La Leggenda Pizzeria

224 Espanola Way, Miami Beach, FL 33139 · Permanent Food Service · License 2332306

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
1 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot), 3 basic
-16
Safety score84

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

8 violations found

First visitOct 5, 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.
8 violations found:
- 1 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority1
- 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. Observed the bar Dishwasher at (Chlorine 0.00ppm). The manager told them to use the kitchen dishwasher and called for service.
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed utensils in the hand washing sink at the front counter.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at the pizza station.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed a spray bottle with a blue liquid. The cook labeled it.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The manager came during the inspection.
  Fixed on the spot
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed two packages of cheese in the hand washing sink defrosting. The manager put the cheese in the triple sink and turned on the cold water.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at the pizza station.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.