Legends Tavern & Grille

10 SW 6th Street, Pompano Beach, FL 33060 · Permanent Food Service · License 1624517

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 12 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
4 high priority (2 fixed by the Oct 12 follow-up, 2 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 4 basic (3 repeats)
-31
Administrative complaint on Aug 11, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score57

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct122026

Licensing inspection

No violations found

First visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug112026F57Routine inspection12 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed same at callback inspection.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  1). Time/temperature control for safety food cold held at greater than 41°F. In flip top on cook line, Blue Cheese Crumbles (52°F - Cold Holding); per operator, food not prepped or portioned today. Foods held in unit overnight. Food was discarded. See Stop Sale. 2). 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. See stop sale. Packages of raw salmon thawing in Reduced Oxygen Packaging, bearing label to remove packaging before thawing, stored in bottom of flip top cooler on cook line. Food was held in unit overnight. Discussed with operator about proper thawing procedures. Salmon was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top on cook line, Blue Cheese Crumbles (52°F - Cold Holding); per operator, food not prepped or portioned today. Foods held in unit overnight. Food was discarded. See Stop Sale. Cooked Chicken Wings (51°F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line and held for approximately 3 hours. Food was moved to freezer to quick chill.
  Repeat violationAdministrative complaint
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Employee picked up hamburger bun and placed on plate with bare hand. Discussed bare hand usage for ready to eat foods with employee. Employee washed hands and put on gloves.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Chlorine sanitizer stored in bucket at over 200 ppm. Operator corrected sanitizer to 100 ppm.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In flip top cooler, Sliced Tomatoes (50°F - Ambient Cooling) at 2:10 pm , since 11 am to 50°F at 2:40 pm. At this rate proper cooling will not occur. Ice was placed on food.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Glass stored in handwashing sink at bar. Employee removed glass from handwashing sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Training for all employees expired in May 2026.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Gratuity of 18% for parties of 8 or more listed on menu, but not listed on all receipts.
Basic4
- Code 06, Food properly thawed: 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.
  See stop sale. Packages of raw salmon thawing in Reduced Oxygen Packaging, bearing label to remove packaging before thawing, stored in bottom of flip top cooler on cook line. Food was held in unit overnight. Discussed with operator about proper thawing procedures. Salmon was discarded. See Stop Sale.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Heavy ice buildup on walk in freezer floor. Floor slippery with smooth ice buildup.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Bucket of wiping cloth sanitizer stored on floor at cook line. Operator removed bucket from floor.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing sign at handwashing sink in kitchen at cook line Chlorine sanitizer.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.