LEGENDS TAVERN & GRILLE
LEGENDS TAVERN & GRILLE located in DEERFIELD BEACH has undergone 8 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 2 months ago · 8 reports on file
1391 South Military Trail
Deerfield Beach, Florida, 33442
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
All Inspection Reports
12/22/2025· 2mo ago
Visit ID: 13454476
Met Inspection Standards1 high, 1 int, 4 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using a bowl instead of a scoop. Chef discarded bowl. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents dusty.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A beverage cup on prep table. Chef removed cup. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on cook line still with stickers not washed. Chef removed stickers and washed avocados before cutting. Corrected On-Site
- 22-41-4: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. Dishwasher in kitchen chlorine sanitizer ppm at 0. Manager changed bucket and primed unit to 100 ppm Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dust pan and brooms. Chef moved items Corrected On-Site
7/7/2025· 8mo ago
Visit ID: 10912721
Met Inspection Standards1 high, 1 int, 1 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used instead of scoop. Chef discarded bowl and replaced with a scoop. Corrected On-Site
- 22-41-4: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. Manager changed bucket and primed dish machine to 100 ppm Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar, using napkins
12/16/2024· 1y 2mo ago
2 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents in kitchen
- 08B-39-4: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
8/5/2024· 1y 7mo ago
3 int, 1 basic
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled manager labeled sugar Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4: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
- 11-26-1: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
5/21/2024· 1y 9mo ago
Visit ID: 8677070
Follow-up Inspection Required2 high, 1 int, 2 basic
- 35B-01-4: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**
- 14-17-4: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**
- 08A-02-6: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-20-5: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
- 16-37-1: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**
5/20/2024· 1y 9mo ago
Visit ID: 8675810
Follow-up Inspection Required6 high, 1 int, 4 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Dish machine accumulation of food debris on top
- 16-55-4: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.
- 35B-01-4: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.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Storage rack at walk in cooler rusted
- 12A-07-5: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.
- 35A-02-6: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.
- 08A-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-20-5: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.
- 03A-02-5: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.
- 41-10-4: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
- 16-37-1: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
12/4/2023· 2y 3mo ago
Visit ID: 8478748
Met Inspection Standards2 high, 1 int, 1 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 22-41-4: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
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips