RUTHS CHRIS STEAKHOUSE
7501 SANDLAKE RD, Orlando FL 32819 · 407-226-3900
Last inspected Dec 19, 2025 · 9 visits since September 2023
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon in reach in cooler by cookiline.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Equipment and utensils not properly air-dried - wet nesting. In clean equipment area
In-use wet wiping cloth/towel used under cutting board. On cooks line, operator discarded
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat desserts in pantry reach in cooler
Food-contact surface soiled / stained with food debris, mold-like substance or slime. White cutting boards in prep area
Equipment and utensils not properly air-dried - wet nesting. In clean equipment shelves next to cooks line
In-use tongs stored on equipment door handle between uses. On oven in cooks line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment below prep table across from ice machine
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over shredded cheese in reach in cooler at dessert station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon in reach in cooler by cookiline.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table at expo station.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Several Lights not functioning in the dish room
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 130.8F Switched over to chemical and was 0 ppm
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Green cutting board on cooks line
Equipment in poor repair. Lexon lid on walk in cooler Manager discarded
In-use tongs stored on equipment between uses. Tongs for bread in server side station
Several Lights not functioning in the dish room
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded.
Show 5 findings ▾
No hot running water at three-compartment sink. 76F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1) dish rooms sink 72F 2) Sink by managers office 70F
Cutting board has cut marks and is no longer cleanable at pantry station..
Equipment in poor repair. Lexon lid on cooks line Chef discarded
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. By Single service item and cooking wine on cooks line
A return visit. The problems from the previous inspection had been dealt with.
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Floor area(s) covered with standing water. In dish area
Floor tiles missing and/or in disrepair. Tiles cracked in dish area
Light not functioning. In hood system on left
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
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. Dish machine in main kitchen not reaching proper temperature.
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 and the time removed from temperature control cannot be determined. Manager was able to determine time, added mark. Room temperature butter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Floor area(s) covered with standing water. In dish area
Floor tiles missing and/or in disrepair. Tiles cracked in dish area
Food stored on floor. 2 case of oil on floor by prep table Bags of ice in freezer.
In-use wet wiping cloth/towel used under cutting board.
Light not functioning. In hood system on left
Time/temperature control for safety food thawed in an improper manner. In standing water at prep sink, steaks
Unwashed fruits/vegetables stored with ready-to-eat food. Whole pineapple case store on top of cooling rack in walk in cooler above cooked potatos
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.