DUFFY'S SPORTS GRILL

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line. Warning - From follow-up inspection 2026-02-27: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp, changed their gloves and handed clean utensils without wash their hands. Employee removed the utensils to be sanitized, washed their hands and changed their gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over blue cheese in the reach in cooler on the left side of the cook line. Employee removed the blue cheese. Raw ground beef stored over cooked pork ribs in the drawer reach in cooler on the cook line. Employee removed the ribs. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever handled dirty dishes then a cleaned plate without washing their hands. Employee removed the plate to be sanitized and washed their hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottles containing sanitizer fluid stored next to packages of coffee and coffee filters in the expo area. Manager removed the bottles. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Manager sanitized the scoop and holder. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all microwave ovens on the cook line soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on the hand wash sink on the cook line soiled. Walls in the keg wash in cooler soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the walk in cooler. Observed raw ground beef stored over raw pork in the walk in cooler. The operator properly stored the raw animal foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); butter (49F - Cold Holding) in the top portion of the reach in cooler at the server station. The operator stated the above potentially hazardous foods had been held for approximately 1 hour. The operator placed the foods in the lower portion of the cooler. Observed cut tomatoes (49F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the tomatoes had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower half of the reach in cooler. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened and held for more than 24 hours with no date mark behind the bar.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling tiles/vents soiled with accumulated dust above the dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored on a shelf with clean equipment in the kitchen. The operator properly stored the backpack. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry in the mop sink. The operator properly stored the wet mop. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler on cooked Line raw seafood of hot dog. Person in charge removed raw seafood. Observed in walk in cooler raw seafood over cooked pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw seafood.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet by dishwasher and outside mop sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area slicer soiled with dried food debris. Employee stated it was not used today.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Buildup of food debris/soil residue on microwave door handles in main kitchen area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in reach in cooler on cooks line reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Person in charge stated it had been in the reach in cooler for approximately 12 hours and opened packages. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dishwasher area food containers wet nesting. Person in charge seporated containers . Corrected On-Site

Basic - Interior of microwaves has accumulation of food debris on cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and grill hood filters soiled with grease.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat mushrooms in the drawer reach in cooler on the cook line. Chef placed the chicken below the mushrooms. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on the floor under the dishmachine in the bar area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 3 microwave ovens on the cook line soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 reach in coolers on the right side of the cook line soiled.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled their phone then clean equipment without washing their hands. Employee washed their hands. Corrective Action Taken

High Priority - Employee washed hands with no soap. Employee on the cook line washed their hands with no soap. Employee rewashed their hands. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed Commercially processed reduced oxygen packaged Mahi stored in the walk-in cooler and the reach in cooler on the cook line not removed from the packaging. Employee removed the fish from the packaging. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on the cook line has no beard guard.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Both microwave ovens in the middle of the cook line soiled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then changed their gloves without washing hands. Employee changed their gloves and washed their hands. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets.

Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager stated the fish had been thawed for approximately 24 hours. Manager removed the fish from the ROP environment. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over containers of ready-to-eat pickles in walk-in cooler, seared tuna over ready-to-eat brownies and raw pork over cooked shrimp. Employees moved and stored correctly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink. Observed hot water in the middle handwash sink on the cook line at 84F.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Floor soiled/has accumulation of debris. Observed floor drains soiled throughout warewashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and hoods soiled with an accumulation of grease and food debris. Operator stated a cleaning is scheduled for next week. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sesame tuna stored in drawer above cupcakes in reach-in cooler on cook line. Operator moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters on cook line soiled with an accumulation of grease and food debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Observed silverware in wait station area with spoons stored upright with the food-contact surface up. Operator moved and stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade guard with food debris. Employee confirmed slicer was not yet used today.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed center hand washing sink without paper towels. Employee said towel dispenser broke off the wall.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Rudolf Guzman, cook.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at bar. Bartender corrected by removing and discarding product. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 1 ceiling tile damaged in back preparation area near convection ovens.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observed Styrofoam cups, Napkins, and to go containers stored on floor in Dry storage area.

Basic - Unclean building components, attachments or fixtures. Observed dust on the Walkin Cooler fan covers.