LEGENDS GOLF&CTRY CLUB MAIN
8600 Legends Boulevard
Fort Myers, Florida, 33912
Legends Golf & Country Club
Lee County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/14/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/13/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in back storage hallway. Repeat Violation Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice in bar left side well. Operator removed. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler drawers. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dishwashing area, observed employee handling dirty dishes then clean dishes, no handwash or glove change. Spoke with operator and employee, employee removed glides and properly washed hands before continuing work. **Corrective Action Taken** Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw over ready-to-eat. In walk-in cooler in side main kitchen by back prep line, observed raw ground beef over raw shell eggs and pasteurized liquid eggs. Operator rearranged all foods for proper food protection. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold well ice bath in middle service line: housemade blue cheese dressing (48F - Cold Holding); housemade buttermilk dressing (46F - Cold Holding) for one hour per operator. Also reach-in cooler cook line right across from stovetop: sour cream (58F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded lettuce (64F - Cold Holding); cut tomatoes (58F - Cold Holding); housemade coleslaw (55F - Cold Holding) for two hours per operator. Operator voluntarily discarded all foods. Corrected On-Site Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 6 unmarked tags. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tacos not marked as raw, per operator served raw. Operator updated menus and began reprinting at time of inspection. **Corrective Action Taken** Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in bar, operator unable to determine contents. Operator discarded bottle. Corrected On-Site Warning
Food safety inspection conducted on 2/13/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-34-4:Basic - Interior of ice machine/bin with rust in back hallway.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drop in cooler salad area:; housemade buttermilk ranch (57F - Cold Holding); housemade blue cheese dressing (58F - Cold Holding) for 3 and a half hours per operator. Operator discarded the product. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method. Cut tomatoes cooling in large, covered plastic container in walk-in cooler. Operator uncovered and moved to blast chiller for rapid cooling. Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna club and tuna tower per operator served undercooked, not marked as undercooked on menu. Operator began printing corrected menus at time of inspection. **Corrective Action Taken**
Food safety inspection conducted on 9/17/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 5/28/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/28/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 7; outside back door of kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood not fully sealed as shelving in mop room, heavily soiled.
- 25-05-4:Basic - Single-service articles improperly stored. On floor in back hallway, single service cups in boxes on floor. Operator removed from floor. 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 bar (Chlorine 0ppm), chlorine sanitizer bottles empty connected to machine. Operator replaced bottle, chlorine 50ppm. Repeat 3/27/2024. Corrected On-Site Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler off of cook line, observed cooked soups cooling in 20 quart containers, densely packed plastic, covered. Operator sent soups to blast chiller for quick cooling. **Corrective Action Taken**
Food safety inspection conducted on 5/28/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator engages in reduced-oxygen packaging fish, meats and cooked foods more than 48 hours. Warning - From follow-up inspection 2024-04-03: Time extension given to allow operator time to submit plan. **Time Extended**
Food safety inspection conducted on 4/3/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on ceiling and attached equipment in dishwashing area and mop sink area. Unclean attached components in bar. Warning
- 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 Bar (Chlorine 0ppm) after running and priming three times. Operator instructed staff to send all dishware to main kitchen for proper sanitation. **Corrective Action Taken** Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary 50ppm, operator drained sink, instructed staff to manually mix and test sanitizer, and sent dishware to main machine for proper sanitation. **Corrective Action Taken** Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler in back hallway, observed raw ground beef over raw shrimp and raw whole muscle beef. Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker. Also missing under handwash sink near main walk-in cooler. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tacos per operator served undercooked not marked as raw or undercooked. Operator reprinted menus with proper identification of raw products. Corrected On-Site Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator engages in reduced-oxygen packaging fish, meats and cooked foods more than 48 hours. Warning
Food safety inspection conducted on 3/27/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).