Ruby Thai Kitchen
Last inspected: Feb 6, 2026
86
Score
Inspectors have visited Ruby Thai Kitchen eight times, with records going back to 2023. Inspectors last stopped by on Feb 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around five violations compared to roughly nine violations earlier on.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited three times.
Ruby Thai Kitchen's latest score of 86 sits above the Orange Park average of 73. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
86
Aug 6, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
67
Feb 28, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
37
Aug 30, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect observed at front counter soda machine.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned pans of raw beef in reach in freezer in outside storage stored above noodles. Operator rearranged to proper storage. **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage in walk in cooler prepared on Wednesday not date marked.
02C-02-5
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. No reporting agreement available for Treasure F, hired approximately one week ago. Operator had employee sign form during inspection. **Corrected On-Site**
11-26-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water very slow draining in kitchen hand wash sink.
29-20-5
Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris. **Repeat Violation**
36-50-4
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Outside storage interior of stand up reach in freezer on far left is soiled.
22-16-4
Basic - Reuse of single-service or single-use articles. In outside storage area stand up reach in cooler, multiple boxes of cooked chicken stored in original raw chicken box. Observed stack of empty raw chicken boxes which operator states are using for cooked chicken.
25-32-4
50
Feb 23, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer solution in three compartment sink tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. **Corrected On-Site**
22-42-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Mounira A. is a photocopy.
53B-09-4
Basic - Toothpicks provided for customer not individually wrapped or in an approved dispenser. Box of unwrapped toothpicks used for customer samples with possible contamination of toothpicks as employee reaches in toothpick box and places sampled food on toothpick and then hands to customer. Suggested a dispenser to ensure food contact surfaces of the toothpick is not contaminated.
25-26-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and char grill have grease/debris accumulation. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans with water in between the pans. Operator organized pans to allow to air dry. **Corrective Action Taken**
24-08-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above water heater is dusty. Fan guards in walk in cooler have debris.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice chute on ice machine has black mold-like substance.
22-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. **Corrected On-Site**
21-07-4
58
Oct 30, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler behind front counter, raw chicken stored above ready to eat broth. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-05-6
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. Cut cabbage held on time as a public health control not marked on board as noted in written instructions. Operator marked correct time during inspection. **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket behind front counter at 200+ppm chlorine. Operator remade to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk container in reach in cooler in kitchen per operator opened two days prior and not marked with opened date.
02C-03-5
Basic - Stored food not covered. Two bags of dry ingredients in outside storage room opened with no covering. Operator closed all bags. **Corrected On-Site**
08B-12-5
Basic - Ice scoop handle in contact with ice. Ice scoop in ice machine at front counter has handle touching the ice. Operator moved to proper storage. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Food stored on floor. Case of oil on floor across from wok station. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Fan guards in walk in cooler are dusty. **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has black debris build up.
22-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks in outside storage area not secured. Operator secured. **Corrected On-Site**
51-11-4
43
May 15, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on threaded mop sink faucet.
29-42-4
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 open package of raw chicken stored on top of opened package of fish in reach in freezer at outside storage. Manager moved to proper storage. **Corrected On-Site**
08A-17-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth solution at 400+ppm chlorine. Manager remade solution to 100ppm chlorine. **Corrected On-Site**
41-15-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on shelf by microwave at counter entrance. Manager labeled during inspection. **Corrected On-Site**
41-17-4
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. Provided and discussed DBPR Form HR 5030-104 with operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to fill bucket with water.
31A-11-4
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. Provided and discussed DBPR Form HR 5030-103 with operator.
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Observed paintbrush with unsealed wood and a cloth wrapped around bristles being used to baste chicken.
14-14-4
Basic - Food stored on floor. Case of cabbage on floor in front of prep table. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop with handle laying down in ice bin. Manager moved to proper storage. Also, pair of tongs stored on oven door handle in kitchen. Manager moved to proper storage. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on middle reach in freezer in outside storage soiled.
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of milk stored in reach in cooler, per manager, belongs to employee. Manager moved to dedicated employee food shelf. **Repeat Violation**
08B-49-4
Basic - Dead roaches on premises. Observed one dead roach on floor in corner outside mop sink. Manager discarded dead roach and cleaned area. **Corrected On-Site**
35A-03-4
30
Jan 13, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
33
Frequently Asked Questions
When was Ruby Thai Kitchen last inspected?
The most recent health inspection at Ruby Thai Kitchen on file is from Feb 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Ruby Thai Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Ruby Thai Kitchen.
How does Ruby Thai Kitchen compare to other restaurants in Orange Park?
Ruby Thai Kitchen most recently scored 86 out of 100, which is higher than the Orange Park average of 73.
Has Ruby Thai Kitchen's inspection record improved over time?
Yes. Recent inspections at Ruby Thai Kitchen have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Ruby Thai Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ruby Thai Kitchen inspected?
Based on the inspection history on file, Ruby Thai Kitchen is inspected around three times per year on average.
Nearby Restaurants