RUBY TUESDAY #2149

Name: RUBY TUESDAY #2149
Address: 3000 NW FEDERAL HWY, JENSEN BEACH, FL, 34957-4446, US
Rating: 75.7

3000 NW FEDERAL HWY, JENSEN BEACH, FL 34957-4446

License #5300712

🍟 Fast Food ℹ️

75.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

June 17, 2026 · 5 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RUBY TUESDAY #2149 in JENSEN BEACH currently holds an InspectFL Health Score of 75.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, inspectors documented 34 total violations — 15 critical, 7 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 18, 2026

The latest inspection on June 17, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

69%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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Community pulse

Would you eat here?

RUBY TUESDAY #2149 has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris.
[10-06-5] In-use utensil in cut lettuce container at buffet And Cheese container at kitchen not stored with handle above the top of and rim of the container. Operator removed
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw beef then proceed to use clean food equipment and plate ready to eat food at cook line with out washing hands Reviewed proper hand washing procedures and cross contamination employee washed hands properly
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed salad buffet bar held using time as a public health control with no time marking indicating when salad buffet was put out Observed time of discarding food for 3:00 Per operator food placed on salad buffet bar at 10:15AM. Food out of temperature for approximately 45 minutes. Time of discard observed exceeds the 4 hour safety hold for food in time as a public health control Advised operator of proper time markings and that food on time as a public health control must not exceed 4 hours
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food trays at storage rack soiled with food debris

Disposition: Warning Issued
[03D-15-4] Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed the following items inside deep covered containers inside walk-in cooler Cooked onions at 1:27pm(53F cooling) for 2 hours, at 2:10pm ( 52F cooling) ( 49F cooling) cooked pasta at 1:27pm(53F cooling) for 2 hours at 2:10pm ( 53F cooling) at this cooling current rate products will not cool to 41F within 6 hours diced tomatoes at 1:28pm(50F cooling) for 2 hours, at 2:10pm at this current cooling rate product will not cool to 41F within 4 hours. Operator opened and removed
[08A-02-6] Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimps over cooked hash puppies inside reach in freezer on cook line by pantry station Operator stored properly
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad bar on dining room. chopped romaine 47F cold Holding, potatoes salad 47F, cold Holding cooked corn 47F cold Holding, cooked beets 47F cold Holding,cheese 47F cold Holding Per operator products stored for approximately 2 hours. Operator moved all salad bar items to Time as a public Health control. Emailed form to operator Pantry station, Container overstocked with butter 60F cold Holding, Per operator product stored for approximately 2 hours Operator moved overstocked product to walk-in cooler Cooler across from Grill station diced tomatoes 50F cold Holding, pico 50F cold Holding, Per operator cooler broken, products on ice bath, not surrounded by ice entirely. Per operator products stored for approximately 3 hours and 45 minutes. Operator decided to discarded. Cooler Under grill station steaks 48F cold Holding, per operator product stored for approximately 3 hours and 45 minutes. Operator decided to discarded. Per operator booth drawer gasket is broken and not closing properly. Per operator all products mentioned in all locations above not prepared or portioned today.