Duffy's Sport Grill
20465 S State Rd 7, Boca Raton, FL 33498 · Permanent Food Service · License 6011924
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection5 high priority (3 fixed by the Oct 30 follow-up, 2 fixed on the spot), 3 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. At dry storage rack, dented can of cherries. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At cook line sour cream (81°F-Cold Holding), not prepared or portioned today. Item stored on cook line next to steam well. Operator stated item held out of temperature since previous day. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line sour cream (81°F-Cold Holding), not prepared or portioned today. Item stored on cook line next to steam well. Operator stated item held out of temperature since previous day. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line steam table, Clam chowder (132°F-Hot Holding); French onion soup (112°F -Hot Holding);stuffing (119°F-Hot Holding), operator stated items held out of temperature approximately 3 hours. Advised operator to reheat items to 165°F. Operator placed onto stove to reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At bar, employee handled dirty glasses then operated Point of Sale, then proceeded to make drinks for customers, without washing hands. Advised operator of proper handwashing. Operator educated employee. Employee washed hands.
Fixed on the spot
Basic3
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At kitchen ice bucket not inverted.
Equipment and utensils not properly air-dried - wet nesting.
At dry rack, clean pans stored not properly air dried. Wet nesting.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
At back kitchen prep area, standing water throughout floor.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.