RUSTIC 21
3980 SOUTHSIDE BLVD 204, Jacksonville FL 32216 · 904-329-3778
Last inspected Feb 18, 2026 · 7 visits since January 2024
MAR 24
OCT 24
FEB 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2023. Assist operator to pay license during inspection and completed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floor soiled/has accumulation of debris. Under cooking equipment
Silverware/utensils dried with a towel/cloth. Employee drying clean plates after being sanitized with dry cloth
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored not hung at mop sink area
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked yuca (50F - Cold Holding); pico (49-50F - Cold Holding), stored in flip top reach in cooler, place there from walk in cooler approximately 1 hr ago but was left sitting out prior. Manager place back in walk in cooler
Equipment in poor repair. Reach in freezer with torn gasket
Food stored on floor. Case of raw onion produce stored on floor in walk in cooler
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Reach in freezer with torn gasket
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator has fish sample from supplier. Operator receive fish fresh and cryovac fresh fish in bag and sealed bag prior to freezing fish. Date on bag was 5-30-24. Discussed with operator to removed fish or pierce bag. Operator remove frozen fish from bag
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice (72F - Cold Holding), stored sitting out on cook line for approximately 5 mins as per manager. Item was in walk in cooler and removed to be used and left out. Manager place back in walk in cooler.
Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored next to to go containers on shelf at bar area. Moved by manager.
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. Operator has 2 food handler employees with no proof of form
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 2 food handlers employees hired over 60 days with no proof of training
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat
Food stored on floor. Bag of potatoes stored on floor in walk in cooler
Single-service articles improperly stored. Case of to go cups and case of napkins stored on floor at bar area. Employee removed and properly stored
Standing water in bottom of reach-in-cooler. Reach in cooler with standing water
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked confit tomatoes in cryovac bag in walk in cooler that was prepared yesterday at 9pm not date marked and no time marked.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Walk in cooler gasket torn. Operator stated orders new gaskets to arrive
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2023. Assist operator to pay license during inspection and completed
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator conducts sous vide cooking and ROP for cooked meats and not removing from cryovac within 48 hours. Provided technical assistance and operator stated will zip lock or just sealed bag only without removing air
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist. Employee removed watch
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat
Equipment in poor repair. Walk in cooler with torn gasket
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. Operator conducts sous vide cooking and ROP for cooked meats and not removing from cryovac within 48 hours. Provided technical assistance and operator stated will zip lock or just sealed bag only without removing air
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.