Ruth's Chris Steak House
Last inspected: Nov 19, 2025
100
Score
Going back to 2022, Ruth's Chris Steak House has nine inspections in the public record. The newest entry in the record is dated Nov 19, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 10 violations to closer to two violations per visit over the last few inspections.
Across the inspection history, “in-use tongs stored on equipment door handle between uses” is the issue that surfaces most often, recorded four times.
The city-wide average for Ponte Vedra Beach sits at 75, putting Ruth's Chris Steak House on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
No violations found.
100
Nov 18, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Employee changed chemical and adjusted machine and now tests at 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Live, small flying insects found. Ten live flying insects in employee restroom. **Warning**
35A-02-7
Basic - No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 via email. **Corrected On-Site**
51-13-4
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks unsecured by bag in box soda rack.
51-11-4
Basic - Equipment in poor repair. Torn door gasket on far right stand up reach in cooler in kitchen.
14-11-5
Basic - Hole in or other damage to wall. Wall across from dishroom has a large hole.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Chef moved tongs to proper storage. **Corrected On-Site**
10-20-4
58
Dec 27, 2024
Complaint Full
No violations found.
100
Dec 19, 2024
Complaint Full
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh garlic in oil mixture used for raw lamb chops stored under ground beef patties in reach in cooler on cook line. Cooked lobster under raw shrimp in walk in cooler. All items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Employee on cook line scratched face on several occasions with gloved hand then continued to prepare food without changing gloves of washing hands.
12A-25-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine ran multiple times and did not read any sanitizer and temperature only reached 144F **Warning**
22-49-4
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. Melted butter made at 11:43 without any markings in stew, table by service window in kitchen, butter marked. Butter balls without any markings in server area, per manager butter was placed out around 11am, butter marked, then discarded after 3pm. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ranch with buttermilk (63F - Cooling, after 40 minutes 62F) in walk in cooler in deep, covered, plastic container, lid removed. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Empty soap bottle and soufflé cup stored in hand wash station between cook line and office, items removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in salad make station area in kitchen, manager corrected during inspection. **Corrected On-Site**
31B-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions at salad station in kitchen without washing them first.
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and raspberries over bread pudding mixture in walk in cooler. Unwashed oranges being stored in same container as oranges previously used for orange zest at bar area. **Repeat Violation**
08B-17-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine ran multiple times and neither the wash or rinse gauge moved at all.
16-38-5
35
Sep 9, 2024
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw steak (54F - Cold Holding); raw chicken (54F - Cold Holding) on speed rack in standing reach in cooler on cook line, per manager door has been consistently open for less then 45 minutes, rack placed in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over containers of cut potatoes in walk in cooler, bacon moved **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. 2 expired **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 photocopy **Repeat Violation** **Admin Complaint**
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in kitchen by office.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee bathroom in kitchen.
32-12-5
Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on stove handle on cook line, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed vegetables in walk in cooler. Unwashed cabbage stored over cut lemons in walk in cooler. All unwashed produce moved. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of brown sugar in back storage area, manager corrected during inspection. **Corrected On-Site**
02D-01-5
47
Oct 25, 2023
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Unlabeled chemical spray bottle stored with clean linens at the waitstation storage area. Operator voluntarily discarded the chemical spray bottle. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the storage area reach in freezer, commercially packaged raw frozen calamari over opened container of ice cream. Operator relocated the container of ice cream. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the salad make line has build up of food residue staining. Operator has replacement cutting boards. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at the end of the main cook line by the bulk ice bin blocked by large trash can. Operator relocated the trash can. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the prep area. Operator has replacement dispensers and was waiting on rolls to run out to replace. Operator provided paper towels. **Corrective Action Taken**
31B-02-4
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. At time of inspection 8 total food handling employees with expired food handler training. Operator is in the process of scheduling a food handler training class. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on in use prep table on the main cook line. Operator voluntarily discarded the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves of the warewashing area, clean metal and plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line, operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust between the hood filters on the main cook line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the salad line flip top reach in cooler. Operator wiped out the reach in cooler. **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Commercially package cream sauce thawing at ambient air temperature on the salad make line. Employee relocated the cream sauce to thaw in a sink under cold running water. **Corrected On-Site**
06-01-5
37
Aug 7, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. At time of inspection, six food handler training certificates expired.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the cold salad line has build up of food residue staining.
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on the cook line not stored in sanitizer solution. Operator relocated the wet wiping cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. Rock salt for water softener stored in the floor in the rear hallway. Operator relocated the rock salt.
08B-74-1
Basic - Standing water in bottom of reach-in-cooler. Waitstation reach in cooler has standing water at the base of the cooler. Operator has placed a service call for the reach in cooler. **Corrective Action Taken**
29-49-6
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
67
Dec 14, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection chlorine dishmachine at 0ppm, operator set up three compartment sink and states will call maintenance company. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line closest to the office area blocked by large cart with tub of water stored on it. Operator relocated the cart to allow access to the hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On service side of the main cook line, wet wiping cloth stored on clean prep table. Behind the salad prep line, sanitizer solution stored on the floor.
21-12-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf opposite the dish machine, clean containers with old labels attached. **Repeat Violation**
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles.
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dishmachine, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored hanging on rack in dishwashing area over clean utensils. Operator relocated the employee jacket. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer, container of employee personal food stored on the top shelf over product to be servers to customers.
08B-49-4
Basic - Employee eating in a food preparation or other restricted area. At time of inspection multiple employees eating on cook line and in warewashing area.
12B-02-4
55
Jul 6, 2022
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
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 Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Ruth's Chris Steak House?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Ruth's Chris Steak House.
How does Ruth's Chris Steak House compare to other restaurants in Ponte Vedra Beach?
Ruth's Chris Steak House most recently scored 100 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Ruth's Chris Steak House's inspection record improved over time?
Yes. Recent inspections at Ruth's Chris Steak House have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Ruth's Chris Steak House 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 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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