RUSTIC INN
4331 RAVENSWOOD RD, Fort Lauderdale FL 33312 · 954-842-2804
Last inspected Apr 27, 2026 · 9 visits since August 2023
SEP 24
JAN 25
AUG 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1. Raw bar; shucked oysters 50F at 11am cooling since 9:30am to 52F at 11:30am at this rate proper cooling will not occur. Operator placed items in walk in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Raw bar refrigerator ambient 50F
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. 1. Bowl in bulk cheese located in prep four door reach in. 2. Bowl in bulk crushed garlic at cook line. Operator stored properly.
Ceiling tiles and vents soiled with accumulated dust in bakery prep / salad station room.
Cutting board has cut marks and is no longer cleanable throughout establishment.
Dead shellfish and/or shellfish with broken shells. See stop sale. 1. Raw bar; 12 broken shells
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Four door reach in cooler, employee beverage and food items stored over food items for customer consumption. Operator stored properly.
Reach-in coolers shelving has rust that has pitted the surface throughout establishment.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 4, 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 identified in the written procedure as a food held using time as a public health control has no time marking. The butter cups in the cold kitchen were placed out at 11:30. A time mark was applied.
Bowl or other container with no handle used to dispense food. In the container of cooked vegetables, a bowl was stored inside and used to dispense the food. The bowl was removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the end of the cook line, the standing fan is soiled with dust.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. In the cold kitchen, the walk in cooler door handle has food build up
Equipment in poor repair. In the prep area at the end of the cook line. The 4 door reach in cooler has torn gaskets.
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.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
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.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
No conspicuously located ambient air temperature thermometer in holding unit.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
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.
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.
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.
Toxic substance/chemical improperly stored. Observed bleach stored over clean pots on the utensil rack in ware wash area. Operator removed bleach.
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.
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.
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.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy buildup on hood filters in grill station in cook line.
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.