RUSTEAK RESTAURANT & WINE BAR

Name: RUSTEAK RESTAURANT & WINE BAR
Address: 1681 AMAZING WAY, OCOEE, FL, 34761, US
Rating: 63.6

1681 AMAZING WAY, OCOEE, FL 34761

License #5815729

🍺 Bar/Pub ℹ️

63.6 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 6 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RUSTEAK RESTAURANT & WINE BAR in OCOEE currently holds an InspectFL Health Score of 63.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 55 total violations — 9 critical, 10 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 13, 2026 shows 6 observation rows: no critical rows, 1 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

RUSTEAK RESTAURANT & WINE BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Employee removed bowls in bulk container of panko and potato starch.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Lights over expo line soiled with dust and debris.
[40-06-5] 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.
[16-46-4] Old labels stuck to food containers after cleaning. On clean container in ware washing area,
[21-08-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -in sugar, flour, rice containers. Operator removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -prep person wearing watch . Operator removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Prep person
[14-38-4] Food storage container/container lid cracked or broken. Cracked tomatoe container
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between prep tables. Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top upright oven and interior of stove ovens
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine air vents. Operator cleaned
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over mixed vegetables in prep cooler. Operator removed
[03A-02-5] 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
[03B-01-6] 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
[22-02-4] 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
[02C-02-5] 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

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine. At the bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In corner prep area
[06-09-1] 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.
[14-11-5] Equipment in poor repair. Fryer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120F. Staff dumped out water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of drink machine
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Oranges with stickers. Manager discarded from the bar.
[22-45-4] 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.
[02C-01-5] 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
[03A-02-5] 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.
[29-34-4] Vacuum breaker installed improperly at the splitter added to hose bibb. Manager changed it.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer . Manager cleaned Soda gun at bar - staff cleaned.
[01C-03-4] mussel tags not marked with last date served.