Ruths Chris Steakhouse
2320 Salzedo St, Coral Gables, FL 33134 · Permanent Food Service · License 2327684
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. ham (45°F - Cold Holding); salmon (45°F - Cold Holding); cream cheese (45°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. ham (45°F - Cold Holding); salmon (45°F - Cold Holding); cream cheese (45°F - Cold Holding).
Chef removed item to another unit. According to the chef the product were placed on unit around 2:00 pm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Onion cutter/ shredder
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.