RUTH'S CHRIS STEAK HOUSE
814 N A1A, Ponte Vedra Bch FL 32082 · 904-285-0014
Last inspected May 13, 2026 · 8 visits since August 2023
OCT 23
SEP 24
DEC 24
NOV 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. Ten live flying insects in employee restroom.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over ready to eat french onion soup in reach in cooler. Moved by manager.
Toxic substance/chemical improperly stored. Sanitizer bottle bottle by cleaned glasses. Bar. Moved by manager.
Bathroom door left open other than during cleaning or maintenance. Bathroom door in kitchen left open. Closed by manger.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Used employee apron on rack by cleaned pans. Moved by manager.
Show the remaining 5 findings ▾
Floor area(s) covered with standing water. Standing water on floor in kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler / storage gasket. Kitchen.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
Stored food not covered. Uncovered ice cream buckets in freezer. Covered by manger.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Employee changed chemical and adjusted machine and now tests at 100ppm chlorine.
Live, small flying insects found. Ten live flying insects in employee restroom.
Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks unsecured by bag in box soda rack.
Equipment in poor repair. Torn door gasket on far right stand up reach in cooler in kitchen.
Hole in or other damage to wall. Wall across from dishroom has a large hole.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Chef moved tongs to proper storage.
No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 via email.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at kitchen entrance across from the dishroom is in the recharge zone.
Dec 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine ran multiple times and did not read any sanitizer and temperature only reached 144F
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched face on several occasions with gloved hand then continued to prepare food without changing gloves of washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Fresh garlic in oil mixture used for raw lamb chops stored under ground beef patties in reach in cooler on cook line. Cooked lobster under raw shrimp in walk in cooler. All items rearranged.
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. Melted butter made at 11:43 without any markings in stew, table by service window in kitchen, butter marked. Butter balls without any markings in server area, per manager butter was placed out around 11am, butter marked, then discarded after 3pm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ranch with buttermilk (63F - Cooling, after 40 minutes 62F) in walk in cooler in deep, covered, plastic container, lid removed.
Handwash sink not accessible for employee use at all times. Empty soap bottle and soufflé cup stored in hand wash station between cook line and office, items removed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in salad make station area in kitchen, manager corrected during inspection.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine ran multiple times and neither the wash or rinse gauge moved at all.
Raw fruits/vegetables not washed prior to preparation. Employee cutting onions at salad station in kitchen without washing them first.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and raspberries over bread pudding mixture in walk in cooler. Unwashed oranges being stored in same container as oranges previously used for orange zest at bar area.
Sep 9, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over containers of cut potatoes in walk in cooler, bacon moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw steak (54F - Cold Holding); raw chicken (54F - Cold Holding) on speed rack in standing reach in cooler on cook line, per manager door has been consistently open for less then 45 minutes, rack placed in 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. 2 expired
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 photocopy
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in kitchen by office.
Covered waste receptacle not provided in women's bathroom. In unisex employee bathroom in kitchen.
In-use tongs stored on equipment door handle between uses. 2 tongs on stove handle on cook line, employee corrected during inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed vegetables in walk in cooler. Unwashed cabbage stored over cut lemons in walk in cooler. All unwashed produce moved.
Working containers of food removed from original container not identified by common name. Bulk container of brown sugar in back storage area, manager corrected during inspection.
Oct 25, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the storage area reach in freezer, commercially packaged raw frozen calamari over opened container of ice cream. Operator relocated the container of ice cream.
Toxic substance/chemical improperly stored. Unlabeled chemical spray bottle stored with clean linens at the waitstation storage area. Operator voluntarily discarded the chemical spray bottle.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the salad make line has build up of food residue staining. Operator has replacement cutting boards.
Handwash sink not accessible for employee use at all times. Hand wash sink at the end of the main cook line by the bulk ice bin blocked by large trash can. Operator relocated the trash can.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the prep area. Operator has replacement dispensers and was waiting on rolls to run out to replace. Operator provided paper towels.
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. At time of inspection 8 total food handling employees with expired food handler training. Operator is in the process of scheduling a food handler training class.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on in use prep table on the main cook line. Operator voluntarily discarded the employee beverage.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelves of the warewashing area, clean metal and plastic containers stacked while wet.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line, operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust between the hood filters on the main cook line.
Standing water in bottom of reach-in-cooler. Standing water at the base of the salad line flip top reach in cooler. Operator wiped out the reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Commercially package cream sauce thawing at ambient air temperature on the salad make line. Employee relocated the cream sauce to thaw in a sink under cold running water.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the cold salad line has build up of food residue staining.
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. At time of inspection, six food handler training certificates expired.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean plastic containers stacked while wet.
Standing water in bottom of reach-in-cooler. Waitstation reach in cooler has standing water at the base of the cooler. Operator has placed a service call for the reach in cooler.
Water softener salt (food) stored in a location that is not clean and dry. Rock salt for water softener stored in the floor in the rear hallway. Operator relocated the rock salt.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on the cook line not stored in sanitizer solution. Operator relocated the wet wiping cloth.
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.