RUTHS CHRIS STEAKHOUSE
1700 N WESTSHORE BLVD, Tampa FL 33607 · (813)282-1118
Last inspected Apr 3, 2026 · 7 visits since January 2024
MAY 24
JUL 24
APR 25
SEP 25
APR 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter (52F - Cold Holding) stored on cook line. Operator placed item in ice at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Dented/rusted cans present. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter (52F - Cold Holding) stored on cook line. Operator placed item in ice at time of inspection.
Handwash sink not accessible for employee use at all times. Tray stand and large trash can stored in front of the handwash sink at dish machine area. Operator moved items away from handwash sink at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on counter top next to cold well at cook line. Operator discarded drink.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine and tested 0ppm. Sanitizer was empty, operator replaced sanitizer and ran dish machine again, tested 50ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of mashed potato 125 F in steam well. Operator reheating at time of inspection.
Employee eating in a food preparation or other restricted area. Employee eating in wait station while polishing and rolling silverware. Discussed with operator, operator coached employee at time of inspection.
Floor area(s) covered with standing water. Under fryers on cook line.
No handwashing sign provided at a hand sink used by food employees. In employee restroom.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 containers of butter (57F-60F - Cold Holding) stored in ice well at cook line. Discussed with operator about ice has to filled to food container fill line, employee moved butter to reach-in cooler.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, temped 148.1F - 148.3F. Employee manually sanitize food equipment in three-compartments sink, and operator contacted dish machine service company at time of inspection. Ran dish machine at the end of inspection, temped 160.7F.
Spray bottle containing toxic substance not labeled. 1 spray bottle by dish machine.
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. 3 packs of raw lobster meat. Items still solid and thawing less than 30 minutes, all bags opened at time of inspection.
Employee eating in a food preparation or other restricted area. Employee eating by computers at wait station area, where cleaned silverware and plate stored near by.
Floor area(s) covered with standing water. By ice machine at kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice bin at bar. Operator removed at time of inspection.
Oct 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 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepping washed bell peppers and touch with bare hands while moving to storage area Inspector discussed proper handling of ready to eat foods and asked he employee to wash the veggies Observed employee wash peppers
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected -observed employee discard
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed butter scoop stored in water temped at 88F on service line Corrected-observed employee discard water
Wet mop not stored in a manner to allow the mop to dry. Observed stored at mop sink Corrected -observed employee hang mop
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table on cookline Corrected-observed employee remove
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink
Drain cover(s) missing. Missing at mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table Corrected Observed employee discard
Floor area(s) covered with standing water. Observed on floor in front of ice machine Observed floor dry mopped
In-use tongs stored on equipment door handle between uses. Observed a pair of tongs stored on oven handles Corrected observed employee remove
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reachin cooler on service line Corrected observed employee remove
Single-service articles improperly stored. Observed a box of Togo boxes stored on floor in back storage room Corrected -observed employee place on shelf
Standing water in bottom of reach-in-cooler. Observed standing water in reachin cooler adjacent to espresso machine on service line
Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink Observed employee hang mop
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cut peppers with bare hands Corrected observed employee wash pepper and clean hands and place gloves on hands Inspector explained proper hand washing and glove use
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (130F - Hot Holding) on steam table on service line Observed employee reheat and temp at 169F
Handwash sink used for purposes other than handwashing. Observed server washing serving plate in hand sink in dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf with sanitizer and clean dishes Corrected observed employee discard
Floor area(s) covered with standing water. Observed in front of ice machine Observed employee dry mop floor
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in dish area
Standing water in bottom of reach-in-cooler. Observed inside reach cooler next to manager office Corrected observed employee clean
Working containers of food removed from original container not identified by common name. Observed bulk salt with no label on service line Corrected observed employee label
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.