Ruby Mobil
1735 SR 436, Winterpark, FL 32792 · Permanent Food Service · License 6905657
What drove the grade
Handwash sink does not have enough water pressure to properly wash hands.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 intermediate, 8 basic-11
- Safety score89
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 visitJul 29, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands.
Handwash sink at dish area
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing chicken and beef at room temperature. Advised operator to place in cooler or under cold running water
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of eggs, case of tortillas and sauces in walk in cooler
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup used to scoop flour at dry storage area
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
At dish area
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with grease
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles showing water damage at dry storage room
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag on shelf at dry storage. Operator removed
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.