DirtyFLRestaurant Inspection Data

LEGENDS TAVERN & GRILLE

LEGENDS TAVERN & GRILLE located in POMPANO BEACH has undergone 7 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

Southwest 6th Street
Pompano Beach, Florida, 33060
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13608955

Met Inspection Standards

1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with black mold like substance, above prep table in kitchen. Warning - From follow-up inspection 2026-01-09: Observed same at callback inspection. **Time Extended**

1/8/2026· 2mo ago

Visit ID: 13472948

Follow-up Inspection Required

2 high, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with black mold like substance, above prep table in kitchen. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In flip top cooler, salmon thawing in reduced oxygen packaging, bearing label stating to remove packaging before thawing. Salmon held in unit since yesterday. Manager voluntarily discarded. Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor of walk in cooler soiled with food debris. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer; dripping on floor. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle down in ice in ice machine at bar. Manager placed scoop upright. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler on cook line. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1 , Cut Tomatoes (51F - Cold Holding); Cut Lettuce (54F - Cold Holding); Shredded Cheese (51F - Cold Holding). Per operator, foods not prepared or portioned today. Foods held in unit overnight. Manager discarded. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1 , Cut Tomatoes (51F - Cold Holding); Cut Lettuce (54F - Cold Holding); Shredded Cheese (51F - Cold Holding). Per operator, foods not prepared or portioned today. Foods held in unit overnight. Manager discarded. See Stop Sale. Admin Complaint

7/25/2025· 7mo ago

Visit ID: 10914246

Met Inspection Standards

2 high, 1 int, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over cook line flip top cooler in disrepair.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knives stored in between equipment. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken wings (52F - Cold Holding);, not prepared or portioned today. Operator stated item held approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed ice onto item to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked mushrooms (121F - Hot Holding); cooked chicken (120F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat items to 165F. Operator placed items on flat top to reheat. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, chicken salad (51F - Cooling)@2:55 since 12:45, 50F @3:33, at the current rate, product will not reach 41F within 4 hours. Operator placed ice onto item to quick chill. **Corrective Action Taken**

12/27/2024· 1y 2mo ago

Visit ID: 8895163

Met Inspection Standards

1 high, 1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on prep table. Operator removed Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. I'm walk in cooler, raw shell eggs stored over unwashed produce on rolling rack. Operator moved eggs to bottom shelf. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated the time as a public health control log is misplaced.

9/20/2024· 1y 5mo ago

Visit ID: 8726823

Met Inspection Standards

1 high, 2 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep line, employee cell phone and personal belongings stored on clean plates. Operator removed Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On prep line, plastic containers wet nesting
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station flip top cooler, standing water 41°F with ice cream scoop.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, chicken wings (46 to 54F - Cold Holding). Operator stated held on line less than two hours. Moved out of temp wings to walk in cooler, replaced wings with others being held in walk in cooler. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, butter milk opened more than 24 hrs not labeled
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front door, spray bottle containing sanitizer not labeled

10/24/2023· 2y 4mo ago

Visit ID: 8450159

Met Inspection Standards

1 high, 2 int, 2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled with food debris.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At prep station and cookline, avocados not properly washed before serving. Sticker still on avocados.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over cooked chicken wings. Operator moved cooked wings to higher shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer next to prep area, soiled with food debris.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar, in storage area spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site

7/20/2023· 2y 7mo ago

Visit ID: 8348541

Met Inspection Standards

2 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over deli slicer
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up freezer chest
  • 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. Dish washer rinsing and handling dirty dishes with gloves then Removed clean dishes from dish washer. Gloves not changed, hands not washed in between. Educated in site. hands washed. **Corrective Action Taken**
  • 09-01-4: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 platting wrap with barehands. Educated on site. Gloves worn. **Corrective Action Taken**