Packy's Sports Pub & Grill
4480 N Federal Hwy, Lighthouse Point, FL 33064 · Permanent Food Service · License 1609811
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cut tomatoes (57°F - Cold Holding); coleslaw (55°F - Cold Holding) being held in front section of cook line flip top.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cut tomatoes (57°F - Cold Holding); coleslaw (55°F - Cold Holding) being held in front section of cook line flip top.
Operator states items have been in unit for 2.5 hours. Items not prepared or portioned today. Operator iced items
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked beef (111°F-129°F - Hot Holding).
Operator states item was cooked approximately 1 hour ago to be held hot for service. Item being held on stove with no temperature control. Operator reheated to 165°F and kept stove on low heat
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw mahi stored above spinach dip, marinara sauce in cook line reach in cooler. Operator reorganized. Raw steak stored above half and half in walk in cooler. Operator reorganized
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee enter building and enter kitchen and wash hands for approximately 4-6 seconds. Instructed employee to red wash hands for 10-15 seconds
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at outside fenced area with hose attached
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing bleach in ware washing not labeled. Operator discarded
Fixed on the spot
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Raw mahi still partially frozen in sealed commercially packaged reduced oxygen packaging. Operator removed
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.