RUTH'S CHRIS STEAK HOUSE

Name: RUTH'S CHRIS STEAK HOUSE
Address: 814 N A1A, PONTE VEDRA BCH, FL, 32082, US
Rating: 73.6

814 N A1A, PONTE VEDRA BCH, FL 32082

License #6501440

🥩 Steakhouse ℹ️

73.6 Grade C / 100

Mixed Health Record

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Latest inspection

May 13, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

RUTH'S CHRIS STEAK HOUSE in PONTE VEDRA BCH currently holds an InspectFL Health Score of 73.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 48 total violations — 12 critical, 9 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 19, 2025

The latest inspection on May 13, 2026 shows 9 observation rows: 2 critical, 0 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

RUTH'S CHRIS STEAK HOUSE 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: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Bathroom door in kitchen left open. Closed by manger.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Used employee apron on rack by cleaned pans. Moved by manager.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in kitchen.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler / storage gasket. Kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
[08B-12-5] Stored food not covered. Uncovered ice cream buckets in freezer. Covered by manger.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over ready to eat french onion soup in reach in cooler. Moved by manager.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bottle bottle by cleaned glasses. Bar. Moved by manager.

Disposition: Warning Issued
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine ran multiple times and neither the wash or rinse gauge moved at all.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting onions at salad station in kitchen without washing them first.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and raspberries over bread pudding mixture in walk in cooler. Unwashed oranges being stored in same container as oranges previously used for orange zest at bar area.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine ran multiple times and did not read any sanitizer and temperature only reached 144F
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched face on several occasions with gloved hand then continued to prepare food without changing gloves of washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Fresh garlic in oil mixture used for raw lamb chops stored under ground beef patties in reach in cooler on cook line. Cooked lobster under raw shrimp in walk in cooler. All items rearranged.
[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. Melted butter made at 11:43 without any markings in stew, table by service window in kitchen, butter marked. Butter balls without any markings in server area, per manager butter was placed out around 11am, butter marked, then discarded after 3pm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ranch with buttermilk (63F - Cooling, after 40 minutes 62F) in walk in cooler in deep, covered, plastic container, lid removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Empty soap bottle and soufflé cup stored in hand wash station between cook line and office, items removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in salad make station area in kitchen, manager corrected during inspection.

Disposition: Warning Issued
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at the base of the salad line flip top reach in cooler. Operator wiped out the reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on in use prep table on the main cook line. Operator voluntarily discarded the employee beverage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelves of the warewashing area, clean metal and plastic containers stacked while wet.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line, operator relocated the tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust between the hood filters on the main cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Commercially package cream sauce thawing at ambient air temperature on the salad make line. Employee relocated the cream sauce to thaw in a sink under cold running water.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the storage area reach in freezer, commercially packaged raw frozen calamari over opened container of ice cream. Operator relocated the container of ice cream.
[41-10-4] Toxic substance/chemical improperly stored. Unlabeled chemical spray bottle stored with clean linens at the waitstation storage area. Operator voluntarily discarded the chemical spray bottle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the salad make line has build up of food residue staining. Operator has replacement cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at the end of the main cook line by the bulk ice bin blocked by large trash can. Operator relocated the trash can.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the prep area. Operator has replacement dispensers and was waiting on rolls to run out to replace. Operator provided paper towels.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection 8 total food handling employees with expired food handler training. Operator is in the process of scheduling a food handler training class.