RUBY TUESDAY
2443 SR 16, Saint Augustine FL 32092 · 904-829-0950
Last inspected Jul 24, 2026 · 9 visits since July 2023
AUG 24
FEB 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 1 flying insect at cook line by trash can.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 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, baked potatoes (44-46F - Cooling). Operator stated potatoes placed in cooler last night. Bottom tray of potatoes cut in half, tray stacked on top, top tray of potatoes not cut.
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, baked potatoes (44-46F - Cooling). Operator stated potatoes placed in cooler last night. Bottom tray of potatoes cut in half, tray stacked on top, top tray of potatoes not cut.
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) after testing multiple times. Operator called for service. Operator will sanitize in triple sink, if needed, until serviced.
Live, small flying insects found. Observed 1 flying insect at cook line by trash can.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, baked potatoes (44-46F - Cooling). Operator stated potatoes placed in cooler last night. Bottom tray of potatoes cut in half, tray stacked on top, top tray of potatoes not cut.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up of debris.
Handwash sink used for purposes other than handwashing. At cook line, plastic pan liner in handwash sink. Operator removed liner.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floors throughout kitchen, prep area, dish area and bar have build up of food debris, residue and/or mold-like substance.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, top plate in microwave has encrusted splatter debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, Gaskets and door frames and exterior of reach-in coolers have build up of residue and mold-like substance. At prep area, exterior of ice machine soiled with mold-like substance. In kitchen multiple shelves soiled with residue and mold-like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of multiple reach-in coolers have build up of food debris, residue and/or mold-like substance.
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 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. Food handler on cook line touching hair and ears while adjusted bread guard with gloved hands and continued to make food orders without changing gloves and washing hands.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. End of salad bar does not have adequate sneeze guards where sesame seeds, fried onions, and bacon bits are stored for customer self service, items moved during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. individual milks (51F - Cold Holding) in reach in cooler at bar by triple sink, per manager milks have been in cooler since yesterday without any additional preparation today and ambient air temperature reading over 50F with ice build up in the back of the cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual milks (51F - Cold Holding) in reach in cooler at bar by triple sink, per manager milks have been in cooler since yesterday without any additional preparation today and ambient air temperature reading over 50F with ice build up in the back of the cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. brocolli and cheese mix (49F,47F - Cooling, after 1 hour 49F,47F) in stacked, covered, plastic containers in walk in cooler, containers unstacked and lids vented.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of coolers on make line have a build up of food debris. Interior of large ice machine by walk in cooler has a build up of mold like substance, lime scale, and rust.
Floor soiled/has accumulation of debris. All floors under equipment in kitchen, prep area, ware washing area, server area, and bar area have a build up of food debris, mold like substance, and lime scale.
In-use ice scoop stored on soiled surface between uses. Ice scoop at server area over soda machine in pan of discolored water. Also inverted ice buckets sitting on top of ice machine by walk in cooler on soiled surface with mold like substance and lime scale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine by walk in cooler has a build up of mold like substance and lime scale. Gaskets and door frames of reach in coolers on cook line/make line have a build up of food debris.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table by office, employee corrected during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple throughout kitchen and ware washing area.
Floor soiled/has accumulation of debris. Throughout entire kitchen, ware washing area, walk in cooler, walk in freezer, bar and wait station areas in dinning room. Also deep grout and broken tiles throughout kitchen and ware washing areas.
No handwashing sign provided at a hand sink used by food employees. At hand wash station in ware washing area. Also hand wash sign at hand wash station at end of make line is covered up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machines in dining area around nozzles.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of cooler at bar area, near triple sink. Also top interior of large ice machine in kitchen has a build up of debris.
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination. Open containers of condiments at end of buffet area not under sneeze guard, all items moved under guard.
Employee washed hands with cold water. Employee washed hands in hand wash station on cook line with only cold water turned on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding) in bottom of reach in cooler on cook line, per manager drawer has been consistently open for no more then 30 minutes. cut lettuce(46F - Cold Holding) in bags in container lined with another bag in top section of cooler on cook line, per employee lettuce has been there less then 1 hour, bags removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior dipper well on cook line. Metal cold plates for buffet. Interior of dumpling steamer pan on grill on cook line. Interior of large ice machine by walk in cooler.
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. 1 certificate expired last December. Also 1 certificate missing date of birth.
Floor soiled/has accumulation of debris. Also build up of debris on floor on cook line and in ware washing area. Floors under soda machine at bar and server areas.
Floors not maintained smooth and durable. Deep grout and broken tiles throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ovens on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over cooked rice and ribs in walk in cooler. Box of unwashed lemons stored of bucket of pickles in walk in cooler, manager rearranged all items during inspection.
Aug 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (44F - Cold Holding); ribs (44F - Cold Holding) bth items next to door inside walk in cooler, per manager they had just received a food order and door was left open for less then 30 minutes.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open packages of cheese cake in reach in cooler on cook line, per manager both items were open 5 days prior. Open bag of chicken wings in reach in cooler on cook line, per manager bag was opened 2 days prior. All items dated marked.
Records/documents for required employee training do not contain all of the required information. All certificates missing date of birth.
Floor soiled/has accumulation of debris. All floors in bar/server areas. Floor in closet in bathroom. Also build up of debris around light and vents in kitchen.
Floors not constructed to be easily cleanable. Sections of grout missing from flooring in back of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinets in server area. Underside of soda machine in server area, around nozzles.
Old food stuck to clean dishware/utensils. On sheet pans in kitchen.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored with to go boxes under table in server area, bucket moved.
Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go containers on rack on make line, all items inverted.
Standing water in floor drain/floor drain draining very slowly. Drain under hand wash station at dish area.
Oct 2, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the grill area, chicken (45F - Cold Holding); beef (46F - Cold Holding) both items placed in cooler at the start of the shift, per operator left out or door left open. Operator relocated the items to the walk in cooler to bring back to temperature range, at conclusion of inspection in temperature range.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream scoop in the dipper well with a build up of lime inside the scoop. Operator removed the scoop to the dish area. Can opener on the main prep line has build up of old food debris on the blade. Operator had employee remove the can opener to the dish area to be washed. Clean cutting boards on the bottom shelf of the dish area with build up of food residue staining.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink behind the bar counter. Operator provided paper towels.
Employee with ineffective hair restraint while engaging in food preparation. Observed bartender with ineffective hair restraint constructing bar drinks with cut fruit. Spoke with operator to inform employee.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean containers stacked while wet.
Equipment in poor repair. Sliding door reach in cooler on the main cook line has a torn cooler door gasket.
Floor, Walls and Ceiling soiled/has accumulation of debris. Build up of food residue and grease under equipment on the main cook line. Ceiling vent on the main cook line has build up of dust on the ceiling vent and surround tiles.
Grease receptacle lid open, broken, or missing. Grease trap lid left open.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris under the microwaves on the top shelf. Catch tray under the pizza oven has build up of food debris. Salad bar reach in cooler has mold like substance in the door gasket.
Old labels stuck to food containers after cleaning. On the storage shelf opposite the dish machine clean containers with old stickers attached.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution bucket stored on prep table at the pass through window, operator relocated the sanitizer bucket.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on the main cook line touch their face with a gloved hand then proceed to work with clean utensils without washing hands and switching gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam well at the pass through window; soup (128F - Hot Holding); marinara (126F - Hot Holding). Operator had employee reheat both items in the microwave and adjusted the settings on the steam table.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table in the dry storage hallway has old food debris on the blade. Operator removed the can opener to be washed and sanitized.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen have build up of dust.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean metal and plastic containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Reach in cooler on the main cook line opposite the grill has mold like substance build up on the door gasket.
Old labels stuck to food containers after cleaning. On the storage shelf over the dish area, clean containers with old label attached. Operator removed the label from the clean container.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution bucket stored on the prep table on the service side of the pass through window. Employee relocated the sanitizer solution bucket.
Water draining onto floor surface. Hand wash sink on the main cook line, drain system leaks water from the hand wash sink to the floor.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution bucket on the main cook line at 0ppm during inspection. Employee disposed of the solution and created a new sanitizer solution at 400ppm.
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.