THAI RUBY
1064 CANAL ST, The Villages FL 32162 · 352-205-8288
Last inspected Jul 9, 2026 · 10 visits since December 2023
JUN 24
JUL 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Male employee chopping broccoli for later use with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025057068 | Jun 4, 2025 | Nov 3, 2025 | $600 |
Inspection history
10 visits, newest first
Jul 9, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates are expired.
May 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 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. Male employee chopping broccoli for later use with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw chicken on shelf over cabbage, raw shell eggs on shelf over noodles.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On roll cart on cookline: container with raw shell eggs 74F left out of refrigeration for over 5 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On roll cart on cookline: container with raw shell eggs 74F left out of refrigeration for over 5 hours. Stop sale issued.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer under table at server pass thru 200+ ppm chlorine. Instructed employee to add water.
Handwash sink used for purposes other than handwashing. Strainer and ice in hand washing sink in server station.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six employees working with no Certified Food Manager on site. Manager arrived during this inspection.
No person in charge present during hours of operation.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates are expired.
Bowl or other container with no handle used to dispense food. Bowl in two buckets of rice.
Employee eating in a food preparation or other restricted area. Female employee eating on prep table next to employee chopping broccoli. Also, employee drinks on prep table and dry storage shelf. Drinks were moved and employee finished meal during this inspection.
Food stored on floor. Case of raw chicken on floor under prep table. Picked up during this inspection.
In-use knife/knives stored in cracks between pieces of equipment. Two knifes on cookline. Removed during this inspection.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is non continuously cooking chicken. Provided operator with DBPR Form HR 5022-101.
Handwash sink not accessible for employee use at all times. Hand wash sink at front line blocked with cloth bin and strainer. Operator removed.
Equipment in poor repair. Reach in cooler door falling off hinge in cook line area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in 83F water in cook line area Knife stored between cooler and prep table Operator removed both utensils
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with apron then continued cooking food on cooks line.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cooked tofu on cooks line, operator does not know if paper towel is food grade.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw chicken over potatoes in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (50F - Cold Holding); calamari (51F - Cold Holding); shrimp (47F - Cold Holding); bean sprouts (53F - Cold Holding); chicken (46F - Cold Holding); pork (45F - Cold Holding) items in reach in cooler on cooks line, cooler lids kept open during busy lunch rush foods at the bottom of cooler are 41F or below, ice was added to food. Retemps mussels 35, shrimp 36, chicken 43, beef 47, calamari 45.
Toxic substance/chemical improperly stored. Butane fuel in same container as bottled sauces on server alley, operator moved butane fuel away from food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened 2 days ago in server reach in cooler, operator dated.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks chicken, beef, and pork partially, then cools items in walk in cooler, then places on cooks line and finishes cooking when item is ordered.
Handwash sink used for purposes other than handwashing. Strainer in Handwash sink at entrance to kitchen indicating the sink is being used as a dump sink.
Duct tape used to repair nonfood-contact surface. Duct tape on rice cooker by walk in cooler. Duct tape on cornstarch container lid. Duct tape on lid of seasoning container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line. Employee drink on dry storage shelf above canned coconut milk. Operator moved all drinks to the bottom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat over ziplock bags on back storage shelf, operator moved hat.
Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Multiple containers lids are cracked.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen with gap under door and sun shining through.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line one spoon in water at 71F. 3 knives in between reach in cooler and prep table on cooks line, operator moved knives.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cooks line.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line.
Working containers of food removed from original container not identified by common name. Bulk containers containing cornstarch and flour with no labeling.
Jul 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Jul 23, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Jul 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fresh herbs in walk in cooler. Discussed the need to only use products that are approved for food storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in same container as raw pork, raw fish in same container as raw Chicken, wrapped, no cross contamination observed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (74F - held on counter); rice noodles (74F - held on counter ); bean sprouts (46F - Cold Holding); tofu (48F - Cold Holding); Pork (45F - Cold Holding); Bean Sprouts (64F - held on the counter); raw chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding)
Toxic substance/chemical improperly stored. Sanitizer bucket stored on the floor. Discussed with the operator that the bucket can only stored on the floor in a double bucket.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prepared beef in sauce frozen and thawed in refrigerator no date mark.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on upper shelf near clean equipment
Ice scoop handle in contact with ice.
Raw fruits/vegetables not washed prior to preparation. Carrots being cut before being washed.
Time/temperature control for safety food thawed in an improper manner. Ground pork thawing at room temperature.
Working containers of food removed from original container not identified by common name. Beef and sauce mixture, soups I. Walk in cooler
Jun 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in dish machine area over 200ppm. Employee added water to bucket 100ppm.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 kitchen employees 3 servers
Food stored on floor. Case of peas and carrots in walk in freezer
Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms in prep area before being washed. Discussed with employee who washed mushrooms.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Container of medicine improperly stored. Pesto bismol on top shelf of reach in cooler storing clean glasses and food. Operator removed.
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. 0ppm, operator set up 3 compartment sink to manually sanitize dishes.
Handwash sink not accessible for employee use at all times. Hand wash sink in front cook line area blocked with cloth hamper/cart Hand wash sink in server area filled with glass vases Operator removed
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in prep sink with no running water. Operator started cool running water on shrimp.
Wiping cloth sanitizing solution stored on the floor. Operator placed bucket underneath.
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.