LEGACY RESTAURANT AND BAR

Name: LEGACY RESTAURANT AND BAR
Address: 3610 BLANDING BLVD, JACKSONVILLE, FL, 32210, US
Rating: 82.9

3610 BLANDING BLVD, JACKSONVILLE, FL 32210

License #2616170

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LEGACY RESTAURANT AND BAR in JACKSONVILLE currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 23 total violations — 5 critical, 5 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 14, 2026 included 1 critical violation, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

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DBPR

*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: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp, raw lobster, and raw lamb chops thawing in three compartment sink at room temperature. Employee moved 2 out of 3 items to walk-in cooler and turned on water for remaining food items thawing.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging from handle of oven on cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored above three compartment sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored on top of raw shrimp in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[35B-03-4] Outer openings not protected with self-closing doors. Observed rear exit with no self-closing mechanism.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near hookah station.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair behind bar area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed excess ice build up in walk-in freezer.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple raw food items with temperatures of 48-52F stored in reach in cooler on cook line. Person in charge stated they attempt to use ice to keep food items cold since reach in cooler isnt maintaining proper temperatures and were placed in reach in cooler 1.5 hours prior. Raw food items with temperatures of 62-68F stored on small table by kitchen entrance. Person in charge stated ice is used to regulate temperature and it is a batter station for fried food items. Ice bath used has ice with a 1 inch gap between ice and container. All food items returned to walk-in cooler. Raw fish items, raw chicken, raw pooled shell eggs (62-68F - Cold Holding) Raw fish, raw shrimp, raw beef, raw chicken (48-52F - Cold Holding)
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed 3 unlabeled containers of white powdery substance stored on cook line.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from ovens person in charge states is in disrepair and unable to hold food items at proper temperatures.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled back plates around soda nozzles on soda tower near bar.
[33-16-4] Open dumpster lid. Observed both lids open in dumpster.
[36-73-4] Floor soiled/has accumulation of debris. Observed excessively soiled floors behind bar area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance build up on soda nozzles on soda tower closest to bar area.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining wire racks for dry goods near walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed; raw chicken stored over raw fish in walk-in freezer. Person in charge rearranged food items to proper storage levels.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter with temperatures of 63F stored in steamer unit across from wing station. Steamer unit has no access to electricity and person in charge stated they pour boiling water in the unit to keep butter hot. Person in charge moved butter to flat top grill to reheat to minimum temperature of 165F or higher. Melted butter (63F - Hot Holding)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink behind bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored over three compartment sink. Person in charge stated chemical was degreaser and labeled accordingly.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed 2 unsecured CO2 tanks behind bar by three compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.

Community reaction

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