DirtyFLRestaurant Inspection Data

DUFFYS DRAFTHOUSE

4280 Northlake Boulevard
Florida, 33408
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: 3625511

Inspection Date: 7/7/2025

Inspection #: 3625511

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8825746

  • 14-01-5:Basic - Bowl used to dispense wing sauces Removed
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment doors and handles- at all reach in cooler at cook line
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- at cook line Repeat Violation
  • 36-17-5:Basic - Floor tiles in disrepair in walk-in freezer
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 29-19-4:Basic - Standing water in floor- by handwashing sink at cook line
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sacks of onions over seared tuna on speed rack in walk-in cooler Reversed Corrected On-Site Repeat Violation
  • 29-11-4:Basic - Water leaking from faucet at handwashing sink at cook line
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. au jous (101F - Hot Holding)on flat top; as per operator food made earlier and placed in second container with water on the flat top; food out of temperature for approximately 30 minutes; operator moved to the oven to reheat to 165 F **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all at cook line
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels- operator provided Corrected On-Site

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8740961

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- at cook line;
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Various sauces stored under dripping condensation from vents and hoods at cook line (on the expo line) ; no proper ventilation; advised operator to store in different place; foods covered Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water at three compartment sink; operator turned on cold water; Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes stored over cooked chicken wings on the speed rack in walk-in cooler; Operator stored properly Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer stored near frozen drinks blender by the bar; removed Corrected On-Site

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8438407

  • 02C-03-5: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. Milk opened on Saturday in cooler at expo line; dated Corrected On-Site

Inspection Date: 7/7/2023

Inspection #: Visit ID: 8417536

  • N/A:No Violations Were Observed

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8362550

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided beard guard. Corrected On-Site Repeat Violation Warning
  • 08B-12-5:Basic - Stored food not covered. Bar ice cubes - operator covered. Corrected On-Site Repeat Violation Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded cracked egg. Corrected On-Site Warning
  • 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. flat top make table - chopped tomatoes (41-59F - Cold Holding); chopped eggs (41-54F - Cold Holding) not portioned or prepared today held over night and more than 4 hours in overfilled containers - operator split and discarded. See stop sale. wait station lowboy reach in cooler- portioned ranch dressing (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - chopped tomatoes (41-59F - Cold Holding); chopped eggs (41-54F - Cold Holding) not portioned or prepared today held over night and more than 4 hours in overfilled containers - operator split and discarded. See stop sale. wait station lowboy reach in cooler- portioned ranch dressing (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. 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. corn on the Cobb (115-179F - Hot Holding) sitting in pan upright with corn sticking out of the water - under 1 hour - operator moved to hot water bath to reheat. **Corrective Action Taken** Warning