Ruby Tuesday
Last inspected: Mar 31, 2026
64
Score
Ruby Tuesday has been inspected 16 times since 2022. On Mar 31, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
By comparison, the average Inverness facility scores 83, putting Ruby Tuesday on the weaker side. Nothing in the record is alarming, but there's room to improve.
16
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone then touched clean pan without changing gloves or washing hands.
12A-29-4
High Priority - Employee washed hands with cold water. Employee washed hands with 74F
12A-19-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handling employees
53B-13-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Grill vertical cooler
22-16-4
64
Jul 29, 2025
Routine - Food
No violations found.
100
Jul 24, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm at 3 compartment sink in bar area. Employee made fresh sanitizer. Recheck 200ppm **Corrected On-Site** **Warning**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (51F - Cold Holding); butter (48F - Cold Holding) in reach in cooler at cook line. Food was filled above fill line of pan. Discussed keeping pans less filled to avoid top of product becoming out of temperature. Operator had employee split product into 2 pans and place into cooler. **Corrective Action Taken** **Warning**
03A-02-5
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. Multiple items on salad bar. Operator had employee time mark items. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Live, small flying insects found 2 live flies on trash can in dish machine area 1 live fly in dry storage hallway 1 live fly in drink machine area 2 live flies in bar area **Warning**
35A-02-7
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. Jesse Tyler Heaven **Warning**
11-26-1
Basic - Ceiling tiles soiled with accumulated dust. In cook line area **Warning**
36-34-5
47
Nov 21, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line very grooved. **Warning** - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2024-11-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of dishes in dish area stacked while still wet. **Warning** - From follow-up inspection 2024-11-15: Wet nesting observed today. **Time Extended** - From follow-up inspection 2024-11-21: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced. **Warning** - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2024-11-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floors throughout kitchen soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2024-11-21: **Time Extended**
36-10-4
82
Nov 15, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink laying in dish area on floor below where it was previously installed. Manager stated it fell off due to being hit by pans that fell. He has already called and asked for a plumber to install it again or he will do it himself. Discussed with the manager he has 7 days to Reinstall **Warning** - From follow-up inspection 2024-11-15: **Time Extended**
31A-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line very grooved. **Warning** - From follow-up inspection 2024-11-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of dishes in dish area stacked while still wet. **Warning** - From follow-up inspection 2024-11-15: Wet nesting observed today. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced. **Warning** - From follow-up inspection 2024-11-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floors throughout kitchen soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-15: **Time Extended**
36-10-4
74
Nov 14, 2024
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
15
Aug 16, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line. **Warning** - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-16: **Time Extended**
14-33-4
95
Aug 15, 2024
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 25 live fliesunderneath the sink in dish area 15 live flies in back Storage near back door 1 live fly by ice machine 5 live small flies behind bar area near beer taps **Warning** - From follow-up inspection 2024-08-15: 3 flies in bar area 5 flies in dish machine area 1 fly in dry storage area **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hair while placing hair net on, put gloves on without hand washing. **Warning** - From follow-up inspection 2024-08-15: No food preparation occurring at the time of the inspection **Time Extended**
12A-25-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (63F - Cold Holding); sliced tomatoes (66F - Cold Holding); spinach artichoke dip (55F - Cold Holding); cold macaroni (55F - Cold Holding); butter (62F - Cold Holding); coleslaw (56F - Cold Holding); shredded lettuce (59F - Cold Holding); shredded cheddar (57F - Cold Holding); pork (52F - Cold Holding); ribs 61F - Cold Holding); cooked noodles (50F - Cold Holding); rice cooked (52F - Cold Holding); steak raw (48F - Cold Holding); Poultry (46F - Cold Holding) in both reach in coolers on cook line across from cook line see stop sale sirloin 6 oz (47F) in up right reach in cooler next grill-directed manager to ice items. **Warning** - From follow-up inspection 2024-08-15: Reach in cooler is being repaired at the time of the inspection **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-15: No food preparation occurring at the time of the inspection **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-15: No food preparation occurring at the time of the inspection **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves soiled. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers soiled. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler on cook line both coolers. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
29-49-6
47
Aug 14, 2024
Complaint Full
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hair while placing hair net on, put gloves on without hand washing. **Warning**
12A-25-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 25 live fliesunderneath the sink in dish area 15 live flies in back Storage near back door 1 live fly by ice machine 5 live small flies behind bar area near beer taps **Warning**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw steak in reach in cooler above cook line. **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (63F - Cold Holding); sliced tomatoes (66F - Cold Holding); spinach artichoke dip (55F - Cold Holding); cold macaroni (55F - Cold Holding); butter (62F - Cold Holding); coleslaw (56F - Cold Holding); shredded lettuce (59F - Cold Holding); shredded cheddar (57F - Cold Holding); pork (52F - Cold Holding); ribs 61F - Cold Holding); cooked noodles (50F - Cold Holding); rice cooked (52F - Cold Holding); steak raw (48F - Cold Holding); Poultry (46F - Cold Holding) in both reach in coolers on cook line across from cook line see stop sale sirloin 6 oz (47F) in up right reach in cooler next grill-directed manager to ice items. **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Hand wash sink by dish wash area soap dispenser broken. **Warning**
31B-03-4
Basic - Dead roaches on premises. Under handwashing sink dish area 1 dead roach **Warning**
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on. **Corrected On-Site** **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on. **Corrected On-Site** **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Car seat slings in bar area have green mold like substance on them. Spoke with manager. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers soiled. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line. **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler on cook line both coolers. **Warning**
29-49-6
Basic - Water draining onto floor surface. Water draining from leaking pipe under 2 compartment sink. Employees walking through water. Manager tightened screws on pipe and leaking stopped. **Corrected On-Site** **Warning**
29-03-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 2 compartment sink. Manager tightened screws. **Corrected On-Site** **Warning**
29-11-4
Basic - Worn, torn and/or soiled floors/carpeting. Kitchen floors soiled including broken glass in dish area and bar area. **Warning**
36-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves soiled. **Warning**
22-08-4
25
Oct 24, 2023
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Yellow spray bottle hanging on chemical rack. Operator dumped chemical out. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in bar area **Repeat Violation**
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand wash sink in dish machine area Hand wash sink in beverage area used to dump drinks
31A-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to ice cream freezer in cook line area
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in cooler in cook line area. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Water leaking from faucet at hand wash sink in dish machine area.
29-11-4
64
Sep 21, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
39
Jul 22, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Linda S. - From follow-up inspection 2023-07-22: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler with ambient temperature of 54F at cook line - From follow-up inspection 2023-07-22: Reach in cooler is empty. Operator has called a refrigeration service to complete repair. Ambient temperature 49F **Time Extended**
14-11-5
86
Jul 21, 2023
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies in bar area
35A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 94 approximate rodent droppings under dry storage shelf in prep hallway
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (52F - Cold Holding); ranch (50F - Cold Holding); sour cream (46F - Cold Holding); coleslaw (50F - Cold Holding); spinach artichoke dip (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); shredded lettuce (47F - Cold Holding); yellow rice (53F - Cold Holding); white rice (47F - Cold Holding); sausage (46F - Cold Holding); brisket (48F - Cold Holding); meatballs (50F - Cold Holding) Operator states the items were placed in reach in cooler from walk in cooler at 11am. Ambient temperature of reach in cooler is 54F. Operator moved all time temperature control for safety food items to walk in freezer to rapidly chill. Recheck- mozzarella 42F, ranch 38F, sour cream 40F, coleslaw 41F, sliced tomatoes 43F, shredded lettuce 36F, yellow rice 38F, spinach dip 40F, brisket 39F, meatballs 41F. **Corrected On-Site**
03A-02-5
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. Linda S.
53B-14-5
Basic - Floor soiled/has accumulation of debris. Floor/baseboards in dish machine area
36-73-4
Basic - Nonfood-contact surface soiled. Sneeze guard at salad bar
23-03-4
Basic - Accumulation of black substance in the interior of the ice machine.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food
13-07-4
Basic - Equipment in poor repair. Reach in cooler with ambient temperature of 54F at cook line
14-11-5
45
May 9, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table next to clean silverware and napkins used to make silverware roll-ups. Operator removed drink. Educated operator on proper hand washing technique as well as proper handling of clean utensils and silverware. Clean silverware was also not inverted in caddy. Operator corrected. **Corrected On-Site**
12B-07-4
95
Feb 9, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (51F - Cold Holding); potato salad (50F - Cold Holding) temperature taken at 12:35pm, operator states both items were placed on the salad bar at approximately 10:45am. Operator voluntarily discarded.
03A-02-5
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. Emailed form to operator. **Corrective Action Taken**
11-26-1
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. Aaron Linda Kenneth
53B-14-5
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 in bar area
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black mold-like substance in the interior of the ice machine. Interior of top oven soiled. **Repeat Violation**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 80F at cook line. Operator removed utensils to be washed. **Corrective Action Taken**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler storing milk
05-09-4
Basic - Uncovered food stored near sink exposed to splash. Iced tea pitchers stored next to hand wash sink in beverage machine area. Operator moved pitchers. **Corrected On-Site**
08B-54-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm bucket in prep area. Operator had employee make fresh bucket 200ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
45
Jul 18, 2022
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish machine area 1 live fly in prep area
35A-02-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Carson
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front beverage station. Operator stocked paper towels. **Corrected On-Site**
31B-02-4
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. Gallon of milk in reach in cooler in bar . Operator marked milk was opened Saturday 7/16. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of double oven on cook line
22-02-4
Basic - Accumulation of black mold like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Souffle cup in bulk flour container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and tiles in cook line area soiled
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Walk in cooler light fixtures Walk in cooler fan guards Gasket on reach in cooler at cook line
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at cook line and at bar. Operator remade buckets 200ppm **Corrected On-Site**
21-08-4
45
Frequently Asked Questions
When was Ruby Tuesday last inspected?
The most recent health inspection at Ruby Tuesday on file is from Mar 31, 2026. The public record contains 16 inspections in total.
What is the most common violation at Ruby Tuesday?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Ruby Tuesday.
How does Ruby Tuesday compare to other restaurants in Inverness?
Ruby Tuesday most recently scored 64 out of 100, which is lower than the Inverness average of 83.
Has Ruby Tuesday's inspection record improved over time?
Yes. Recent inspections at Ruby Tuesday have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ruby Tuesday means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ruby Tuesday inspected?
Based on the inspection history on file, Ruby Tuesday is inspected around four times per year on average.
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