RUBY TUESDAY
1360 AIRPORT RD, Jacksonville FL 32218 · 904.741.3692
Last inspected Jun 16, 2026 · 18 visits since July 2023
APR 25
AUG 25
SEP 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. At wait station, observed 2 small flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023004318 | Oct 3, 2022 | May 19, 2023 | $800 |
Inspection history
18 visits, newest first
Jun 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine by office, interior walls and sliding doors have build up of mold-like substance.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelves have build up of mold-like substance.
Apr 16, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, mushrooms (45-47F - Cooling); wings (44-47F - Cold Holding). Operator stated items were cooked yesterday, not removed from walk-in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, mushrooms (45-47F - Cooling); wings (44-47F - Cold Holding). Operator stated items were cooked yesterday, not removed from walk-in cooler.
Live, small flying insects found. At cook line, observed one flying insect at fry station. At dish area, observed five flying insects under counter. At bar, observed four flying insects at floor drain.
Food-contact surface soiled with food debris, mold-like substance or slime. At bar pass thru window, soda gun has build up of mold-like substance.
Handwash sink used for purposes other than handwashing. At dish area, plastic container stored in handwash sink. Operator moved container.
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. Operator not able to provide any approved training certificates.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line, hot water shut off at handwash sink. Operator stated faucet leaks, service order has been placed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine by office, interior walls and sliding doors have build up of mold-like substance.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under/behind equipment soiled with grease and debris. At cook line, wall behind equipment soiled with grease/residue. At cook line, ceiling vents and ceiling tiles over make line have dust build up. At wait station, wall above electrical panels has dust build up. At dish area, walls and floor soiled with residue/debris. At wait station bar pass thru window, ceiling vent has dust build up. At bar, floor under counters have build up of debris.
Food stored on floor. At prep area, 2 cases of oil stored on floor. Operator moved to shelf.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line reach-in cooler, scoop in grated cheese has handle touching product. Operator moved scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets and drawer frames on multiple reach-in cooler and warmer are soiled with food debris/residue. At cook line, hood filters over flat top have grease build up. At cook line, vent cover on reach-in cooler has build up of food residue. At cook line, side of reach-in freezer at fry station solid with grease.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelves have build up of mold-like substance.
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. In prep area, employee adjusted hat/hair, changed gloves but no handwash, then handled plates with food for salad bar. Employee washed hands after placing food on salad bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad bar, Salad bar; cut lettuce (50F - Cold Holding); Item out less than 4 hours. Manager discarded items.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, interior of bake potato drawer has build up of food debris. At cook line, bread toaster has build up of oil residue. In walk-in cooler, speed racks have build up on slides. At prep area, can opener has build up at blade area.
Handwash sink used for purposes other than handwashing. At dish area, plastic container in handwash sink. Operator removed container.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied during inspection.
Equipment and utensils not properly air-dried - wet nesting. At dish area, containers stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under and behind cooking equipment has build dip of grease and food debris. At dish area, floor and wall under shelves have build,d up of residue and debris. At bar, floor under counters has build up of residue and debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment, including bar, have build up of food debris/residue/mold-like substance. At cook line, hood filters over flat top have grease build up.
Old labels stuck to food containers after cleaning. At dish area, multiple containers have old labels/residue.
Water leaking from pipe and/or faucet/handle. At cook line, handwash sink faucet continuously runs with handles turned off.
Sep 17, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found. At bar, observed approximately 12 flying insects.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. At prep area storage shelf, 2 cans of mandarin oranges have dents at lip. Operator discarded.
Live, small flying insects found Observed a total of 5 flying insects, 3 at drink station and 2 at side wait station by kitchen entrance. Operator able to kill 1 flying insect during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line large flip top reach-in cooler across from grill, sour cream (57F - Cold Holding); cut tomato (57, 54F - Cold Holding); cut lettuce (56F - Cold Holding); shredded cheese (56F - Cold Holding); cooked chicken (57F - Cold Holding); cooked onions (58F - Cold Holding). Time s placed in cooler 3 hours prior. Operator moved items to walk-in freezer to rapidly cool. At salad bar, ranch dressing (46F - Cold Holding). Items placed in use 2.5 hours earlier. Operator voluntarily discarded.
Toxic substance/chemical improperly stored. At side wait station in entrance to kitchen, can of glade air freshener stored on upper shelf with single service items. Manager removed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink,splitter added to faucet, missing backflow preventer on both sides. Operator removed splitter, faucet has backflow preventer inline.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine, interior walls have black mold-like substance.
Damaged/spoiled/recalled food not properly segregated. At prep area storage shelf, 2 cans of mandarin oranges have dents at lip. Operator discarded.
Equipment and utensils not properly air-dried - wet nesting. At dish area, pans and containers stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. In dish area, ceiling vents have dust build up. In walk-in freezer, food debris on floor. At ice machine, floor soiled. At dish area, floor and wall have build up of black mold-like substance.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in cooler, build up of ice on floor under condenser unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, fan by handwash sink has build up. At cook line, pipe behind equipment has build up In walk-in cooler, speed racks have build up on rails. At prep area, reach-in cooler gaskets have black mold-like substance. New gaskets on order per manager. At prep area, exterior side of reach-in cooler and lid on bulk rice container soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of reach-in cooler has soiled bottom and side rails.
May 7, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates available are expired.
Apr 15, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Excluded employee working at the food service establishment. Per manager (K. Amaral) present at today's inspection, he was working a shift on 4/12/2025 and was in the bathroom vomiting when guest saw him. Manager stated when he returned to kitchen, regional manager asked him how he was doing and he informed him he was not feeling well and vomiting. No one exclude him from working the remainder of his shift.
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
Live, small flying insects found. At wait station, observed 2 small flying insects.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, container of slaw prep date 8 days prior. Discard date has today's date.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, container of slaw prep date 8 days prior. Discard date has today's date.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, mash potatoes (125F - Hot Holding). Employee stated potatoes were heated 30 minutes earlier in microwave. Employee reheated in microwave to 169f.
Toxic substance/chemical improperly stored. In kitchen at soda storage rack, jug of greasecutter stored leaning on bag-in-box soda. Manager moved chemical.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, multiple cutting boards including in reach-in coolers have black stains.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates available are expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, top plate in ice machine has pink mold-like substance.
Clean equipment/dishware/utensils stored next to/under equipment, exposed to splash. At wait station, rack of coffee cups have splatter from tea dispensers on exterior of cups.
Current Hotel and Restaurant license not displayed. Expired license posted in office, only beverage license posted at bar.
Equipment and utensils not properly air-dried - wet nesting. At dish area, containers stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floors under equipment throughout kitchen, dish area, wait station, bar and walk-in cooler soiled/build up. At dish area, walls have black mold-like substance. At wait station, ceiling vents/tiles have dust build up.
Food storage container/container lid cracked or broken. Multiple plastic lids and containers are cracked, chipped or melted spots
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler/reach-in freezer gaskets and exteriors soiled. At cook line, hood filters have grease build up. At cook line, shelves and tables soiled. At prep area, dry storage shelves soiled. At bar, interior of dump sink has build up.
Objectionable odors in bathroom or other areas of the establishment. Observed odor in men's restroom.
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach-in coolers/reach-in freezers throughout establishment including kitchen and bar have soiled interiors.
Single-service articles not stored inverted or protected from contamination. At wait station, multiple single service togo items not inverted. Manager inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. At prep area reach-in cooler, care of unwashed grape tomatoes stored over containers of cheese. Manager removed to be washed.
Water draining onto floor surface. At dish area, water pouring from under dish machine on floor, to floor drain. Operator stated they have service call in for repair.
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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. Dishwasher (Chlorine 0ppm), operator attempted to get sanitizer working with no success. Operator called for service, setting up triple sink to sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in reach-in cooler drawers, rice (58F - Cold Holding); chicken (48F - Cold Holding). Operator stated items in drawers 2 hours. Ice added to cool items.
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun has build up.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station drink area, both ice bin interior top plates have black mold-like substance.
Floors, walls and/or ceilings soiled/has accumulation of debris Floors under equipment throughout kitchen, dish area, wait station and walk-in cooler soiled/build up. Walls on cook line and dish area soiled.
Grease on the ground and/or pad around grease receptacle. At dumpster enclosure, build up of grease around grease receptacle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, scoops in chicken and cut lettuce on top section of reach-in cooler gphave handles touching product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler/reach-in freezer gaskets and exterior soiled. At cook line, hood filters have build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach-in coolers/feezers at cook line and bar, soiled interiors. Also, shelves in walk-in cooler soiled.
Water draining onto floor surface. At dish area, water pouring from under dish machine to floor drain.
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun has build up.
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. Operator stated she is missing some certification for employees hired over 60 days.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for establishment. Operator stated they had a fire at water heater last night and are waiting on service to repair.
Bowl or other container with no handle used to dispense food. At prep area, container of boiled egg has plastic togo cup as scoop. Operator removed.
Floors,walls and/or ceilings soiled/has accumulation of debris. Floor at wait station. Floor in prep area by convection oven.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. At cook line, fly light over ice cream freezer.
Grease on the ground and/or pad around grease receptacle. At dumpster enclosure, grease and debris on ground at grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have build up. Multiple reach-in cooler gaskets at cook line soiled/stained. At wait station, bottom of soda heads on right side dispenser have build up.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, multiple reach-in cooler drawers soiled. At bar, bottom of small reach-in cooler soiled.
Water leaking from pipe and/or faucet/handle. At cook line, handwash sink faucet not shutting off completely.
Oct 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
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. Dish machine tested 0ppm. Repair company on site to repair. Dish machine re-tested 50ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled soiled dishes and then immediately handled clean dishes without washing hands. Employee in bar area handled payment and payment machine and immediately prepared drinks for guests without washing hands. Manager coached employees on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line butter 53F and steak tips 47F. Items restocked approximately 1.25 hours prior. Items moved to walk in cooler to cool.
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 were not time marked. Items placed out 1.25 hours prior. Manager marked items.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee in bar preparing drinks with nail polish. Employee washed hands and placed gloves on.
Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board on cook line. Interior of multiple reach in cooler drawers. Interior of impinged oven.
Records/documents for required employee training do not contain all of the required information. Some training records are missing certified food manager's certification number.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for tater tots in reach in freezer on cook line. Bowl removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets by ice machine near office. Buckets inverted.
Equipment and utensils not properly air-dried - wet nesting. Clean glassware in bar area.
Floor tiles missing and/or in disrepair. Floor tiles under fryers in kitchen.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor under equipment in kitchen. Floor under server station in kitchen. Floor in walk in freezer. Floor in hot water heater room. Floor under equipment in bar. Wall under dish machine.
Food stored on floor. Container of oil on floor by ice machine. Oil moved and stored correctly.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in men's restroom in dining area. Sign provided and posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets on cook line. Hood filters above grill on cook line.
Stored food not covered. Container of bacon by grill in kitchen.
Water leaking from pipe and/or faucet/handle. Pipe under server station in kitchen. Manager states that repair company has been contacted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on host stand at front door. Cloth moved and stored correctly.
Working containers of food removed from original container not identified by common name. Container of sugar in prep area not labeled. Container labeled by manager.
Jul 5, 2023□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.