DUFFYS SPORTS GRILL
Southwest Osceola Street
Florida, 34994
Martin County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/26/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of pizza oven by fryer with buildup of grease. Warning - From follow-up inspection 2024-11-26: **Time Extended**
Food safety inspection conducted on 11/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/22/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents at entrance to kitchen by dishwashing area. Warning
- 33-11-4:Basic - Missing drain plug at dumpster. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of pizza oven by fryer with buildup of grease. Warning
- 14-17-4:Basic - Walk-in cooler for beer shelves with rust that has pitted the surface. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after touching raw chicken to plate foods,no handwash. Spoke with employee and manager, employee removed gloves and properly washed hands before resuming work. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 on ceiling of front line near to bar pass through, 10 on ceiling in dishwashing area. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill hot water bath, cooked bread stuffing (111F - Hot Holding); cooked turkey gravy (113F - Hot Holding) for one hour per operator. Operator heated both, within 5 minutes both foods 173F or greater. Corrected On-Site Warning
Food safety inspection conducted on 11/22/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 7/11/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above cook line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease buildup on floor by deep fryer, unused pizza oven.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soiled handled scoop in contact with butter next to shrimp on cook line cooler across from stove.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Black salt used at bar has activated charcoal as an ingredient.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.
Food safety inspection conducted on 7/11/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 3/5/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 14-17-4:Basic - Walk-in cooler near bar shelves with rust that has pitted the surface.
- 22-41-4: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. Dishwasher main kitchen(Chlorine 0ppm) after running and priming three times. Operator replaced sanitizer, chlorine 50ppm. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shaved beef over unwashed potatoes. Also over whole muscle raw beef. Operator discarded potatoes and rearranged raw beef items for proper food protection. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well middle of cook line cooked beans (112F - Hot Holding); cooked rice (120F - Hot Holding) for two hours per operator, operator stirred both foods and both foods reached a temperature of above 135F. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method - cooked pasta in walk-in cooler is packed dense before fully cool in plastic.
Food safety inspection conducted on 3/5/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 11/28/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed bartender no hair restraint.
- 14-11-5:Basic - Equipment in poor repair. In bar area lemon squeezer chipped and flaking.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Liquor shelves at far end cook line.
- 29-47-4:High Priority - Dipperwell faucet bent downward eliminating required air gap near cook line ice cream area. Operator propped up faucet to create proper air gap. Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bartender touch hair and then scoop ice for drinks, no handwash. Spoke with manager about importance of handwashing and the usage of hair restraint to aid in proper handwashing techniques.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle far end of bar soiled.
Food safety inspection conducted on 11/28/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).