LEGENDS TAVERN & GRILLE
10 SW 6TH STREET, Pompano Beach FL 33060 · 954-966-3589
Last inspected Aug 11, 2026 · 8 visits since July 2023
SEP 24
DEC 24
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst 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 platting wrap with barehands. Educated on site. Gloves worn.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Employee picked up hamburger bun and placed on plate with bare hand. Discussed bare hand usage for ready to eat foods with employee. Employee washed hands and put on gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on cook line, Blue Cheese Crumbles (52F - Cold Holding); per operator, food not prepped or portioned today. Foods held in unit overnight. Food was discarded. See Stop Sale. 2). Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Packages of raw salmon thawing in Reduced Oxygen Packaging, bearing label to remove packaging before thawing, stored in bottom of flip top cooler on cook line. Food was held in unit overnight. Discussed with operator about proper thawing procedures. Salmon was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on cook line, Blue Cheese Crumbles (52F - Cold Holding); per operator, food not prepped or portioned today. Foods held in unit overnight. Food was discarded. See Stop Sale. Cooked Chicken Wings (51F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line and held for approximately 3 hours. Food was moved to freezer to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer stored in bucket at over 200 ppm. Operator corrected sanitizer to 100 ppm.
Show the remaining 8 findings ▾
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Gratuity of 18% for parties of 8 or more listed on menu, but not listed on all receipts.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler, Sliced Tomatoes (50F - Ambient Cooling) at 2:10 pm, since 11 am to 50 F at 2:40 pm. At this rate proper cooling will not occur. Ice was placed on food.
Handwash sink used for purposes other than handwashing. Glass stored in handwashing sink at bar. Employee removed glass from handwashing sink.
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. Training for all employees expired in May 2026.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Packages of raw salmon thawing in Reduced Oxygen Packaging, bearing label to remove packaging before thawing, stored in bottom of flip top cooler on cook line. Food was held in unit overnight. Discussed with operator about proper thawing procedures. Salmon was discarded. See Stop Sale.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on walk in freezer floor. Floor slippery with smooth ice buildup.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen at cook line Chlorine sanitizer.
Wiping cloth sanitizing solution stored on the floor. Bucket of wiping cloth sanitizer stored on floor at cook line. Operator removed bucket from floor.
Jan 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
Jan 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1, Cut Tomatoes (51F - Cold Holding); Cut Lettuce (54F - Cold Holding); Shredded Cheese (51F - Cold Holding). Per operator, foods not prepared or portioned today. Foods held in unit overnight. Manager discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1, Cut Tomatoes (51F - Cold Holding); Cut Lettuce (54F - Cold Holding); Shredded Cheese (51F - Cold Holding). Per operator, foods not prepared or portioned today. Foods held in unit overnight. Manager discarded. See Stop Sale.
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In flip top cooler, salmon thawing in reduced oxygen packaging, bearing label stating to remove packaging before thawing. Salmon held in unit since yesterday. Manager voluntarily discarded.
Floor soiled/has accumulation of debris. Floor of walk in cooler soiled with food debris.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer; dripping on floor.
Ice scoop handle in contact with ice. Ice scoop handle down in ice in ice machine at bar. Manager placed scoop upright.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar.
Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler on cook line.
Jul 25, 2025Inspection 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 ▾
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.
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.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over cook line flip top cooler in disrepair.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knives stored in between equipment. Operator removed.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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.
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.
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
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
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
Spray bottle containing toxic substance not labeled. At front door, spray bottle containing sanitizer not labeled
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
Equipment and utensils not properly air-dried - wet nesting. On prep line, plastic containers wet nesting
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.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer next to prep area, soiled with food debris.
Spray bottle containing toxic substance not labeled. At bar, in storage area spray bottle containing sanitizer not labeled. Operator labeled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled with food debris.
Raw fruits/vegetables not washed prior to preparation. At prep station and cookline, avocados not properly washed before serving. Sticker still on avocados.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 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. 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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over deli slicer
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up freezer chest
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.