DirtyFLRestaurant Inspection Data

DUFFYS SPORTS GRILL

Health inspection records show DUFFYS SPORTS GRILL in PALM BEACH GARDENS has 5 inspections with a food safety rating of 3.1/5. Food safety practices have remained consistent.

Last inspection: 6 months ago · 5 reports on file

Southwest Osceola Street
Florida, 34994
Martin County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 5 health inspection reports

All Inspection Reports

8/15/2025· 6mo ago

Visit ID: 10870331

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- some at cook line
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance - some cutting boards at cook line

11/25/2024· 1y 3mo ago

Visit ID: 8817785

Met Inspection Standards

1 int, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- prep areas by ice maker
  • 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 ; Operator printed procedure during inspection Corrected On-Site

7/1/2024· 1y 8mo ago

Visit ID: 8767627

Met Inspection Standards

2 high, 1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- on the grill at 108 F Discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (46 F - Cold Holding); chopped boiled eggs (46 F - Cold Holding); in cooler at cook line closer to dishwasher area; as per operator cooler was unplugged over night and plugged back in the morning; food placed inside cooler before cooler reached 41 F; food out of temperature for approximately 1 hour; Ice bags placed inside; **Corrective Action Taken**
  • 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 (132F - Hot Holding) n steam table at cook line; food not covered; food out of temperature for 30 minutes; operator return to reheat to 165 F **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line

2/1/2024· 2y 1mo ago

Visit ID: 8454370

Met Inspection Standards

1 high, 2 int

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee put gloves on to start working with food- didn't wash hands before putting on gloves; operator educated ; employee washed hands ; Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided Corrected On-Site

7/25/2023· 2y 7mo ago

Visit ID: 8370143

Met Inspection Standards

1 high, 1 basic

  • 29-11-4:Basic - Water leaking from a pipe or faucet at mop sink.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cut and plated seared tuna on a salad. Then prepared more salads, without seared tuna and didn't change his gloves. Reviewed with cook cross contamination between raw and ready to eat and fish allergies. Cook washed hands and changed gloves. Corrected On-Site