LEGENDS GOLF&CTRY CLUB MAIN
8600 LEGENDS BLVD, Fort Myers FL 33912 · 239.561.8107
Last inspected Mar 16, 2026 · 9 visits since March 2024
MAY 24
SEP 24
FEB 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler in back hallway, observed raw ground beef over raw shrimp and raw whole muscle beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025016693 | Feb 13, 2025 | Mar 26, 2025 | $200 |
Inspection history
9 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 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. Dishwasher (Chlorine 0ppm) in bar after running and priming 3 times, operator discontinued use and started sending all dishwater to main kitchen for proper sanitation and called technician.
Raw animal food stored over/not properly separated from ready-to-eat food. In side of kitchen storage walk-in cooler, observed raw bacon, raw pork sausage over pasteurized eggs. Operator rearranged for proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water by drink service are in main kitchen. Operator removed from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach-in cooler/freezer in fryer station.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at handwash sink at walk-in cooler on back prep line.
Handwash sink not accessible for employee use at all times. At entrance to bar, keg cooler blocking handwash sink. Operator cleared.
Interior of main ice machine/bin with rust that has pitted the surface in back hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple cook line coolers, sides of flip top cook line coolers, fans over cook and prep line, hood vents.
Single-service articles improperly stored. Boxes disposable napkins, cups in back hallways. Coffee filters uncovered in coffee station, covered at time of inspection. Pizza boxes on side storage room floor. Operator began moving off of floor.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
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. In dishwashing area, observed employee handling dirty dishes then clean dishes, no handwash or glove change. Spoke with operator and employee, employee removed glides and properly washed hands before continuing work.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw over ready-to-eat. In walk-in cooler in side main kitchen by back prep line, observed raw ground beef over raw shell eggs and pasteurized liquid eggs. Operator rearranged all foods for proper food protection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold well ice bath in middle service line: housemade blue cheese dressing (48F - Cold Holding); housemade buttermilk dressing (46F - Cold Holding) for one hour per operator. Also reach-in cooler cook line right across from stovetop: sour cream (58F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded lettuce (64F - Cold Holding); cut tomatoes (58F - Cold Holding); housemade coleslaw (55F - Cold Holding) for two hours per operator. Operator voluntarily discarded all foods.
Clam/mussel/oyster tags not marked with last date served. 6 unmarked tags.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tacos not marked as raw, per operator served raw. Operator updated menus and began reprinting at time of inspection.
Spray bottle containing toxic substance not labeled in bar, operator unable to determine contents. Operator discarded bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in back storage hallway.
Ice scoop handle in contact with ice in bar left side well. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler drawers.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drop in cooler salad area:; housemade buttermilk ranch (57F - Cold Holding); housemade blue cheese dressing (58F - Cold Holding) for 3 and a half hours per operator. Operator discarded the product.
Food being cooled by nonapproved method. Cut tomatoes cooling in large, covered plastic container in walk-in cooler. Operator uncovered and moved to blast chiller for rapid cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna club and tuna tower per operator served undercooked, not marked as undercooked on menu. Operator began printing corrected menus at time of inspection.
Interior of ice machine/bin with rust in back hallway.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 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. Dishwasher in bar (Chlorine 0ppm), chlorine sanitizer bottles empty connected to machine. Operator replaced bottle, chlorine 50ppm. Repeat 3/27/2024.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler off of cook line, observed cooked soups cooling in 20 quart containers, densely packed plastic, covered. Operator sent soups to blast chiller for quick cooling.
Carbon dioxide/helium tanks not adequately secured. 7; outside back door of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood not fully sealed as shelving in mop room, heavily soiled.
Single-service articles improperly stored. On floor in back hallway, single service cups in boxes on floor. Operator removed from floor.
Apr 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator engages in reduced-oxygen packaging fish, meats and cooked foods more than 48 hours.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 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. Dishwasher Bar (Chlorine 0ppm) after running and priming three times. Operator instructed staff to send all dishware to main kitchen for proper sanitation.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary 50ppm, operator drained sink, instructed staff to manually mix and test sanitizer, and sent dishware to main machine for proper sanitation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler in back hallway, observed raw ground beef over raw shrimp and raw whole muscle beef.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker. Also missing under handwash sink near main walk-in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tacos per operator served undercooked not marked as raw or undercooked. Operator reprinted menus with proper identification of raw products.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator engages in reduced-oxygen packaging fish, meats and cooked foods more than 48 hours.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on ceiling and attached equipment in dishwashing area and mop sink area. Unclean attached components in bar.
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.