Rustic 21
Last inspected: Feb 18, 2026
86
Score
Across the available record, Rustic 21 has eight inspections on file, the first dated 2022. On Feb 18, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
“Equipment in poor repair” accounts for the largest share of issues, appearing four times across the record.
The city-wide average for Jacksonville sits at 74, putting Rustic 21 on the better side of that line. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor soiled/has accumulation of debris. Under cooking equipment
36-73-4
Basic - Silverware/utensils dried with a towel/cloth. Employee drying clean plates after being sanitized with dry cloth
24-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored not hung at mop sink area
42-01-4
86
Oct 21, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked yuca (50F - Cold Holding); pico (49-50F - Cold Holding), stored in flip top reach in cooler , place there from walk in cooler approximately 1 hr ago but was left sitting out prior. Manager place back in walk in cooler **Corrective Action Taken**
03A-02-5
Basic - Food stored on floor. Case of raw onion produce stored on floor in walk in cooler
08B-38-4
Basic - Equipment in poor repair. Reach in freezer with torn gasket **Repeat Violation**
14-11-5
78
Feb 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Oct 2, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator has fish sample from supplier. Operator receive fish fresh and cryovac fresh fish in bag and sealed bag prior to freezing fish. Date on bag was 5-30-24. Discussed with operator to removed fish or pierce bag. Operator remove frozen fish from bag **Corrective Action Taken**
03G-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice (72F - Cold Holding), stored sitting out on cook line for approximately 5 mins as per manager. Item was in walk in cooler and removed to be used and left out. Manager place back in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored next to to go containers on shelf at bar area. Moved by manager. **Corrected On-Site**
41-10-4
Intermediate - 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. Operator has 2 food handler employees with no proof of form
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 2 food handlers employees hired over 60 days with no proof of training
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Bag of potatoes stored on floor in walk in cooler
08B-38-4
Basic - Single-service articles improperly stored. Case of to go cups and case of napkins stored on floor at bar area. Employee removed and properly stored **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler with standing water
29-49-6
Basic - 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. Observed cooked confit tomatoes in cryovac bag in walk in cooler that was prepared yesterday at 9pm not date marked and no time marked.
03G-53-1
41
Mar 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment in poor repair. Walk in cooler gasket torn. Operator stated orders new gaskets to arrive **Corrective Action Taken** **Repeat Violation**
14-11-5
95
Jan 10, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2023. Assist operator to pay license during inspection and completed **Corrected On-Site**
50-17-3
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator conducts sous vide cooking and ROP for cooked meats and not removing from cryovac within 48 hours. Provided technical assistance and operator stated will zip lock or just sealed bag only without removing air **Repeat Violation** **Warning**
03G-43-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket
14-11-5
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. Operator conducts sous vide cooking and ROP for cooked meats and not removing from cryovac within 48 hours. Provided technical assistance and operator stated will zip lock or just sealed bag only without removing air **Repeat Violation** **Warning**
03G-54-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist. Employee removed watch **Corrected On-Site**
13-07-4
64
Feb 8, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Repeat Violation**
11-26-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 sous vide cooked meat and stored in walk in cooler for more than 3 days and not removed from packaged and not labeled with production time but has date.
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Operator sous vide cooked meat and stored in walk in cooler for more than 3 days and not removed from packaged and not labeled with production time but has date.
03G-46-1
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under in use cutting board at prep table
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
05-09-4
Basic - 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. Operator sous vide cooked meat and stored in walk in cooler for more than 3 days and not removed from packaged and not labeled with production time but has date.
03G-53-1
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. Operator sous vide cooked meat and stored in walk in cooler for more than 3 days and not removed from packaged and not labeled with production time but has date.
03G-54-1
55
Sep 14, 2022
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Employee washed hands with cold water. Observed cook employee wash hands at hand sink using only cold water after cracking raw shell eggs. Reviewed with emplaned mana and employee re-washed Hands **Corrected On-Site**
12A-19-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw prep beef stored over raw shrimp in reach in freezer. Manager properly stored **Corrected On-Site**
08A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk stored in walk in cooler not date marked. Manager stated opens 2 days ago
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. 1. Hand wash sink next to cook line has pan stored inside 2. Hand wash sink at bar station has stored glass ware stored inside Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink no paper towel. Manager provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth stored on top of ice tea machine in kitchen area
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in kitchen with watch on wrist. Employee removed watch **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint . Employee put on hat **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket
14-11-5
Basic - Food stored on floor. Case of fry oil stored on floor in kitchen
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle in kitchen on cook line. Employee removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in make table cooler with soiled gasket
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Inside make table reach in cooler on cook line **Repeat Violation**
29-49-6
Basic - Stored food not covered. Cooked potato's on sheet pan on top shelf of walk in cooler rack not covered
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Next to mop sink. Manager properly stored **Corrected On-Site**
42-01-4
33
Frequently Asked Questions
When was Rustic 21 last inspected?
The most recent health inspection at Rustic 21 on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Rustic 21?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Rustic 21.
How does Rustic 21 compare to other restaurants in Jacksonville?
Rustic 21 most recently scored 86 out of 100, which is higher than the Jacksonville average of 74.
Has Rustic 21's inspection record improved over time?
Yes. Recent inspections at Rustic 21 have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Rustic 21 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rustic 21 inspected?
Based on the inspection history on file, Rustic 21 is inspected around two times per year on average.
Nearby Restaurants