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Ruth's Chris Steakhouse

5433 Westheimer Rd, Houston, TX 77056
Steakhouse
Last inspected: Jun 5, 2025
90
Score
Low Risk

Across the available record, Ruth's Chris Steakhouse has three inspections on file, the first dated 2024. The most recent visit was on Jun 5, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about six violations before that.

Ruth's Chris Steakhouse scores about where you'd expect for a Houston restaurant. The record reflects steady performance over time.

3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jun 5, 2025
Routine Inspection (001)
2 minor violations. 1 corrected on site.
View 2 violations
Refrigerated storage. date marking of ready to eat foods. prior approval for alternative date marking system for time/temperature controlled for safety (tcs) , ready to eat food not received from health officer.
20-21.03(b)(10)d
Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not provided with wash water greater than 120°f (49°c). (corrected on site)
20-21.13(g)(01)
90
Dec 19, 2024
Complaint (003)
12 minor violations. 5 corrected on site.
View 12 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
General. when time without temperature control is used as the public health control up to a maximum of four hours: food in unmarked containers or packages, or marked to exceed a four-hour limit not discarded. (corrected on site)
20-21.02(a)(02)b[04]
Cross contamination. except when combined as ingredients, raw animal foods such as fish, beef, lamb, pork, and poultry not separated from each other during storage, preparation, holding, and display by: using separate equipment for each type of food; preparing each type of food at different times or in separate areas; and arranging each type of food in equipment so that cross contamination of one type with another is prevented. (corrected on site)
20-21.02(b)(02)
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage. (corrected on site)
20-21.03(b)(09)
Reheating for hot holding. refrigerated time/temperature controlled for safety (tcs) cooked foods not reheated rapidly to 165°f or higher before served or placed in a hot food storage facility. (corrected on site)
20-21.04(f)(01)
Jewelry and nail polish. while preparing food, unless wearing intact gloves, a food employee may not wear artificial polish or artificial fingernails when working with exposed food. while preparing food, a food employee may not wear any jewelry, including medical identification jewelry, on their arms or hands. this subsection does not apply to a plain ring such as a band style ring. (corrected on site)
20-21.08(g)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not provided with wash water greater than 120°f (49°c).
20-21.13(g)(01)
Hand-washing sink faucets. self-closing / slow-closing / metering faucet not designed to provide a flow of water for at least 20 seconds without the need to reactivate the faucet.
20-21.19(b)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.
20-21.27(b)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
55
Jun 12, 2024
Routine Inspection (001)
No violations found.
100

Frequently Asked Questions

When was Ruth's Chris Steakhouse last inspected?

The most recent health inspection at Ruth's Chris Steakhouse on file is from Jun 5, 2025. The public record contains three inspections in total.

How does Ruth's Chris Steakhouse compare to other restaurants in Houston?

Ruth's Chris Steakhouse most recently scored 90 out of 100, which is about the same as the Houston average of 88.

Has Ruth's Chris Steakhouse's inspection record improved over time?

Yes. Recent inspections at Ruth's Chris Steakhouse have averaged around two violations per visit, down from roughly six earlier in the record.

What does a low risk rating mean?

A low risk rating at Ruth's 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.

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Score: 100 — Low Risk
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