RUBY CHINESE RESTAURANT

Name: RUBY CHINESE RESTAURANT
Address: 913 SR 84, FORT LAUDERDALE, FL, 33315, US
Rating: 67.8

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

67.8 Grade F / 100

Failing Health Score

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Quick take

RUBY CHINESE RESTAURANT in FORT LAUDERDALE currently holds an InspectFL Health Score of 67.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 30 total violations — 4 critical, 8 major, 18 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

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.
[21-10-4] Soiled dry wiping cloth in use. Several soiled wiping cloths on top of prep tables, employee removed all.
[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.
[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.
[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.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Card board liner inside walk in cooler storage shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along cook line.
[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-38-4] Food stored on floor. Ox of cooking oil under hand wash sin in cook line floor, employee removed.

Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed operator thermometer not working.
[13-03-4] Observed one employee with no hair restraint while engaging in food preparation.
[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.
[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.
[14-11-5] Equipment in poor repair. At cook line , flip top lower cooler gaskets in poor repair.
[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.
[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
[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.
[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.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to operator. Operator posted during inspection.
[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.

Community reaction

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Community pulse