LEGENDS TAVERN & GRILLE
10079 W OAKLAND PARK BLVD · SUNRISE · Broward County · FL 33351
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed reach in flip top fryer station chicken wings made at 9:30 pm 12/14 (54F – Cooling); Classic breaded chicken cooked 9 pm 12/13 (54F); panko chicken made from 12/13 (47F – Cooling); burger (165F – Cooking); grilled chicken (185F – Cooking)
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly flying around server aisle way not landing on anything. Observed 2 live flies flying around dish machine area and landing on wall.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw shrimp stored over cooked pork in reach in cooler located at cook line.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator removed and stored correctly. **Corrected On-Site**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent droppings under shelf at dry storage for sauces and dry goods directly outside walk in cooler located next to 3 compartment area and walk in freezer. Observed approximately 5 or more rodent droppings at back door.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed reach in flip top fryer station chicken wings made at 9:30 pm 12/14 (54F – Cooling); Classic breaded chicken cooked 9 pm 12/13 (54F); panko chicken made from 12/13 (47F – Cooling); burger (165F – Cooking); grilled chicken (185F – Cooking)
Intermediate 2
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda nozzles at soda station with accumulation of mold like substance. Observed soda gun nozzles at bar area with build up mold substance Observed clean and dirty knives stored on magnetic knife holder at kitchen area above prep table.
Basic 14
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Observed dirty card board used to line shelves beneath grill, clean cooking pans.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table located between slicer and dish machine.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages and keys stored on shelf with to go cups and lids for beverages. Operator removed and stored correctly **Corrected On-Site**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
08B-36-4Basic – Food stored in a location that is exposed to splash/dust. Observed steam table with beef chilli, onion soup, au jus directly over side of hand washing sink located at cook line exposed to splash
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment reach in cooler and prep table at cooks line.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven door handle and hanging from nails at service pass thruarea.
23-03-4Basic – Nonfood-contact surface floors in 3 compartment area, dry storage and under equipment at cook line soiled with grease, food debris, dirt, slime or dust. Observed light shields with
06-09-1Basic – Observed Commercially processed reduced oxygen packaged fish mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
25-06-4Basic – Observed Single-service articles to go aluminum containers at cook line not stored inverted or protected from contamination.
36-27-5Basic – Observed Walls at cook line behind grills soiled with accumulated grease, food debris, and/or dust.
21-12-4Basic – Observed Wet wiping cloth not stored in sanitizing solution between uses at server station.
02D-01-5Basic – Observed Working containers of salt removed from original container not identified by common name.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves at cook line with old food debris.
Inspector observations synchronized from DBPR on August 10, 2026 8:54 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.