Duffys Sports Grill
8575 SW 124th Ave, Miami, FL 33183 · Permanent Food Service · License 2328681
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection1 high priority (fixed on the spot), 6 basic-9
- Safety score91
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 5, 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 priority1
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Observed cooked onion #2 (125°F - Hot Holding) on top of heated grilled stove. Operator reheated cooked onions #2 (168°F - Reheating).
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed multiple squeeze bottles and one spray bottle with no name label on the cookline.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed in disrepair the corner of the white ice chest freezer in kitchen area.
Reach-in cooler shelves with rust that has pitted the surface.
Observed accumulation of rust on shelves of reach in cooler near walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up inside vent and ceiling of reach in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled door gaskets of walk in cooler and for reach in coolers at the cookline.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water in front of walk in freezer and combi oven
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.