Rusty Hook Tavern
Last inspected: Apr 9, 2026
39
Score
Public records show eight inspections at Rusty Hook Tavern stretching back to 2022. Inspectors last stopped by on Apr 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly two violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
That's lower than the typical Pompano Beach restaurant, which scores around 78. There are enough flags in the record to merit a second thought.
8
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, Raw Shrimp (52F - Cold Holding); Raw Fish (55F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in walk in cooler, and moved to flip top cooler today and held for approximately 2 hours. Food was moved back to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Lobster Soup (61F - Heated Cooling ), food prepared yesterday and failed to reach proper cold holding temperature overnight. Educated manager on proper cooling methods for cooked foods. Food was discarded. See Stop Sale.
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw breaded coconut shrimp in reach in freezer in kitchen. Educated employee on proper storage for raw food. Raw chicken was moved to bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Lobster Soup (61F - Heated Cooling ), food prepared yesterday and failed to reach proper cold holding temperature overnight. Educated manager on proper cooling methods for cooked foods. Food was discarded. See Stop Sale.
03D-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. Establishment has all new employees, hired for less than a month, without signed Employee Health Forms. Emailed form to manager. **Repeat Violation**
11-26-1
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Pan of raw clams stored in flip top cooler without tag. Manager placed tag in pan. **Corrected On-Site** **Repeat Violation**
01C-10-4
Basic - Current Hotel and Restaurant license not displayed. Manager printed business license during inspection. **Corrected On-Site**
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in bucket of standing water at 82 F on prep table in kitchen. Manager discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw lobster thawing in pan of standing water in prep sink. Lobster held at 37 F. Manager turned on faucet to let lobster thaw under cold running water. **Corrected On-Site**
06-01-5
39
Feb 2, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes stored in flip top cooler, prepped today and held in unit for approximately 4.5 hours. Manager discarded.See Stop Sale.
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes stored in flip top cooler, prepped today and held in unit for approximately 4.5 hours. Manager discarded.See Stop Sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw shell eggs over cherry tomatoes in walk in cooler. 2). Raw beef Patty over cooked beef short ribs in low drawers . 3). Raw steak and raw fish over cooked chicken in flip top Educated manager on proper storage and all food items were rearranged for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Clams tag removed from original container prior to container being emptied. Fresh clams stored in pan in flip top cooler without tag. Manager placed tag with clams. **Corrected On-Site**
01C-10-4
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. Establishment has new employees, all hired approximately three weeks ago, without signed employee health forms.
11-26-1
Basic - 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 fish thawing in reduced oxygen packaging, bearing label to remove packaging, stored in bottom of flip top cooler. Mahi stored at 38 F. Manager removed packaging from fish. **Corrected On-Site**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in container of flour on table in kitchen. Employee removed bowl from flour. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of white flour not labeled on table in kitchen. Employee labeled flour. **Corrected On-Site**
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer stored in bucket on floor on cook line. Manager placed bucket on table. **Corrected On-Site**
21-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed towel from under cutting board. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in bucket of water on cook line at 71 F. Manager discarded water. **Corrected On-Site**
10-07-4
39
Dec 9, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Complaint Full
No violations found.
100
Feb 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwash sink blocked with bucket Operator removed **Corrected On-Site**
31A-09-4
90
Aug 23, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
55
Jun 22, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
52
Nov 15, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- pork 46-47F- cold holding - operator states food out of temperature for 45 minutes- walk in cooler door left open for delivery- food not prepared or portioned today- operator placed in ice bath to quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler- Cooked rice made on Sunday not date marked- operator date marked. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee water bottle- over bag of rice at dry storage shelf near cookline- operator removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Containers of oil stored on floor at cookline- operator removed. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink by tall reach in coolers.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled by cookline.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour at dry storage not labeled- operator labeled. **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was Rusty Hook Tavern last inspected?
The most recent health inspection at Rusty Hook Tavern on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Rusty Hook Tavern?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Rusty Hook Tavern.
How does Rusty Hook Tavern compare to other restaurants in Pompano Beach?
Rusty Hook Tavern most recently scored 39 out of 100, which is lower than the Pompano Beach average of 78.
Has Rusty Hook Tavern's inspection record improved over time?
No. Recent inspections at Rusty Hook Tavern have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Rusty Hook Tavern means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rusty Hook Tavern inspected?
Based on the inspection history on file, Rusty Hook Tavern is inspected around two times per year on average.
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