RUBY TUESDAY
4917 HWY 90, Pace FL 32571 · 850-494-3660
Last inspected Aug 5, 2026 · 9 visits since September 2023
5 inspections trending down, 25 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced watermelon on salad bar at 45f less than 4 hours.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2022057151 | Nov 28, 2022 | May 2, 2023 | $400 |
Inspection history
9 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Upon inspection, observed raw diced tuna in ROP packaged fully thawed in walk-in cooler. Observed labeling on case of tuna that states to remove from package before thawing under refrigeration.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced tomatoes 50f, sour cream 48f, shredded cheddar 44f in upper make bar cooler # 2. Manager states less than 4 hours.
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Upon inspection, observed raw diced tuna in ROP packaged fully thawed in walk-in cooler. Observed labeling on case of tuna that states to remove from package before thawing under refrigeration.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Upon inspection, heat strip failed to turn black during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cooked rice 49f in lower make bar cooler # 2, over 4 hours per manager. Manager discarded rice during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked rice 49f in make bar cooler lower # 2 over 4 hours per manager. Manager discarded rice during inspection. Also observed shredded lettuce 47f in upper make bar cooler # 2, less than 4 hours per manager. Manager moved lettuce to walk-in cooler during inspection. Raw burger patties 44f, raw steak 56f, raw salmon 50f, raw shrimp 45f, raw chicken 51f were observed in grill low boy cooler, less than 4 hours per manager. Manager began moving all items to walk-in cooler during inspection. Also observed cut tomatoes 44f on salad bar, manager stated less than 4 hours.
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. Upon inspection, observed some employee training to be expired at establishment.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Floor tiles around dish machine.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced watermelon on salad bar at 45f less than 4 hours.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents covered in rust in kitchen.
Equipment in poor repair. Reach in coolers under grills warped gaskets. Mop sink has holes in bottom
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.