Legacy Cafe
710 S Tampa Ave, Orlando, FL 32805 · Permanent Food Service · License 5815845
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (1 repeat)-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 visitSep 22, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
White rice and yellow rice 108-123. Employee turned on steam table.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Cooks line hand sink. Employee refilled dispenser.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
1 case of oil stored on the floor by dry storage and mop sink area. Employee removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle in flour. Employee removed
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Hanging from oven door. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Reach in white cutting board.
Equipment in poor repair.
Microwave has rust inside.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo containers at prep table. Employee inverted.
Fixed on the spot
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.