LEGENDS TAVERN & GRILLE
10079 W OAKLAND PARK BLVD, Sunrise FL 33351 · 954.742.7115
Last inspected Dec 10, 2025 · 6 visits since November 2023
APR 24
NOV 24
MAR 25
JUL 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 picked up lettuce with bare hands to dress a burger.
★ 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 |
|---|---|---|---|
| 2--2022061392 | Dec 15, 2022 | Jan 25, 2023 | $400 |
Inspection history
6 visits, newest first
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Container stored on top of dishwasher with no overhead protection, not inverted. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer, observed a build up of ice behind fan unit. Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle in walk in cooler #2 not clearly segregated from other ingredients. Operator removed
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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 picked up lettuce with bare hands to dress a burger.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (41F-53F - Cold Holding); diced tomatoes. As per operator food not portioned or prepared today, in unit less than 4hrs. Observed food over fill line. Operator readjusted
Spray bottle containing toxic substance not labeled. Purple spray bottle no label. Operator placed label on spray bottle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water, inside ice scoop holder next to ice machine (72F). Operator dumped
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled, located directly above wing flip top cooler
Stored food not covered. Items stored under wing flip top cooler not stored covered. Operator covered
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee replaced glove after using phone without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, open case of raw philly steak meat above open case of mahi. Employee rearranged for proper separation.
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/ Certified Food Manager - Jonathan Simonelli ServSafe Person In Charge - Daniel Kucine
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at front counter hand sink. Employee marked as cleaner.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above reach in freezer at make line has dust buildup.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in top microwave at cookline.
No conspicuously located ambient air temperature thermometer in holding unit. In server station black 2 door reach in cooler.
Waste line missing at soda gun holster. At soda gun holster in main bar.
Working containers of food removed from original container not identified by common name. Bottle of water by cookline not labeled.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) WIC#1; pork belly, cooked (44F - Cold Holding); white rice (44F - Cold Holding). Per operator foods in unit less than 4hrs not portioned or prepared today. Operator moved foods to walk in cooler #2, for quick chill. Observed walk in cooler left slightly open on arrival
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave next to reach in cooler soiled.
Cutting board has cut marks and is no longer cleanable. Kitchen flip top (right) cutting board grooved
In-use knife/knives stored in cracks between pieces of equipment. Knife in triple sink area next to knife holder, stored in between crevice/wall. Operator removed
No Heimlich maneuver/choking sign posted. Provided operator with choking poster
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above kitchen flip top (right side) build up of debris
Apr 1, 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 ground beef over fish fillets. Operator moved ground beef to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced Swiss (50F - Cold Holding); sliced American (50F - Cold Holding) stored in over stacked container. Per operator held less than three hours. Operator removed excess cheese and placed in walk-in cooler.
Spray bottle containing toxic simple green substance not labeled. Operator labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over three compartment sink.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of small flip top cooler.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 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. Dishmachine at bar reading 0ppm chlorine. Sanitizer expired. Manager replaced sanitizer, primed, and machine reading 100ppm.
Accumulation of lime scale on the inside of the dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker on shelf above bottled sauces on prep table and beside to go containers and container of chips.
Old labels stuck to food containers after cleaning. Old labels on containers in back walk in / beer cooler.
Working containers of food removed from original container not identified by common name. Two squeeze bottles of water on cook line not labeled.
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.