Duffys Sports Grille
6431 SE Federal Hwy, Stuart, FL 34997 · Permanent Food Service · License 5301240
What drove the grade
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
How the score was calculated
- Starting score100
- Violations at the Oct 13 complaint inspection1 intermediate (fixed on the spot), 2 basic-4
- Safety score96
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 13, 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
Intermediate1
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Establishment searing tuna fish to less than 145°F then cooling to serve later. Emailed operator proper procedures
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Chef put proper labels on fry in powder
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen shrimp inside metal container in standing water at prep sink Chef turned on running water at 70°F
Fixed on the spot
Earlier inspections 1
A97Routine inspection1 violation, 1 high priority No follow-up needed
- First visitAug 3, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer Bucket (Quaternary 400ppm)corrected to 200ppm
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.