Ruby Tuesday #2149
Last inspected: Feb 18, 2026
100
Score
Across the available record, Ruby Tuesday #2149 has 13 inspections on file, the first dated 2022. The most recent visit was on Feb 18, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average for Jensen Beach sits at 80, putting Ruby Tuesday #2149 on the better side of that line. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Complaint Full
No violations found.
100
Feb 17, 2026
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Oct 8, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach underneath prep table in kitchen operator removed and sanitized. **Corrected On-Site** - From follow-up inspection 2025-10-08: Observed approximately 5 dead roaches underneath each in cooler and cook line Observed approximately 5 dead roaches underneath stove prep shelves at cook line in kitchen. Operator removed and sanitized areas at time of inspection **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of food debris through out cook line - From follow-up inspection 2025-10-08: Observed cook line soiled with food debris **Time Extended**
36-73-4
90
Oct 7, 2025
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Jul 9, 2025
Routine - Food
3 minor violations.
View 3 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
86
Dec 11, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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**
03A-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
01B-02-5
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
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees. At Cookline handwashing sink
31B-04-4
64
Jul 23, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
55
Jan 26, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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
03A-02-5
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
08A-02-6
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
03D-15-4
67
Sep 19, 2023
Routine - Food
No violations found.
100
Sep 18, 2023
Routine - Food
3 critical violations.
View 3 violations
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**
03A-02-5
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**
08A-17-6
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-02-6
64
Jan 6, 2023
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Jul 20, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 56 degrees, cut tomatoes, 55 degrees, beans/held overnight)/prep cooler#2/cookline
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 degrees, beans, 56 degrees, cut tomatoes/prep#2/foid held overnight/cookline
03A-02-5
Basic - Stored food not covered. Croutons/walk in freezer/corrective action taken/operator covered foods. **Corrected On-Site**
08B-12-5
70
Frequently Asked Questions
When was Ruby Tuesday #2149 last inspected?
The most recent health inspection at Ruby Tuesday #2149 on file is from Feb 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Ruby Tuesday #2149?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ruby Tuesday #2149.
How does Ruby Tuesday #2149 compare to other restaurants in Jensen Beach?
Ruby Tuesday #2149 most recently scored 100 out of 100, which is higher than the Jensen Beach average of 80.
Has Ruby Tuesday #2149's inspection record improved over time?
Results have been roughly steady. Inspections at Ruby Tuesday #2149 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ruby Tuesday #2149 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 Tuesday #2149 inspected?
Based on the inspection history on file, Ruby Tuesday #2149 is inspected around four times per year on average.
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