Duffy's Sports Grill
6845 Okeechobee Blvd, West Palm Beach, FL 33411 · Permanent Food Service · License 6013588
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 Oct 8 complaint inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 1 basic-12
- Administrative complaint on Oct 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint inspection
- 2nd follow-up visitOct 22, 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 - 1st follow-up visitOct 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
More time given
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
- First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line low boy #6-sour cream (47°F - Cold Holding); salsa (47°F - Cold Holding); sauerkraut (50°F - Cold Holding); , low boy #8-beyond burger (50°F - Cold Holding); scampi butter (50°F - Cold Holding); sliced turkey (50°F - Cold Holding); diced tomatoes (46°F - Cold Holding); diced eggs (46°F - Cold Holding) not prepared or portioned today. Operator stated items held in unit approximately 3 hours. Advised operator of cold holding parameters, operator placed items into walk in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At ware washing area, Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink to properly wash, rinse, sanitize all dishes until dishmachine is repaired. Operator set up three compartment sink.
Fixed on the spot
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Establishment charge 3% convenience fee which is stated on menu with reason for charge but not on customers receipt. Advised operator that the amount and reason must be stated on receipt, app, web and at point of sale.
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
At cook line, employee cell phone stored over prep table. Operator removed.
Fixed on the spot
Earlier inspections 1
C79Routine inspection3 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 22, 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 visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 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 low boy, cooked chicken (51°F); sauerkraut (54°F - Cold Holding); raw hamburgers (58°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 low boy, cooked chicken (51°F); sauerkraut (54°F - Cold Holding); raw hamburgers (58°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 10:00 am. Exceeding 4 hours, see stop sale. At cook line flip top cooler, diced eggs (51°F - Cold Holding); diced tomatoes (51°F - Cold Holding), ; Mac n cheese (45°F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cook line, in use utensils stored in standing water 95°F. Operator placed utensils onto stove to heat to 135°F or above.
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.
- Stop sale
- An order that the food can’t be sold or served.