Rusty Bucket Restaurant & Tavern
Last inspected: Mar 13, 2026
100
Score
Public records show six inspections at Rusty Bucket Restaurant & Tavern stretching back to 2022. The most recent visit was on Mar 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
Across the inspection history, “in-use tongs stored on equipment door handle between uses” is the issue that surfaces most often, recorded three times.
Restaurants in Sarasota average 81, so Rusty Bucket Restaurant & Tavern is doing better than most peers. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Food-Licensing Inspection
No violations found.
100
Aug 13, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over raw salmon over cooked chicken wings. **Repeat Violation**
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. **Repeat Violation**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in dish ware area. **Repeat Violation**
38-07-4
Basic - Waste line missing at soda gun holster. Observed missing waste line for bar soda gun. **Repeat Violation**
29-17-4
74
Mar 27, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
67
Nov 16, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed pizza maker preparing a pizza with bare hands after touching other equipment and soiled door handle. Put gloves on without washing hands. Operator coached employee on proper procedure. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board at the hot sandwich station with black soiled grooves and areas that are not easily cleanable.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 3 ceiling vents soiled and dusty above the kitchen entrance door.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees on cooks line handling food without hair restraints.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease build up over the flat top grill.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles on cooks line.
10-20-4
Basic - Waste line missing at soda gun holster. Observed missing drain line from soda gun holster at the bar service well.
29-17-4
61
May 2, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands and dried hands on dirty towel. Employee rewashed hands. **Corrected On-Site**
12A-18-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw salmon, changed gloves and then handled clean utensils without washing hands. Employee washed hands and changed gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced American cheese (58F - Cold Holding); Sliced Provolone cheese (55F - Cold Holding) Stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated cheeses were on the line for hour. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken**
03A-02-5
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. Emailed Food Employee Reporting Agreement to management.
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink in front of pizza station. Manager replaced soap at sink. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled and debris on slicer blade and guide. Manager removed and cleaned. Observed soiled can opener. Manager removed and cleaned. **Corrected On-Site**
22-02-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of sink at pizza station.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula's stored in standing water. Manager removed utensils, cleaned, sanitized and returned. **Corrected On-Site**
10-07-4
Basic - Soiled dry wiping cloth in use. Observed several dirty dry wiping cloths stored on cutting boards and preparation table. Manager removed and placed into dirty linen. **Corrected On-Site**
21-10-4
41
Oct 28, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishmachine at 0 ppm. Operator stated that they have reached out to the service company for repair.
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink to the right of warewashing area. Operator stated a repair is scheduled.
27-16-4
Basic - Ice scoop handle in contact with ice in bar area. Operator moved and stored correctly. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed and stored properly. **Corrected On-Site**
10-20-4
70
Frequently Asked Questions
When was Rusty Bucket Restaurant & Tavern last inspected?
The most recent health inspection at Rusty Bucket Restaurant & Tavern on file is from Mar 13, 2026. The public record contains six inspections in total.
What is the most common violation at Rusty Bucket Restaurant & Tavern?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Rusty Bucket Restaurant & Tavern.
How does Rusty Bucket Restaurant & Tavern compare to other restaurants in Sarasota?
Rusty Bucket Restaurant & Tavern most recently scored 100 out of 100, which is higher than the Sarasota average of 81.
Has Rusty Bucket Restaurant & Tavern's inspection record improved over time?
Yes. Recent inspections at Rusty Bucket Restaurant & Tavern have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Rusty Bucket Restaurant & Tavern 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 Rusty Bucket Restaurant & Tavern inspected?
Based on the inspection history on file, Rusty Bucket Restaurant & Tavern is inspected around two times per year on average.
Nearby Restaurants