Ruby Tuesday
7909 Gall Blvd, Zephyrhills, FL 33541 · Permanent Food Service · License 6112954
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair above three compartment sink and dishmachine.
More time given
- First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Sour Cream (52°F - Cold Holding); Cut Lettuce (56°F - Cold Holding); Shredded Cheese (57°F - Cold Holding); Chicken (56°F - Cold Holding); Mozzarella Cheese (54°F - Cold Holding); Chicken (60°F - Cold Holding); Raw Beef (55°F - Cold Holding); Scallops (47°F - Cold Holding); Spinach Dip (52°F - Cold Holding) in reach-in coolers on cook line. Operator started placing bags of ice over products.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in bar.
Operator replaced.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mushrooms in box stored over washed and cut produce in walk-in cooler. Operator moved and stored correctly.
Fixed on the spot
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Ceiling leaking in dining area. Caution wet sign present.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair above three compartment sink and dishmachine.
Ceiling vents soiled with an accumulation of dust in dish pit area.
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.