Legacy Hotel
Last inspected: Feb 23, 2026
100
Score
Legacy Hotel has been inspected 11 times since 2022. On Feb 23, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around three violations each.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded four times in the inspection record.
The city-wide average for Bradenton sits at 83, putting Legacy Hotel on the better side of that line. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
No violations found.
100
Dec 22, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Displayed food not properly protected from contamination. Observed muffins and pastry on buffet line with out protection over them. Operator moved muffins and pastry's under sneeze guard. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Dented/rusted cans present. See stop sale. Observed a #10 can of marinara on can rack outside the kitchen in hallway next to door to kitchen. Operator voluntarily removed can. **Corrected On-Site** **Warning**
01B-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna on dinner menu without an identifier. **Warning**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense Parmesan cheese in single door reach-in cooler. Operator removed solo cup. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket on cook line at 0ppm. Operator changed quaternary sanitizer bucket. Quaternary sanitizer bucket now at 200ppm. **Corrected On-Site** **Warning**
21-08-4
61
Aug 8, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over pasta in reach-in cooler at the end of the cooks line. Operator moved shell eggs to below pasta. **Corrected On-Site**
08A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Jonathan C. hired over 60 days with no food handlers certification.
53B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed container being used as scoop in rice in bin across from cook line. Operator removed containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on equipment door handles on cooks line. Operator removed all tongs. **Corrected On-Site**
10-20-4
70
Mar 5, 2025
Routine - Food
No violations found.
100
Mar 4, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in glass front reach-in cooler next to hand wash sink. Sour cream 50F, Greek yogurt 48F, melon 50F, cheese cake 50F. Operator stated item had been in cooler since day before. Operator voluntarily discarded products. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in glass front reach-in cooler next to handwashing sink. Sour cream 50F, Greek yogurt 48F, melon 50F, cheese cake 50F. Operator stated item had been in cooler since day before. Operator voluntarily discarded products. **Corrected On-Site** **Warning**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed container being used as scoop in bread crumbs in kitchen bin. Operator removed containers to be. **Corrected On-Site** **Warning**
14-01-5
70
Aug 19, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temp dish machine sanitizing at 146F in kitchen. Operator discontinued use and set up three compartment sink for sanitizing dishes. **Corrective Action Taken**
16-54-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching rice. Operator removed the scoop. **Corrected On-Site**
10-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives in kitchen being stored between pieces of equipment on cook line. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense black bean salsa. Operator removed solo cup.
14-01-5
78
Mar 26, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
64
Nov 27, 2023
Routine - Food
No violations found.
100
Nov 17, 2023
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen area Walk in cooler raw pork sausage over bacon. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of hand out. Person in charge removed sausage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Buffet line Butter (60F - Cold Holding); Cream Cheese (61F - Cold Holding) Educated Person in charge on cold holding foods. Person in charge stated both items have been on the buffet line for approximately 1 hour and placed both items in Walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed in back kitchen area dry storage can of refried beans dented on seam. Person in charge removed dented can for return. **Warning**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area can opener with mold like substance on the blade. Person in charge washed and sanitized can opener blade. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed in dishwasher area dish machine final rinse temperature (Temperature 146 °F) Person in charge setup 3cs and called for service. **Corrective Action Taken** **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples on buffet line no wrapped. Educated Person in charge on Whole fruit displayed for self-service not wrapped and no utensils provided. Person in charge removed apples. **Corrective Action Taken** **Warning**
08B-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Educated Person in charge on employee health agreement and emailed Person in charge and printed hand out. Person in charge read and signed health agreement. **Corrective Action Taken** **Warning**
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation in main kitchen area. Person in charge asked him to put on hair restraint. Employee put on hair restraint and washed his hands **Corrected On-Site** **Warning**
13-03-4
37
Mar 9, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee preparing food changed gloves no Handwashing. Educated Person in charge on Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing in bar area used as a dump sink. Educated Person in charge. Person in charge removed the strainer and washed the sink. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area can opener blade soiled with mold like substance. Person in charge cleaned and sanitized. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink in dishwasher area in back area of main kitchen. Person in charge filled soap. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed at 148°F Person in charge set up 3 compartment sink and called for repair. Quaternary sanitizer in 3 compartment sink 300ppm. **Corrective Action Taken**
16-54-4
Basic - 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. Observed raw Tuna in Walk in cooler ROP not removed from packaging before thawing. Person in charge removed all from packaging. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in main kitchen area.
23-03-4
52
Sep 19, 2022
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Frequently Asked Questions
When was Legacy Hotel last inspected?
The most recent health inspection at Legacy Hotel on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Legacy Hotel?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Legacy Hotel.
How does Legacy Hotel compare to other restaurants in Bradenton?
Legacy Hotel most recently scored 100 out of 100, which is higher than the Bradenton average of 83.
Has Legacy Hotel's inspection record improved over time?
Results have been roughly steady. Inspections at Legacy Hotel have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Legacy Hotel means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Legacy Hotel inspected?
Based on the inspection history on file, Legacy Hotel is inspected around three times per year on average.
Nearby Restaurants