Legends Tavern & Grille
Last inspected: Dec 10, 2025
86
Score
Legends Tavern & Grille has been inspected eight times since 2022. The newest entry in the record is dated Dec 10, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “working containers of food removed” is the issue that surfaces most often, recorded three times.
Legends Tavern & Grille's latest score of 86 sits above the Sunrise average of 78. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - 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 **Corrected On-Site**
14-69-4
Basic - 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 **Corrected On-Site**
12B-13-4
Basic - 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. **Corrected On-Site**
24-05-4
86
Jul 16, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. Chef picked up lettuce with bare hands to dress a burger.
09-01-4
High Priority - 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 **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle no label. Operator placed label on spray bottle **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - 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 **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled, located directly above wing flip top cooler **Repeat Violation**
22-08-4
Basic - Stored food not covered. Items stored under wing flip top cooler not stored covered. Operator covered **Corrected On-Site**
08B-12-5
58
Mar 25, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - 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. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at front counter hand sink. Employee marked as cleaner. **Corrected On-Site**
41-17-4
Intermediate - 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
53A-05-6
Basic - 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.
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in top microwave at cookline.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In server station black 2 door reach in cooler.
05-09-4
Basic - Waste line missing at soda gun holster. At soda gun holster in main bar.
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Bottle of water by cookline not labeled.
02D-01-5
47
Nov 1, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
64
Apr 1, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Nov 3, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. Dishmachine at bar reading 0ppm chlorine. Sanitizer expired. Manager replaced sanitizer, primed, and machine reading 100ppm. **Corrected On-Site**
22-41-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - 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.
40-06-5
Basic - Old labels stuck to food containers after cleaning. Old labels on containers in back walk in / beer cooler. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Two squeeze bottles of water on cook line not labeled.
02D-01-5
70
Feb 16, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed above 200 ppm stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator corrected to 50ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with grooves no longer cleanable.
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Operator corrected on site labeled products **Corrected On-Site**
02C-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator turned machine off and started cleaning machine **Corrective Action Taken**
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container at cook line and bar area Operator removed discarded beverage **Corrected On-Site**
12B-12-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
61
Dec 14, 2022
Routine - Food
6 critical violations. 2 major violations. 14 minor violations.
View 22 violations
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 beef in walk in cooler. Operator removed and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed reach in flip top fryer station chicken wings made at 9:30 pm 12/14 (54F - Cooling); Classic breaded chicken cooked 9 pm 12/13 (54F); panko chicken made from 12/13 (47F - Cooling); burger (165F - Cooking); grilled chicken (185F - Cooking)
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly flying around server aisle way not landing on anything. Observed 2 live flies flying around dish machine area and landing on wall.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over cooked pork in reach in cooler located at cook line.
08A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent droppings under shelf at dry storage for sauces and dry goods directly outside walk in cooler located next to 3 compartment area and walk in freezer. Observed approximately 5 or more rodent droppings at back door.
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed reach in flip top fryer station chicken wings made at 9:30 pm 12/14 (54F - Cooling); Classic breaded chicken cooked 9 pm 12/13 (54F); panko chicken made from 12/13 (47F - Cooling); burger (165F - Cooking); grilled chicken (185F - Cooking)
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda nozzles at soda station with accumulation of mold like substance. Observed soda gun nozzles at bar area with build up mold substance Observed clean and dirty knives stored on magnetic knife holder at kitchen area above prep table.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table located between slicer and dish machine.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages and keys stored on shelf with to go cups and lids for beverages. Operator removed and stored correctly **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Observed steam table with beef chilli, onion soup, au jus directly over side of hand washing sink located at cook line exposed to splash
08B-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment reach in cooler and prep table at cooks line.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven door handle and hanging from nails at service pass thruarea.
10-20-4
Basic - Nonfood-contact surface floors in 3 compartment area, dry storage and under equipment at cook line soiled with grease, food debris, dirt, slime or dust. Observed light shields with
23-03-4
Basic - Observed Commercially processed reduced oxygen packaged fish mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Observed Single-service articles to go aluminum containers at cook line not stored inverted or protected from contamination.
25-06-4
Basic - Observed Walls at cook line behind grills soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at server station.
21-12-4
Basic - Observed Working containers of salt removed from original container not identified by common name.
02D-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves at cook line with old food debris.
22-16-4
Basic - Cardboard used to line nonfood-contact shelves. Observed dirty card board used to line shelves beneath grill, clean cooking pans.
14-45-4
17
Frequently Asked Questions
When was Legends Tavern & Grille last inspected?
The most recent health inspection at Legends Tavern & Grille on file is from Dec 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Legends Tavern & Grille?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Legends Tavern & Grille.
How does Legends Tavern & Grille compare to other restaurants in Sunrise?
Legends Tavern & Grille most recently scored 86 out of 100, which is higher than the Sunrise average of 78.
Has Legends Tavern & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Legends Tavern & Grille have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Legends Tavern & Grille 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 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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