GINGER BISTRO
2366 SURFSIDE BLVD STE C-101
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed boxes of chicken on floor in walk-in kitchen.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and flour.
- 22-08-4:Basic - Interior and exterior of microwave has accumulation of black substance/grease/food debris.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink beside 3 compartment sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw beef thawing in standing water.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed a bag of Halls Cough Medicine above prep table. The manager removed medication from above prep table. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat noodles in reach-in cooler across from cook line. The manager moved the raw beef to bottom shelf in reach-in cooler. Corrected On-Site Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in dishwashing area shut off.
Food safety inspection conducted on 1/9/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 9/9/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
2
Intermediate
5
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit beside rice cooker. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat chicken in walk-in cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts and noodles on prep table across from cook line. The operator placed sprouts and noodles in reach-in cooler across from cook line. **Corrective Action Taken** Warning
- 11-27-4:Intermediate - 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. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 7/11/2024 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 1/29/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-01-29: **Time Extended**
Food safety inspection conducted on 1/29/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature 53F. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave soiled. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in walk-in cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding) in walk-in cooler. The manager is moving all raw products into walk-in freezer. Observed chicken (52F - Cold Holding); shrimp (49F - Cold Holding); pork (50F - Cold Holding); fried rice (53F - Cold Holding) in walk-in cooler. The manager moved all raw products into walk-in freezer. See Stop Sale. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp wong tong (111F - Hot Holding) in steam table. The operator placed on stove top to reheat. **Corrective Action Taken** Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. The manager arrived during inspection. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and chicken not date marked. Repeat Violation Admin Complaint
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 1/24/2024 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).
Inspection on 8/17/2023
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature 46F in reach-in cooler across from cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding) in reach-in cooler across from cook line. The manager moved raw beef to walk-in cooler. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. The manager printed out and had all personnel read and sign. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and pork not date marked in walk-in cooler.
Food safety inspection conducted on 8/17/2023 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).