LEGACY CATERING
9 S DIXIE HWY, Saint Augustine FL 32084 · 904-315-2262
Last inspected Apr 14, 2026 · 7 visits since October 2023
APR 24
AUG 24
FEB 25
SEP 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on cook line (79F - Cold Holding) left out so cooks can spread easily. Placed on time control with other products.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023030077 | Mar 28, 2023 | Jun 19, 2023 | $400 |
Inspection history
7 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes not inverted. Person in charge inverted.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not hanging up. Person in charge hung up to dry.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on cook line (79F - Cold Holding) left out so cooks can spread easily. Placed on time control with other products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked hot dog (72F - Hot Holding); house made pastries with cheese x 3 (60-70F - Hot Holding) left in display cabinet at room temperature. Product suffers quality issues at 135F or more. Person in charge stated if kept 41F and below the product takes too long to reheat. Worked with operator to place product on time control. Provided paperwork and operator filled out written procedures.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. Observed dishwasher machine at 0ppm chlorine on food contact surface. Person in charge called in service tech.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line flip-top cooler soiled with food debris.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken on same shelf as pork. Observed chicken above raw bacon. Discussed with person in charge. Person in charge rearranged speed rack in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed glass door coke cooler: Alfredo (54F - Cold Holding); butter (48F - Cold Holding) for less than two hours. Person in charge placed in reach in cooler to cool.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at cafe counter missing paper towels. Observed hand washing station by dish machine missing paper towels. Person in charge added paper towels to both stations.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior deflector plate on ice machine moldy. Person in charge had the deflector plate cleaned during inspection
Utensils in poor condition. Observed spatula with multiple cracks and chips. Discussed with person in charge.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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. Observed dishwasher machine at 0ppm chlorine. Person in charge primed and retested at 50ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed pots and pans in dish machine not sanitized due to dish machine at 0ppm chlorine. Person in charge primed dish machine and retest at 50ppm then re ran dishes to be sanitized.
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 on Monday per person in charge not date marked. Person in charge added date mark.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger over top ready to eat dressings. Person in charge moved raw under all ready to eat food. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork. Person in charge moved raw chicken to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler cook line stained with food residue.
Food stored on floor. Observed two cases of food on floor in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler doors soiled with black/green mold like substance.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.