Thai Ruby
Last inspected: Dec 22, 2025
74
Score
The health department has logged 10 inspections at Thai Ruby, the earliest from 2022. The newest entry in the record is dated Dec 22, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
Across the inspection history, “establishment conducts non-continuous cooking” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 80, which Thai Ruby's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is non continuously cooking chicken. Provided operator with DBPR Form HR 5022-101. **Repeat Violation**
03C-89-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front line blocked with cloth bin and strainer. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Equipment in poor repair. Reach in cooler door falling off hinge in cook line area
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in 83F water in cook line area Knife stored between cooler and prep table Operator removed both utensils **Corrected On-Site**
10-07-4
74
Jun 4, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
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. Employee wiped face with apron then continued cooking food on cooks line.
12A-28-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cooked tofu on cooks line, operator does not know if paper towel is food grade. **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw chicken over potatoes in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (50F - Cold Holding); calamari (51F - Cold Holding); shrimp (47F - Cold Holding); bean sprouts (53F - Cold Holding); chicken (46F - Cold Holding); pork (45F - Cold Holding) items in reach in cooler on cooks line, cooler lids kept open during busy lunch rush foods at the bottom of cooler are 41F or below, ice was added to food. Retemps mussels 35, shrimp 36, chicken 43, beef 47, calamari 45. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Butane fuel in same container as bottled sauces on server alley, operator moved butane fuel away from food. **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in Handwash sink at entrance to kitchen indicating the sink is being used as a dump sink.
31A-11-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened 2 days ago in server reach in cooler, operator dated. **Corrected On-Site**
02C-03-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks chicken, beef, and pork partially, then cools items in walk in cooler, then places on cooks line and finishes cooking when item is ordered.
03C-89-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on rice cooker by walk in cooler. Duct tape on cornstarch container lid. Duct tape on lid of seasoning container.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line. Employee drink on dry storage shelf above canned coconut milk. Operator moved all drinks to the bottom. **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 hat over ziplock bags on back storage shelf, operator moved hat. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Multiple containers lids are cracked. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen with gap under door and sun shining through.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line one spoon in water at 71F. 3 knives in between reach in cooler and prep table on cooks line, operator moved knives. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cooks line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing cornstarch and flour with no labeling. **Repeat Violation**
02D-01-5
22
Jul 24, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-07-23: **Time Extended** - From follow-up inspection 2024-07-24: **Time Extended**
14-09-4
95
Jul 23, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-07-23: **Time Extended**
14-09-4
95
Jul 18, 2024
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
32
Jun 13, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in dish machine area over 200ppm. Employee added water to bucket 100ppm. **Corrected On-Site**
41-27-4
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/ 5 kitchen employees 3 servers
53A-05-6
Basic - Food stored on floor. Case of peas and carrots in walk in freezer
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms in prep area before being washed. Discussed with employee who washed mushrooms. **Corrective Action Taken**
08B-39-4
70
Jan 4, 2024
Routine - Food
No violations found.
100
Dec 27, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Jun 12, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
50
Dec 6, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over curry in walk in cooler. Manager moved chicken to different area. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean Sprouts (62F - Cold Holding) at room temperature on cook line. Manager states bean sprouts were out for lunch rush. Employee put back in cooler to chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Curry (110F - Hot Holding) Manager put on stove to reheat. Recheck 170F **Corrected On-Site**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Two dented cans of bamboo shoots.
01B-01-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Container blocking hand sink at kitchen entrance. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and salmon thawing at room temperature. Employee moved to cooler. **Corrected On-Site**
06-01-5
Basic - Two dented cans of bamboo shoots not properly segregated. Manager segregated. **Corrected On-Site**
08B-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
39
Frequently Asked Questions
When was Thai Ruby last inspected?
The most recent health inspection at Thai Ruby on file is from Dec 22, 2025. The public record contains 10 inspections in total.
What is the most common violation at Thai Ruby?
Across the inspection record, “establishment conducts non-continuous cooking” has been cited two times, more than any other issue at Thai Ruby.
How does Thai Ruby compare to other restaurants in The Villages?
Thai Ruby most recently scored 74 out of 100, which is lower than the The Villages average of 80.
Has Thai Ruby's inspection record improved over time?
No. Recent inspections at Thai Ruby have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thai Ruby 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 inspected?
Based on the inspection history on file, Thai Ruby is inspected around three times per year on average.
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