Ruby Tuesday

4784 Windsor Commons Ct, Jacksonville, FL 32224 · Permanent Food Service · License 2613258

Official report

out of 100

Grade F

Safety score 37 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 complaint inspection
5 high priority (2 fixed on the spot, 2 repeats), 1 intermediate, 13 basic (2 repeats); basic violations cost 12 at most
-43
Administrative complaint on Sep 25, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score37

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep252026

Complaint inspection

19 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  44-49°F cooked rice in bottom of reach in cooler on cook line place there from main walk in cooler approximately 30 mins ago. Was left out for few minutes prior to placing in reach in cooler. Manager place back in walk in cooler
  Fixed on the spot
Official report, on the Florida DBPR website
First visitSep 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 5 High priority
- 1 Intermediate
- 13 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  One prep pan of pasta, one prep pan of roasted corn, one prep pan of rice (50-54°F - Cooling), all stored in bottom drawer reach in cooler on cook line from overnight with no additional preparation completed today as per manager. Stop sale issued. one pan spaghetti (51°F - Cold Holding); one pan of raw chicken (46°F - Cold Holding), both items stored in bottom drawer reach in cooler on cook line from overnight with no additional preparation completed today as per manager. Stop sale issued.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked chicken, cooked beef (49-51°F - Cold Holding); cut lettuce, cut tomatoes, cheese, pico sauté onions (47-51°F - Cold Holding), all stored in 1st flip top reach in cooler on cook line & place there from main walk in cooler. Food with left out on cart prior to placing in unit for a bit as per manager. Ambient temperature of unit is 41°F. Manager closed lid and putting ice on top. one pan spaghetti (51°F - Cold Holding); one pan of raw chicken (46°F - Cold Holding), both items stored in bottom drawer reach in cooler on cook line from overnight with no additional preparation completed today as per manager. Stop sale issued.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  One prep pan of pasta, one prep pan of roasted corn, one prep pan of rice (50-54°F - Cooling), all stored in bottom drawer reach in cooler on cook line from overnight with no additional preparation completed today as per manager. Stop sale issued.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw prep beef stored over prep vegetables on speed rack in kitchen. Manager properly stored
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 5 live flying insects at bar/wait station near soda nozzles & bar 3 compartment sink area
Intermediate1
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Operator has total of 24 food handler employees & 22 hired over 60 days with no proof of training
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In reach in cooler on cook line
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee wearing bracelet while preparing food in kitchen
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler with torn gasket Reach in cooler on cook line with torn gasket Reach in cooler drawer handle on cook line in disrepair
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Red sanitizer bucket with solution stored on floor. Moved by manager.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of reach in freezer with food debris build up Interior reach in cooler soiled
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior fryer with grease build up Hood filters with grease build up
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  At faucet at hand wash sink on far end of cook line leaking
- Code 33, Garbage and refuse: Open dumpster lid.
  In back parking lot area
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall with dust build up in kitchen
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles & vents with dust build up in kitchen
  Floor soiled/has accumulation of debris.
  Under cooking equipment
  Repeat violation
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  In kitchen over dish machine missing light shield cover
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone stored on prep table next to food prep
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Back kitchen door blocked with stored trash bags. Moved by manager.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.