What is Ruthai's Thai Kitchen's health inspection score?

Ruthai's Thai Kitchen has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ruthai's Thai Kitchen last inspected?

Ruthai's Thai Kitchen was last inspected on January 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ruthai's Thai Kitchen have?

Ruthai's Thai Kitchen has 52 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ruthai's Thai Kitchen safe to eat at?

Ruthai's Thai Kitchen has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ruthai's Thai Kitchen serve?

Ruthai's Thai Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ruthai's Thai Kitchen

Name: Ruthai's Thai Kitchen
Address: 3164 LINWOOD AV, Cincinnati, 45208
Rating: 83

3164 LINWOOD AV, Cincinnati

Last Inspected: 1/8/2026

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0Good

American•N/A

Ranked #494 of 533 in N/ABetter than 22% of american restaurants

Stable

7 inspections

Last: Jan 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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3164 LINWOOD AV, Cincinnati, FL 45208

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Violation Timeline

Oct 2024

1 inspections

10 basic

Oct

Nov 2024

1 inspections

4 basic

Feb 2025

1 inspections

5 basic

Feb

Aug 2025

3 inspections

27 basic

Jan 2026

1 inspections

6 basic

Jan

Inspection History

7 records on file

7 Routine

Jan 26

Routine InspectionLatest

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.4(A)6.4(A) - Repairing−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2

Base deductions−12 pts

Aug 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(A)6.4(A) - Repairing−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2

Base deductions−12 pts

Aug 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

5.3(C)5.3(C) - Backflow Prevention−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(A)6.4(A) - Repairing−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2

Base deductions−16 pts

Aug 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
6.4(A)6.4(A) - Repairing−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
5.3(C)5.3(C) - Backflow Prevention−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−26 pts

Feb 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

6.4(A)6.4(A) - Repairing−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2

Base deductions−10 pts

Nov 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.1(KK)4.1(KK) - Food Equipment−2

Base deductions−8 pts

Oct 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.1(KK)4.1(KK) - Food Equipment−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.4(C)3.4(C) - Thawing TCS−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2

Base deductions−20 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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