RUBY TUESDAY 7432

Intermediate - - From initial inspection : Intermediate - 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. -Lisa - From follow-up inspection 2026-04-02: Time Extended - From follow-up inspection 2026-04-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler at the end of the cook line -fryer baskets -bottom of walk in cooler door - From follow-up inspection 2026-04-02: Time Extended - From follow-up inspection 2026-04-15: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line - From follow-up inspection 2026-04-02: Time Extended - From follow-up inspection 2026-04-15: Time Extended

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then scooped ice and made beverage without washing hands. Educated operator, employee washed hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -bottom of upright reach in freezer on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. -gray bin and silver container on front line in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors

Basic - Ice bucket not stored inverted between uses. Operator corrected. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels on cook line. Operator provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area underneath grates of turbochef -interior of fryer cabinets, exterior sides of fryer cabinets -exterior ice cream freezer on cook line -exterior of coolers, handles on equipment on cook line -gaskets on reach in coolers on cook line

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn tall boy freeer located in kitchen - From follow-up inspection 2025-02-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside front - From follow-up inspection 2025-02-26: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in kitchen area Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken next to raw Philly meat in walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lettuce (52F - Cold Holding) held less than four hours per operator. Operator moved to walk in cooler for quick chill. Recommended operator use Time as a Public Health Control. Corrective Action Taken Repeat Violation

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and dining area Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -various pans in dish area Repeat Violation

Basic - Equipment in poor repair. -soda machine in server area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -under fryers

Basic - Floor tiles missing and/or in disrepair. -missing grout in kitchen area. Repeat Violation

Basic - Ice buildup in ice cream reach-in freezer on cook line. Repeat Violation

Basic - Interior of microwave closer to dessert side of cookline has accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar -interior fry cabinets

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by dishmachine Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -potato drawer on cook line -interior of reach in coolers on cook line -rotary on turbo chef on cook line Warning - From follow-up inspection 2024-06-06: cutting boards on cook line Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine and soda machine Warning - From follow-up inspection 2024-06-06: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -entrance to walk in cooler Warning - From follow-up inspection 2024-06-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -soda machine in server area. -gaskets on walk in freezer Warning - From follow-up inspection 2024-06-06: gaskets on walk in freezer Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -missing grout in kitchen area. Warning - From follow-up inspection 2024-06-06: Time Extended

Basic - - From initial inspection : Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. -throughout the kitchen Warning - From follow-up inspection 2024-06-06: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warning - From follow-up inspection 2024-06-06: On order. Time Extended

Basic - - From initial inspection : Basic - Lights not functioning in kitchen Warning - From follow-up inspection 2024-06-06: One left in dish area. On order. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bun toaster.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -At far end of cookline. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear exit door.

Basic - Floor soiled/has accumulation of debris. -Walk in freezer.

Basic - Floor tiles missing and/or in disrepair. -In dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler under broiler.

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - incomplete written plan. Assisted manager to fill out forms. Corrected On-Site Warning - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2023-12-14: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located in mop sink area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lime buildup.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.

Basic - Floor soiled/has accumulation of debris. Under all equipment on cooks line.

Basic - Floor tiles missing and/or in disrepair. In dish area Missing grout throughout the kitchen area

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cooks line.

Basic - Light not functioning. Light fixture over expo

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw coconut shrimp over tater tots. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 51f. Less than 4 hours. Manager placed in colder unit. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handsink at end of cookline. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed microwave plate in handsink. Manager coached employee. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave at end of cookline. Corrected On-Site

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over cookline. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some reach in cooler gaskets on cookline. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use -Stored on ice bin at bar. -Stored on side prep table. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt in dry storage.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta salad (46 - Cooling) per operator from last night.

High Priority - 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. 10ppm

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook took off gloves and left the kitchen and returned to kitchen and put on gloves without washing hands

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta salad (46 - Cooling) per operator from last night

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer soiled stored in prep area White cutting board soiled Inside oven soiled Ice build up inside ice cream freezer

Intermediate - Handwash sink not accessible for employee use at all times near prep area Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared pasta salad, cooked corn, cooked rice per operator more than 24 hours Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Blue Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons stored with take out containers on shelf Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Server putting broccoli on a plate did not have hair secured Corrected On-Site

Basic - Floors not maintained smooth and durable. Tile grout missing throughout back of house and cracked tiles.

Basic - Light not functioning near walkin cooler Ends missing on shatter shield sleeves on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system Gaskets in kitchen on oull out drawers Under equipment in the kitchen soiled

Basic - Old labels stuck to food containers after cleaning on clean rack in kitchen

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on ice chest behind bar.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil end of cookline

Basic - Stored food not covered. Cooked corn in walk in cooler not covered

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes stored over ready to eat boiled eggs in walk in cooler. Corrected On-Site

Basic - Water draining onto floor surface. Water from handsink on server line draining some water on the floor. Water from dish machine draining on the floor

Basic - Water leaking from pipe and/or faucet/handle throughout establishment

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 46°, cooked pasta 53° in reach in drawers. Time could not be determined.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46°, cooked pasta 53° in reach in drawers, time could not be determined. Manager discarded. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by prep table blocked by trash can. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bulk flour. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with food. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf over food. Manager corrected. Corrected On-Site