RUBY CHINESE RESTAURANT
913 SR 84, Fort Lauderdale FL 33315 · 954.525.2533
Last inspected Aug 25, 2026 · 12 visits since July 2023
NOV 24
JAN 25
OCT 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach seen crawling next to single serve containers on counter over flip top cooler at cook line. Operator killed roach, cleaned and sanitize area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090231 | Oct 21, 2025 | Jan 13, 2026 | $700 |
| 2--2024067536 | Nov 22, 2024 | Jan 9, 2025 | $800 |
| 2--2023039892 | Jul 5, 2023 | Jul 31, 2023 | $200 |
Inspection history
12 visits, newest first
Aug 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap. Cook line- unable to dispense soap.
Cardboard used to line food-contact shelves. -Under prep table shelf- storage of food cans and sauces. -All storage shelves inside walk in cooler.
Show the remaining 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Cook line and preparation area, 7 tiles with water damage.
Food stored on floor. Box of cooking oil on floor under hand wash sink in cook line, employee removed.
Jun 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -Raw shell eggs over cooked beef. - Raw shrimps over cooked chicken. Employee moved both raw items to bottom compartment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC-4 hours- fried rice, egg rolls,lo mein noodles, Napa cabbage. Written procedures provided.
Soap dispenser at handwash sink not working/unable to dispense soap. Cook line- unable to dispense soap.
Bowl or other container with no handle used to dispense food. Metallic bowl inside dry rice, employee removed.
Cardboard used to line food-contact shelves. -Under prep table shelf- storage of food cans and sauces. -All storage shelves inside walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Cook line and preparation area, 7 tiles with water damage.
Food stored on floor. Box of cooking oil on floor under hand wash sink in cook line, employee removed.
In-use knife/knives stored in cracks between pieces of equipment. Two knives between prep table and flip top, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving rice spoon on water temperature (80F) employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Vertical oven-substantial build up of grease and soil.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter - entire cook line, substantial build up of grease and soil
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor, under 3 compartment sink. Employee removed from floor.
Stored food not covered. Open bag of rice in dry goods storage area. Employee thigh up bag.
Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor, next to reach in freezer, employee removed.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Steam table-employee removed.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.employee came from back entrance door, touched clean handle to served fried wings, after instructed, employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Employee using a card board box to place fried chicken. After instructed, employee discarded card board box.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding), per employee food held less than 4 hours, operator placed ice bags on raw shell eggs fora quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (112F-Hot Holding), per employee food hot held less than two hours, manager reheated on stove to (167F).
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator.
Cardboard used to line food-contact shelves. Card board liner inside walk in cooler storage shelves.
Current Hotel and Restaurant license not displayed. Not available on site.
Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer- bag of raw fish, operator removed.
Exterior door has a gap at the threshold that opens to the outside. Back entrance fence has holes.
Food stored on floor. Ox of cooking oil under hand wash sin in cook line floor, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice serving spoon on water temperature 80F. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along cook line.
Soiled dry wiping cloth in use. Several soiled wiping cloths on top of prep tables, employee removed all.
Stored food not covered. Walk in cooler- egg rolls. Employee covered container.
Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, employee removed to store properly.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. At cook line, lower cooler of flip top in soiled with food debris. Operator began cleaning during inspection. Corrected Action Taken. 2. At cook line,Hood filters visibly soiled with grease.
Oct 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
No hot running water at three-compartment sink. In kitchen. Water temperature 82F
No probe thermometer provided to measure temperature of food products. Observed operator thermometer not working.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for fried rice, sesame chicken, fried chicken wings, and cabbage when using time as a public health control. Printed form and provided to operator during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line has no hot water. Operator stated water heated stopped working. Hand wash sink sink reading 81F.
Equipment in poor repair. At cook line, flip top lower cooler gaskets in poor repair.
Food not stored at least 6 inches off of the floor. 1.At walk in cooler, container of chicken stored on floor. 2. At cook line bottle of oil stored on floor. Operator elevated items during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. At cook line, lower cooler of flip top in soiled with food debris. Operator began cleaning during inspection. Corrected Action Taken. 2. At cook line,Hood filters visibly soiled with grease.
Observed one employee with no hair restraint while engaging in food preparation.
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Two door freezer next to triple sink - raw chicken stored over ready to eat dumplings and wonton skins. Operator reorganized and stored correctly during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw shell eggs over raw shrimp. Operator reorganized storing eggs to lower shelf.
Roach activity present as evidenced by live roaches found. One live roach seen crawling next to single serve containers on counter over flip top cooler at cook line. Operator killed roach, cleaned and sanitize area during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer solution reading over 200ppm. Operator remade wiping cloth chlorine solution to 100 ppm
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided poster to operator. Operator posted during inspection.
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. Provided poster to operator. Operator posted during inspection.
No hot running water at three-compartment sink. In kitchen. Water temperature 82F
No probe thermometer provided to measure temperature of food products. Observed operator thermometer not working.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for fried rice, sesame chicken, fried chicken wings, and cabbage when using time as a public health control. Printed form and provided to operator during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line has no hot water. Operator stated water heated stopped working. Hand wash sink sink reading 81F.
Buildup of food debris/soil residue on equipment door handles. Two door freezer next to triple sink, soiled with food debris. Operator began cleaning during inspection.
Cutting board has cut marks and is no longer cleanable. At cook line, flip top Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. At cook line, flip top lower cooler gaskets in poor repair.
Food not stored at least 6 inches off of the floor. 1.At walk in cooler, container of chicken stored on floor. 2. At cook line bottle of oil stored on floor. Operator elevated items during inspection.
No Heimlich maneuver/choking sign posted. Provided poster to operator. Operator posted during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. At cook line, lower cooler of flip top in soiled with food debris. Operator began cleaning during inspection. Corrected Action Taken. 2. At cook line,Hood filters visibly soiled with grease.
Observed Ice buildup in one door reach-in freezer next to triple sink area.
Observed one employee with no hair restraint while engaging in food preparation.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. 1) Observed raw shell eggs stored above unwashed cabbage inside walk in cooler. Operator properly stored. 2) Observed raw chicken stored above duck sauce inside walk in cooler. Operator properly stored.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has not printed out procedures for time as a public health control.
Required employee training provided by a person who is not a certified food manager. Observed food handler training conducted by Jason Chen, a nonCFM.
Frozen time/temperature control for safety food being slacked at room temperature. Observed frozen bbq pork thawing at room temperature. Food still frozen. Educated operator on proper thawing methods. Operator put under cool running water.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside left side reach in freezer.
Jan 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 22, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Bowl or other container with no handle used to dispense food. Observed deli cups stored inside flour bin and sugar bin, in kitchen.
Current Hotel and Restaurant license not displayed.
Nov 22, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Metal stem-type thermometer soiled. Observed probe thermometer soiled with grease residue.
Nonfood-grade bags used in direct contact with food. Observed crab rangoons and bbq pork stored inside to go bags, inside two door reach in freezer in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above shredded cabbage inside walk in cooler.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings, 3 on top of framed dbpr license at front service counter, 5 on dry storage shelf, in kitchen, and 2 on floor between triple sink and dry storage shelf, in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (66F - Hot Holding) and fried rice (90F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 30 minutes. Recommended using time as a public health control.
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.
Bowl or other container with no handle used to dispense food. Observed deli cups stored inside flour bin and sugar bin, in kitchen.
Current Hotel and Restaurant license not displayed.
Stored food not covered. Observed two opened cans of soy sauce stored uncovered at cook line.
Working containers of food removed from original container not identified by common name. Observed unlabeled bins of flour and sugar at dry storage area of kitchen.
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Food placed in soiled container/equipment. Observed cut cabbage stored inside raw chicken cardboard box at cook line. Operator removed.
Nonfood-grade bags used in direct contact with food. Observed ribs stored in to go bags inside chest freezer in back kitchen area. Operator properly stored.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Confirmation number: 237433239.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored over wonton wraps, not commercially packaged, inside dukers reach in freezer in front of cookline. Operator properly stored.
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. Observed fried chicken wings stored at cook line, no time mark. Per operator, chicken wings stored approximately 2 hours at cook line. Operator put time mark on chicken wings
Food stored on floor. Observed bag of onions stored on floor in dry storage area. Operator properly stored.
Jul 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored over gyozas and egg rolls, not commercially packaged, in reach in freezer in front of cook line. Operator properly stored.
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. Reviewed and emailed bodily fluid cleanup procedures to operator.
Bowl or other container with no handle used to dispense food. 1) Observed broken scoop stored inside flour bin in kitchen. Operator removed. 2) Observed deli cup stored in cornstarch bin in kitchen. Operator removed.
Cardboard used to line food-contact shelves. Observed soiled cardboard lining shelf below prep table at cook line.
Food stored on floor. Observed frying oil stored on floor at cook line. Operator properly stored.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave and probe thermometer soiled with grease and food debris.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.