Ruby Tuesday
2443 SR 16, St. Augustine, FL 32092 · Permanent Food Service · License 6501666
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection4 high priority (fixed by the Jul 24 follow-up), 3 intermediate (1 fixed on the spot, 2 repeats), 4 basic (3 repeats)-29
- Safety score71
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 visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. In walk-in cooler, baked potatoes (44-46°F - Cooling). Operator stated potatoes placed in cooler last night. Bottom tray of potatoes cut in half, tray stacked on top, top tray of potatoes not cut.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk-in cooler, baked potatoes (44-46°F - Cooling). Operator stated potatoes placed in cooler last night. Bottom tray of potatoes cut in half, tray stacked on top, top tray of potatoes not cut.
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. Dishwasher (Chlorine 0ppm) after testing multiple times. Operator called for service. Operator will sanitize in triple sink , if needed, until serviced.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 flying insect at cook line by trash can.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk-in cooler, baked potatoes (44-46°F - Cooling). Operator stated potatoes placed in cooler last night. Bottom tray of potatoes cut in half, tray stacked on top, top tray of potatoes not cut.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep area, can opener blade has build up of debris.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cook line, plastic pan liner in handwash sink. Operator removed liner.
Fixed on the spot
Basic4
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
At cook line, top plate in microwave has encrusted splatter debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
At cook line, interior of multiple reach-in coolers have build up of food debris, residue and/or mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, Gaskets and door frames and exterior of reach-in coolers have build up of residue and mold-like substance. At prep area, exterior of ice machine soiled with mold-like substance. In kitchen multiple shelves soiled with residue and mold-like substance.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
Floors throughout kitchen, prep area, dish area and bar have build up of food debris, residue and/or mold-like substance.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.