DirtyFLRestaurant Inspection Data

DUFFYS DRAFTHOUSE

Health inspection records show DUFFYS DRAFTHOUSE in PALM BEACH GARDENS has 7 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

4280 Northlake Boulevard
Florida, 33408
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: Visit ID: 13454632

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over cooked ribs in drawers at cook line Operator; Raw bacon over cooked ribs in walk-in cooler ; stored properly Corrected On-Site Warning - From follow-up inspection 2025-07-08: Raw steak over cooked ribs in drawers at cook line; stored properly Admin Complaint
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-07-08: **Time Extended**

Inspection Date: 7/7/2025

Inspection #: Visit ID: 10920010

  • 35A-03-4:Basic - Dead roaches on premises. Observed 2 dead roaches : one dead at the back behind the CO2 tanks ; one dead on the shelf at dishwasher area; Operator cleaned areas; **Corrective Action Taken** Admin Complaint
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and prep areas; Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over cooked wings and unwashed corn over impossible burgers Unwashed onions over seared tuna in walk-in cooler; advised to store properly Repeat Violation Admin Complaint
  • 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. Employee touched soiled cooking chart on top of she shelf at cook line and started cooking foods and plating without washing hands first ; manager educated and employee washed hands ; Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw salmon, discarded gloves and put clean gloves on and started to touch clean plates and other foods without washing hands first Manager educated and employee washed hands Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over cooked ribs in drawers at cook line Operator; Raw bacon over cooked ribs in walk-in cooler ; stored properly Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches inside cooler drawers at frying station at cook line ; one live crawling inside the food; Raw chicken; raw calamari ; raw shrimp ; bread crumbs; See Stop Sale Operator discarded food and removed cooler to outside to be washed **Corrective Action Taken** Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. Observed 2 live roaches inside cooler drawers at frying station at cook line ; one live crawling inside the food; See Stop Sale Raw chicken; raw calamari ; raw shrimp ; bread crumbs; 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. guacamole with tomato (51F - Cold Holding); blue cheese (55F - Cold Holding); butter (57F - Cold Holding); impossible burgers (57F - Cold Holding); raw shell eggs (72F - Cold Holding); in cooler #8 at cook line; food not prepared or portioned today; food out of temperature for than four hours; See Stop Sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomato (51F - Cold Holding); blue cheese (55F - Cold Holding); butter (57F - Cold Holding); impossible burgers (57F - Cold Holding); raw shell eggs (72F - Cold Holding); in cooler #8 at cook line; food not prepared or portioned today; food out of temperature for than four hours; See Stop Sale Egg rolls (43-46F - Cold Holding);in cooler #1 at cook line; food not properly stored inside the pan; food not prepared or portioned today; food out of temperature for approximately 2 hours; placed in deeper container; **Corrective Action Taken** Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (48-46F - Cooling)at 2:35 to 46-48 F at 3:07 since 11:00; diced hard boiled eggs (57F- Cooling)at 2:35 to 57 F at 3:07 at 3:07 since 11:00;in cooler #8 at cook line ; food never reached 41 F within 4 hours; See Stop Sale Warning
  • 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. diced tomatoes (48-46F - Cooling)at 2:35 to 46-48 F at 3:07 since 11:00; diced hard boiled eggs (57F- Cooling)at 2:35 to 57 F at 3:07 at 3:07 since 11:00;in cooler #8 at cook line ; food never reached 41 F within 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 cob (126-156F - Hot Holding); in steam table at cook line; food out of temperature for approximately 2 hours; advised operator to reheat to 165 F Repeat Violation Admin Complaint
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed, printed and signed during inspection ; Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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