DirtyFLRestaurant Inspection Data

RUSTEAK RESTAURANT & WINE BAR

1681 AMAZING WAY

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10791054

  • 01C-06-5:Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Tag kept in manager office per kitchen manager. - From follow-up inspection 2025-05-07: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets. - From follow-up inspection 2025-05-07: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in white chest freezer heavily soiled. - From follow-up inspection 2025-05-07: **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2025-05-07: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2025-05-07: **Time Extended**

Inspection Date: 3/3/2025

Inspection #: Visit ID: 10696333

  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Tag kept in manager office per kitchen manager.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in white chest freezer heavily soiled.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Employee vacuum sealing raw fillet, and strawberries. Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8735067

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. At the bar.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In corner prep area
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi marked to be removed from packaging. STOP SALE completely thawed.
  • 14-11-5:Basic - Equipment in poor repair. Fryer
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120F. Staff dumped out water. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of drink machine
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Oranges with stickers. Manager discarded from the bar. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Small neck bottles in storage . Manager added to back to wash to be brushed. **Corrective Action Taken**
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kids pasta , risotto, and Chix stock
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; pasta (50F - Cold Holding. Held above cold line. rime rib (46F - Cold Holding); Staff removed and placed in another unit. less than 4 hours in cooler. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb. Manager changed it. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer . Manager cleaned Soda gun at bar - staff cleaned. Corrected On-Site
  • 01C-03-4:Intermediate - mussel tags not marked with last date served.

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8599708

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Dish person . Added hairnet Corrected On-Site - From follow-up inspection 2024-01-29: **Time Extended**
  • 21-02-4:Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. On cook-line. Placed in bucket. Corrected On-Site - From follow-up inspection 2024-01-29: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing splitter added to hose bibb. Repeat Violation - From follow-up inspection 2024-01-29: **Time Extended**

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8491853

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Dish person . Added hairnet Corrected On-Site
  • 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. On cook-line. Placed in bucket. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yaugyu beef (47F - Cold Holding); ground beef (47F - Cold Holding); shrimp (47F - Cold Holding); pasta (47F - Cold Holding); cauliflower casserole (47F - Cold Holding). Ambient air at 47F in walk-in cooler. management states product has gone in and out of the cooler. Second temp by management to verify temperatures. Warning
  • 29-34-4:High Priority - Vacuum breaker missing splitter added to hose bibb. Repeat Violation

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8356871

  • 36-36-4:Basic - Ceiling tile missing. In dish area manager replaced. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over ice machine
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between make table and steam table. Manager removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove . Manager removed. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice. Manager removed Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line. Manager added. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign states "wand wash only"Throughout
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce over cheese in walk-in cooler. Manager removed lettuce. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Manager put in order. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese cake cake and carrot cakes. Manager added date. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line manager replaced. Corrected On-Site
  • 53B-13-5: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. Establishment has 2 food handlers available at time of inspection and approximately 10 reporting responsibilities forms available.