Duffys Sports Grill #13
6545 W Boynton Beach Blvd, Boynton Beach, FL 33437 · Permanent Food Service · License 6012298
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection3 high priority (fixed by the Oct 8 follow-up, 2 repeats), 2 basic-15
- Administrative complaint on Oct 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
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 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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. 1) In cooling lowboy drawers RIGHT - sauerkraut (50°F - Cold Holding); sliced swiss cheese (49°F - Cold Holding); raw philly steak meat (47°F - Cold Holding); raw turkey burgers (48°F - Cold Holding). Per employee none prepped or portioned today and in unit over 4 hours. See stop sale. 2) In EXPO UPRIGHT #9 - milk (54°F - Cold Holding); chocolate milk (49°F - Cold Holding). Per manager neither prepared or portioned today and both in unit more than 4 hours. See stop sale.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) In cooling lowboy drawers RIGHT - sauerkraut (50°F - Cold Holding); sliced swiss cheese (49°F - Cold Holding); raw philly steak meat (47°F - Cold Holding); raw turkey burgers (48°F - Cold Holding). Per employee none prepped or portioned today and in unit over 4 hours. See stop sale. 2) In EXPO UPRIGHT #9 - milk (54°F - Cold Holding); chocolate milk (49°F - Cold Holding). Per manager neither prepared or portioned today and both in unit more than 4 hours. See stop sale.
Repeat violationAdministrative complaint
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.
Dishwasher failed to wash hands before handling clean sanitized dishware from machine after rinsing and loading them from dirty.
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In dish area around hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
A/C vent above triple sin in back prep area has heavy dust buildup.
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.