RUBY TUESDAY #7124
1271 N SR 7, Royal Palm Beach FL 33411 · 561.383.8200
Last inspected Sep 8, 2025 · 5 visits since October 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline -garlic butter -86F- hot holding- food left out on counter- food out of temperature for 20 minutes - operator placed on stove to reheat food to 165F.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023011193 | Feb 14, 2023 | Mar 28, 2023 | $120 |
| 2--2020050530 | Oct 10, 2020 | Dec 9, 2020 | $800 |
| 2--2019027151 | May 10, 2019 | Oct 22, 2019 | $400 |
| 2--2018057027 | Oct 30, 2018 | Nov 21, 2018 | $200 |
| 2--2016037281 | Jul 29, 2016 | Aug 17, 2016 | $200 |
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above salad bar at front dining area soiled with dust
Floor area(s) covered with standing water. Observed standing water in floor of walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment in poor repair. At cookline converter belt often in poor repair/ soiled.
Ice buildup in reach-in freezer by cookline.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef stored over French fries at reach in freezer at cook line. Both products not in commercial packaging. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee Touching raw beef patty, changed gloves and failed to wash hands before putting on new gloves. Educated operator and employee on proper hand wash procedures. Employee washed hands.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm Quat sanitizer.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes with out washing there hands- educated operator employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline -garlic butter -86F- hot holding- food left out on counter- food out of temperature for 20 minutes - operator placed on stove to reheat food to 165F.
Nothing was found. The inspector recorded no violations at all.
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.