LEGEND SUSHI HOUSE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling. Corrective Action Taken Warning - From follow-up inspection 2025-01-30: Observed Krab (47F - Cold Holding); Cream Cheese (47F - Cold Holding); Krab Salad (47F - Cold Holding); Shrimp (56F - Cold Holding); Tamago - Egg (56F - Cold Holding); Tilapia (56F - Cold Holding); Yellow Tail (56F - Cold Holding); White Tuna (56F - Cold Holding) and Salmon (56F - Cold Holding) in sushi case at 52F Ambient Air Temperature. Operator stated items had been in case for 2 hours. Operator iced down products. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-02-18: Observed Krab (40F - Cold Holding); Cream Cheese (52F - Cold Holding); Tamago - Egg (46F - Cold Holding); Tilapia (52F - Cold Holding); Yellow Tail (49F - Cold Holding); White Tuna (48F - Cold Holding) and Salmon (52F - Cold Holding) in sushi case at 61F Ambient Air Temperature. Operator stated items had been in less than 4 hours. Operator iced down products. The importance of compliance pertaining to this violation was reinforced with operator. Admin Complaint

Basic - - From initial inspection : Basic - Objectionable odors in women's bathroom of the establishment. Warning - From follow-up inspection 2025-01-30: Time Extended - From follow-up inspection 2025-02-18: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling. Corrective Action Taken Warning - From follow-up inspection 2025-01-30: Observed Krab (47F - Cold Holding); Cream Cheese (47F - Cold Holding); Krab Salad (47F - Cold Holding); Shrimp (56F - Cold Holding); Tamago - Egg (56F - Cold Holding); Tilapia (56F - Cold Holding); Yellow Tail (56F - Cold Holding); White Tuna (56F - Cold Holding) and Salmon (56F - Cold Holding) in sushi case at 52F Ambient Air Temperature. Operator stated items had been in case for 2 hours. Operator iced down products. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-30: Observed food handler training through SafeStaff for some employees. Operator has extra books to complete the rest of the staff's food handler training. Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in women's bathroom of the establishment. Warning - From follow-up inspection 2025-01-30: Time Extended

High Priority - Container of medicine improperly stored above reach-in cooler on shelf next to plates on cook line. Employee moved. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat pineapple in reach-in cooler on cook line. Employee moved. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling. Corrective Action Taken Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Objectionable odors in women's bathroom of the establishment. Warning

High Priority - Non-food grade paper towel used as liner for food container in several containers throughout kitchen and sushi prep area. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator contacted GIA and received parasite destruction letter for raw fish. Operator is waiting on parasite destruction information for Mackerel. Non-exempt fish may not be served raw or undercooked. Mackerel must be fully cooked until parasite destruction is confirmed. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat sauce in reach-in cooler across from cook line. Employee moved. Raw chicken over sauce container and raw beef over ready-to-eat gyoza in walk-in cooler. Raw fish stored over ready-to-eat cucumber in sushi area reach-in cooler. Corrected On-Site Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed red snapper on menu but no red snapper in the establishment. When inspector asked to see red snapper inspector was presented with tilapia. Discussed with managers and they stated that tilapia will be on their new menu and if a customer asks for red snapper that they state they do not have it. Red snapper was not observed on any invoices presented at time of inspection. Admin Complaint

Intermediate - Establishment advertised crab on menu but served imitation crab in crab rangoons on menu with imitation krab as ingredient. Discussed requirement for imitation krab to be identified on the menu. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Whisk stored in handwash sink near fryers. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's restroom at handwash sink in large stall. Warning

Basic - Bowl or other container with no handle used to dispense food in some dry storage containers and in buckets to the right of the rice warmer. Warning

Basic - Carbon dioxide/helium tanks not adequately secured next to ice machine and soda bag in the box station. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting on cups stacked together in wait station. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in 90F water next to rice warmer in rear of kitchen. Warning