill; cooked chicken (45F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated chicken not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers under grill; cooked chicken (45F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated chicken not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (75F - Hot Holding). Operator stated rice reheated in microwave prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels.
Spray bottle containing toxic substance (cleaning chemicals) not labeled. Operator labeled.
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over pickles. Operator moved pickles.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted turkey stored over raw fish. Operator moved raw turkey below fish.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine 200+ppm). Operator emptied water from machine, refilled/ran again, tested at 100ppm.
No soap provided at handwash sink. At bar hand washing sink; no soap. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from cooking raw hamburger to plating ready to eat food without washing hands. Discussed with Operator, employee washed hands.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. At walk-in cooler; raw ground turkey stored over ready to eat seared/raw sesame crusted tuna. Operator moved tuna above turkey.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; brown gravy (120F - Cooling 2:05pm/118F - Cooling 2:38pm). Operator stated cooling for 30 minutes, in pot on cook top, at this rate product will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling.
Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to stored sanitizer bucket. Operator removed. At wait station; hand wash sink used as dump sink for used/discarded lemons/straws. Operator removed.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 27, 2023Warning 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 ▾
Roach activity present as evidenced by live roaches found. One live on the pantry/sauté make table - operator removed and sanitized area.
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. pantry/sauté - butter (47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. double door reach in - sour cream portions (47F - Cold Holding); salsa portions (47F - Cold Holding); butter portions (47F - 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. pantry/sauté - butter (47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. double door reach in - sour cream portions (47F - Cold Holding); salsa portions (47F - Cold Holding); butter portions (47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. fry station make table. - shredded cabbage (68F - Cold Holding) not portioned or prepared today held under 4 hours in fry station make table top unit (not working) under 4 hours - operator moved to walk in cooler.
Equipment in poor repair. Double door reach in cooler - left cooler door does not fully close.
Water leaking from pipe and/or faucet/handle - Expo hand sink.
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.