LEGENDS TAVERN & GRILLE

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with black mold like substance, above prep table in kitchen. Warning - From follow-up inspection 2026-01-09: Observed same at callback inspection. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken wings (52F - Cold Holding);, not prepared or portioned today. Operator stated item held approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed ice onto item to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked mushrooms (121F - Hot Holding); cooked chicken (120F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat items to 165F. Operator placed items on flat top to reheat. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, chicken salad (51F - Cooling)@2:55 since 12:45, 50F @3:33, at the current rate, product will not reach 41F within 4 hours. Operator placed ice onto item to quick chill. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over cook line flip top cooler in disrepair.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knives stored in between equipment. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. I'm walk in cooler, raw shell eggs stored over unwashed produce on rolling rack. Operator moved eggs to bottom shelf. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated the time as a public health control log is misplaced.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on prep table. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, chicken wings (46 to 54F - Cold Holding). Operator stated held on line less than two hours. Moved out of temp wings to walk in cooler, replaced wings with others being held in walk 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. In walk in cooler, butter milk opened more than 24 hrs not labeled

Intermediate - Spray bottle containing toxic substance not labeled. At front door, spray bottle containing sanitizer not labeled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep line, employee cell phone and personal belongings stored on clean plates. Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On prep line, plastic containers wet nesting

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station flip top cooler, standing water 41°F with ice cream scoop.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over cooked chicken wings. Operator moved cooked wings to higher shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer next to prep area, soiled with food debris.

Intermediate - Spray bottle containing toxic substance not labeled. At bar, in storage area spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled with food debris.

Basic - Raw fruits/vegetables not washed prior to preparation. At prep station and cookline, avocados not properly washed before serving. Sticker still on avocados.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer rinsing and handling dirty dishes with gloves then Removed clean dishes from dish washer. Gloves not changed, hands not washed in between. Educated in site. hands washed. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef platting wrap with barehands. Educated on site. Gloves worn. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over deli slicer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up freezer chest

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); chicken wings (50F - Cold Holding) flip top cooler on cook line. Operator states food items not prepped or portioned today. Items taken from bottom of cooler less than four hours prior. Food items Removed from flip Top and placed in bottom of cooler. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233-1/10/2023

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles of sanitizer at mop sink. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler. Vents throughout kitchen. Ceiling tiles dusty throughout kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Along walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest at cook line.

Basic - Insect control device installed over food preparation area. Sticky fly trap over prep area of kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Outside walk in freezer. Behind dish machine. Repeat Violation

High Priority - Presence of insects, rodents, or other pests. Dead fly on wall at hand sink. Dead fly on salad reach in cooler. Dead flies removed cleaned and sanitized. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (107F - Hot Holding) at steam table. Operator states chili reheated on stove and placed in unit less than four hours ago. Chili reheated on stove top to 165F for hot holding. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at mop sink. Spray bottle at homestead stand. Operator states spray bottles container sanitizer solution. Labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents unclean in kitchen. Walk in cooler vent unclean.

Basic - Cove molding at floor/wall juncture broken/missing. Wall juncture at rolling freezer on cook line missing. Walk in cooler vent unclean.

Basic - Floor soiled/has accumulation of debris-Walk in freezer.

Basic - Food stored on floor. Romaine lettuce stored on floor walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust-at dish machine.

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

Intermediate - Food-contact surface soiled with dried food debris. Slicer blade guard. Cleaned and sanitized. Corrected On-Site

Basic - Accumulation of dead or insects, flys or other pests in control devices. In glue trap/light in kitchen. New glue paper installed. Corrected On-Site

Basic - Buildup of grease on hood filters.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor.

Basic - Ice scoop handle in contact with ice. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris of soil residue. Walk in cooler shelves.