RUSTIC INN

Name: RUSTIC INN
Address: 4331 RAVENSWOOD RD, FORT LAUDERDALE, FL, 33312, US
Rating: 81

4331 RAVENSWOOD RD, FORT LAUDERDALE, FL 33312

License #1600278

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

RUSTIC INN in FORT LAUDERDALE currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 14 total violations — 4 critical, 1 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 19, 2025

The latest inspection on April 27, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[14-33-4] Reach-in coolers shelving has rust that has pitted the surface throughout establishment.
[36-34-5] Ceiling tiles and vents soiled with accumulated dust in bakery prep / salad station room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Four door reach in cooler, employee beverage and food items stored over food items for customer consumption. Operator stored properly.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1. Raw bar; shucked oysters 50F at 11am cooling since 9:30am to 52F at 11:30am at this rate proper cooling will not occur. Operator placed items in walk in freezer to quick chill.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage.
[01B-10-4] Dead shellfish and/or shellfish with broken shells. See stop sale. 1. Raw bar; 12 broken shells
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Raw bar refrigerator ambient 50F
[14-01-5] Bowl or other container with no handle used to dispense food. 1. Bowl in bulk cheese located in prep four door reach in. 2. Bowl in bulk crushed garlic at cook line. Operator stored properly.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-09-4] Cutting board has cut marks and is no longer cleanable throughout establishment.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse