DirtyFLRestaurant Inspection Data

LEGACY GOLF AND TENNIS CLUB

LEGACY GOLF AND TENNIS CLUB has 6 health inspections on file for its PORT ST LUCIE location, with an overall rating of 3.7/5. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 6 reports on file

Northwest Country Club Drive
Port Saint Lucie, Florida, 34986
Saint Lucie County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 6 health inspection reports

All Inspection Reports

12/5/2025· 3mo ago

Visit ID: 10911027

Met Inspection Standards

1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Near pantry coolers.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. W.S 10-15-20. Chef is scheduled this coming weekend to obtained certification. **Corrective Action Taken**

4/16/2025· 11mo ago

Visit ID: 10724555

Met Inspection Standards

2 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Informed Chef.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Outside cold make table.
  • 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. Ran at 25 ppm. Reran and primed still at 25 ppm. Manager replaced sanitizer solution. Reran and primed and found at 50 ppm. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Inside outside cold make table.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to Chef.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation
  • 36-34-5:Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near ware washing area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing made with raw shell egg. Employee started to place asterisk on all menus. **Corrective Action Taken** Repeat Violation

11/19/2024· 1y 3mo ago

Visit ID: 8788705

Met Inspection Standards

3 int, 2 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Small holes next to staging station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing containing raw egg and cold smoked salmon. Manager had staff start to place asterisk on all menus. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine. 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. Coleslaw. Sous Chef corrected. Corrected On-Site

5/29/2024· 1y 9mo ago

Visit ID: 8617095

Met Inspection Standards

1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of powdered sugar and salt not labeled. Corrected On-Site

4/23/2024· 1y 10mo ago

Visit ID: 8616701

Met Inspection Standards
  • N/A:No Violations Were Observed

2/21/2024· 2y ago

Visit ID: 8532367

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 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. 0ppm, corrected 50ppm Corrected On-Site
  • 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. Warning