DirtyFLRestaurant Inspection Data

DUFFY'S SPORTS GRILL

4746 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/15/2025

Inspection #: 3616541

Inspection Date: 1/6/2025

Inspection #: Visit ID: 10752443

  • N/A:No Violations Were Observed

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8846151

  • 36-34-5:Basic - Ceiling vent above dish machine soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 89F on grill . Cook turned grill on. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored cheese sticks not covered in walk in freezer.
  • 12A-07-5: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
  • 08A-05-6: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
  • 01B-02-5: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. Key lime pie 55F, in wait area reach in cooler over night. See stop sale
  • 03A-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
  • 53B-01-5: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

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8845905

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8732430

  • 40-06-5: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
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing guacamole no beard guard - operator provided. Corrected On-Site
  • 01B-02-5: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.
  • 03A-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**
  • 03D-06-5: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.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8458148

  • 29-03-4:Basic - Water draining onto floor surface. Bar glass washer.
  • 03B-01-6: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
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Floor mats blocking prep hand sink - operator removed. Corrected On-Site
  • 16-37-1: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.

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8353841

  • 12A-13-4: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to office. Manager provided. Corrected On-Site