Facility:
RUBY TUESDAY
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 12/16/2025
Total Score:83
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw chicken noted stored above raw scallops and fish. Raw meats are always to be stored according to final cooking temperature. From bottom to top: chicken beef pork seafood and all ready-to-eat/pre-cooked on top. Corrected on the spot by rearranging the speed rack. |
| 4 points: COLD AND HOT STORAGE EQUIPMENT |
| Prep cooler in the facility being used for cold holding temp of 41 degrees F was not functioning adequately. Thermostat had been bumped or turned to too warm of temperature. The thermostat was adjusted from the cool range to the normal range (colder) to correct the violation. Also the table top steamwell with marinara and utensils noted at 123?F. The thermostat was turned up to correct this violation. If the steamwell is not running as usual it should be repaired or replaced. |
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| The temperature of the rinse cycle of the heat sanitizing dish machine noted not adequate to achieve final sanitization. Critical violation corrected on the spot. Dishwasher repair man came out while inspector was still present. |
Non-Critical Violations
| 1 points: PREMISES |
| Mop not hung. Mop noted in the mop wringer. |
Inspection Date: 3/19/2025
Total Score:97
| 1 points: IN-USE UTENSILS |
| In use utensils were noted being stored or contacting unclean surfaces. Do not store knives between pans on the top of reachin coolers. |