Ruths Chris Steakhouse
Last inspected: Dec 19, 2025
90
Score
Across the available record, Ruths Chris Steakhouse has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Dec 19, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The pattern that stands out is “in-use wet wiping cloth/towel used under cutting board”, which has been cited three times.
The city-wide average for Orlando sits at 79, putting Ruths Chris Steakhouse on the better side of that line. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 19, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line , operator discarded **Corrected On-Site**
21-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In clean equipment area
24-08-4
90
Nov 19, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat desserts in pantry reach in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. White cutting boards in prep area
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In clean equipment shelves next to cooks line
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. On oven in cooks line **Corrected On-Site**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment below prep table across from ice machine **Corrected On-Site** **Repeat Violation**
21-44-1
67
May 5, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over shredded cheese in reach in cooler at dessert station. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon in reach in cooler by cookiline. **Corrected On-Site**
08A-20-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table at expo station. **Corrected On-Site**
21-44-1
70
Jan 2, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Several Lights not functioning in the dish room - From follow-up inspection 2025-01-02: **Time Extended**
36-62-4
95
Dec 16, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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. 130.8F Switched over to chemical and was 0 ppm **Warning**
22-49-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Green cutting board on cooks line **Corrected On-Site**
22-02-4
Basic - Equipment in poor repair. Lexon lid on walk in cooler Manager discarded **Corrected On-Site**
14-11-5
Basic - In-use tongs stored on equipment between uses. Tongs for bread in server side station **Corrected On-Site**
10-20-4
Basic - Several Lights not functioning in the dish room
36-62-4
67
Apr 4, 2024
Complaint Full
No violations found.
100
Apr 2, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
70
Sep 14, 2023
Complaint Full
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
82
Sep 6, 2023
Complaint Full
2 critical violations. 8 minor violations.
View 10 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 and the time removed from temperature control cannot be determined. Manager was able to determine time, added mark. Room temperature butter **Corrected On-Site**
03F-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in main kitchen not reaching proper temperature. **Warning**
22-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Floor area(s) covered with standing water. In dish area
36-22-4
Basic - Floor tiles missing and/or in disrepair. Tiles cracked in dish area
36-17-5
Basic - Food stored on floor. 2 case of oil on floor by prep table Bags of ice in freezer.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Light not functioning. In hood system on left
36-62-4
Basic - Time/temperature control for safety food thawed in an improper manner. In standing water at prep sink, steaks **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Whole pineapple case store on top of cooling rack in walk in cooler above cooked potatos **Corrected On-Site**
08B-17-4
50
Mar 30, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. #10 can of roasted red peppers. Can dented at the seal. Operator set can aside to get credit from vender. **Corrective Action Taken**
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle above prep station in salad area **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on right side of cook line has grill scraper stored at faucet level **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles above dish storage
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Smoothie drink on cook line **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. Employee purse on shelf attached to prep table **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. At dessert station **Corrected On-Site**
21-04-4
55
Dec 5, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. House made Hollandaise sauce 110F, operator returned to stove for temperature recovery. Check 25 minutes later 165F. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at end of line near storage. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Tan cutting board in back.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. On oven next to steamer **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. **Corrected On-Site**
21-12-4
67
Frequently Asked Questions
When was Ruths Chris Steakhouse last inspected?
The most recent health inspection at Ruths Chris Steakhouse on file is from Dec 19, 2025. The public record contains 11 inspections in total.
What is the most common violation at Ruths Chris Steakhouse?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited three times, more than any other issue at Ruths Chris Steakhouse.
How does Ruths Chris Steakhouse compare to other restaurants in Orlando?
Ruths Chris Steakhouse most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Ruths Chris Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Ruths Chris Steakhouse have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ruths Chris Steakhouse 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 inspected?
Based on the inspection history on file, Ruths Chris Steakhouse is inspected around four times per year on average.
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