TUCKER DUKE'S LUNCHBOX
1101 S POWERLINE RD, Deerfield Beach FL 33442 · 850-445-7076
Last inspected Jul 28, 2026 · 11 visits since July 2023
DEC 24
JUN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired less than sixty days
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023044030 | Jul 20, 2023 | Jan 12, 2024 | $1,840 |
| 2--2019015913 | Mar 11, 2019 | Jun 27, 2019 | $800 |
| 2--2017036479 | Jun 29, 2017 | Aug 25, 2017 | $800 |
| 2--2017023804 | Apr 26, 2017 | May 30, 2017 | $400 |
Inspection history
11 visits, newest first
Jul 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing.
Jul 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 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 chlorine ppm at 0 employee change chlorine sanitizer outlet and primed to 100 ppm
Employee washed hands with no soap. employee used bottled handwashing soap
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler on cook line at beef burger (47F - Cold Holding); cheese (47F - Cold Holding),.walk in cooler chicken (47F - Cold Holding); turkey burger (44F - Cold Holding); cheese (44F - Cold Holding), all items moved to reach in freezer and working cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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.
No soap provided at handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Using a bowl as a scoop. Employee removed bowl
Ceiling tile missing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.cup of coffee of cutting board. Employee discarded.
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing a hair restraint.
Working containers of food removed from original container not identified by common name. Sugar salt no type of labeling
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Smoker in front of handwashing sink, Manager moved smoker outside.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine with mold like substance and slimy
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Up of coffee on the prep table on cook line. Manager removed cup of coffee.
Employee with no hair restraint while engaging in food preparation. Employees engaged in cooking food had no hair restraint.
Food stored on floor. Boxes of unwashed green peppers on the floor in the walk in cooler. Manager picked up box
In-use knife/knives stored in cracks between pieces of equipment. Knives stuck between the crack on the cook line and three compartment sink. Manager removed knives
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado had sticker on, manager removed all avocados removed stickers and washed before cutting.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of beverage on cook line cutting board. Employee removed cup
Employee with no hair restraint while engaging in food preparation. Employee in food preparation not wearing a hair restraint
In-use knife/knives stored in cracks between pieces of equipment. Knives in cracks by the three compartment sink. Employee removed knives
Standing water in bottom of reach-in-cooler. Two door cooler on the cook line has standing water.
Jun 12, 2025□ 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 ▾
Standing water in bottom of reach-in-cooler.two door flip top on cook line with standing water
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Glass washer at front counter chlorine ppm at 0. Chef changed bucket and primed chlorine to 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings 49°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at Cooked chicken wings; (49F - Cold Holding); watermelon (49F - Cold Holding); brisket (49F - Cold Holding); beef (49F - Cold Holding). Chicken wings were cooked yesterday see stop sale
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen
Bowl or other container with no handle used to dispense food. Bowl being used as a scoop. Chef removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on work table on cook line. Chef removed cup of coffee
Employee with no hair restraint while engaging in food preparation. Employee working on cook line with no type of hair restraint
Standing water in bottom of reach-in-cooler.two door flip top on cook line with standing water
Working containers of food removed from original container not identified by common name. Sugar and flour not labeled
Dec 9, 2024Inspection 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 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired less than sixty days
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (45F - Cold Holding); cooked beef (45F - Cold Holding) in walk-in cooler, chef said they were out this morning on the counter. Moved to freezer to cooler quickly.
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. Form emailed
Food not stored at least 6 inches off of the floor. Box of chicken on the floor, chef picked up box of chicken
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado's in cooler with stickers. Chef removed stickers and washed avocados.
Working containers of food removed from original container not identified by common name. Flour and sugar not labeled
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank on prep table by fryer.
Aug 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler at Chicken wings; (47F - Cold Holding); pork (47F - Cold Holding), manager moved items to working cooler and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen has no paper towels
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. Form was emailed
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Thawed fish still in rop packaging. Chef removed from bags
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Phone and drink on cutting board. Manager removed and sanitized area
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Boxes of food on the floor in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment. Knives were between the top of the three compartment sink and the wall. Knives were removed and put in the three compartment sink for washing.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in kitchen with no employees must wash hands sign
Working containers of food removed from original container not identified by common name.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at burgers (46F - Cold Holding); chicken wings (47F - Cold Holding), manager unit is in defrost mode, but he removed items to a working cooler and called for maintenance
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in cooler are soiled with caked on dust and grime
No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign in kitchen
Jul 20, 2023Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door flip top next to fryer: cooked chicken wings (64F). Being held in unit overnight. Not prepared or portioned today. Unknown time out of temperature. See Stop Sale cooked chicken wings (50F-52F); cheesecake (50F); cut lettuce (51F); cooked ribs (51F); Oaxaca cheese (46F); butter (46F); sliced cheese (45F); cream cheese (46F); raw beef (45F-47F); raw chicken (45F-48F) bacon wrapped cooked pork belly (46F); cooked chicken egg roll (47F). Being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. See Stop Sale raw shrimp (46F); raw chicken (49F) being held in cooler next to fryer. Operator states items have been in unit less than 2 hours. Operator moved to different unit
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Jul 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building to begin work, put on gloves and start working with food without washing hands. Discussed with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cut onions in walk in cooler. Operator reorganized
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. 1 door flip top next to fryer: cooked chicken wings (64°F). Being held in unit overnight. Not prepared or portioned today. Unknown time out of temperature. See Stop Sale cooked chicken wings (50°F-52°F); cheesecake (50°F); cut lettuce (51°F); cooked ribs (51F); Oaxaca cheese (46°F); butter (46°F); sliced cheese (45°F); cream cheese (46°F); raw beef (45°F-47°F); bacon wrapped cooked pork belly (46°F); cooked chicken egg roll (47°F). Being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door flip top next to fryer: cooked chicken wings (64°F). Being held in unit overnight. Not prepared or portioned today. Unknown time out of temperature. See Stop Sale cooked chicken wings (50°F-52°F); cheesecake (50°F); cut lettuce (51°F); cooked ribs (51F); Oaxaca cheese (46°F); butter (46°F); sliced cheese (45°F); cream cheese (46°F); raw beef (45°F-47°F); raw chicken (45°F-48°F) bacon wrapped cooked pork belly (46°F); cooked chicken egg roll (47°F). Being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. See Stop Sale raw shrimp (46°F); raw chicken (49°F) being held in cooler next to fryer. Operator states items have been in unit less than 2 hours. Operator moved to different unit
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink chlorine sanitizer tested at 200+ppm. Operator added water and retested at 100ppm
Food-contact surface soiled mold-like substance or slime. Observed at beverage dispenser at front counter
Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by trash receptacle/brooms and dustpan. Operator made accessible
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at front counter not labeled. Operator labeled sanitizer
Equipment in poor repair. Condenser in walk in cooler dripping water
Water leaking from pipe. Observed above hood system. Tech arrived at time of inspection.
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.