Ruby Tuesday
2171 Post Oak Ln, Marianna, FL 32448 · Permanent Food Service · License 4200455
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Sep 22 complaint inspection1 intermediate, 3 basic (1 repeat)-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink at cook line with soiled spoon stored inside and handwashing sink behind bar with discarded ice and straw/used as dump sink.
Basic3
Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
Observed drain pipe at handwashing sink on cook line not connected to drain causing water to drain/spill onto floor.
Water leaking from pipe and/or faucet/handle.
Observed water line behind prep area spraying onto floor.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor at handwashing sink on cook line and floor in ware washing area.
Repeat violation
Earlier inspections 1
A92Routine inspection4 violations, 1 high priority No follow-up needed
- First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salad bar: Pasta salad 45°F, Ranch 45°F, cheese 41°F, lettuce 45, coleslaw 45°F. Food was out for 1 hour, Manager replace product and replaced product.
Fixed on the spot
Basic3
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles missing in multiple locations in kitchen.
Repeat violation
Floor area(s) covered with standing water.
Standing water on floor by dish tank area in the kitchen where floor tiles are missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen ceiling tiles throughout kitchen has dust/debris build up.
Repeat violation
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.