Rustic 21
3980 Southside Blvd 204, Jacksonville, FL 32216 · Permanent Food Service · License 2614480
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 16 routine inspection6 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot), 11 basic-40
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
52f cooked shrimp, pico de gallo, cooked yuca, gravy in prep cooler at 52f, less than 4 hrs, employee relocated them to walk in cooler
Fixed on the spot
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 chicken in ziplock bag above fries in upright freezer, employee rearranged
Fixed on the spot
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Raw chicken on shelf above raw beef in walk in cooler, also in upright freezer, raw chicken on ziplock bag above raw beef, employee rearranged
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed dishes then grabbed clean container, explained to her and she washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds.
Do not use equipment/utensils not properly sanitized. Employees dipped glass only in sanitizer at bar triple sink, explained to her and she placed it back
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaners above sugar packets at front counter, manager moved it
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. For undercooked steaks if requested, it was covered with license, uncovered it
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cooked rice and flan a couple of days ago, walk in cooler, employee wrote date on,
Fixed on the spot
Code 11, Employee health: 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.
For employee here that doesn't have employees training yet, has blank agreement, employee read if
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser by triple sink, employee labeled it, also one at front counter
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee expired on 8/2026 and one employee here doesn't have it, 2 months here
Basic11
Code 03, Food out of temperature: 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.
Cooked tomatoes in rop bag without date and time from yesterday afternoon, employee removed from bag and dated it
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Wife eating on table above clean plates on kitchen, she moved to dining area
Fixed on the spot
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On prep table by steak, operator moved it to bottom shelf
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cutting raw steak, no hear restrain, operator placed one
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn in upright freezer by mop sink.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old build up on top of dish machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Black build up on mop sink
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Lids not inverted on top of ice machine, employee inverted them
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
In mop sink
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dusty vents in kitchen
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Jacket and hat above soda setup boxes by serving window, employee moved them
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.