RUBY TUESDAY
10509 GIBSONTON DR, Riverview FL 33578 · 813-672-4524
Last inspected Mar 20, 2026 · 12 visits since August 2023
AUG 24
FEB 25
SEP 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen near machine 3 live roaches under prep sink Manager removed 1 roach at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025082697 | Nov 4, 2025 | Dec 4, 2025 | $1,100 |
| 3--2025067771 | Sep 3, 2025 | Oct 8, 2025 | $400 |
Inspection history
12 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sinks in the women restroom temped 76 F, ran approximately 3 minutes.
Nov 4, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided photo copies of food handler certifications.
Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair throughout kitchen.
Floor area(s) covered with standing water. Throughout kitchen.
Floors not maintained smooth and durable. Throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Old labels stuck to food containers after cleaning. Old labels on containers next to dry storage.
Water draining onto floor surface. Pipe at handwash sink is draining onto floor. Manager turned off water to handwash sink.
Nov 4, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 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 priority5 Intermediate12 Basic
Show 20 findings ▾
Sewage/wastewater backing up through floor drains. Floor drain backed up onto floor at handwash sink near door on cook line. One of two handwash sinks on cook line. Employees are walking through waste water on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn 53 F at buffet bar. Manager voluntarily discarded at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 107 F- retemp 164 F in steam well, manager reheated at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Pipe at handwash sink is draining onto floor. Manager turned off water to handwash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
No soap provided at handwash sink. No soap at handwash sink on cook line, manager replaced at time of inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided photo copies of food handler certifications.
Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair throughout kitchen.
Dead roaches on premises. 1 dead roach on wall, manager removed and cleaned area.
Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint, employee placed on hair net at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dry storage.
Floor area(s) covered with standing water. Throughout kitchen.
Floors not maintained smooth and durable. Throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Old labels stuck to food containers after cleaning. Old labels on containers next to dry storage.
Single-service articles improperly stored. Box of plastic forks on floor near bar, manager removed at time of inspection.
Water draining onto floor surface. Pipe at handwash sink is draining onto floor. Manager turned off water to handwash sink.
Sep 4, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot high temp dish machine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided copies of food handler certifications.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair above ice machine.
Cove molding at floor/wall juncture broken/missing. Cove molding broken near walk in cooler.
Floor area(s) covered with standing water. Throughout kitchen.
Floor tiles missing and/or in disrepair. Floor tile in disrepair throughout kitchen.
Hole in or other damage to wall. Near bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer and walk in freezer.
Sep 4, 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. 15 violations recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Live, small flying insects found 1 live fly near dish machine, manager removed and cleaned at time of inspection.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen near machine 3 live roaches under prep sink Manager removed 1 roach at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot high temp dish machine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided copies of food handler certifications.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair above ice machine.
Cove molding at floor/wall juncture broken/missing. Cove molding broken near walk in cooler.
Dead roaches on premises. 4 dead roaches in lobby 3 dead roach under prep sink Manager cleaned at time of inspection.
Duct tape used to repair nonfood-contact surface. Tape on walk in cooler door handle and on reach in cooler door at bar.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above prep table.
Floor area(s) covered with standing water. Throughout kitchen.
Floor tiles missing and/or in disrepair. Floor tile in disrepair throughout kitchen.
Hole in or other damage to wall. Near bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer and walk in freezer.
Old labels stuck to food containers after cleaning. Old labels on containers above prep table.
Sep 3, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 25 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate18 Basic
Show 25 findings ▾
Live, small flying insects found 1 live fly near dish machine, manager removed and cleaned at time of inspection.
Presence of insects, rodents, or other pests. near dish machine 6 ants above back door 3 ants under prep table across from walk in cooler
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen near machine 3 live roaches under prep sink Manager removed 1 roach at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47 F, cheese 47 F, Sour cream 54 F, cut leafy greens 56 F, cut tomatoes 57 F, cheese 56 F, chicken 56 F in reach in cooler next across from grill. pasta 53 F, rice 54 F at salad buffet. Employee placed items on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep coolers.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot high temp dish machine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided copies of food handler certifications.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair above ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents soiled.
Cove molding at floor/wall juncture broken/missing. Cove molding broken near walk in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting boards on prep coolers.
Dead roaches on premises. 4 dead roaches in lobby 3 dead roach under prep sink Manager cleaned at time of inspection.
Duct tape used to repair nonfood-contact surface. Tape on walk in cooler door handle and on reach in cooler door at bar.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above prep table.
Floor area(s) covered with standing water. Throughout kitchen.
Floor tiles missing and/or in disrepair. Floor tile in disrepair throughout kitchen.
Hole in or other damage to wall. Near bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer and walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment.
Old labels stuck to food containers after cleaning. Old labels on containers above prep table.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket sanitizer bucket stored on shelf with rice, manager removed sanitizer bucket at time of inspection.
Water draining onto floor surface. Water from ice machine draining onto floor, manager turned off ice machine. Water is no longer draining onto floor.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quaternary ammonium, manager remade tested 200 ppm quaternary ammonium.
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dry storage.
Floor soiled/has accumulation of debris.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Food stored on floor. Ice on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on the side of grill.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with oil.
Feb 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 46 F at salad bar.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar.
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.
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.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Damaged/spoiled/recalled food not properly segregated. Dented can of oranges in dry storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to soda machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on phone on cooler at bar.
Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dry storage.
Floor soiled/has accumulation of debris.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Food stored on floor. Ice on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on the side of grill.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with oil.
Aug 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 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. Observed employee touch face then touch clean container without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw 44 F-retemp 43 F, cut tomatoes 45 F retemp 43 F, cut lettuce 45 F- retemp 43 F, cheese 45 F- retemp 40 F, sour cream 45 F- retemp 42 F, ribs 57 F, rice 46 F in reach in cooler on cook line. Operator placed on ice in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
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. Operator provided 3 food handler certifications.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Duct tape used to repair nonfood-contact surface. Duct tape on reach in cooler door on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dry storage.
Floor area(s) covered with standing water. Standing water on floor throughout kitchen.
Floor tiles missing and/or in disrepair. Floor tile missing throughout kitchen.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler on cook line.
Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce 45 F in walk in cooler, operator moved lettuce closer to freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
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. Operator provided 1 food handler certification.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
Equipment and utensils not properly air-dried - wet nesting. Container wet nesting on cook line.
Equipment in poor repair. Dish machine not sanitizing tested 0 ppm chlorine, dish machine was not in use at time of inspection. Operator set up 3 Compartment Sink tested 150 Quaternary ammonia.
Floor area(s) covered with standing water. Throughout kitchen.
Floor tiles missing and/or in disrepair. Floor tile throughout kitchen missing and in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Open dumpster lid.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 F- retemp 43 F, chicken 45 F -retemp 43 F, sausage 46 F- retemp 43 F, fish 46 F-retemp 43 F in walk in cooler. Operator placed items on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Floor tiles missing and/or in disrepair. Floor tile in disrepair throughout kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 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 0 ppm, advised operator to set up 3 Compartment Sink until dish machine is working properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee pick up mozzarella stick with bare hand.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 F- retemp 43 F, chicken 45 F -retemp 43 F, sausage 46 F- retemp 43 F, fish 46 F-retemp 43 F in walk in cooler. Operator placed items on ice.
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. Time not on chart for salad bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
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.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled over mop sink.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dry storage.
Floor tiles missing and/or in disrepair. Floor tile in disrepair throughout kitchen.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Open dumpster lid.
Single-service articles improperly stored. Coffee filters not protected over coffee machine.
Water leaking from pipe and/or faucet/handle. Leaking pipe at handwash sink on cook line.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor, operator removed at time of inspection.
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.