DirtyFLRestaurant Inspection Data

RUBY TUESDAY #2149

Northwest Federal Highway
Florida, 34957
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/9/2025

Inspection #: 3634169

Inspection Date: 12/11/2024

Inspection #: Visit ID: 8837482

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At Cookline handwashing sink
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler at left of Cookline;raw pork (51F - Cold Holding); cheese (51F - Cold Holding); soft cheese (51F -Cold Holding) Per operator not prepared or portioned today Per operator items were held overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler at left of Cookline;raw pork (51F - Cold Holding); cheese (51F - Cold Holding) Per operator not prepared or portioned today Per operator items were held overnight See stop sale Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Food at buffet line Advised operator

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8724732

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon cooked pork end of cook line. Removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding) in flip top cooler on cook line. Over stocked. Not prepped or portioned. In unit less than Four hours. Placed in cooler . **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. smash burgers (47F - Cooling) at 12:13pm to 47F at 12:35 pm since 11 am. At this rate food will not cool to 41F within 4 hours. Covered in plastic container. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Steak thawing in hand sink in hand sink at end of cook line Removed Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef on site

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8598971

  • N/A:No Violations Were Observed

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8502576

  • 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed the following items inside deep covered containers inside walk-in cooler Cooked onions at 1:27pm(53F cooling) for 2 hours, at 2:10pm ( 52F cooling) ( 49F cooling) cooked pasta at 1:27pm(53F cooling) for 2 hours at 2:10pm ( 53F cooling) at this cooling current rate products will not cool to 41F within 6 hours diced tomatoes at 1:28pm(50F cooling) for 2 hours, at 2:10pm at this current cooling rate product will not cool to 41F within 4 hours. Operator opened and removed **Corrective Action Taken** Warning Priority: Intermediate
  • 08A-02-6:High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimps over cooked hash puppies inside reach in freezer on cook line by pantry station Operator stored properly Corrected On-Site Warning Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad bar on dining room. chopped romaine 47F cold Holding, potatoes salad 47F, cold Holding cooked corn 47F cold Holding, cooked beets 47F cold Holding,cheese 47F cold Holding Per operator products stored for approximately 2 hours. Operator moved all salad bar items to Time as a public Health control. Emailed form to operator Pantry station, Container overstocked with butter 60F cold Holding, Per operator product stored for approximately 2 hours Operator moved overstocked product to walk-in cooler Cooler across from Grill station diced tomatoes 50F cold Holding, pico 50F cold Holding, Per operator cooler broken, products on ice bath, not surrounded by ice entirely. Per operator products stored for approximately 3 hours and 45 minutes. Operator decided to discarded. Cooler Under grill station steaks 48F cold Holding, per operator product stored for approximately 3 hours and 45 minutes. Operator decided to discarded. Per operator booth drawer gasket is broken and not closing properly. Per operator all products mentioned in all locations above not prepared or portioned today. **Corrective Action Taken** Warning Priority: High Priority

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8502235

  • N/A:No Violations Were Observed

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8346197

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over mozzarella sticks and French fries reach in freezer cook line. French fries and mozzarella sticks opened from commercial packaging. Operator stored properly. Corrected On-Site Warning
  • 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. Observed Raw chicken Philly meat over ribs walk in freezer. Chicken Philly meat not in commercial packaging. Operator stored properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line: salmon (53F - Cold Holding); Stand up reach in cook line: cooked rice (58F - Cold Holding); cooked pasta (51F - Cold Holding); Philly beef (54F - Cold Holding); pork chops (55F - Cold Holding); diced chicken (47F - Cold Holding); cooked onions (49F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products out of temperature for 2 hours. Operator placed all products back into walk in cooler. Per operator, flip top cooler not functioning properly. Operator using ice to keep tcs foods cold. Observed salmon being stored with mostly melted ice. Per operator, stand up reach in door left open unintentionally. **Corrective Action Taken** Warning