RUBY TUESDAY #2149
3000 NW FEDERAL HWY, Jensen Beach FL 34957 · 561.325.0755
Last inspected Jun 17, 2026 · 13 visits since September 2023
DEC 24
JUL 25
OCT 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling on floor underneath reach on cooler and prep table at cook line in kitchen. Operator killed and sanitized. Observed 1 live roach crawling on wall behind ice machine. Operator killed and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026246 | Feb 17, 2026 | May 14, 2026 | $600 |
| 2--2025073462 | Oct 7, 2025 | Oct 23, 2025 | $800 |
| 2--2025009953 | Dec 11, 2024 | Mar 3, 2025 | $400 |
| 2--2024048951 | Jul 23, 2024 | Sep 16, 2024 | $200 |
Inspection history
13 visits, newest first
Jun 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw beef then proceed to use clean food equipment and plate ready to eat food at cook line with out washing hands Reviewed proper hand washing procedures and cross contamination employee washed hands properly
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. Observed salad buffet bar held using time as a public health control with no time marking indicating when salad buffet was put out Observed time of discarding food for 3:00 Per operator food placed on salad buffet bar at 10:15AM. Food out of temperature for approximately 45 minutes. Time of discard observed exceeds the 4 hour safety hold for food in time as a public health control Advised operator of proper time markings and that food on time as a public health control must not exceed 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food trays at storage rack soiled with food debris
Floor soiled/has accumulation of debris.
Show the remaining 1 finding ▾
In-use utensil in cut lettuce container at buffet And Cheese container at kitchen not stored with handle above the top of and rim of the container. Operator removed
Feb 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Rodent activity present as evidenced by rodent droppings found Observed approximately 10 rodent droppings on floor underneath dry food storage shelves in back closet of kitchen. Operator cleaned and sanitized area.
Salad bar identified in the written procedure as a food held using time as a public health control has no time marking Operator proved time mark Food out of temperature for 1 hour
Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food trays at cook line soiled with old food debris
Floor soiled/has accumulation of debris through out establishment and walk in coolers, cook line
Oct 8, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025■ 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. 2 violations recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dead roaches on premises. Observed 1 dead roach underneath prep table in kitchen operator removed and sanitized.
Floor soiled/has accumulation of food debris through out cook line
Oct 7, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Observed Time/temperature control for safety food (whole salad bar) 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. Per operator, food placed on bar and left out of temperature for approximately 3 hours. Operator filled correct time stamps
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling on floor underneath reach on cooler and prep table at cook line in kitchen. Operator killed and sanitized. Observed 1 live roach crawling on wall behind ice machine. Operator killed and sanitized.
Buildup of food debris/soil residue on reach in cooler door handles. Employees began to clean at time of inspection
Dead roaches on premises. Observed 1 dead roach underneath prep table in kitchen operator removed and sanitized.
Floor soiled/has accumulation of food debris through out cook line
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed. Operator provided current license at time of inspection
Floor soiled/has accumulation of debris. Floor soiled with food debris at walk in cooler
Standing water in floor drain/floor drain draining very slowly. Observed standing water at cook line floor, bar floor.
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler at left of Cookline;raw pork (51F - Cold Holding); cheese (51F - Cold Holding); soft cheese (51F -Cold Holding) Per operator not prepared or portioned today Per operator items were held overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler at left of Cookline;raw pork (51F - Cold Holding); cheese (51F - Cold Holding) Per operator not prepared or portioned today Per operator items were held overnight See stop sale
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Food at buffet line Advised operator
No handwashing sign provided at a hand sink used by food employees. At Cookline handwashing sink
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon cooked pork end of cook line. Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding) in flip top cooler on cook line. Over stocked. Not prepped or portioned. In unit less than Four hours. Placed in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. smash burgers (47F - Cooling) at 12:13pm to 47F at 12:35 pm since 11 am. At this rate food will not cool to 41F within 4 hours. Covered in plastic container.
Handwash sink used for purposes other than handwashing. Steak thawing in hand sink in hand sink at end of cook line Removed
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. Chef on site
Jan 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimps over cooked hash puppies inside reach in freezer on cook line by pantry station Operator stored properly Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad bar on dining room. chopped romaine 47F cold Holding, potatoes salad 47F, cold Holding cooked corn 47F cold Holding, cooked beets 47F cold Holding,cheese 47F cold Holding Per operator products stored for approximately 2 hours. Operator moved all salad bar items to Time as a public Health control. Emailed form to operator Pantry station, Container overstocked with butter 60F cold Holding, Per operator product stored for approximately 2 hours Operator moved overstocked product to walk-in cooler Cooler across from Grill station diced tomatoes 50F cold Holding, pico 50F cold Holding, Per operator cooler broken, products on ice bath, not surrounded by ice entirely. Per operator products stored for approximately 3 hours and 45 minutes. Operator decided to discarded. Cooler Under grill station steaks 48F cold Holding, per operator product stored for approximately 3 hours and 45 minutes. Operator decided to discarded. Per operator booth drawer gasket is broken and not closing properly. Per operator all products mentioned in all locations above not prepared or portioned today. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed the following items inside deep covered containers inside walk-in cooler Cooked onions at 1:27pm(53F cooling) for 2 hours, at 2:10pm ( 52F cooling) ( 49F cooling) cooked pasta at 1:27pm(53F cooling) for 2 hours at 2:10pm ( 53F cooling) at this cooling current rate products will not cool to 41F within 6 hours diced tomatoes at 1:28pm(50F cooling) for 2 hours, at 2:10pm at this current cooling rate product will not cool to 41F within 4 hours. Operator opened and removed Priority: Intermediate
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over mozzarella sticks and French fries reach in freezer cook line. French fries and mozzarella sticks opened from commercial packaging. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken Philly meat over ribs walk in freezer. Chicken Philly meat not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line: salmon (53F - Cold Holding); Stand up reach in cook line: cooked rice (58F - Cold Holding); cooked pasta (51F - Cold Holding); Philly beef (54F - Cold Holding); pork chops (55F - Cold Holding); diced chicken (47F - Cold Holding); cooked onions (49F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products out of temperature for 2 hours. Operator placed all products back into walk in cooler. Per operator, flip top cooler not functioning properly. Operator using ice to keep tcs foods cold. Observed salmon being stored with mostly melted ice. Per operator, stand up reach in door left open unintentionally.
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.