Uncle Joe's New York Diner

1010 US Hwy 41 N, Ruskin, FL 33570 · Permanent Food Service · License 3913031

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Jul 15, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Jul 15 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 complaint inspection
2 high priority (1 fixed by the Jul 15 follow-up, 1 fixed on the spot, 2 repeats), 6 intermediate (1 repeat), 8 basic (2 repeats); intermediate violations cost 18 at most
-38
Administrative complaint on Jul 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score50

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

Inspection history

1 inspection · 2 visits

Jul142026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic5
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 2 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold holding: shredded cheese 51°F, cut ham 55°F, raw shell eggs 73°F, Per employee items were taken from cooksline 30 minutes prior. Employee put in walk in cooler at time of inspection.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef over cooked stuffing in walk in cooler. Employee relocated.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Stuffing and multiple items in walk in cooler.
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards in kitchen.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Utensils in Handwash sink at front counter.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled with blue liquid at front counter.
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Marie Navarrete.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bulk oil on floor in kitchen near back door.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife between reach in cooler and reach in freezer on cooks line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowl in cooked pasta in reach in cooler.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of reach in coolers.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Throughout kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.