Legacy Country Club
Last inspected: Nov 17, 2025
26
Score
Legacy Country Club has been inspected nine times since 2022. On Nov 17, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That's lower than the typical The Villages restaurant, which scores around 80. The pattern in the record is worth a careful look.
9
Inspections
5
Critical latest
0
Major latest
12
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
5 critical violations. 12 minor violations.
View 17 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On cook line: Chicken 162F. Employee placed back on grill then 170F. **Corrected On-Site**
03C-44-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting raw chicken removed bowl from pasta without washing hands and changing gloves.
12A-12-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped table with sanitizer then continued to cook food without washing hands and changing gloves. Also, female employee entered kitchen from back door and touched stack of clean dishes without washing hands.
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in drawer cooler at bar: half and half creamer (52F - Cold Holding) for two days.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in salad make table: tomatoes (52F - Cold Holding); chicken salad (52F - Cold Holding); tuna salad (51F - Cold Holding). Items were placed in freezer then all at 41F and below. Employee stated items were in unit for two hours. In reach in unit at bar: half and half creamer (52F - Cold Holding). Employee stated cream was in unit for two days. Stop sale issued. **Corrective Action Taken**
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in server station. Removed during this inspection. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in pasta. Removed during this inspection. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near pass thru with food contact surface up. Plates at bar with food contact surface up.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunchbox on shelf over cheesecake in beer cooler. Moved during this inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on top of dry goods in dry storage room. All were moved. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employees wearing watches. Removed during this inspection. **Corrected On-Site**
13-07-4
Basic - Floor area(s) covered with standing water. On floor in walk in beer cooler. **Repeat Violation**
36-22-4
Basic - Food storage container/container lid cracked or broken. Rolling flour container cracked. **Repeat Violation**
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at bar. Also, knife between two prep tables. All were during this inspection. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in server station with no sign. Hand wash sink in expo station with no sign. Manager added signs. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in produce cooler: Cardboard box of cherrie tomatoes on shelf over pans of peeled carrots. Cardboard boxes of red peppers on shelf over containers of cheese. All were moved during this inspection. **Corrected On-Site**
08B-17-4
26
Jun 3, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in dish area. Manager added vacuum breaker during inspection. **Corrected On-Site**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Blade of can opener on kitchen prep table. Soda gun in bar area. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme brulee stored in produce walk-in cooler. Employee stated créme brulee was prepared the previous morning, employee added proper date. **Corrected On-Site**
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored in dish area.
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floor of beer walk-in cooler. **Repeat Violation**
36-22-4
Basic - Food storage container/container lid cracked or broken. Containers stored in dry storage area. Employee discarded pans during inspection. **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Bag of salt stored in bar area.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cook line reach-in coolers. Manager removed knife from in between coolers. **Corrected On-Site**
10-17-4
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket of reach-in freezer next to cook line hand washing sink. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler next to cook line fryer.
14-33-4
47
Nov 25, 2024
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
50
Oct 30, 2023
Complaint Full
No violations found.
100
Oct 27, 2023
Complaint Full
5 critical violations. 4 major violations. 12 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in beer cooler: 13 pans of chicken wings cooled over night in deep pans stacked together with lids in place and the following temperatures 50F, 60F, 65F, 68F, 69F, 67F, 65F, 66F, 58F, 46F, 52F, 56F, 57F. Stop sale issued. Management discarded all product. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Male employee on cookline dried hands on soiled green towel.
12A-18-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Hose at triple sink. Chef removed. **Corrected On-Site**
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in beer cooler: 13 pans of chicken wings improperly cooled over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in wine cooler at bar : half and half 49F in unit with an ambient temperature of 50F. Manager moved creamer to different unit. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Sink near kitchen entrance has no soap. Refilled during this inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach with no label. Labeled during this inspection. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven in prep area soiled with grease. Interior of ice machine has mold like substance on deflector plate. Interior of ice bin at bar soiled with black substance on top corners. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Female employee dumped cup of hot water in hand washing sink in server station.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks not secured behind building. Operator stated tanks would be picked up by sales representatives. **Corrective Action Taken**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles around ice machine missing exposing insulation. Manager stated repairs are being made to air conditioning system. **Repeat Violation**
36-32-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Glasses in bar are wet nested. Plates at bar not protected. Plates in server station on prep table not protected. Manager stored all properly. **Corrected On-Site**
24-07-4
Basic - Dead roaches on premises. One dead roach in sticky pad at bar. Three dead roaches inside unused oven in prep area. All were discarded. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room: jacket on side of can storage reach. Personal bag over onions in dry storage area. Manager moved all. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in drawer cooler containing half and half creamer has an ambient temperature of 50F. Manager stated unit is usually only used with wine. Ice build up around walk in freezer door.
14-10-4
Basic - Floor soiled/has accumulation of debris and/or has standing water. Standing water on floor in walk in beer cooler. Floor soiled under hand sink in server station. Floor soiled behind bar with dust and debris under machines and sinks. **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cutting boards and prep table. Removed during this inspection. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around expo window soiled with dust and food debris. Shelves in bar soiled with dust accumulation. Underside of fountain machine behind nozzles soiled with mold like substance in both server stations. Around walk in beer cooled door and gaskets soiled with dust and mold like substance. Gaskets on reach in freezer soiled with mold like substance. Employees began cleaning areas. **Corrective Action Taken** **Repeat Violation** **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Old food on clean dishes on shelf under prep table. Chef removed pans. **Corrective Action Taken**
16-48-4
Basic - Wiping cloth sanitizing solution stored on the floor. One bucket in prep area. Manager picked up. Also, one wet towel not in sanitizer on cookline. Manager placed in bucket. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Water draining onto floor surface. Under hand sink in ware wash area, pipe is broken and causing water to drain on the floor.
29-03-4
17
Jul 11, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In ware wash area, hose attached to Bibb with no device. Replaced device during this inspection. **Corrected On-Site**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in prep area has case of water on top. Moved water. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has black substance on top.
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles hanging down next to stove in prep area.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table. Moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dry storage rack. Moved. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sink in server station has no sign. Manager posted sign. **Corrected On-Site**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Trays at bar and trays on cookline. Manager inverted all. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Soup in walk in cooler not covered. Covered during this inspection. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Bucket of sanitizer on floor under prep sink. Picked up. **Corrected On-Site**
21-38-4
50
Jun 14, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler drawers on cook line : Fish (52,50,51F - Cold Holding); Tomato (52F - Cold Holding); Shrimp (58F - Cold Holding). Manager advised that all items had been on the cook line for less than two hours and had been in the walk-in-cooler. Manager placed all items in walk-in-cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed bar equipment in hand wash sink at bar. manager removed items **Corrected On-Site**
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory sign posted or on the menu. Manager found sign and posted at hostess desk. **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( degreaser ). Manager labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking hose Bibb in dishwash area
29-11-4
47
Dec 21, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
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. At the cook line, male employee touched Parmesan cheese with bare hand, Manager addressed situation, employee stopped. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station coleslaw 48F, manager moved to freezer after 30 minutes temperature dropped to 40F, also at the cook line corn 45F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dish machine area, no backflow preventer, manager installed back. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin, manager moved. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee backpack and jackets on top of single service, Manager moved all. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, spoon handle touching chicken salad, manager moved. **Corrected On-Site**
10-06-5
Basic - Old food stuck to clean dishware/utensils. At the cook line, plates with old food residue, manager moved plates to dish machine. **Corrective Action Taken**
16-48-4
52
Frequently Asked Questions
When was Legacy Country Club last inspected?
The most recent health inspection at Legacy Country Club on file is from Nov 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Legacy Country Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Legacy Country Club.
How does Legacy Country Club compare to other restaurants in The Villages?
Legacy Country Club most recently scored 26 out of 100, which is lower than the The Villages average of 80.
Has Legacy Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Legacy Country Club have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Legacy Country Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Legacy Country Club inspected?
Based on the inspection history on file, Legacy Country Club is inspected around three times per year on average.
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