How many health inspections has RUSTY HOOK TAVERN had?

RUSTY HOOK TAVERN has had 27 inspections according to Florida DBPR records.

Has RUSTY HOOK TAVERN ever been shut down?

No, RUSTY HOOK TAVERN has no emergency closures on record.

What are the most common violations at RUSTY HOOK TAVERN?

The most frequently cited violations at RUSTY HOOK TAVERN are: Proper hand/arm washing, Clean multi-use utensils, Employee health reporting.

What does Florida violation V01 (Management awareness) mean?

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

RUSTY HOOK TAVERN

805 DONALD ROSS RD, Juno Beach, FL 33408

Palm Beach County · Permanent Food Service · Owner: RUSTY HOOK TAVERN LLC · License: SEA6019763

RUSTY HOOK TAVERN in Juno Beach, FL has 27 inspections on record with 134 total violations (5 per inspection) and 0 emergency closures.

27Inspections

134Violations

0Closures

Data current as of December 6, 2024

Inspection History (27)

Dec 6, 2024 — Routine - Food· 6 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V16 Proper cooking temps

Intermediate Violations

V31 Clean multi-use utensils

V40 Wiping cloths usage

V41 Toilet facilities

Aug 22, 2024 — Routine - Food· 6 violations (2 high priority)· Administrative complaint recommended

RUSTY HOOK TAVERN

Inspection History (27)

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