DirtyFLRestaurant Inspection Data

LEGENDS RESTO & LOUNGE

5250 INTERNATIONAL DRIVE UNIT E04

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8739827

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dinner forks and knives not properly inverted at buffet table. Dinner plates at expo line not inverted.
  • 08B-38-4:Basic - Food stored on floor. Soy sauce buckets store on floor between walk-in freezer and walk-in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer by dry storage area.
  • 10-12-5:Basic - In-use ice paddle stored on soiled surface between uses. On ice machine Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped plastic forks not inverted at cutlery station.
  • 08B-12-5:Basic - Stored food not covered in walk-in freezer Wontons and cooked beef. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable slicer in rear kitchen shelves has tape on blades.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink in rear of kitchen Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entry to kitchen. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle by rear handsink and dishwashing machine.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8547142

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle placed on food preparation table . Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler not segregated nor identified.. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline pooled eggs (56F - Cold Holding)/30 minutes ; rice (50F - Cold Holding)/30 minutes. Operator placed more ice in container. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at washware area handwash sink. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kitchen makeline unit Cooked potatoes prepared 24 hours ago not datemarked. Corrected On-Site

Inspection Date: 11/9/2023

Inspection #: Visit ID: 8546861

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-11-09: **Time Extended**

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8361258

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In MSG bin , spoon handle on food on flour. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 5- rodent droppings on soup base lid in food storage area, 10- rodent droppings at chemical storage area, on top f sanitizer containers lids. Operator cieaned and sanitized area. Corrected On-Site Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler -chicken wings (58F - Cold Holding); whole chicken (57F - Cold Holding)/1 hour. Recently placed in unit,. Cookline table top rice (57F - Cold Holding)/20 minutes ; pooled eggs (57F - Cold Holding); operator placed in cold holding -unit. Cookline make table cooked pork (46F - Cold Holding); cooked beef (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked shrimp (46F - Cold Holding); Krab (46F - Cold Holding)/3 hours . Operator relocated to walk in cooler. **Corrective Action Taken** Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at washware handwash sink. Corrected On-Site