Rusteak Restaurant & Wine Bar
Last inspected: Apr 13, 2026
70
Score
The health department has logged 10 inspections at Rusteak Restaurant & Wine Bar, the earliest from 2023. On Apr 13, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
By comparison, the average Ocoee facility scores 76, putting Rusteak Restaurant & Wine Bar on the weaker side. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Employee removed bowls in bulk container of panko and potato starch. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Lights over expo line soiled with dust and debris.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone and keys from reach in cooler shelf. **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. On clean container in ware washing area,
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth on expo line tested at 0ppm. Employee remade bucket and retested bucket at 200ppm. **Corrected On-Site**
21-08-4
70
Dec 5, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda gun nozzle at entry to bar -Can opener blade operator removed to be cleaned **Corrective Action Taken** - From follow-up inspection 2025-12-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -prep person wearing watch . Operator removed **Corrected On-Site** - From follow-up inspection 2025-12-05: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person **Corrected On-Site** - From follow-up inspection 2025-12-05: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked tomatoe container - From follow-up inspection 2025-12-05: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top upright oven and interior of stove ovens - From follow-up inspection 2025-12-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine air vents. Operator cleaned **Corrected On-Site** - From follow-up inspection 2025-12-05: **Time Extended**
23-03-4
70
Dec 4, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep line coolers and cool well. : chicken salad, rice balls, cut lettuce, cut tomatoes , couscous, broccolini, leak purée, cooked noodles, cooked onions, rice, cream; (45-53F - Cold Holding) less than 4hrs per operator. On insufficient ice bath . Operator immediately put on sufficient ice bath. For temp recovery **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream sauce ; (122F - Hot Holding) less than 4hrs per operator in steam well . Operator immediately reheated Cream sauce ; (166F ) for temperature recovery **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda gun nozzle at entry to bar -Can opener blade operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Apple purée made yesterday per operator. container had date from 11/25. Operator relabeled **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -in sugar, flour, rice containers. Operator removed **Corrected On-Site**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -prep person wearing watch . Operator removed **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person **Corrected On-Site**
13-04-4
Basic - Food storage container/container lid cracked or broken. Cracked tomatoe container
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep tables. Operator removed **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top upright oven and interior of stove ovens
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine air vents. Operator cleaned **Corrected On-Site**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over mixed vegetables in prep cooler. Operator removed **Corrected On-Site**
08B-17-4
41
May 7, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2025-05-07: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2025-05-07: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets. - From follow-up inspection 2025-05-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Tag kept in manager office per kitchen manager. - From follow-up inspection 2025-05-07: **Time Extended**
01C-06-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in white chest freezer heavily soiled. - From follow-up inspection 2025-05-07: **Time Extended**
22-16-4
70
Mar 3, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Clams/mussels/oysters removed from original container for long-term storage. Tag kept in manager office per kitchen manager.
01C-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in white chest freezer heavily soiled.
22-16-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Employee vacuum sealing raw fillet, and strawberries. **Warning**
03G-54-1
67
Oct 14, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb. Manager changed it. **Corrected On-Site** **Repeat Violation**
29-34-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kids pasta , risotto, and Chix stock
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; pasta (50F - Cold Holding. Held above cold line. rime rib (46F - Cold Holding); Staff removed and placed in another unit. less than 4 hours in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Small neck bottles in storage . Manager added to back to wash to be brushed. **Corrective Action Taken**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer . Manager cleaned Soda gun at bar - staff cleaned. **Corrected On-Site**
22-02-4
Intermediate - mussel tags not marked with last date served.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. At the bar.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In corner prep area
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi marked to be removed from packaging. STOP SALE completely thawed.
06-09-1
Basic - Equipment in poor repair. Fryer
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120F. Staff dumped out water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of drink machine
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Oranges with stickers. Manager discarded from the bar. **Corrective Action Taken**
08B-39-4
32
Jan 29, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing splitter added to hose bibb. **Repeat Violation** - From follow-up inspection 2024-01-29: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Dish person . Added hairnet **Corrected On-Site** - From follow-up inspection 2024-01-29: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. On cook-line. Placed in bucket. **Corrected On-Site** - From follow-up inspection 2024-01-29: **Time Extended**
21-02-4
78
Jan 26, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing splitter added to hose bibb. **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yaugyu beef (47F - Cold Holding); ground beef (47F - Cold Holding); shrimp (47F - Cold Holding); pasta (47F - Cold Holding); cauliflower casserole (47F - Cold Holding). Ambient air at 47F in walk-in cooler. management states product has gone in and out of the cooler. Second temp by management to verify temperatures. **Warning**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Dish person . Added hairnet **Corrected On-Site**
13-03-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. On cook-line. Placed in bucket. **Corrected On-Site**
21-02-4
67
Sep 5, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
39
Feb 14, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Rusteak Restaurant & Wine Bar last inspected?
The most recent health inspection at Rusteak Restaurant & Wine Bar on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Rusteak Restaurant & Wine Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Rusteak Restaurant & Wine Bar.
How does Rusteak Restaurant & Wine Bar compare to other restaurants in Ocoee?
Rusteak Restaurant & Wine Bar most recently scored 70 out of 100, which is lower than the Ocoee average of 76.
Has Rusteak Restaurant & Wine Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Rusteak Restaurant & Wine Bar have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rusteak Restaurant & Wine Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Rusteak Restaurant & Wine Bar inspected?
Based on the inspection history on file, Rusteak Restaurant & Wine Bar is inspected around three times per year on average.
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