RUBY TUESDAY 7432
2650 E. HWY 50
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn tall boy freeer located in kitchen - From follow-up inspection 2025-02-26: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside front - From follow-up inspection 2025-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/25/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-11-5:Basic - Equipment in poor repair. Gasket torn tall boy freeer located in kitchen
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside front
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in meat drawer under grill soiled.
- 33-16-4:Basic - Open dumpster lid.
- 29-08-4:Basic - Plumbing system in disrepair. Running water cannot turn off located in kitchen
- 08B-12-5:Basic - Stored food not covered. Vanilla ice cream
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator butter (85F - Cold Holding) More than 4 hours per operator see stop sales Kitchen ribs (45F - Cold Holding) cheese soup (45F - Cold Holding)shred cheese (48F - Cold Holding) slaw (47F - Cold Holding); spinach dip (46F - Cold Holding) Walk-in **Corrective Action Taken** **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. From salad bar and mgr stated from 11am **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside ice bin soiled in kitchen and bar
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in the bar
Food safety inspection conducted on 2/25/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 8/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and dining area **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -various pans in dish area **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. -soda machine in server area. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under fryers
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -missing grout in kitchen area. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in ice cream reach-in freezer on cook line. **Repeat Violation**
- 22-08-4:Basic - Interior of microwave closer to dessert side of cookline has accumulation of black substance/grease/food debris.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar -interior fry cabinets
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by dishmachine **Repeat Violation**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in kitchen area **Repeat Violation**
- 08A-17-6: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 next to raw Philly meat in walk in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lettuce (52F - Cold Holding) held less than four hours per operator. Operator moved to walk in cooler for quick chill. Recommended operator use Time as a Public Health Control. **Corrective Action Taken** **Repeat Violation**
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 8/1/2024 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).