Rusty's Seafood & Oyster Bar

628 Glen Cheek Dr, Cape Canaveral, FL 32920 · Permanent Food Service · License 1504257

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
6 high priority (2 fixed by the Sep 18 follow-up, 3 fixed on the spot, 1 repeat), 8 basic
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep172026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 6 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in walk-in freezer outside.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 6 High priority
- 8 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  make table by kitchen entrance diced tomatoes (51°F - Cold Holding); bleu cheese (51°F - Cold Holding); cut lettuce (51°F - Cold Holding); hard boiled eggs (54°F - Cold Holding), House made Bleu cheese dressing 55°F cold holding, House made Caesar dressing cold holding at 54°F, stored overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Make table by kitchen entrance items stored overnight. diced tomatoes (51°F - Cold Holding); bleu cheese (51°F - Cold Holding); cut lettuce (51°F - Cold Holding); hard boiled eggs (54°F - Cold Holding), House made Bleu cheese dressing 55°F cold holding, House made Caesar dressing cold holding at 54°F.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw salmon and raw grouper fish stored above cooked chicken wings in walk in freezer. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. First reading 0 ppm. Operator primed it. New reading 50 ppm.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Missing on two way splitter
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Quat sanitizer buckets stored on prep table by brownies, spices and oil on cook line. Operator removed
  Fixed on the spot
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In first make table by kitchen entrance. Operator placed one
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used in scallops container. Operator removed
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Across multiple make tables
  Reach-in cooler shelves with rust that has pitted the surface.
  Reach in cooler by indoor bar entrance
  Ice buildup in walk-in freezer outside.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda nozzle on outdoor bar soiled Walk in coolers door partitions
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  On cook line
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.