Duffy's Sports Grill
11935 Southern Blvd Bay 21-23, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6019061
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 Aug 3 routine inspection2 high priority (fixed by the Aug 4 follow-up)-6
- Safety score94
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 visitAug 4, 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 visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. At cook line fry station flip top cooler drawers, cooked chicken (50°F - Cold Holding); raw chicken (50°F - Cold Holding); cooked egg rolls (50°F - Cold Holding); raw fish (50°F - Cold Holding); raw shrimp (50°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 10:00 am, exceeding 4 hours. 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 fry station flip top cooler drawers, cooked chicken (50°F - Cold Holding); raw chicken (50°F - Cold Holding); cooked egg rolls (50°F - Cold Holding); raw fish (50°F - Cold Holding); raw shrimp (50°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 10:00 am, exceeding 4 hours. See stop sale.
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.