Legends Tavern & Grille
Last inspected: Dec 22, 2025
64
Score
Going back to 2022, Legends Tavern & Grille has 11 inspections in the public record. The most recent visit was on Dec 22, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
“No chemical test kit provided when using sanitizer” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Deerfield Beach restaurant, which scores around 83. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 7, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Dec 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with stickers on them on the cook line. Chef removed from cook line removed stickers and washed avocados **Corrected On-Site**
08B-39-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents in kitchen
36-34-5
90
Aug 5, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in men's restroom. Manager refilled paper towels **Corrected On-Site**
31B-02-4
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.form email
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled manager labeled sugar **Corrected On-Site**
02D-01-5
70
May 21, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packed over Ready to eat sauce and cooked pork. Observed raw beef over potatoe tots at reach-in freezer in the cook line. Advised operator to store tots over beef. Raw fish stored over cooked chicken cutlets at walk in cooler. Operator stored properly **Corrected On-Site** - From follow-up inspection 2024-05-21: Observed raw beef over French fries and tator tots at reach in freezer on cookline all product not in commercial package **Admin Complaint**
08A-02-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish at reach in cooler across from fryer. All products not commercially packaged. Advised operator to store chicken underneath fish. - From follow-up inspection 2024-05-21: Observed raw chicken stored over raw fish at flip top cooler at cookline. Operator stored properly **Admin Complaint**
08A-20-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sink and surface sanitizer. Per operator, used to wipe down food contact surfaces in kitchen. **Repeat Violation** - From follow-up inspection 2024-05-21: Same **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Noticeable gap of the back dock exit door by managers office. - From follow-up inspection 2024-05-21: Same **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Storage rack at walk in cooler rusted - From follow-up inspection 2024-05-21: Same **Time Extended**
14-17-4
61
May 20, 2024
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw beef on the grill then proceeded to change gloves without washing hands. Advised employee to properly wash hands each time changing gloves.
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 small flying insects landing on dishwasher and surrounding areas. Approximately 1 small flying insect by beverage station. Approximately 1 small flying insect by bar.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packed over Ready to eat sauce and cooked pork. Observed raw beef over potatoe tots at reach-in freezer in the cook line. Advised operator to store tots over beef. Raw fish stored over cooked chicken cutlets at walk in cooler. Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish at reach in cooler across from fryer. All products not commercially packaged. Advised operator to store chicken underneath fish.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by grill: ; cut tomatoes (46F - Cold Holding); caramelized onion (49F - Cold holding ); diced tomato salsa (46F - Cold holding); sliced cheese (56F - Cold Holding); Brie cheese (51F - Cold Holding); boiled egg (47F - Cold Holding) per operator items not prepared or portioned today. Per operator out temperature for approximately 30 minutes. Advised operator to place ice bags on products.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chaffing fuel stored over glasses,salt and clean silverware at dry storage by office. Operator moved chemicals to proper location.**Corrected On-Site** **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sink and surface sanitizer. Per operator, used to wipe down food contact surfaces in kitchen. **Repeat Violation**
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine. Dish machine accumulation of food debris on top
16-21-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to set up triple sink with chlorine sanitizer.
16-55-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Noticeable gap of the back dock exit door by managers office.
35B-01-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Storage rack at walk in cooler rusted
14-17-4
30
Dec 4, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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. At 0 ppm Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
64
Aug 21, 2023
Routine - Food
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
90
Jun 22, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
78
Mar 16, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked cabbage (48°F-50°F - Cooling). Operator/employee states item was cooked yesterday and has been cooling overnight.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked cabbage (48°F-50°F - Cooling). Operator/employee states item was cooked yesterday and has been cooling overnight. See Stop Sale
03D-02-5
High Priority - 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. Dish machine tested at 0ppm. Operator changed sanitizer and primed. Retested at 100ppm **Corrected On-Site**
22-41-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Discussed with operator. Operator instructed employees to remove **Corrected On-Site**
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on cook line coolers
23-24-4
58
Sep 16, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station - ; mozzarella (47F); cooked onions (47F) flip top cooler. Mozzarella and onions in unit less than 1 hour per Manager. Containers moved to reach in freezer to quick chill. Retested 42-43F **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. She'll eggs above dressings in walk in cooler. Eggs moved to lower shelf and properly stored. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - 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. **Warning**
53B-05-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
05-07-4
Intermediate - No soap provided at handwash sink in kitchen. Soap replaced. **Corrected On-Site** **Warning**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink cup removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks in kitchen. **Warning**
13-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cutting board at cook line. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Plastic container of sugar on top of cooler in kitchen. Manager added label **Corrected On-Site** **Warning**
02D-01-5
45
Frequently Asked Questions
When was Legends Tavern & Grille last inspected?
The most recent health inspection at Legends Tavern & Grille on file is from Dec 22, 2025. The public record contains 11 inspections in total.
What is the most common violation at Legends Tavern & Grille?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited four times, more than any other issue at Legends Tavern & Grille.
How does Legends Tavern & Grille compare to other restaurants in Deerfield Beach?
Legends Tavern & Grille most recently scored 64 out of 100, which is lower than the Deerfield Beach average of 83.
Has Legends Tavern & Grille's inspection record improved over time?
Yes. Recent inspections at Legends Tavern & Grille have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Legends Tavern & Grille means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Legends Tavern & Grille inspected?
Based on the inspection history on file, Legends Tavern & Grille is inspected around three times per year on average.
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