SHERATON RUSTYS
1160 GULF BLVD, Clearwater Bch FL 33767 · (727)595-1611
Last inspected Mar 9, 2026 · 8 visits since August 2023
FEB 24
AUG 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016023108 | Apr 11, 2016 | Jul 19, 2016 | $200 |
Inspection history
8 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
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.
Accumulation of debris on exterior of warewashing machine. Top of machine.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at End of back hoods.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dish area and three comp area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked octopus.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line.
Mar 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 5 findings ▾
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front kitchen area.
Ice buildup in reach-in freezer. Ice cube freezer.
Torn gasket raw steak reach in across from small grill.
- 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
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 13 findings ▾
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Server using small bar hand sink for dumping coffee and cream.
No paper towels or mechanical hand drying device provided at handwash sink. Dish area. Three comp sink area.
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
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front kitchen area.
Ice buildup in reach-in freezer. Ice cube freezer.
No handwashing sign provided at a hand sink used by food employees. Three comp sink area.
Old labels stuck to food containers after cleaning.
Torn gasket raw steak reach in across from small grill.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Fl134124,Fl139161,Fl130108 all exp 7/13/2024
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Soufflé cup used for portioning in cooked shrimp in salad area.
Food stored on floor. One milk crate of TruMoo milk on floor in walk in cooler.
Expired boiler certificate. For reporting purposes only. Fl138992, Fl134124,Fl139161,Fl130108 all exp 7/13/2024
Feb 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 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 ▾
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.
Handwash sink not accessible for employee use at all times. Mixing tins and spoon in hand sink in service bar room.
Bowl or other container with no handle used to dispense food. Souflee cup used for portioning in tomato salsa on cooks line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
Stored food not covered. Ice cream tubs not covered in stand up freezer.
Utensils in poor condition. One ice bucket has chipped missing plastic around top of bucket.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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,
Handwash sink used for purposes other than handwashing. Bar hand sink used to rinse out creamers. Chef will address this with staff.
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.
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.