Ruby Tuesday #7147
8512 Ridge Rd, New Port Richey, FL 34654 · Permanent Food Service · License 6102737
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Sep 22 complaint inspection2 intermediate (1 fixed on the spot), 4 basic-9
- Safety score91
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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
The operator cleaned the shield and placed the shield back in the microwave.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Elisabeth W. expired on 8/2026 - FRLA.
Basic4
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
1 container with an old label on it. The operator moved the container to the dishwashing area to be cleaned.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
On top of the prep table. The operator moved the sanitizer bucket.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of two of the microwave on the cook line has accumulation grease/food debris.
The operator cleaned the microwave.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles/vents by the cook line and dishwashing area are soiled with dust and/or mold-like substance.
Earlier inspections 1
A91Routine inspection5 violations, 2 high priority No follow-up needed
- First visitAug 28, 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.
Salad bar; Pasta Salad (47°F - Cold Holding); boiled egg (46°F - Cold Holding); shredded cheese (46°F - Cold Holding); Pork (45°F - Cold Holding). Ruby Tuesdays has their own policy for time as a public health control but was holding the salad bar on temperature at the time of the inspection. The food was on the bar less than 4 hours. Operator switched out the food on the salad bar and was able to implement time as a public health control health control policy during the inspection. I was unable to get second temperatures on the foods removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles and shakers containing food food removed from its original container not labeled with common name.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Cook line, prep areas and storage areas under and behind equipment.
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.