RUSTIC INN

Name: RUSTIC INN
Address: 4331 RAVENSWOOD RD, FORT LAUDERDALE, FL, 33312, US
Rating: 69.5

4331 RAVENSWOOD RD, FORT LAUDERDALE, FL 33312

License #1600278

🏨 Hotel/Resort ℹ️

69.5 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 6 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RUSTIC INN in FORT LAUDERDALE currently holds an InspectFL Health Score of 69.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 3 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 19, 2025

The latest inspection on September 29, 2026 shows 6 observation rows: 3 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

RUSTIC INN 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw frog legs stored above opened box of creamers and trays of portioned coleslaw in Continental 4 doors reach in cooler next to exit door in kitchen. Manager inverted during inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water Temperature 80F. Hot water shut off at employees handwashing sink in back of kitchen. Manager turned hot water on during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Manager labeled bleach bottle during inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard during inspection.
[12A-08-4] Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water Temperature 80F. Observed hot water turned off at employees handwashing sink in kitchen resulting in employees only using cold water to wash their hands. Manager turned on hot water during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy across from oven- ; Sliced Yellow Cheese (40-49F - Cold Holding). Per Cook food item in unit less than 4 hours. Item not prepared or portioned today. Chef moved top portion to reached in cooler to quick chill..

Disposition: Met Inspection Standards
[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.
[36-34-5] Ceiling tiles and vents soiled with accumulated dust in bakery prep / salad station room.
[14-09-4] Cutting board has cut marks and is no longer cleanable throughout establishment.
[01B-10-4] Dead shellfish and/or shellfish with broken shells. See stop sale. 1. Raw bar; 12 broken shells
[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.
[14-33-4] Reach-in coolers shelving has rust that has pitted the surface throughout establishment.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[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.
[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-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.
[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