RUBY CHINESE RESTAURANT

Name: RUBY CHINESE RESTAURANT
Address: 913 SR 84, FORT LAUDERDALE, FL, 33315, US
Rating: 75.1

913 SR 84, FORT LAUDERDALE, FL 33315

License #1619870

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

RUBY CHINESE RESTAURANT in FORT LAUDERDALE currently holds an InspectFL Health Score of 75.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 42 total violations — 8 critical, 11 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 5, 2026 shows 15 observation rows: 4 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice serving spoon on water temperature 80F. Employee removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, employee removed to store properly.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Employee using a card board box to place fried chicken. After instructed, employee discarded card board box.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back entrance fence has holes.
[50-09-4] Current Hotel and Restaurant license not displayed. Not available on site.
[21-10-4] Soiled dry wiping cloth in use. Several soiled wiping cloths on top of prep tables, employee removed all.
[08B-12-5] Stored food not covered. Walk in cooler- egg rolls. Employee covered container.
[14-05-4] Cardboard used to line food-contact shelves. Card board liner inside walk in cooler storage shelves.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.employee came from back entrance door, touched clean handle to served fried wings, after instructed, employee washed hands.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer- bag of raw fish , operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (112F-Hot Holding), per employee food hot held less than two hours, manager reheated on stove to (167F).
[08B-38-4] Food stored on floor. Ox of cooking oil under hand wash sin in cook line floor, employee removed.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding), per employee food held less than 4 hours, operator placed ice bags on raw shell eggs fora quick chill.

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed operator thermometer not working.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw shell eggs over raw shrimp. Operator reorganized storing eggs to lower shelf.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to operator. Operator posted during inspection.
[13-03-4] Observed one employee with no hair restraint while engaging in food preparation.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer solution reading over 200ppm. Operator remade wiping cloth chlorine solution to 100 ppm
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to operator. Operator posted during inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Two door freezer next to triple sink, soiled with food debris. Operator began cleaning during inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach seen crawling next to single serve containers on counter over flip top cooler at cook line . Operator killed roach , cleaned and sanitize area during inspection.
[14-11-5] Equipment in poor repair. At cook line , flip top lower cooler gaskets in poor repair.
[08B-47-4] Food not stored at least 6 inches off of the floor. 1.At walk in cooler , container of chicken stored on floor. 2. At cook line bottle of oil stored on floor. Operator elevated items during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for fried rice, sesame chicken, fried chicken wings, and cabbage when using time as a public health control. Printed form and provided to operator during inspection.
[14-69-4] Observed Ice buildup in one door reach-in freezer next to triple sink area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1.Two door freezer next to triple sink - raw chicken stored over ready to eat dumplings and wonton skins. Operator reorganized and stored correctly during inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line has no hot water. Operator stated water heated stopped working . Hand wash sink sink reading 81F.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided poster to operator. Operator posted during inspection.
[27-06-4] No hot running water at three-compartment sink. In kitchen. Water temperature 82F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. At cook line , lower cooler of flip top in soiled with food debris. Operator began cleaning during inspection. Corrected Action Taken. 2. At cook line ,Hood filters visibly soiled with grease.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line , flip top Cutting board has cut marks and is no longer cleanable.

Community reaction

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Community pulse