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Ruth's Chris Steak House Main Kitchen
267 MARIETTA ST , ATLANTA, GA 30313 · Health inspection record from Georgia Department of Public Health
Most recent inspection (December 16, 2025): no individual violations are recorded in the published data. This restaurant scored as low as 83 on January 19, 2024 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A100December 16, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A91June 5, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving food storage.
Observed raw bacon stored over raw and pasteurized egg products in the walk-in cooler for meats in the main kitchen area. Observed raw eggs stored over cut melon in the walk-in cooler for produce and dairy products in the main kitchen area. Corrected on site - Raw bacon and raw eggs moved to areas of their respective coolers where there was no potential for contamination. Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type or, arranging each type of food in equipment so that cross contamination of one type with another is prevented.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”B83January 19, 20246 violations
Inspectors recorded 6 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
Observed TCS food stored near the front kitchen reach-in cooler held over 41 degrees f., several mashed potatoes and sweet potatoes inside of white dishes. code: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC moved food into a bigger walk-in cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed high temp dishwasher final rinse under 180 deg f as the final rinse was 152 deg. code:Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws. COS" PIC rewashed dishes at 3 compartment sink.
−4 points · Cited as “511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)”Observed moderate build up on can opener at make table located at the back of the kitchen. code: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS:PIC rewashed the can opener.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed several foods throughout the facility stored uncovered. code:Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: PIC covered food.
−4 points · Cited as “null”Observed broken reach in the cool door handles at the front of the kitchen. code:Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed heavy accumulation of build-up on equipment throughout the facility. Observed accumulation of food debris on surfaces of stoves, reaches-in coolers, and at the bottoms of several reach-in coolers. Observed food accumulation and debris on the floor of the walk-in freezer. code:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”A91August 3, 20235 violations
Inspectors recorded 5 violations, 4 of them critical, involving cleaning & sanitizing, temperature control and food storage.
Surfaces that touch food weren't kept clean and sanitized.
−4 points · Item 1-6-1.05(7)(b)Equipment, food-contact surfaces,& utensils (pf).
−4 points · Item 1-6-1.05(7)(a)1Food wasn't cooled quickly enough after cooking.
−3 points · Item 1-6-1.04(6)(e)Food wasn't cooled quickly enough after cooking.
−3 points · Item 1-6-1.05(3)(a)Food wasn't stored covered or protected from contamination.
−4 points · Item 1-6-1.04(4)(c)1(iv)Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 1-13467. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.