RUBY TUESDAY
2235 E GULF TO LAKE HWY, Inverness FL 34453 · 352-344-1752
Last inspected Mar 31, 2026 · 13 visits since July 2023
OCT 23
AUG 24
NOV 24
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies in bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024052438 | Aug 14, 2024 | Oct 16, 2024 | $800 |
| 3--2023041480 | Jul 21, 2023 | Sep 13, 2023 | $400 |
Inspection history
13 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone then touched clean pan without changing gloves or washing hands.
Employee washed hands with cold water. Employee washed hands with 74F
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. 3 food handling employees
Reach-in cooler interior/shelves have accumulation of soil residues. Grill vertical cooler
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects found 2 live flies on trash can in dish machine area 1 live fly in dry storage hallway 1 live fly in drink machine area 2 live flies in bar area
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm at 3 compartment sink in bar area. Employee made fresh sanitizer. Recheck 200ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (51F - Cold Holding); butter (48F - Cold Holding) in reach in cooler at cook line. Food was filled above fill line of pan. Discussed keeping pans less filled to avoid top of product becoming out of temperature. Operator had employee split product into 2 pans and place into cooler.
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. Multiple items on salad bar. Operator had employee time mark items.
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. Jesse Tyler Heaven
Ceiling tiles soiled with accumulated dust. In cook line area
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line very grooved.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of dishes in dish area stacked while still wet.
Equipment in poor repair. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced.
Worn, torn and/or soiled floors/carpeting. Floors throughout kitchen soiled.
Nov 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink laying in dish area on floor below where it was previously installed. Manager stated it fell off due to being hit by pans that fell. He has already called and asked for a plumber to install it again or he will do it himself. Discussed with the manager he has 7 days to Reinstall
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line very grooved.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of dishes in dish area stacked while still wet.
Equipment in poor repair. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced.
Worn, torn and/or soiled floors/carpeting. Floors throughout kitchen soiled.
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority3 Intermediate14 Basic
Show 23 findings ▾
Dirty water backing up through floor drains. Handwash sink drain behind bar, drain over flowing onto floor. Paper towel stuck in drain. Removed and water drained correctly.
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.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched pants with barehand, touched customer plate, wiped face with barehand, put on gloves no hand wash. Spoke with him about handwashing and he washed his hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced ham 51 buffet line 2oz Coleslaw salad bar 1lb 51F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 51 buffet line 2oz see stop sale Coleslaw salad bar 1lb 51F see stop sale
Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 500 ppm quaternary in triple sunk behind bar. Employee redid to 200 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink laying in dish area on floor below where it was previously installed. Manager stated it fell off due to being hit by pans that fell. He has already called and asked for a plumber to install it again or he will do it himself. Discussed with the manager he has 7 days to Reinstall
Handwash sink used for purposes other than handwashing. Handwashing sink by dish area has a container with water in it. Manager moved.
Bowl or other container with no handle used to dispense food. Ramekin in sauce in cook line being used as a scoop. Employee moved.
Condensation or other drainage not disposed of according to law. Condensation dripping from the center of the ceiling in walk in cooler. Inspector did not observe any condensation drip on the food and food was covered directly underneath the dripping area. Manager moved food stored underneath area. Advised he will put in an order to address this issue.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line very grooved.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at 0 ppm chlorine. Manager fixed machine, 50 ppm new test result.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table. Manager moved.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of dishes in dish area stacked while still wet.
Equipment in poor repair. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced. Cooler on cook line no longer operable. No food is being stored in it. Manager stated it will be serviced.
Food stored on floor. Pickle container on floor walk in cooler. Manager moved.
Grease receptacle lid open, broken, or missing. Employee closes.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for rice container stored with handle touching rice. Manager moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled.
Open dumpster lid. Employee closed.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line shelves soiled.
Worn, torn and/or soiled floors/carpeting. Floors throughout kitchen soiled.
Aug 16, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. On cook line.
Aug 15, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hair while placing hair net on, put gloves on without hand washing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 25 live fliesunderneath the sink in dish area 15 live flies in back Storage near back door 1 live fly by ice machine 5 live small flies behind bar area near beer taps
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (63F - Cold Holding); sliced tomatoes (66F - Cold Holding); spinach artichoke dip (55F - Cold Holding); cold macaroni (55F - Cold Holding); butter (62F - Cold Holding); coleslaw (56F - Cold Holding); shredded lettuce (59F - Cold Holding); shredded cheddar (57F - Cold Holding); pork (52F - Cold Holding); ribs 61F - Cold Holding); cooked noodles (50F - Cold Holding); rice cooked (52F - Cold Holding); steak raw (48F - Cold Holding); Poultry (46F - Cold Holding) in both reach in coolers on cook line across from cook line see stop sale sirloin 6 oz (47F) in up right reach in cooler next grill-directed manager to ice items.
Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on.
Employee with no hair restraint while engaging in food preparation. Employee put hair net on.
Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers soiled.
Reach-in cooler shelves with rust that has pitted the surface. On cook line.
Standing water in bottom of reach-in-cooler. Bottom of reach in cooler on cook line both coolers.
Aug 14, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 17 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 Intermediate11 Basic
Show 17 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hair while placing hair net on, put gloves on without hand washing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 25 live fliesunderneath the sink in dish area 15 live flies in back Storage near back door 1 live fly by ice machine 5 live small flies behind bar area near beer taps
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw steak in reach in cooler above cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (63F - Cold Holding); sliced tomatoes (66F - Cold Holding); spinach artichoke dip (55F - Cold Holding); cold macaroni (55F - Cold Holding); butter (62F - Cold Holding); coleslaw (56F - Cold Holding); shredded lettuce (59F - Cold Holding); shredded cheddar (57F - Cold Holding); pork (52F - Cold Holding); ribs 61F - Cold Holding); cooked noodles (50F - Cold Holding); rice cooked (52F - Cold Holding); steak raw (48F - Cold Holding); Poultry (46F - Cold Holding) in both reach in coolers on cook line across from cook line see stop sale sirloin 6 oz (47F) in up right reach in cooler next grill-directed manager to ice items.
No soap provided at handwash sink. Hand wash sink by dish wash area soap dispenser broken.
Dead roaches on premises. Under handwashing sink dish area 1 dead roach
Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on.
Employee with no hair restraint while engaging in food preparation. Employee put hair net on.
Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Car seat slings in bar area have green mold like substance on them. Spoke with manager.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers soiled.
Reach-in cooler shelves with rust that has pitted the surface. On cook line.
Standing water in bottom of reach-in-cooler. Bottom of reach in cooler on cook line both coolers.
Water draining onto floor surface. Water draining from leaking pipe under 2 compartment sink. Employees walking through water. Manager tightened screws on pipe and leaking stopped.
Water leaking from pipe and/or faucet/handle. Pipe leaking under 2 compartment sink. Manager tightened screws.
Worn, torn and/or soiled floors/carpeting. Kitchen floors soiled including broken glass in dish area and bar area.
Oct 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Bucket in hand wash sink in dish machine area Hand wash sink in beverage area used to dump drinks
Spray bottle containing toxic substance not labeled. Yellow spray bottle hanging on chemical rack. Operator dumped chemical out.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in bar area
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to ice cream freezer in cook line area
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in cooler in cook line area. Operator removed.
Water leaking from faucet at hand wash sink in dish machine area.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Food stored in ice used for drinks. See stop sale. Juice bottles stored in drink ice in bar area
Stop Sale issued due to food not being in a wholesome, sound condition. Juice bottles stored in drink ice
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of soda gun in bar area
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in bar area
Bowl or other container with no handle used to dispense food. Pan used as scoop in bulk sugar. Operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch
Equipment in poor repair. Torn gasket on reach in cooler next to ice cream freezer
Floor soiled/has accumulation of debris. Under equipment in bar area
Ice scoop handle in contact with ice. Operator removed scoop
Nonfood-contact surface soiled. Gasket on reach in cooler next to ice cream freezer
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed.
Jul 22, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Linda S.
Equipment in poor repair. Reach in cooler with ambient temperature of 54F at cook line
Jul 21, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies in bar area
Rodent activity present as evidenced by rodent droppings found. 94 approximate rodent droppings under dry storage shelf in prep hallway
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (52F - Cold Holding); ranch (50F - Cold Holding); sour cream (46F - Cold Holding); coleslaw (50F - Cold Holding); spinach artichoke dip (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); shredded lettuce (47F - Cold Holding); yellow rice (53F - Cold Holding); white rice (47F - Cold Holding); sausage (46F - Cold Holding); brisket (48F - Cold Holding); meatballs (50F - Cold Holding) Operator states the items were placed in reach in cooler from walk in cooler at 11am. Ambient temperature of reach in cooler is 54F. Operator moved all time temperature control for safety food items to walk in freezer to rapidly chill. Recheck- mozzarella 42F, ranch 38F, sour cream 40F, coleslaw 41F, sliced tomatoes 43F, shredded lettuce 36F, yellow rice 38F, spinach dip 40F, brisket 39F, meatballs 41F.
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. Linda S.
Accumulation of black substance in the interior of the ice machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food
Equipment in poor repair. Reach in cooler with ambient temperature of 54F at cook line
Floor soiled/has accumulation of debris. Floor/baseboards in dish machine area
Nonfood-contact surface soiled. Sneeze guard at salad bar
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.