Rustica at Saint Johns
70 Silver Forest Dr Ste 115, Saint Augustine, FL 32092 · Permanent Food Service · License 6502531
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 Jul 22 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 4 basic (1 repeat)-19
- Administrative complaint on Jul 22Counts in full until a follow-up finds the problems fixed-20
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Follow-up to an earlier routine inspection
- Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: 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.
Operator has submitted HACCP plan. Status shows plan has not been assigned at time of callback.
More time given
At the first visit
Observed reduced oxygen packaging vacuum sealed raw beef and pork with intentions of keeping product in packaging over 48 hrs without approved HACCP. provided HACCP card and website to person in charge.
Earlier inspections 1
D61Complaint inspection7 violations, 2 high priority Administrative complaint
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk-in cooler, pasta (45°F - Cold Holding); carrots (46°F - Cold Holding). Items in cooler overnight. Door continuously opened for prep, ambient temperature 43f.
Repeat violationAdministrative complaint
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.
In kitchen reach-in freezer, raw ground chicken stored over ground pork, both items in resealable bags. In walk-in cooler, raw tuna stored over cooked short ribs. Operator moved items to proper storage levels.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: 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.
Establishment does reduced oxygen packaging vacuum sealing raw beef and pork with intention of keeping products packaged over 48 hours. No haccp submitted at time of inspection. Establishment is on open warning with for this violation with callback due 6/28/2026
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In kitchen, bulk sugar container not labeled. Operator labeled container.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At bar, scoop in ice bin at bar has handle touching product.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
In kitchen, exterior of bulk sugar container soiled with food debris/residue.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At bar, one tank by keg beer cooler not secured.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.