DirtyFLRestaurant Inspection Data

RUBYS KITCHEN

With 3 inspections documented, RUBYS KITCHEN maintains a 2.3/5 food safety rating in MIAMI. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 3 reports on file

31 NW 9 ST, MIAMI 33136

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

3/25/2026· 3w ago

Visit ID: 13642567

Met Inspection Standards

2 int, 1 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning - From follow-up inspection 2026-03-25: **Time Extended**
  • 11-01-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning - From follow-up inspection 2026-03-25: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-03-25: **Time Extended**

3/2/2026· 1mo ago

Visit ID: 13560771

Follow-up Inspection Required

5 int, 6 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris underneath all kitchen equipment. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris throughout kitchen stove top. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food debris throughout kitchen walls. Warning
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris throughout kitchen shelves, and equipment. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no current food service manager available. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 11-26-1: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. Warning

10/27/2025· 5mo ago

Visit ID: 13553147

Met Inspection Standards

3 int, 8 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 29-18-4:Basic - Drain cover(s) missing. Underneath Three compartment sink.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Clean floor underneath kitchen stove top.
  • 08B-38-4:Basic - Food stored on floor. Observed bags of rice on kitchen floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of kitchen stove top.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
  • 11-26-1: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.