Ruths Chris Steakhouse #29
Last inspected: Sep 8, 2025
82
Score
Going back to 2023, Ruths Chris Steakhouse #29 has eight inspections in the public record. On Sep 8, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about eight violations before that.
When inspectors have written things up, “open dumpster lid” has been the most frequent reason, cited three times.
The city-wide average is 81, putting Ruths Chris Steakhouse #29 squarely in typical territory. There isn't much in the file that would give a customer pause.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 8, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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. Observed butter held at time as public health control with no time marking on the cook line. The operator placed a time marking on the butter. **Corrected On-Site**
03F-02-5
Basic - Ceiling tile missing in the dish area.
36-36-4
82
Dec 18, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over crab cakes with raw egg in the reach in cooler nearest the prep area. The operator properly stored the crab cakes. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked raw shell eggs stored with intact shell eggs in the walk in cooler. The operator discarded the eggs. **Corrected On-Site**
01B-14-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles above the dish area soiled with a black mold like substance.
36-34-5
Basic - Floor area(s) covered with standing water. Observed standing water on the floor in front of the employee restroom.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses on the cook line. The operator removed and placed the tongs in the dish area. **Corrected On-Site**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near a tray of potatoes on the cook line. The operator prop stored the sanitizer bucket. **Corrected On-Site**
21-44-1
61
Aug 1, 2024
Routine - Food
No violations found.
100
Jul 31, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee wash knives without sanitizing before storage. The employee properly sanitized the knives in the dishmachine. **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); liquid eggs (45F - Cold Holding); cheese cake (45F - Cold Holding); butter (44F - Cold Holding); raw shell eggs ambient (49F - Cold Holding) in the front section of the walk in cooler. The operator stored the potentially hazardous foods in the rear section of the walk in cooler. **Corrected On-Site** **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. Observed sliced cheese and blue cheese crumbles held under time for public health control with no time markings on the expo line. The operator placed time marks on the above items. **Corrected On-Site**
03F-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the disk used for measuring surface temperature for the dishmachine inoperable due to dead battery.
16-62-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine behind the bar.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for sugar in the prep area. The operator removed the portion cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on a shelf above a food prep area on the cook line. Observed an employee beverage near clean equipment at the wait station. The operator properly stored the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored hanging on a rack with canned food products. The operator properly stored the employee purse. **Corrected On-Site**
40-06-5
Basic - Open dumpster lid. The operator closed the dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch and bracelet. The employee removed the jewelry. **Corrected On-Site**
13-07-4
41
Feb 19, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was emailed a time as public health control form. **Corrective Action Taken**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside the handwashing sink in the server station.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for parmesan cheese at the salad station. The operator discarded the portion cup. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed peanut butter and a closed beverage stored in the reach in cooler at the server station. The operator properly stored the employee foods. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at the salad station. The operator properly stored the employee belongings. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle for flour not stored above the food product. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - Open dumpster lid. The operator closed the lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Waste line missing at soda gun holster at the service well behind the bar. **Repeat Violation**
29-17-4
61
Oct 18, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47F - Cold Holding) in the reach in cooler on the cook line nearest the office. The operator stated the shrimp has been held for approximately 1.5 hours. The operator placed ice on the shrimp. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels to the handwashing sink. **Corrected On-Site**
31B-02-4
Basic - Garbage on the ground and/or pad around dumpster. Observed an open trash can with food debris on the pad outside the dumpster.
33-19-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on the cook line. The operator properly stored the beverage. **Corrected On-Site**
12B-13-4
Basic - Waste line missing at soda gun holster at the service station behind the bar.
29-17-4
64
Jun 8, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
47
Jan 17, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
52
Frequently Asked Questions
When was Ruths Chris Steakhouse #29 last inspected?
The most recent health inspection at Ruths Chris Steakhouse #29 on file is from Sep 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Ruths Chris Steakhouse #29?
Across the inspection record, “open dumpster lid” has been cited three times, more than any other issue at Ruths Chris Steakhouse #29.
How does Ruths Chris Steakhouse #29 compare to other restaurants in Sarasota?
Ruths Chris Steakhouse #29 most recently scored 82 out of 100, which is about the same as the Sarasota average of 81.
Has Ruths Chris Steakhouse #29's inspection record improved over time?
Yes. Recent inspections at Ruths Chris Steakhouse #29 have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Ruths Chris Steakhouse #29 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 Ruths Chris Steakhouse #29 inspected?
Based on the inspection history on file, Ruths Chris Steakhouse #29 is inspected around three times per year on average.
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