Rustic Inn
Last inspected: Dec 19, 2025
100
Score
Across the available record, Rustic Inn has 10 inspections on file, the first dated 2022. On Dec 19, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing three times across the record.
The city-wide average for Fort Lauderdale sits at 80, putting Rustic Inn on the better side of that line. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
No violations found.
100
Aug 4, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The butter cups in the cold kitchen were placed out at 11:30. A time mark was applied. **Corrected On-Site**
03F-02-5
Basic - Bowl or other container with no handle used to dispense food. In the container of cooked vegetables, a bowl was stored inside and used to dispense the food. The bowl was removed **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the end of the cook line, the standing fan is soiled with dust.
23-03-4
78
Jan 21, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the cook line, electrical conduit and wires covered with dust and fan cover in prep area covered in dust.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. In the cold kitchen, the walk in cooler door handle has food build up
23-24-4
Basic - Equipment in poor repair. In the prep area at the end of the cook line. The 4 door reach in cooler has torn gaskets.
14-11-5
86
Sep 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine not reaching minimum temperature at the plate. The water reached 147F. The triple sink has been set up.
22-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on the cook line, an employee water bottle was on the work surface. The water bottle was moved to a lower cabinet. **Corrected On-Site**
12B-07-4
82
May 6, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler True next to the cookline, breaded shrimp (45F - Cold Holding); breaded fish (45F - Cold Holding). The item were brought to the cooler less than 3 hours ago. The items were moved to another cooler to chill and cold hold. **Corrective Action Taken**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
82
Mar 13, 2024
Routine - Food
No violations found.
100
Jan 16, 2024
Routine - Food
No violations found.
100
Aug 14, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
32
Mar 23, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp (125F - Hot Holding) less than 4 hours ago in steam table in pasta station. Container with shrimp on top container on steam table. Operator removed container and placed in steam table to be reheated. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator will be using 3 compartment sink to sanitize dishes until unit is repaired. **Corrective Action Taken**
22-57-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cooks answered cooking Temperatures for crab and fish incorrectly. Educate operators on cooking temperatures **Corrected On-Site**
53B-16-4
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. Emailed procedures to manager **Corrected On-Site**
11-27-4
Intermediate - Oyster tag removed from original container prior to container being emptied in oyster station. Operator placed tag with oyster batch in oyster station. **Corrected On-Site**
01C-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in expo/ waiter station in kitchen. Operator covered **Corrected On-Site**
24-05-4
Basic - Ice buildup in entrance walk-in freezer #1.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in Hoshizaki freezer in kitchen. Operator provided **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in grilling / pasta station in cook line.
23-03-4
45
Jul 30, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Rustic Inn last inspected?
The most recent health inspection at Rustic Inn on file is from Dec 19, 2025. The public record contains 10 inspections in total.
What is the most common violation at Rustic Inn?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Rustic Inn.
How does Rustic Inn compare to other restaurants in Fort Lauderdale?
Rustic Inn most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Rustic Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Rustic Inn have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rustic Inn 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 Inn inspected?
Based on the inspection history on file, Rustic Inn is inspected around three times per year on average.
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