Legacy Hotel
5450 Bollettieri Blvd, Bradenton, FL 34210 · Permanent Food Service · License 5105802
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 17, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their bar reach in cooler: Milk (50°F - Cold Holding) Operator stated they had been there for approximately 3hrs. Operator disposed of the product on their own choice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed cold smoked salmon stored above cooked french toast in the walk in cooler. Operator moved the salmon below.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plan for their 4hr buffet. Emailed and reviewed the plan with the operator.
Fixed on the spot
Basic4
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed their clean dishes stored on dirty racks.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed their to-go boxes not inverted. Operator inverted them.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed missing signs on multiple hand sinks in the kitchen.
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Observed grease buildup on and around the grease receptacle.
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.