Duffy's Diner Improves its Sanitary Rating
925 E Cypress Creek Rd
Fort Lauderdale, FL 33334
Health Inspection Reports
10/31/2016 | 1 Violations | Rating 5/5
Basic - - From inspection on 2016-10-24: Basic - Equipment and utensils not properly air-dried - wet nesting. Some food pans stacked wet in ware wash area storage as well as the cups in the wait station. **Warning** - From follow-up inspection on 2016-10-31: Observed wet nesting in the storage areas the same. **Time Extended**
10/24/2016 | 22 Violations | Rating 2.25/5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils above the prep table in the ware wash area. Manager moved the cups to a proper location. **Corrected On-Site** **Warning**
Basic - Employee personal beverage not properly identified and segregated from food to be served to the public in the wait station reach in cooler. Manager moved the beverage to a properly labeled container. **Corrected On-Site** **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Some food pans stacked wet in ware wash area storage as well as the cups in the wait station. **Warning**
Basic - In-use ice scoop stored on top of ice machine/ soiled surface between uses. Manager provided a storage bin on top of the ice machine for the scoop. **Corrected On-Site** **Warning**
Basic - In-use wet wiping cloth/towel used under multiple cutting boards in the kitchen. Manager moved the wiping cloths. **Corrected On-Site** **Warning**
Basic - No mop sink or curbed cleaning facility provided. **Warning**
Basic - Raw fish- Potentially hazardous (time/temperature control for safety) food thawed in standing water. Water was dumped and the fish was placed in the walk in cooler. **Corrected On-Site**
Basic - Styrofoam Cup with no handle used to dispense sugar stored in the sugar container on a shelf above prep table. Manager removed the styrofoam cup. **Corrected On-Site** **Warning**
Basic - Utensils- spatula in poor condition in the ware wash storage area. Manager trimmed the spatula to smooth out the edges. **Corrected On-Site** **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On the wall in the cook-line behind the knife holder. **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm when tested on the front line sanitizer bucket. Cook corrected the ppm to proper strength. **Corrected On-Site** **Warning**
High Priority - Dented/rusted cans present: #10 can of cranberry sauce in dry storage. See stop sale. **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee put gloved hands in sanitizer then proceeded to cut meat without washing hands and changing gloves. After manager instruction, he washed hands and put on a new set of gloves. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage gravy that was made yesterday stored in the walk in cooler was reading a range of 43°F to 44°F. Roast beef in walk in cooler at 44°F. Refrigeration tech arrived and adjusted the temperature in the walk in cooler. Butter packets left out on the wait station at room temperature. Waitress moved the butter to a cooler. **Corrective Action Taken** **Warning**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer was at 100 ppm when tested. Manufacturer recommends 200-400 ppm. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee put gloved hands in sanitizer then proceeded to cut meat without glove change. After manager instruction, he washed hands and put on a new set of gloves. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed in the wait station sanitizer bucket greatly exceeded 200ppm. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. At time of arrival for inspection there was a box of sugar packets blocking the front line hand wash sink. The manager moved the box. **Corrected On-Site** **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chipped beef in the reach in freezer had no date mark. Manager date marked the container. **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tomato sauce at 78°F cooling covered in the walk in cooler. Manager removed the cover. **Corrected On-Site** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in the dish wash area and sanitizer on the bus boy cart. Manager labeled the bottles. **Corrected On-Site** **Warning**
5/10/2016 | 9 Violations | Rating 3.25/5
Basic - Employee eating in a food preparation or other restricted area. Observed one employee eating in the kitchen.
Basic - Nonfood-grade bags used in direct contact with food. Observed raw chicken in the reach-in freezer stored in nonfood grade thank you bags.
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cook diced corn beef 56° on the cook line make table on top of other containers that are stored in the cooler. Observed cooked gyro meat 46° in the prep area cooler. Operated placed the gyro meat in the walk-in cooler and iced down. For the corn beef stop sale issued **Corrective Action Taken**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. The cook cracked shelled eggs to fry egg and than touched some scrambled eggs with the same gloved hand.
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. Observed the cook touch the trash can twice and continues to cook food without washing his hands and changing gloves.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The cooks.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed cook diced corn beef 56° on the cook line make table on top of other containers that are stored in the cooler.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes in the walk-in cooler that were made yesterday per cook not date marked. **Corrected On-Site** **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
8/25/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
8/24/2015 | 5 Violations | Rating 4.25/5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates in dry storage not inverted. Inverted. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - 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. No reading on test stripes to 50 ppm **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. meatballs 45°, chicken 45°, ham 46° in WIC. 24 hour callback on WIC **Repeat Violation**
Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. meatballs 45°, chicken 45°, ham 46°
10/24/2014 | 10 Violations | Rating 3.75/5
Basic - Ceiling in disrepair. Above door of walk in cooler.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Cell phones. **Corrected On-Site**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Basic - Working containers of food removed from original container not identified by common name. Bread crumbs. **Corrected On-Site**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. For onions.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 46°. Cut tomatoes @ 43°.
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef above strawberries.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Hotdogs. **Corrected On-Site**
8/19/2014 | 4 Violations | Rating 4.5/5
Basic - Food stored on floor. POTATOES. **Corrected On-Site**
Basic - Soiled reach-in cooler gaskets. THROUGHOUT KITCHEN. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. MEATBALL'S @ 128°. CORRECTIVE ACTIONS TAKEN.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. GREATER THAN 200 ppm. **Corrected On-Site**
4/17/2014 | 14 Violations | Rating 2.25/5
Basic - Clean equipment stored on floor. DISH RACKS. **Corrected On-Site**
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. HAM. PLACED IN REFRIGERATOR. **Corrected On-Site**
High Priority - Live flies in kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PORK COOKED 4/15/14 @ 47°. STOP SALE ISSUED.
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. RE-HYDRATED WAFFEL BATTER COOLING AT ROOM TEMPERATURE: 52° AFTER 3 1/4 HOURS. 52° 30 MINUTES LATER.. PLACED IN SHALLOW METAL PAN IN A FUNCTIONAL WALK IN COOLER. CORRECTIVE ACTIONS TAKEN.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. PORK COOKED 4/15/14 TEMPED @ 47°.
Intermediate - Accumulation of food debris/grease on food-contact surface. GRILL.
Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. HOTDOGS and SAUSAGE.
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. PROVIDED "HOW TO" INSTRUCTIONS.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. COVERED AND TO DEEP. BACON NOT "CRISP". 66°AFTER 5 1/2 HOURS . 65° 30 MINUTES LATER. PLACED SINGLE LAYER UNCOVERED IN FUNCTIONAL WALK IN COOLER. CORRECTIVE ACTIONS TAKEN.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ONE, MARCELLO.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SLICED DELI MEAT IMPROPERLY DATED. SLICED 4/17/14. DATED 4/18/14. RTE FOODS DATED BY PREP DATE, NOT DISCARD DATE. **Corrected On-Site**
9/4/2013 | 9 Violations | Rating 3/5
Basic - Clean equipment stored on floor.DISH RACKS.
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. HAM. 9/24/13
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE PROBE THERMOMETER. **Corrected On-Site**
Intermediate - Handwash sink missing in warewashing area.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. MEATBALLS IN WALK IN COOLER. CORRECTIVE ACTIONS TAKEN.
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. PASTA AT 85°. CORRECTIVE ACTIONS TAKEN.
2/21/2013 | 5 Violations | Rating 4.25/5
Basic - Cardboard used to line nonfood-contact shelves. Reach in freezer **Corrected On-Site**
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth container **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 4/21/13
9/17/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
9/13/2012 | 14 Violations | Rating 2.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg salad, tuna salad,rice pilaf in walk in cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Orange juice 48 degrees F in reach in cooler 1.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham,sausage,plant food,salads,beef,dairy,all at 52 degrees F in reach in cooler 2. See stop sale.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage patty, chicken, oatmeal, plant food, sliced cheese at 55 degrees F in reach in cooler 3. See stop sale.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Egg salad, tuna salad,dressind, poultry, beef, gravy at 51 degrees F in walk in cooler. See stop sale.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler 2 and 3 This violation must be corrected by : 09/14/12.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler. This violation must be corrected by : 09/14/12.
Critical - Thermometers not calibrated according to manufacturer's specifications. In reach in cooler at waitress station.
Critical - No conspicuously located thermometer in holding unit. Reach in cooler on prep line and walk in cooler.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on towel.
Wet wiping cloth not stored in sanitizing solution between uses. Stored in soapy water on waitress station.
Critical - Observed encrusted, soiled material on slicer.
Equipment and utensils not properly air-dried. Metal inserts on drying rack.
Wet mop not hung to dry.
4/24/2012 | 8 Violations | Rating 3.5/5
Critical - Observed dented can of slice apple Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats walk in cooler
Critical - Working containers of food removed from original container not identified by common name. flour in kitchen
Critical - Working containers of food removed from original container not identified by common name. sugar in service station
Critical - Observed uncovered food in holding unit/dry storage area. plantfoods in walk in cooler
Observed nonfood-grade containers used for food storage. shopping bags in walk in cooler
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 10 ppm
Wet mop not hung to dry.
12/19/2011 | 7 Violations | Rating 3.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage gravy
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit , beef stew Corrected On Site.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sausage gravy.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Soup bases
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook cracked eggs, then made sandwiches without changing gloves .
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board boards
Observed grease accumulated under cooking equipment. Under the stove on the cook's line ..
2/8/2011 | 9 Violations | Rating 4/5
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils shelving cookline and dishmachine room. Corrected On Site.
Observed equipment in poor repair. canopener rusty
Critical - Observed buildup of slime in the interior of ice machine. ice catch white piece
Observed residue build-up on nonfood-contact surface.lime in dishmachine
No mop/service sink installed/available at establishment. can wash area outside clogged wih leaves and debris
Critical - Observed handwash aids at a non-handwash sink. 3 comp Corrected On Site.
Observed attached equipment soiled with accumulated dust. fan covers walkin cooler
Lights missing the proper shield, sleeve coatings or covers walkin cooler.
Critical - Exit signs not properly illuminated. For reporting purposes only. back door
9/1/2010 | 8 Violations | Rating 4.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 55 degrees all products relocated to walk and reachin cooler needs to be defrosted
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 55 degrees F technician stated cooler needs to defrost. all potetially hazardous foods relocated
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle in reachin cooler under toasted
Observed nonfood-contact equipment in poor repair bottom of reachin freezer in disrepair
Observed build-up of grease on nonfood-contact surface. cookline especially flat top
Observed residue build-up on nonfood-contact surface. shelving in storage area
Observed build-up of food debris, dust or dirt on nonfood-contact surface. toaster
Observed debris accumulated on walkin cooler around the threshold floor.
6/3/2009 | 9 Violations | Rating 3.75/5
Non-food contact surfaces clean
Storage/handling of clean equipment, utensils
Floors properly constructed, clean, drained, coved
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Original container: properly labeled, date marking
Other conditions sanitary and safe operation
Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
2/18/2009 | 11 Violations | Rating 4/5
Clean utensils stored not stored in a protected manner in drawers short be isame direction.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, several opened water bottles in bakery cooler. Corrected On Site.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving kitchen .
Observed dusty or air conditioning vent covers.
Observed food debris accumulated on kitchen floor, cooler.
Observed grease accumulated under cooking equipment, shelving.
Observed nonfood-contact equipment in poor repair, counter where hws sink is in disrepair
Observed single-service articles improperly stored, should be inverted.
Critical - Observed toxic item improperly stored, window cleaner in sanitizer bottle.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
7/10/2008 | 11 Violations | Rating 3.75/5
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, stored in soiled hotel pan on shelving.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - No thermometer provided to measure temperature of food product.
Observed build-up of grease on nonfood-contact surface,cooking equipment.
Observed food debris accumulated on kitchen floor, behind ice machine andcooler in waitstation.
Observed gaskets/seals on cold holding unit in poor repair, reachin coolers and reachin freezer.
Observed grease accumulated under cooking equipment..
Observed nonfood-grade containers used for food storage, several containers being reused.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed the presence of insects in the light lens in kitchen.