LEGACY COUNTRY CLUB

Name: LEGACY COUNTRY CLUB
Address: 17135 BUENA VISTA BLVD, THE VILLAGES, FL, 32162, US
Rating: 65.2

17135 BUENA VISTA BLVD, THE VILLAGES, FL 32162

License #5202402

🏌️ Club/Private ℹ️

65.2 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 10 findings · 1 critical

Routine - Food

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Major

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Minor

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Quick take

LEGACY COUNTRY CLUB in THE VILLAGES currently holds an InspectFL Health Score of 65.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 70 total violations — 13 critical, 10 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 25, 2024

The latest inspection on June 3, 2026 shows 10 observation rows: 1 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

Coverage note

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LEGACY COUNTRY CLUB has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on shelf in warewash area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in server station soiled with mold-like substance. 2. Green wire shelving in beer cooler soiled with mold-like substance. Manager had an employee begin cleaning both during this inspection.
[16-46-4] Old labels stuck to food containers after cleaning. Remnants of old labels stuck to sides of 5 clean pans in warewash area.
[29-08-4] Plumbing system in disrepair. 1. Pipe disconnected below handwash sink at end of cookline. Manager reconnected the pipe during this inspection. 2. Slow draining sink in server station.
[25-05-4] Single-service articles improperly stored. Boxes containing single-use containers stored directly on floor in storage shed. An employee removed them from the floor during this inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin containing sugar missing label in back of kitchen. An employee added the proper label during this inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing hose connection at spigot on upper wall at mop sink. Manager installed a Backflow prevention device during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in prep area soiled with old food debris and/or black substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in warewash area blocked by large bin. An employee unblocked the sink during this inspection.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwash sink moved location in bar area, no plans on file.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in pasta. Removed during this inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near pass thru with food contact surface up. Plates at bar with food contact surface up.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee lunchbox on shelf over cheesecake in beer cooler. Moved during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on top of dry goods in dry storage room. All were moved.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employees wearing watches. Removed during this inspection.
[36-22-4] Floor area(s) covered with standing water. On floor in walk in beer cooler.
[14-38-4] Food storage container/container lid cracked or broken. Rolling flour container cracked.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at bar. Also, knife between two prep tables. All were during this inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink in server station with no sign. Hand wash sink in expo station with no sign. Manager added signs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in produce cooler: Cardboard box of cherrie tomatoes on shelf over pans of peeled carrots. Cardboard boxes of red peppers on shelf over containers of cheese. All were moved during this inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One towel in server station. Removed during this inspection.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On cook line: Chicken 162F. Employee placed back on grill then 170F.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting raw chicken removed bowl from pasta without washing hands and changing gloves.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped table with sanitizer then continued to cook food without washing hands and changing gloves. Also, female employee entered kitchen from back door and touched stack of clean dishes without washing hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in drawer cooler at bar: half and half creamer (52F - Cold Holding) for two days.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in salad make table: tomatoes (52F - Cold Holding); chicken salad (52F - Cold Holding); tuna salad (51F - Cold Holding). Items were placed in freezer then all at 41F and below. Employee stated items were in unit for two hours. In reach in unit at bar: half and half creamer (52F - Cold Holding). Employee stated cream was in unit for two days. Stop sale issued.

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. Male employee drinking from.cup while preparing steaks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box on shelf over turkeys in walk in beer cooled. Moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic and on clean ish shelf.
[36-22-4] Floor area(s) and/or cooler covered with standing water. In warewash area. In server station. Reach in make table on cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Missing in two reach in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler soiled with black substance.
[33-16-4] Open dumpster lid. One lid on dumpster.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at bar has a slow drain.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed produce on shelf over salad dressings. Over during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line: tuna (51F - Cold Holding); chicken (53F - Cold Holding); tomatoes (49F - Cold Holding). In reach in make table near stove: meatloaf (49F - Cold Holding); risotto (47F - Cold Holding); pasta (51F - Cold Holding); cream (49F - Cold Holding). In ice bath in server station: half and half 54F.Ice bags were added to items and some items were moved to walk in cooler. Per kitchen manager, items were all below 41F before opening. Manager voluntarily discarded half and half in server station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease build up. Interior of ice machine has slimy substance.

Disposition: Warning Issued
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Hose at triple sink. Chef removed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in beer cooler: 13 pans of chicken wings improperly cooled over night.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Several tanks not secured behind building. Operator stated tanks would be picked up by sales representatives.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Tiles around ice machine missing exposing insulation. Manager stated repairs are being made to air conditioning system.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Glasses in bar are wet nested. Plates at bar not protected. Plates in server station on prep table not protected. Manager stored all properly.
[35A-03-4] Dead roaches on premises. One dead roach in sticky pad at bar. Three dead roaches inside unused oven in prep area. All were discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room: jacket on side of can storage reach. Personal bag over onions in dry storage area. Manager moved all.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Reach in drawer cooler containing half and half creamer has an ambient temperature of 50F. Manager stated unit is usually only used with wine. Ice build up around walk in freezer door.
[36-73-4] Floor soiled/has accumulation of debris and/or has standing water. Standing water on floor in walk in beer cooler. Floor soiled under hand sink in server station. Floor soiled behind bar with dust and debris under machines and sinks.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between cutting boards and prep table. Removed during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around expo window soiled with dust and food debris. Shelves in bar soiled with dust accumulation. Underside of fountain machine behind nozzles soiled with mold like substance in both server stations. Around walk in beer cooled door and gaskets soiled with dust and mold like substance. Gaskets on reach in freezer soiled with mold like substance. Employees began cleaning areas.
[16-48-4] Old food stuck to clean dishware/utensils. Old food on clean dishes on shelf under prep table. Chef removed pans.
[29-03-4] Water draining onto floor surface. Under hand sink in ware wash area, pipe is broken and causing water to drain on the floor.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. One bucket in prep area. Manager picked up. Also, one wet towel not in sanitizer on cookline. Manager placed in bucket.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in beer cooler: 13 pans of chicken wings cooled over night in deep pans stacked together with lids in place and the following temperatures 50F, 60F, 65F, 68F, 69F, 67F, 65F, 66F, 58F, 46F, 52F, 56F, 57F. Stop sale issued. Management discarded all product.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Male employee on cookline dried hands on soiled green towel.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in wine cooler at bar : half and half 49F in unit with an ambient temperature of 50F. Manager moved creamer to different unit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven in prep area soiled with grease. Interior of ice machine has mold like substance on deflector plate. Interior of ice bin at bar soiled with black substance on top corners.
[31A-11-4] Handwash sink used for purposes other than handwashing. Female employee dumped cup of hot water in hand washing sink in server station.
[31B-03-4] No soap provided at handwash sink. Sink near kitchen entrance has no soap. Refilled during this inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of bleach with no label. Labeled during this inspection.