LEGEND SUSHI HOUSE
4221 MARINER BLVD UNIT 4241
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
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 2/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/18/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in women's bathroom of the establishment. Warning - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-18: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling. **Corrective Action Taken** Warning - From follow-up inspection 2025-01-30: Observed Krab (47F - Cold Holding); Cream Cheese (47F - Cold Holding); Krab Salad (47F - Cold Holding); Shrimp (56F - Cold Holding); Tamago - Egg (56F - Cold Holding); Tilapia (56F - Cold Holding); Yellow Tail (56F - Cold Holding); White Tuna (56F - Cold Holding) and Salmon (56F - Cold Holding) in sushi case at 52F Ambient Air Temperature. Operator stated items had been in case for 2 hours. Operator iced down products. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-02-18: Observed Krab (40F - Cold Holding); Cream Cheese (52F - Cold Holding); Tamago - Egg (46F - Cold Holding); Tilapia (52F - Cold Holding); Yellow Tail (49F - Cold Holding); White Tuna (48F - Cold Holding) and Salmon (52F - Cold Holding) in sushi case at 61F Ambient Air Temperature. Operator stated items had been in less than 4 hours. Operator iced down products. The importance of compliance pertaining to this violation was reinforced with operator. Admin Complaint
Food safety inspection conducted on 2/18/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/30/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in women's bathroom of the establishment. Warning - From follow-up inspection 2025-01-30: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling. **Corrective Action Taken** Warning - From follow-up inspection 2025-01-30: Observed Krab (47F - Cold Holding); Cream Cheese (47F - Cold Holding); Krab Salad (47F - Cold Holding); Shrimp (56F - Cold Holding); Tamago - Egg (56F - Cold Holding); Tilapia (56F - Cold Holding); Yellow Tail (56F - Cold Holding); White Tuna (56F - Cold Holding) and Salmon (56F - Cold Holding) in sushi case at 52F Ambient Air Temperature. Operator stated items had been in case for 2 hours. Operator iced down products. Admin Complaint **Corrective Action Taken**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-30: Observed food handler training through SafeStaff for some employees. Operator has extra books to complete the rest of the staff's food handler training. **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 1/3/2025
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-64-5:Basic - Objectionable odors in women's bathroom of the establishment. Warning
- 41-07-4:High Priority - Container of medicine improperly stored above reach-in cooler on shelf next to plates on cook line. Employee moved. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat pineapple in reach-in cooler on cook line. Employee moved. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling. **Corrective Action Taken** Warning
- 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. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 1/3/2025 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 1/24/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on guard.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container lid stored in handwash sink to the right of the three compartment sink and container and scrub brush in handwash sink off of cook line. Employee removed. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink off of cook line near rice cooker.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at handwash sink off of cook line near rice cooker. Employee fixed dispenser. Corrected On-Site
Food safety inspection conducted on 1/24/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 8/25/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured next to ice machine and soda bag in the box station. Warning - From follow-up inspection 2023-08-25: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting on cups stacked together in wait station. Warning - From follow-up inspection 2023-08-25: **Time Extended**
Food safety inspection conducted on 8/25/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/24/2023
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food in some dry storage containers and in buckets to the right of the rice warmer. Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured next to ice machine and soda bag in the box station. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on cups stacked together in wait station. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in 90F water next to rice warmer in rear of kitchen. Warning
- 14-86-1:High Priority - Non-food grade paper towel used as liner for food container in several containers throughout kitchen and sushi prep area. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator contacted GIA and received parasite destruction letter for raw fish. Operator is waiting on parasite destruction information for Mackerel. Non-exempt fish may not be served raw or undercooked. Mackerel must be fully cooked until parasite destruction is confirmed. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat sauce in reach-in cooler across from cook line. Employee moved. Raw chicken over sauce container and raw beef over ready-to-eat gyoza in walk-in cooler. Raw fish stored over ready-to-eat cucumber in sushi area reach-in cooler. Corrected On-Site Warning
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed red snapper on menu but no red snapper in the establishment. When inspector asked to see red snapper inspector was presented with tilapia. Discussed with managers and they stated that tilapia will be on their new menu and if a customer asks for red snapper that they state they do not have it. Red snapper was not observed on any invoices presented at time of inspection. Admin Complaint
- 52-03-4:Intermediate - Establishment advertised crab on menu but served imitation crab in crab rangoons on menu with imitation krab as ingredient. Discussed requirement for imitation krab to be identified on the menu. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whisk stored in handwash sink near fryers. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's restroom at handwash sink in large stall. Warning
Food safety inspection conducted on 8/24/2023 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).