Duffy's Sports Grill

3001 SW Port St Lucie Blvd, Port St Lucie, FL 34953 · Permanent Food Service · License 6603198

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 complaint inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 8 basic (1 repeat)
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct52026

Complaint inspection

15 violations found

First visitOct 5, 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.
15 violations found:
- 4 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Grill drawers cooked onions 54°F cold holding, slice cheese 64°F cold holding, chicken 54°F cold holding. Advised to rapid chill and moved to freezer. recheck slice cheese 52°F cold holding, chicken 50°F cold holding.
  Fixed on the spot
- 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 bar, found at 0 ppm. Manager replaced bottle. Reran and primed and found at 50 ppm.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  For green hose.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  2 live on back wall of make table cooler on cook line. Employee removed one.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  All new cook line employee signed.
  Fixed on the spot
- Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
  At hand washing sink at prep area. Unable to wash hands at knee operating valve sink.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  On cook line. Manager provided.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Avocados with stickers. Education provided to new employee. Removed.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee Pink lunch bag next to milk and juice.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Grill drawers #10 ambient temp reads 64°F.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  From ceiling tile near ware washing area. Per Director, was told that issue was fixed. Manager placed bucket to capture dripping water.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back exit door.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Ware washing area and prep area near drain.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ware washing.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ware washing.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug42026A94Routine inspection4 violations, 1 high priority No follow-up needed

First visitAug 4, 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:
- 1 High priority
- 3 Basic
What the inspector cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Needed for green hose.
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Prep cook.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  From ceiling tile near server beverage station. Per Manager, it's the AC, a work order is in and water is falling into bucket.
  Fixed on the spot
  Standing water in bottom of reach-in-cooler.
  Server mini cooler. Manager removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.