Duffys Sports Grill
13721 S Tamiami Trl, Fort Myers, FL 33912 · Permanent Food Service · License 4605835
What drove the grade
Employee switched from working with raw food to ready-to-eat food without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
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 visitAug 6, 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 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee change gloves after handling raw ground beef patties, donning new gloves with no handwash to continue work with clean dishware and ready-to-eat foods. Spoke with employee and manager regarding proper handwash techniques and glove usage.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed coffee pot filled with coffee pot cleaner over brewed coffee in back by dishwashing area. Operator removed and discarded chemical.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzles on drink service station in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
In far front of bar, handwash sink used to store soda gun. Operator removed from sink.
Fixed on the spot
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee backpack on storage rack across from ice machine in back of kitchen, over bottled sauces and clean dishware.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.