Duffys Sports Grill
1580 N Dale Mabry Hwy, Tampa, FL 33607 · Permanent Food Service · License 3915774
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 basic-9
- Safety score91
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 visitSep 22, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk-in cooler: cooked chicken wings (44-47°F - Cold Holding); sliced provolone cheese (47°F - Cold Holding); sliced Swiss cheese (45°F - Cold Holding). Operator moved items to Walk-in freezer for rapid cooling. Re temped: cooked chicken wings 40-42°F, sliced Swiss cheese 40°F, sliced provolone cheese 39°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
2 employees handled soiled dishes at dish machine area, then returned to served customer food and drinks without washing hands first. Discussed proper hand washing techniques with manager, manager coached employees at time of inspection.
Basic3
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Tested 0ppm.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with accumulation of dust and grease at cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under ice machine in kitchen.
Earlier inspections 1
A94Routine inspection2 violations, 1 high priority No follow-up needed
- First visitJul 23, 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.
2 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, other than whole meat roast, hot held at less than 135°F.
A container of marinara (125-127°F - Hot Holding) stored in steam well at cook line. Operator reheated on griddle top, temped 168-175°F.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
1 unlabeled spay bottle at bar.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.