Duffy's Sports Grill
6864 Forest Hill Blvd #A, Greenacres, FL 33413 · Permanent Food Service · License 6008330
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 basic-10
- Safety score90
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 visitSep 25, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Drawers under grill; cheese (45°F - Cold Holding). Operator stated cheese held overfilled in drawer, discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee(s) cleaning/handling wiping cloths and serving/handling menus and order taking/inputting equipment then handled clean equipment, clean utensils, clean glasses and prepared drinks/carried food to cook line without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb to right of service station hand washing sink.
Advised Operator to install hose-bibb vacuum breaker.
Basic1
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Washed/cut pineapple stored with/under unwashed pineapples and unwashed citrus fruits. Operator moved washed pineapple away from/above unwashed items.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.