Rustic Inn
4331 Ravenswood Rd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1600278
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 complaint inspection3 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Lowboy across from oven- ; Sliced Yellow Cheese (40-49°F - Cold Holding). Per Cook food item in unit less than 4 hours. Item not prepared or portioned today. Chef moved top portion to reached in cooler to quick chill..
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Tray of raw frog legs stored above opened box of creamers and trays of portioned coleslaw in Continental 4 doors reach in cooler next to exit door in kitchen. Manager inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Water Temperature 80°F. Observed hot water turned off at employees handwashing sink in kitchen resulting in employees only using cold water to wash their hands. Manager turned on hot water during inspection.
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water Temperature 80°F. Hot water shut off at employees handwashing sink in back of kitchen. Manager turned hot water on during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Manager labeled bleach bottle during inspection.
Fixed on the spot
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee put on beard guard during inspection.
Fixed on the spot
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.