Fruitland Park Legacy Bar-B-Que

3170 US Hwy 27 441, Fruitland Park, FL 34731 · Permanent Food Service · License 4508702

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
3 high priority (2 fixed by the Nov 5 follow-up, 1 fixed on the spot), 8 basic
-17
Safety score83

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

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 6 Basic
What was still cited
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 8 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -Raw beef patties over fries.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  -Dishwasher handling dirty dishes and then handling clean dishes.
- Code 22, Food-contact surfaces clean and sanitized: 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. -0 ppm.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -Brown sugar.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -Fish at room temperature.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -Oven.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Interior of fryer cabinets.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  -Throughout.
  Floor area(s) covered with standing water.
  -Side prep room.
  Ceiling/ceiling tile shows damage or is in disrepair.
  -Side prep area.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.