Duffy's Sports Grill
4800 Hillsboro Blvd #18, Coconut Creek, FL 33073 · Permanent Food Service · License 1621612
What drove the grade
Clean utensils or equipment stored in dirty drawer or rack.
How the score was calculated
- Starting score100
- Violations at the Oct 7 complaint inspection5 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Pork ribs being thawed in standing water. Chef put ribs under running water
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Cut avocados at salad station still had farm stickers on them, employee discarded cut avocados and removed stickers and washed before cutting.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean Plates stored dirty with specks of old food stuck on plates at cook line. Washed pans with old food residue stuck on pans. Employee removed all plates to dishwasher
Equipment and utensils not properly air-dried - wet nesting.
Metal pans being stacked wet.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Two door cooler on cook line has standing water inside unit.
Earlier inspections 1
A94Routine inspection3 violations, 1 high priority No follow-up needed
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Draw cooler on cook line at burgers (47°F - Cold Holding); fish (47°F - Cold Holding), chef said items in unit appropriately 2 hours . Since refilling after lunch. Put ice on items and moved to walk in cooler. Emptied unit.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Handwashing soap missing at handwashing sink at cook line . Chef replaced
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados on cook line with stickers . Manager removed stickers and washed before cutting.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.