Rusteak at Thornton Park

101 S Eola Drive Unit A, Orlando, FL 32801 · Permanent Food Service · License 5812448

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic
-12
Violations at the Oct 28 complaint check
2 intermediate
-6
Extension granted on Oct 30, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score80

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct282026

Complaint check

2 violations found · Inspector came back 2 times

2nd follow-up visitNov 2, 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
1st follow-up visitOct 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 2 Intermediate
What was still cited
Intermediate2
- Code 27, Water source: No hot running water at three-compartment sink.
  Arrived at facility for callback.. they voluntarily closed until water issue is fixed.
  More time given
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Arrived at facility for callback.. they voluntarily closed until water issue is fixed.
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
- 2 Intermediate
What the inspector cited
Intermediate2
- Code 27, Water source: No hot running water at three-compartment sink.
  Tested water at 74°F
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Tested water in all handsinks in establishment. Temperature was 75°F
Official report, on the Florida DBPR website

Earlier inspections 1

Aug262026B88Routine inspection6 violations, 1 high priority No follow-up needed

First visitAug 26, 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:
- 1 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -burgers cold holding 48-53°F In grill cooler . Operator put on ice bath for temperature recovery
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener. Operator removed to be clean
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Handsink at bar blocked by tank, ac unit , operator removed
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -Gasket in walk in freezer door torn - Broken door on prep table at entry to cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - Gasket salad dressing cooler -Gaskets in dry cooler -Gaskets in freezer at bar. Operator cleaned all
  Fixed on the spot
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.
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.