Restaurant · Minneapolis, MN

Ruth's Chris Steakhouse

Name: Ruth's Chris Steakhouse
Address: 920 2nd Ave S #Suite 100, Minneapolis, MN

920 2nd Ave S #Suite 100

Last inspected Mar 17, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Mar 17, 2026

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

minorCode MCO 188.440Equipment and utensils

Official wording

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 existing city ordinances. (99-Or-119,§ 1, 10-29-99)

Inspector’s notes

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.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

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.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.0725ACleaning and sanitizing

Official wording

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

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Mar 17, 2026 · Original Source

Routine

Mar 18, 2025

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

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.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Minneapolis Health Department, Mar 18, 2025 · Original Source

Routine

Mar 11, 2024

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

- 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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

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.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Minneapolis Health Department, Mar 11, 2024 · Original Source