Duffys Sports Grill
Last inspected: Feb 24, 2026
39
Score
Duffys Sports Grill has been inspected 11 times since 2022. Duffys Sports Grill was last inspected on Feb 24, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly three violations before.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited four times.
Restaurants in West Palm Beach average 79, so Duffys Sports Grill trails the local norm. This restaurant has more on its record than most do.
11
Inspections
6
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
6 critical violations. 1 minor violation.
View 7 violations
High Priority - 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
03D-01-5
High Priority - 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 **Corrected On-Site**
08A-02-6
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - 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
01B-02-5
High Priority - 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 **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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
03B-01-6
Basic - Water leaking from pipe under hand washing sink on dishwasher area
29-11-4
39
Jul 9, 2025
Routine - Food
No violations found.
100
Jul 8, 2025
Routine - Food
10 critical violations. 4 major violations.
View 14 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrected On-Site** **Warning**
12A-07-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-20-5
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. 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. **Repeat Violation** **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored over and with beverages at bar. Operator removed chemicals. **Corrected On-Site** **Warning**
41-10-4
High Priority - 3 Live, small flying insects found in kitchen. Advised Operator to eliminate live, small flying insects. **Warning**
35A-02-7
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Corrected On-Site** **Warning**
22-41-4
Intermediate - 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, **Warning**
02C-03-5
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No soap provided at bar hand wash sink. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
15
Jan 6, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
12A-29-4
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. 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.
01B-02-5
High Priority - 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.
03A-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - 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. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance (cleaning chemicals) not labeled. Operator labeled. **Corrected On-Site**
41-17-4
45
Jul 19, 2024
Routine - Food
No violations found.
100
Jul 12, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Feb 21, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - 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. **Corrected On-Site**
08A-16-5
High Priority - 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. **Corrected On-Site**
12A-12-4
Intermediate - 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. **Corrected On-Site**
31A-11-4
Intermediate - 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. **Corrective Action Taken**
03D-15-4
61
Sep 28, 2023
Routine - Food
No violations found.
100
Sep 27, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. One live on the pantry/sauté make table - operator removed and sanitized area. **Corrected On-Site** **Warning**
35A-05-4
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. 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Basic - Equipment in poor repair. Double door reach in cooler - left cooler door does not fully close. **Warning**
14-11-5
Basic - Water leaking from pipe and/or faucet/handle - Expo hand sink. **Warning**
29-11-4
58
Jun 14, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
43
Oct 27, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
67
Frequently Asked Questions
When was Duffys Sports Grill last inspected?
The most recent health inspection at Duffys Sports Grill on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Duffys Sports Grill?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Duffys Sports Grill.
How does Duffys Sports Grill compare to other restaurants in West Palm Beach?
Duffys Sports Grill most recently scored 39 out of 100, which is lower than the West Palm Beach average of 79.
Has Duffys Sports Grill's inspection record improved over time?
No. Recent inspections at Duffys Sports Grill have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Duffys Sports Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Duffys Sports Grill inspected?
Based on the inspection history on file, Duffys Sports Grill is inspected around three times per year on average.
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