Thai Ruby Restaurant
Last inspected: Feb 18, 2026
74
Score
Across the available record, Thai Ruby Restaurant has 10 inspections on file, the first dated 2023. Inspectors last stopped by on Feb 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
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.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged three times.
By comparison, the average Tampa facility scores 79, putting Thai Ruby Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations.
View 2 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. Observed 0PPM from dishmachine. Manager replaced container of chlorine solution. Observed new 50PPM **Corrected On-Site**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used as liners in pull top reach in coolers. Manager replaced with coffee filters. **Corrected On-Site**
14-86-1
74
Dec 16, 2025
Routine - Food
No violations found.
100
Dec 15, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw meat stored with unwashed produce in stand up reach in cooler on left wall of kitchen. Manager moved meat to a different cooler. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Roach activity present as evidenced by live roaches found. Approximately 30 roaches found in and under wok stove and oven in kitchen. **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed blue lidded Tupperware stored inside handwashing sink. Discussed importance of handwashing sinks only being used to wash hands. Manager removed Tupperware. **Corrected On-Site** **Warning**
31A-11-4
Basic - Food stored on floor. Bowl of cabbage stored on floor. Employee moved onto counter. **Corrected On-Site** **Warning**
08B-38-4
Basic - Dead roaches on premises. Approximately 15 dead roaches found under wok stove and oven in kitchen. 3 dead roaches found in grease in under side of wok stove in kitchen. **Warning**
35A-03-4
61
Jun 13, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs stored over bucket of sauce in kitchen Reach in cooler. Operator relocated raw shell eggs during time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Pain medicine stored on shelf over microwave on front line cook. Operator relocated medicine during time of inspection. **Corrected On-Site** **Repeat Violation**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, located adjacent to water heater.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for rice noodles on front line cook. A time as a public health control form has been provided to the operator during time of inspection.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee watermelon in kitchen Reach in cooler not identified or segregated. Mini fridge in kitchen not identified as employee personal fridge. **Repeat Violation**
08B-49-4
Basic - Food stored on floor. Bags of rice stored on floor in hallway adjacent to restrooms. Cases of oil, sugar, flour, on floor adjacent to water heater. Bucket of sauce on floor adjacent to Employee handwash sink.
08B-38-4
Basic - Stored food not covered. Multiple foods in front line Reach in cooler not covered. **Repeat Violation**
08B-12-5
50
Jan 15, 2025
Routine - Food
5 critical violations. 7 major violations. 5 minor violations.
View 17 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. Tested at 0ppm. Manager flipped rinse and sanitizer lines and re ran machine. Re tested at 50ppm **Corrected On-Site**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel on container touching raw shrimp in reach in cooler.
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: bowl of cooked rice (88F - Hot Holding). Manager reheated to 165f. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed bottle of degreaser by sauces in back kitchen. Manager removed **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Observed burn cream in server cooler above wine bottles
41-07-4
Intermediate - No soap provided at handwash sink. At back kitchen hand sink. Manager replaced **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen hand sink has food items stored in it, making it inaccessible Manager fully cleared and discussed keeping it cleared for employee use at all times. **Corrected On-Site** **Repeat Violation**
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/ Currently 6 employees working and no food manager present.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Only had infared thermometer.
05-08-4
Intermediate - No proof provided that some 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 food handler training certificate expired and no reporting agreement
11-26-1
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. One certificate expired
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at back employee handwash sink. Temped 63f
27-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee food items in glass reach in cooler next to seasoning and produce for restaurant.
08B-49-4
Basic - Stored food not covered. Observed bowl of raw shrimp, bamboo and water chestnuts in reach in cooler not covered
08B-12-5
Basic - Reuse of single-service or single-use articles. Candy container being reused to hold Thai basil.
25-32-4
Basic - Equipment in poor repair. Torn gasket in reach in freezer on cook line
14-11-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in dish machine. Do not use dishes/equipment not properly sanitized. Dish machine rinse and sanitizer chemical lines flipped. Manager corrected lines **Corrected On-Site**
16-13-5
18
Dec 12, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed bag of seasonings stored in hand sink on cookline
31A-09-4
Intermediate - No soap provided at handwash sink. Observed missing at hand sink in back kitchen Corrected-observed employee replace **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with yellow liquid not labeled Corrected observed employee label **Corrected On-Site**
41-17-4
Basic - Food not stored at least 6 inches off of the floor. Observed 3 boxes of ramen stored on floor in hallway across from restrooms
08B-47-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in 2 door reachin cooler
12B-13-4
Basic - Wood food-contact surface not properly sealed. Unsealed wood along the wall under the 3-compartment sink
14-06-4
64
Oct 16, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2023-10-16: Observed missing **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Opened employee beverage containers in a cold holding unit with food to be served to customers. Observed drinks in upright reach in cooler stored over sauces **Warning** - From follow-up inspection 2023-10-16: **Time Extended**
12B-13-4
90
Sep 20, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Bottle pf clorox wipes stored next to sauces. Manager moved **Corrected On-Site** **Warning**
41-10-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle soiled dishes and cleared table. They the proceeded to plate rice in bowls and handle plated food to customers. Educated employee **Warning**
12A-02-4
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. Tested at 0ppm. **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed containers and plastic wrap stored in hand sink by three compartment sink. Manager removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed server dumping ice from cups into hand sink . **Warning**
31A-11-4
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 reporting form not state approved. Emailed new copy to owner, and training is updated with safe staff **Warning**
11-26-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cook line **Warning**
14-09-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Opened employee beverage containers in a cold holding unit with food to be served to customers. Observed drinks in upright reach in cooler stored over sauces **Warning**
12B-13-4
39
Jun 20, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
52
Feb 7, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line shelled eggs (48F - Cold Holding); cooked rice (51F - Cold Holding). Manager time marked and emailed paperwork to owner for time as a public health control **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed lysol wipes and a squash stored in hand sink. Manager removed **Corrected On-Site**
31A-11-4
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.
11-26-1
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.
53B-14-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water at three compartment sink. Manager moved to reach in cooler **Corrected On-Site**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board-in dish machine
14-09-4
Basic - Ice scoop handle in contact with ice. Manager repositioned **Corrected On-Site**
10-08-5
47
Frequently Asked Questions
When was Thai Ruby Restaurant last inspected?
The most recent health inspection at Thai Ruby Restaurant on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Ruby Restaurant?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Thai Ruby Restaurant.
How does Thai Ruby Restaurant compare to other restaurants in Tampa?
Thai Ruby Restaurant most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has Thai Ruby Restaurant's inspection record improved over time?
Yes. Recent inspections at Thai Ruby Restaurant have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thai Ruby Restaurant 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 Thai Ruby Restaurant inspected?
Based on the inspection history on file, Thai Ruby Restaurant is inspected around three times per year on average.
Nearby Restaurants