Ruth's Chris Steakhouse

Year by year

Inspections

1. Mar 17, 2026 Routine Score 100
   • Not serious Priority 3

     In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to exis

     Observed that the establishment has two electric ovens in use for baking/heating bread that are not installed under approved ventilation hoods. Informed the chef and the MOD that, per City building and health code requirements, they must either install the ovens under an approved ventilation hood or provide documentation showing that both ovens are designed and approved for ventless operation and are listed as UL-710B certified.

     Code MCO 188.440

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed several areas of the kitchen where the FRP wall panels and ceiling panels are severely stained. Informed the chef and the MOD that they must either clean these wall and ceiling surfaces or replace them if the stains cannot be removed. Also observed moldy caulking at the wall-and-sink splash junction in the dishwashing room. Instructed the chef and the MOD to remove the moldy caulking and replace it with mold-resistant silicone caulking.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed that the handwash sink in the dishwash room was not securely attached to the wall. Instructed the chef and the MOD to ensure the sink is securely fastened and to reattach any loose FRP wall panels as needed.

     Code MN Rule 4626.0725A

2. Mar 18, 2025 Routine Score 98
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed the handwash sink in bar still being used as a dump sink with beverage strainer container stored inside the sink which blocks access/use of the sinks as a handwash sink. Informed the manager on duty (MOD) they must immediately discontinue using the bar sink as a dump sink, and either add a dump sink in the bar or dump beverages/drinks at the food prep sink in the kitchen.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The issue of the epoxy flooring in the walk-in cooler had not been addressed and continues to be out of compliance. Informed the MOD the floor must be repaired or replaced with an approved flooring (quarry tile, etc.), and if establishment chooses to install epoxy flooring, it must provide the spec sheets and actual sample of the flooring material for review and approval before installing the floor.

     Code MN Rule 4626.1515

3. Mar 11, 2024 Routine Score 98
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     - Bar handwash sink is being used as a dump sink with beverage strainer container stored inside the sink blocking access/use of the sinks as a handwash sink. Informed the chef and MODs they must immediately discontinue use of the bar sink as a dump sink, and either add a dump sink in the bar or dump beverages/drinks at the food prep sink in the kitchen. - There's is no handwash sink in the service station where servers fill ice from the ice bin located there. Informed the chef and MODs they must either add a handwash sink in the service station, or keep the kitchen door open during hours of operation so servers can wash their hands in the nearest kitchen sink without having to open the kitchen door.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The epoxy flooring in the walk-in cooler has several patches where the floor material wore out and the underlying concrete floor is exposed. Thus, the floor must be replaced or replaced with an approved flooring (quarry tile, etc.) within a year. If establishment chooses to install epoxy flooring, it must provide the spec sheets and actual sample of the flooring material for review and approval before installing the floor.

     Code MN Rule 4626.1515

4. Mar 7, 2023 Routine Score 100
   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed sliced potatoes submerged in water inside the 3-compartment sink, and potatoes were being prepped on the dashboard. Discontinue practice and use the 2-prep sink to prepare food. The person in charge was informed and told to retrain staff.

     Code MN Rule 4626.0315