LEGENDS GOLF&CTRY CLUB MAIN

Name: LEGENDS GOLF&CTRY CLUB MAIN
Address: 8600 LEGENDS BLVD, FORT MYERS, FL, 33912, US
Rating: 76.3

8600 LEGENDS BLVD, FORT MYERS, FL 33912

License #4604981

🏨 Hotel/Resort ℹ️

76.3 Grade C / 100

Mixed Health Record

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Latest inspection

March 16, 2026 · 4 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LEGENDS GOLF&CTRY CLUB MAIN in FORT MYERS currently holds an InspectFL Health Score of 76.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 35 total violations — 12 critical, 10 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 14, 2025

The latest inspection on March 16, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LEGENDS GOLF&CTRY CLUB MAIN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water by drink service are in main kitchen. Operator removed from water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach-in cooler/freezer in fryer station.
[22-41-4] 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. Dishwasher (Chlorine 0ppm) in bar after running and priming 3 times, operator discontinued use and started sending all dishwater to main kitchen for proper sanitation and called technician.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In side of kitchen storage walk-in cooler, observed raw bacon, raw pork sausage over pasteurized eggs. Operator rearranged for proper storage.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in back storage hallway.
[10-08-5] Ice scoop handle in contact with ice in bar left side well. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler drawers.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dishwashing area, observed employee handling dirty dishes then clean dishes, no handwash or glove change. Spoke with operator and employee, employee removed glides and properly washed hands before continuing work.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw over ready-to-eat. In walk-in cooler in side main kitchen by back prep line, observed raw ground beef over raw shell eggs and pasteurized liquid eggs. Operator rearranged all foods for proper food protection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold well ice bath in middle service line: housemade blue cheese dressing (48F - Cold Holding); housemade buttermilk dressing (46F - Cold Holding) for one hour per operator. Also reach-in cooler cook line right across from stovetop: sour cream (58F - Cold Holding); sliced cheddar (57F - Cold Holding); shredded lettuce (64F - Cold Holding); cut tomatoes (58F - Cold Holding); housemade coleslaw (55F - Cold Holding) for two hours per operator. Operator voluntarily discarded all foods.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. 6 unmarked tags.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tacos not marked as raw, per operator served raw. Operator updated menus and began reprinting at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled in bar, operator unable to determine contents. Operator discarded bottle.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on ceiling and attached equipment in dishwashing area and mop sink area. Unclean attached components in bar.
[22-41-4] 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. Dishwasher Bar (Chlorine 0ppm) after running and priming three times. Operator instructed staff to send all dishware to main kitchen for proper sanitation.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary 50ppm, operator drained sink, instructed staff to manually mix and test sanitizer, and sent dishware to main machine for proper sanitation.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler in back hallway, observed raw ground beef over raw shrimp and raw whole muscle beef.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker. Also missing under handwash sink near main walk-in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tacos per operator served undercooked not marked as raw or undercooked. Operator reprinted menus with proper identification of raw products.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator engages in reduced-oxygen packaging fish, meats and cooked foods more than 48 hours.