DirtyFLRestaurant Inspection Data

DUFFY'S SPORTS GRILL

Food safety records indicate DUFFY'S SPORTS GRILL in GREENACRES has 7 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

627 Cape Coral Parkway West
Cape Coral, Florida, 33914
Lee County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/23/2025

Inspection #: Visit ID: 13556688

  • N/A:No Violations Were Observed

Inspection Date: 10/22/2025

Inspection #: Visit ID: 10940287

  • 08B-12-5:Basic - Stored food not covered. In walk in freezer, ready to eat ice cubes uncovered. Operator decided to discard. Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Operator corrected to 200ppm. Corrected On-Site Warning
  • 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. At the bar 0 ppm chlorine Operator corrected to 100 ppm chlorine Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burger patty before handling cooked burgers without washing hands first. Educated operator on proper hand washing procedures. Employee washed hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler #2 from right cheese (45F - Cold Holding Flip top cooler #3 from right sauerkraut (45F - Cold holding); heavy cream (51F - Cold Holding); butter blend (49F - Cold Holding); Per operator all items stored for approximately 30 minutes. Per operator items not prepared or portioned today. Operator moved items to walk in freezer. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler. cooked pasta (53F - Cooling) at 2:30 since 1:45 53F at 3:08. At its current rate item will not reach 41F within 6 hours. Operator moved sheet tray to bottom shelf. In flip top cooler (grill) cut lettuce (45F - Cooling) at 2:20 since 2:00 53F at 3:13. At this Current rate item will not reach 41 F within 4 hours. Operator moved to walk in cooler. Prep area cooked beans (119F - Cooling) at 2:52 since 2:10 105F 3:44. At this current rate item will not reach 70F within 2 hours. Operator moved to walk in freezer. **Corrective Action Taken** Warning

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10865628

  • 36-22-4:Basic - Floor area(s) covered with standing water. Between floor tiles

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10745163

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen above soda dispenser ceiling tiles with syrup lines to machine sealed with an expanding foam with dust build. Discussed with operator to clean area above machine.
  • 12A-29-4: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. Dishwasher placed tray of dirty dishes into dish machine to be washed and without washing hands removed cleaned dishes from machine; discussed with operator who had employee wash hands. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen bucket of sanitizer stored next hamburger patties on preparation table. Discussed with operator who moved bucket. Corrected On-Site

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8745311

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline observed employee placing raw meat items in batter and breading then into fryer basket with gloved hand and then with that same gloved hand grab a sliced pickle and placed on plate of ready to serve food. Operator discarded pickle and educated employee who then washed hands and changed gloves. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At server station customer drink cups being emptied in handwashing sink by evidence of accumulation of ice and drink straws, operator educated staff on purpose and usage of handwashing sink. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At server station pullout drawer labeled 10 open container of milk which operator stated was opened 2 day ago not date marked, operator applied proper date marking. Corrected On-Site

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8595064

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male cook preparing food without any hair restraint for loose beard hair. Explained.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board on prep table. Explained and manager removed the cloth towel Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. No cover on Cone shaped drink cups in dispenser at server station. Chef wrapped with plastic film. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Washcloth by slicer. Explained and employee put cloth towel in sanitizer solution. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female cook put on gloves to handle wings prior to washing hands. Explained and she washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 45-46 f, as per chef ribs put in this cooler straight from the walk in cooler (not prepared or portioned today )at 10:00 am current time 11:55 am , chef put ribs container in walk in freezer to cool quickly . Second temperature of ribs 36 f at 12:31 pm. Corrected On-Site Repeat Violation Admin Complaint
  • 11-27-4: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 one.

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8363346

  • 29-47-4:High Priority - Dipperwell faucet bent downward eliminating required air gap...dipperwell faucet submerged no air gap by the ice cream cooler at kitchen. Chef corrected it Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheeses 47°, ribs 46° in reach in drawer below grille and cut lettuce 61°, in house cheese sauce 71° in flip top reach in cooler at kitchen. Per chef food being held less than 4 hours . Chef discarded food. **Corrective Action Taken**