Duffy's Sports Grill
Last inspected: Jan 12, 2026
74
Score
Duffy's Sports Grill has been inspected 10 times since 2022. On Jan 12, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Duffy's Sports Grill's 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Employee switched from placing beef patties on the grill to putting spices on burger without washing hands. Cook went to wash his hands. **Corrected On-Site**
12A-12-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator calibrated line 209ppm. **Corrected On-Site**
22-43-4
74
Jul 15, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw chicken on the grill and put on gloves without washing his hands first, to continue using utensils and sanitized dishes. Cook went to wash his hands. **Corrected On-Site**
12A-07-5
High Priority - Raw ground turkey patties stored over/not properly separated from ready-to-eat baked potatoes in walk in cooler. Operator removed Turkey patties. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks. Cook placed raw chicken on the grill and right after put a raw burger Pattie on the grill. The burger Pattie was ordered medium. Cook should change gloves and wash his hands first, or use different utensils to put raw meat on the grill. Cook went to wash his hands and changed gloves. Burgers were cooked to 165F. **Corrected On-Site**
12A-09-4
Basic - Water leaking from faucet at hand sink to entrance to kitchen.
29-11-4
Basic - 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. Tuna thawing in walk in cooler not removed from packaging. Tuna was removed from freezer about one hour ago and therefore still frozen. Chef removed tuna from packaging. **Corrected On-Site**
06-09-1
Basic - Employee beverage container and food container on a food preparation table next to a scale in dry storage area. Operator removed. **Corrected On-Site**
12B-07-4
55
Jan 6, 2025
Routine - Food
No violations found.
100
Jan 2, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - 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. Key lime pie 55F, in wait area reach in cooler over night. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 48F, loaded in unit approximately 1 hour ago first flip top cooler on cook line. Chef stated unit is not keeping temperature, work order was placed. Chef placed ice bag on sour cream . At the end of inspection sour cream is 41F. Key lime pie 55F, in wait area reach in cooler over night. **Corrected On-Site**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook, wearing gloves placed raw burger patties on the grill. Cook changed into a new pair of gloves and plated bread without washing his hands first. Cook went to wash his hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked chicken wings below raw chicken wings in walk in cooler. Chef reversed. **Corrected On-Site**
08A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 89F on grill . Cook turned grill on. **Corrective Action Taken**
10-07-4
Basic - Stored cheese sticks not covered in walk in freezer.
08B-12-5
Basic - Ceiling vent above dish machine soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
43
Aug 1, 2024
Routine - Food
No violations found.
100
Jul 31, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler checked at 2:15pm - Operator states walk in door removed at 10:00am fans turned off at 10:30am - operator states all potentially hazardous foods went out of temperature at approximately 11:00am - giving 45 minutes to return to 41F or below - operator moved foods to walk in cooler. Second temperatures were taken at 3:10pm. All potentially hazardous foods were held out of temperature for more than 4 hours. walk in cooler - guacamole (51F - Cold Holding) recheck 54F; cooked ribs (48F - Cold Holding) recheck 48F; burgers (48F - Cold Holding) recheck 47F; mahi (51F - Cold Holding) recheck 47F; boneless wings (51F - Cold Holding); recheck 50F sliced turkey (57F - Cold Holding) recheck 47F; cod (51F - Cold Holding) recheck 48F. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo station - portioned sour cream (41F-57F - Cold Holding) held in overfilled container under 4 hours - operator chose to discarded 1 portion of sour cream. Flat sauté make table - blue cheese (49F - Cold Holding); shredded cheese (47F - Cold Holding); diced tomatoes (48F - Cold Holding); salsa (47F - Cold Holding); guacamole (51F - Cold Holding); garlic butter (51F - Cold Holding); sliced tomatoes (51F - Cold Holding) operator states held out of temperature under 4 hours - operator added ice bath. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler checked at 2:15pm - Operator states walk in door removed at 10:00am fans turned off at 10:30am - operator states all potentially hazardous foods went out of temperature at approximately 11:00am - giving 45 minutes to return to 41F or below - operator moved foods to walk in cooler. Second temperatures were taken at 3:10pm. All potentially hazardous foods were held out of temperature for more than 4 hours. walk in cooler - guacamole (51F - Cold Holding) recheck 54F; cooked ribs (48F - Cold Holding) recheck 48F; burgers (48F - Cold Holding) recheck 47F; mahi (51F - Cold Holding) recheck 47F; boneless wings (51F - Cold Holding); recheck 50F sliced turkey (57F - Cold Holding) recheck 47F; cod (51F - Cold Holding) recheck 48F. See stop sale.
03D-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table - operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing guacamole no beard guard - operator provided. **Corrected On-Site**
13-04-4
58
Feb 20, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham - ajus (112F - Hot Holding) reheated to 165F 1 hour prior held in alto sham 1hour - operator moved to stove to reheat. Recheck ajus (172F - Reheating). **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Floor mats blocking prep hand sink - operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available during inspection - inspector gave some to operator to test machines.
16-37-1
Basic - Water draining onto floor surface. Bar glass washer.
29-03-4
67
Jul 28, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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.Dish washer handled dirty dishes and then clean and sanitized dishes without washing his hands. Reviewed proper procedures with dish washer he then washed hands and changed gloves. **Corrected On-Site**
12A-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to office. Manager provided. **Corrected On-Site**
31B-02-4
78
Jan 27, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Cook has not received adequate training related to his assigned duties as evidenced by lack of general knowledge of cooking temperatures.
53B-15-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster. Operator printed and placed on wall. **Corrected On-Site**
11-27-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container of coleslaw. Manager removed. **Corrected On-Site**
10-06-5
Basic - Raw mushrooms not washed prior to preparation at cook line. Manager took mushrooms to kitchen to be washed. Mushrooms were washed during inspection. **Corrected On-Site**
08B-39-4
74
Jul 14, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45°F, ground beef 48°F and Mahi 46°F, for less than 3 hours, in drawers under grill. Cook placed ice bags on foods. **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 119°F at cook line. Chef reheated water to 159°F. **Corrected On-Site**
10-07-4
82
Frequently Asked Questions
When was Duffy's Sports Grill last inspected?
The most recent health inspection at Duffy's Sports Grill on file is from Jan 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Duffy's Sports Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Duffy's Sports Grill.
How does Duffy's Sports Grill compare to other restaurants in Boynton Beach?
Duffy's Sports Grill most recently scored 74 out of 100, which is lower than the Boynton Beach average of 79.
Has Duffy's Sports Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Duffy's Sports Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Duffy's Sports Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Duffy's Sports Grill inspected?
Based on the inspection history on file, Duffy's Sports Grill is inspected around three times per year on average.
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