RUTH'S CHRIS STEAK HOUSE
105 BREAK WATER COURT, Jupiter FL 33477 · 407.829.3400
Last inspected Apr 16, 2026 · 5 visits since May 2024
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding)in container at cook line; as per operator food out of temperature for approximately 30 minutes; food not prepared or portioned today; food placed in ice to quick chill; educated about TPHC form;
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled mop while cleaning inside walk in cooler and without washing hands and changing gloves employee handled pan of cooked shrimp, discussed with operator, employee washed hands and changed gloves.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands put gloves on and grabbed garbage can to move it; went to change sanitizer bucket and came back at cook line and started to work with foods; manager educated; employee washed hands
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over crab cakes Raw calamari over onions soup in walk-in coolers Food stored properly
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. butter (52F - Cold Holding)in container at cook line; as per operator food out of temperature for approximately 30 minutes; food not prepared or portioned today; food placed in ice to quick chill; educated about TPHC form;
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in produce walk-in cooler - as per operator unsure when opened; advised operator to date mark after 24 hours; operator discarded
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spinach dip (54-52F - Cooling)at 3:14 to 53-52 F at 3:43 since 1:00; in cooler at cook line; at this rate food will not reach 41 F or below; food covers during g cooling process Operator moved to reach in freezer to quickly drop temperature;
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine and quaternary test strips for glass dishwasher, three compartment sink and sanitizer buckets
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No Heimlich maneuver/choking sign posted. Provided and printed during inspection
No handwashing sign provided at a hand sink at the bar used by food employees. Operator provided
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.