DirtyFLRestaurant Inspection Data

SHERATON RUSTYS

SHERATON RUSTYS maintains a 2.9/5 food safety rating based on 8 health department inspections in CLEARWATER BCH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

1160 Gulf Boulevard
Florida, 33786
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

3/9/2026· 1mo ago

Visit ID: 13522058

Met Inspection Standards

1 high, 1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of machine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cut veggies on speed rack in #1 walk in cooler. Raw snapper stored over small milk cartons in #2 walk in cooler. Corrected On-Site

9/16/2025· 7mo ago

Visit ID: 10873792

Met Inspection Standards

2 high, 3 int, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 packs of cooked pork cryovac with no oxygen observed in bag. Items discarded. Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at End of back hoods.
  • 03G-50-1:Intermediate - 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. 2 packs of cooked pork cryovac with no oxygen observed in bag. Items discarded. Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dish area and three comp area.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked octopus.

3/5/2025· 1y 1mo ago

Visit ID: 10787472

Follow-up Inspection Required

1 high, 3 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front kitchen area. - From follow-up inspection 2025-03-05: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Ice cube freezer. - From follow-up inspection 2025-03-05: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Torn gasket raw steak reach in across from small grill. - From follow-up inspection 2025-03-05: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. Bar washer 0 ppm. - From follow-up inspection 2025-03-05: 0 ppm. Service called. Machine put out of order. Admin Complaint
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Fl134124,Fl139161,Fl130108 all exp 7/13/2024 - From follow-up inspection 2025-03-05: **Time Extended**

2/25/2025· 1y 1mo ago

Visit ID: 8871456

Follow-up Inspection Required

4 high, 3 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front kitchen area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Ice cube freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Three comp sink area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 14-11-5:Basic - Torn gasket raw steak reach in across from small grill.
  • 22-41-4:High Priority - 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. Bar washer 0 ppm.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs stored over sliced ham in prep cooler unit.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 packs meatballs cryovac no date Pork belly 5 packs Raw snapper 5 pounds Cooked Meatballs 20 packs Raw meatball 5 pounds Turkey gravy 4 packs Cooked octopus 5 each Frozen scallops 4 pounds Beef base 3 packs Fresh crab 1 pack Short rib gravy 2 packs All items are cryovac and held frozen.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage links 78f, item on grill for reheat . **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Server using small bar hand sink for dumping coffee and cream.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area. Three comp sink area.
  • 03G-50-1:Intermediate - 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. Many items listed in stop sale using Unapproved ROP process. 20 packs meatballs cryovac no date Pork belly 5 packs Raw snapper 5 pounds Cooked Meatballs 20 packs Raw meatball 5 pounds Turkey gravy 4 packs Cooked octopus 5 each Frozen scallops 4 pounds Beef base 3 packs Fresh crab 1 pack Short rib gravy 2 packs
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Fl134124,Fl139161,Fl130108 all exp 7/13/2024

8/26/2024· 1y 7mo ago

Visit ID: 8724593

Met Inspection Standards

2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used for portioning in cooked shrimp in salad area.
  • 08B-38-4:Basic - Food stored on floor. One milk crate of TruMoo milk on floor in walk in cooler.
  • 48-01-5:Expired boiler certificate . For reporting purposes only. Fl138992, Fl134124,Fl139161,Fl130108 all exp 7/13/2024

2/26/2024· 2y 1mo ago

Visit ID: 8478631

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souflee cup used for portioning in tomato salsa on cooks line. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Ice cream tubs not covered in stand up freezer. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. One ice bucket has chipped missing plastic around top of bucket. Corrected On-Site
  • 22-41-4:High Priority - 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. Glass washer in service bar not functioning. 0 ppm. Ran 5 cycles.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Mixing tins and spoon in hand sink in service bar room. **Corrective Action Taken**

2/26/2024· 2y 1mo ago

Visit ID: 8619438

Met Inspection Standards
  • N/A:No Violations Were Observed

8/21/2023· 2y 7mo ago

Visit ID: 8346046

Met Inspection Standards

1 high, 1 int, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in cooler and back walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 51f, pooled eggs44f, diced tomatoes 51f, feta 50f, all items put in walk in freezer now 42f, Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used to rinse out creamers. Chef will address this with staff. **Corrective Action Taken**