DirtyFLRestaurant Inspection Data

RUSTIC INN

4331 RAVENSWOOD RD

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/21/2025

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. In the cold kitchen, the walk in cooler door handle has food build up
  • 14-11-5:Basic - Equipment in poor repair. In the prep area at the end of the cook line. The 4 door reach in cooler has torn gaskets.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the cook line, electrical conduit and wires covered with dust and fan cover in prep area covered in dust.

Inspection Date: 9/24/2024

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on the cook line, an employee water bottle was on the work surface. The water bottle was moved to a lower cabinet. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine not reaching minimum temperature at the plate. The water reached 147F. The triple sink has been set up.

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8656250

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler True next to the cookline, breaded shrimp (45F - Cold Holding); breaded fish (45F - Cold Holding). The item were brought to the cooler less than 3 hours ago. The items were moved to another cooler to chill and cold hold. **Corrective Action Taken**

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8631900

  • N/A:No Violations Were Observed

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8471779

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8361223

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees observed at the cook line in the kitchen preparing food without a hair restraint. Operator put on hairnet during inspection. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water 92F in the kitchen, next to the grill. Employee discarded water and replaced with water 135F. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy buildup on hood filters in grill station in cook line. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over steamed lobster in the three door cooler opposite oven, in the kitchen. Operator moved raw shrimp to bottom shelf and stored correctly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef burgers patties stored over raw shrimp in the 4 drawer unit under grill in the cook line. Employee placed shrimp in the top drawer and raw beef below it. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table #3 opposite prep table, observed marinara (120-125F - Hot Holding less than 4 hours ago , operator reheated on stove to 190F during inspection. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bleach stored over clean pots on the utensil rack in ware wash area. Operator removed bleach. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose under warewash sink across from produce walkin cooler.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed in the kitchen, chlorine sanitizer bucket by grill measured above 200ppm. Employee diluted solution and remeasured at 50ppm. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per cook, establishment using 4 hour hold time for cooked onions, no written procedures provided. Operator filled out TPHC form during inspection. Corrected On-Site