Ruvens
Last inspected: Apr 7, 2026
55
Score
Going back to 2022, Ruvens has 15 inspections in the public record. Inspectors last stopped by on Apr 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around eight violations each.
Across the inspection history, “wall soiled with accumulated grease, food debris, and/or dust” is the issue that surfaces most often, recorded seven times.
Compared to other Delray Beach restaurants (averaging 71), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
15
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at wait station matza balls 94-116F hot holding. Per operator food held out of temperature for less than four hours. Observed steam table not hot enough. Operator turned on steam table. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed a utensil stored in handwashing sink next to tall white reach in. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwashing sink next to tall reach in .
27-16-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled either debris behind tall white refrigerator.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave at deli station
22-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocado stickers still on avocado after preparation. Operator removed. **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. Observed tilapia not covered in talk reach in freezer. Operator covered **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease and food debris throughout kitchen.
36-27-5
55
Feb 11, 2026
Routine - Food
7 critical violations. 2 minor violations.
View 9 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee entered from outside and into the kitchen and then proceeded to wash hands less than 10-25 seconds. Discussed with operator. Employee washed hands. **Corrected On-Site** **Warning**
12A-17-4
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. Observed employee touch his face then touch bread at front station. Advised employee to wash hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled apron and then proceeded to touch pot handle on stove without washing hands. Discussed with operator. Employee washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked couscous in tall white refrigerator. Operator stored raw salmon properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes 71F stored on table at cook line. Per operator food not prepared or portioned today. Food held out of temperature less than four hours. Observed product stored under no temperature control. Operator moved to flip top cooler to quick chill. Observed in three door low top ; butter chips (59F). Per operator food not prepared or portioned today. Food held out of temperature less than four hours. Operator placed into walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in artic air refrigerator coleslaw 46F cooling overnight. Per operator food was prepared yesterday at around 5pm. Observed cooling covered p. See stop sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in artic air refrigerator coleslaw 46F cooling overnight. Per operator food was prepared yesterday at around 5pm. Observed cooling covered p. See stop sale. **Warning**
03D-06-5
Basic - Soiled dry wiping cloth in use. Observed multiple soiled cloths stored at cook line. **Warning**
21-10-4
Basic - Silverware/utensils dried with a towel/cloth. Observed employee dried knife with soiled cloth. Employee removed knife and placed for it to be washed, rinsed, and sanitized. **Corrective Action Taken** **Warning**
24-17-4
32
Jul 23, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli sliced soiled with food debris. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at handwashing sink in kitchen. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in kitchen. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves at prep table across dish machine. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled with grease and food debris at cook line. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris throughout kitchen. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
36-27-5
67
Jul 22, 2025
Routine - Food
7 critical violations. 3 major violations. 4 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. Observed at counter near cook line, medicine stored over grits. Operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in one door white fridge ; cooked pasta (49F); couscous (47F). Per operator food was made yesterday. Observed cooling covered. Observed cooling overnight. Observed cooling in large container. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in one door white fridge ; cooked pasta (49F); couscous (47F). Per operator food was made yesterday. Observed cooling covered. Observed cooling overnight. Observed cooling in large container. See stop sale. **Warning**
01B-36-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled apron with gloves on and then proceeded to handle tomatoes without changing gloves and washing hands. Discussed with employee touch soiled apron wash hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed partial cook roast over ready to eat stuffing. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 observed at cook line Bacon 74F. Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Observed stored under no temperature control. Operator placed bacon on time control. **Repeat Violation** #2 observed in flip top cooler #1 raw shell eggs 67F. Observed past the fill line. Operator placed eggs below into reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli sliced soiled with food debris. **Warning**
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. #1 observed Flip top cooler #1 sliced tomatoes 46-49F at 9:55F to 53F at 11:15 (cooling since 9:00). Observed cooling in large container. Operator placed tomatoes below into reach in cooler to quick chill. #2 mini flip top shredded lettuce 46F at 10:00 to 52F at 11:15 (cooling since 9:00). Observed cooling in large container. Operator placed tomatoes below into reach in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at handwashing sink in kitchen. **Warning**
27-16-4
Basic - Wall soiled with accumulated grease, food debris throughout kitchen. **Warning**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled with grease and food debris at cook line. **Warning**
23-03-4
Basic - Cardboard used to line food-contact shelves at prep table across dish machine. **Warning**
14-05-4
Basic - Carbon dioxide/helium tanks not adequately secured in kitchen. **Warning**
51-11-4
21
Mar 18, 2025
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...corn beef 46-47F, chicken soup 44F, brown sauce 45F , cabbage soup 45F cooling staking pan one another with covered in walk in cooler . Per Cook food was cooked last night . Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...corn beef 46-47F, chicken soup 44F, brown sauce 45F , cooling staking pan one another with covered in walk in cooler in walk in cooler . Per Cook food was cooked last night
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart at dishwashing area. Employee removed cart. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...stored dirty towels in hand washing at dishwashing area, food evidence in handwashing sink at kitchen and server station handwashing. Employee cleaned **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at kitchen.
22-16-4
52
Feb 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
86
Feb 13, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed in dry storage area can of wd40 stored next to sodas. Operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in galaxy refrigeration cooked sweet potatoes (45F - Cold Holding); cheese (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food back to walk in cooler to quick chill. Observed in 4 drawer cooler under grill cooked potatoes (50F - Cold Holding). Food held in unit less than 4 hours. Per operator food not prepared or portioned today. Operator moved food back to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters in kitchen heavily soiled with grease and food debris. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris in kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Ceiling tile missing in dry storage area. **Warning**
36-36-4
64
Aug 19, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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. Dishwasher sanitizer tested at 0ppm. Sanitizer empty, operator refilled sanitizer and primed machine. Retested at 100ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink station nozzles and area around nozzles soiled.
22-02-4
Basic - Wall soiled with accumulated dust throughout kitchen. **Repeat Violation**
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Operator removed **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Front deli case doors in poor repair
14-11-5
67
Jun 19, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets at reach in coolers in poor repair **Warning** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-06-19: Next unannounced **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under cook line flat tap, sides of equipment on cook line Observed large dust buildup on top of heat lamp at expo window **Warning** - From follow-up inspection 2024-06-19: **Time Extended** - From follow-up inspection 2024-06-19: Next unannounced **Time Extended**
23-03-4
90
Jun 18, 2024
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Roach excrement and/or droppings present. Observed around electrical outlets behind cook line flip tops **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches inside of wheels of drawers under flat top unit on cook line in kitchen. Observed approximately 8 live roaches inside of wheels of cook line flip top units on cook line in kitchen. Observed 3 live roaches inside of gap at expo window above cook line flip top units in kitchen. Observed 1 live roach on ground under cook line flip top unit. Observed 1 live roach behind pipe located directly behind 2 burner low top stove under hood in kitchen **Warning**
35A-05-4
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/CFM arrived at time of inspection **Corrected On-Site** **Repeat Violation** **Warning**
53A-05-6
Basic - Accumulation of dead or trapped insects in control devices. Observed ed at UV light next to office, not installed above any food prep/storage area **Warning**
35A-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen equipment **Warning**
23-24-4
Basic - Dead roaches on premises. Observed 3 dead roaches on ground under 1 door stainless reach in cooler on cook line in kitchen Observed 2 dead roaches on ground next to fryer on cook line in kitchen **Warning**
35A-03-4
Basic - Equipment in poor repair. Gaskets at reach in coolers in poor repair **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled under cook line equipment **Warning**
36-73-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under cook line flat tap, sides of equipment on cook line Observed large dust buildup on top of heat lamp at expo window **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area **Warning**
36-27-5
45
Feb 20, 2024
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloved hands and wipe gloved hands on apron then proceed to handle utensils, plates without changing gloves and washing hands. Discussed with operator. Operator instructed employee to wash hands and change gloves **Corrected On-Site**
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter building and put on gloves and begin working with food without first washing hands. Discussed with operator. Operator instructed employee to wash hands **Corrected On-Site**
12A-07-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested at 200+ppm chlorine. Operator discarded and remade solution at 100ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by garbage can, cart. Operator made accessible **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
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/ CFM arrived at time of inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on dish washer racks
23-03-4
Basic - Wall soiled with accumulated dust. Observed in ware washing area
36-27-5
47
Jan 4, 2024
Complaint Full
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
50-17-3
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. Dish machine tested at 0ppm. Sanitizer empty. Operator replaced sanitizer and retested at 100ppm **Corrected On-Site**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored with dry storage items in not in use 2 door reach in cooler at front deli counter line. Operator removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling phone with gloved hands then proceed to hand food without changing gloves, discussed with operator. Operator instructed employee to change gloves and wash hands **Corrective Action Taken**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cart in ware washing area. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/ CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line hand wash sink. Operator provided **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed at vents throughout
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front counter deli case
22-16-4
Basic - Stored food not covered. Multiple items in walk in cooler stored uncovered. Discussed with operator
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of dead or trapped insects in control devices. Observed at control device next to office. Not above any food preparation/storage areas. Operator replaced at time of inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-06-4
25
Sep 26, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored with dry storage items. Operator removed **Corrected On-Site**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Observed various rusted cans
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak for employees personal food stored above ready to lettuce in deli line flip top. Operator removed **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on slicer blade and guard. Soda nozzles soiled at drink station
22-02-4
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. Employee training provided for some employees. Provided reporting agreement to operator
11-26-1
Basic - Accumulation of dead or trapped insects in control devices. Observed at uv light next to back door. Not stored above any food preparation/storage areas. Operator replaced **Corrected On-Site**
35A-06-4
50
Mar 8, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 45°f, Tomatoes 45°f
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can
31A-09-4
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/ Owner arrived during inspection **Corrected On-Site**
53A-05-6
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.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor area(s) covered with standing water. Under arctic air Cooler.
36-22-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under fryer
36-73-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door
35B-04-4
Basic - Stored food not covered. Turkey, Walk In Cooler
08B-12-5
45
Aug 3, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
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
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Sink next to Dish washer
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to service station
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Manager called Eco Lab **Corrective Action Taken**
16-55-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
21-07-4
47
Frequently Asked Questions
When was Ruvens last inspected?
The most recent health inspection at Ruvens on file is from Apr 7, 2026. The public record contains 15 inspections in total.
What is the most common violation at Ruvens?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited seven times, more than any other issue at Ruvens.
How does Ruvens compare to other restaurants in Delray Beach?
Ruvens most recently scored 55 out of 100, which is lower than the Delray Beach average of 71.
Has Ruvens' inspection record improved over time?
Results have been roughly steady. Inspections at Ruvens have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ruvens 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 Ruvens inspected?
Based on the inspection history on file, Ruvens is inspected around four times per year on average.
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