RUTHS CHRIS STEAKHOUSE #29
6700 S TAMIAMI TRL, Sarasota FL 34231 · 9249442
Last inspected Jun 12, 2026 · 7 visits since October 2023
FEB 24
JUL 24
DEC 24
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over crab cakes with raw egg in the reach in cooler nearest the prep area. The operator properly stored the crab cakes.
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Inspection history
7 visits, newest first
Jun 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles in the dining area with water damage and leaks. Operator states they are getting a quote to replace the ceiling in this area.
Current Hotel and Restaurant license not displayed. Operator was unable to provide the up to date license.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee nicotine containers stored on the cook line. Operator removed them.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. Observed butter held at time as public health control with no time marking on the cook line. The operator placed a time marking on the butter.
Ceiling tile missing in the dish area.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over crab cakes with raw egg in the reach in cooler nearest the prep area. The operator properly stored the crab cakes.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked raw shell eggs stored with intact shell eggs in the walk in cooler. The operator discarded the eggs.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles above the dish area soiled with a black mold like substance.
Floor area(s) covered with standing water. Observed standing water on the floor in front of the employee restroom.
In-use tongs stored on equipment door handle between uses on the cook line. The operator removed and placed the tongs in the dish area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near a tray of potatoes on the cook line. The operator prop stored the sanitizer bucket.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee wash knives without sanitizing before storage. The employee properly sanitized the knives in the dishmachine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); liquid eggs (45F - Cold Holding); cheese cake (45F - Cold Holding); butter (44F - Cold Holding); raw shell eggs ambient (49F - Cold Holding) in the front section of the walk in cooler. The operator stored the potentially hazardous foods in the rear section of the walk in cooler.
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. Observed sliced cheese and blue cheese crumbles held under time for public health control with no time markings on the expo line. The operator placed time marks on the above items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine behind the bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the disk used for measuring surface temperature for the dishmachine inoperable due to dead battery.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for sugar in the prep area. The operator removed the portion cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on a shelf above a food prep area on the cook line. Observed an employee beverage near clean equipment at the wait station. The operator properly stored the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored hanging on a rack with canned food products. The operator properly stored the employee purse.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch and bracelet. The employee removed the jewelry.
Open dumpster lid. The operator closed the dumpster lid.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed ice inside the handwashing sink in the server station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was emailed a time as public health control form.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for parmesan cheese at the salad station. The operator discarded the portion cup.
Employee personal food not properly identified and segregated from food to be served to the public. Observed peanut butter and a closed beverage stored in the reach in cooler at the server station. The operator properly stored the employee foods.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at the salad station. The operator properly stored the employee belongings.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle for flour not stored above the food product. The operator properly stored the scoop handle.
Open dumpster lid. The operator closed the lid.
Waste line missing at soda gun holster at the service well behind the bar.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47F - Cold Holding) in the reach in cooler on the cook line nearest the office. The operator stated the shrimp has been held for approximately 1.5 hours. The operator placed ice on the shrimp.
No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels to the handwashing sink.
Garbage on the ground and/or pad around dumpster. Observed an open trash can with food debris on the pad outside the dumpster.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers on the cook line. The operator properly stored the beverage.
Waste line missing at soda gun holster at the service station behind the bar.
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.