Ruth's Chris Steak House
Last inspected: Mar 19, 2026
50
Score
Across the available record, Ruth's Chris Steak House has nine inspections on file, the first dated 2023. On Mar 19, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 10 violations to closer to seven violations per visit over the last few inspections.
Looking across the full record, “floor soiled/has accumulation of debris” is the recurring theme, flagged two times.
By comparison, the average Jacksonville facility scores 74, putting Ruth's Chris Steak House on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
50
Sep 10, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
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
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
23
Mar 12, 2025
Routine - Food
No violations found.
100
Mar 11, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked veggies
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked Brussels sprouts and bread with butter in reach in cooler at cook line, overnight, 48-51f my probe thermometer reading in cooler, manager discarded, stop sale **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemicals on shelf above table cloths, storage area, manager moved them **Corrected On-Site**
41-10-4
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. Two in 2024
53B-14-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At little bar, manager fix it **Corrected On-Site**
31B-05-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Floor soiled/has accumulation of debris. In little bar, employee cleaned it **Corrected On-Site** **Repeat Violation**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in server area, cleaned by manager **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In cooler at server area
14-33-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peeling wall at pantry area
36-30-4
Basic - Floor area(s) covered with standing water. In dish washing area, employee cleaned it up **Corrected On-Site**
36-22-4
39
Oct 28, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130 holandaise sauce, employee wrote time and added to procedure **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose outside back, employee placed one **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of pasta heat up container, on stove, employee took it to dish machine **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink at bar, manager removed it **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cutting lemons, he put one on **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Along wall in little bar by dish machine area, employee cleaned it **Corrected On-Site** **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked container for sauce, employee changed it **Corrected On-Site**
14-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line, oven side employee placed one **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Water cooler in server area, employee cleaned it up **Corrected On-Site**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. In storage area, lids not inverted, manager inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
41
Apr 1, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Oct 30, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes and then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Giving 5 hrs to butter on server area, employee changed it **Corrective Action Taken**
03F-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On prep sink in back kitchen, mgr removed attachment that needed it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at bar **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee brought some **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine **Repeat Violation**
36-27-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, employee punctured them, 42f **Corrected On-Site**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Broken by ice bin, little bar used for storage
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep sink, employee moved it, 2 open drinks at bar, discarded **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook handling foods
13-04-4
Basic - Hole in or other damage to wall. By upright cooler in little bar
36-24-5
Basic - Ice scoop handle in contact with ice. In server area, mgr moved it **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Crust for sweet potato, mgr moved it **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. By prep sink, employee placed it on crate **Corrected On-Site**
21-38-4
29
May 8, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
23
Jan 17, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
67
Frequently Asked Questions
When was Ruth's Chris Steak House last inspected?
The most recent health inspection at Ruth's Chris Steak House on file is from Mar 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Ruth's Chris Steak House?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited two times, more than any other issue at Ruth's Chris Steak House.
How does Ruth's Chris Steak House compare to other restaurants in Jacksonville?
Ruth's Chris Steak House most recently scored 50 out of 100, which is lower than the Jacksonville average of 74.
Has Ruth's Chris Steak House's inspection record improved over time?
Yes. Recent inspections at Ruth's Chris Steak House have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ruth's Chris Steak House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ruth's Chris Steak House inspected?
Based on the inspection history on file, Ruth's Chris Steak House is inspected around three times per year on average.
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