BLUE GINGER
Blue Ginger Lane
DeLand, Florida, 32724
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
4
Intermediate
0
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's phone stored on prepping table in kitchen. Employee stored correctly. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed jugs of oils stored directly on the floor under sushi carrousel. Employee stored correctly.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar- oven warmer soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at male restroom.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Observed at sushi bar - sushi making in splash area from hands washing sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. Operators store correctly. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed sushi plates on carrousel not covered, not protected from immediate contamination. Employee covered items. Corrected On-Site Repeat Violation Admin Complaint
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at sushi bar - raw spicy tuna stored directly over strawberries. Employee stored correctly. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in freezer (M3) across from triple sink - raw chicken (not commercially packaged) stored over raw tuna. Employee stored correctly. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - fish eggs (49F - Cold Holding) as per employee, item not portioned or prepared today, item held out of temperature for approximately 90 minutes. Employee stored in different cooler. Repeat Violation Admin Complaint
Food safety inspection conducted on 4/28/2025 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).
Inspection on 1/2/2025
High Priority
4
Intermediate
0
Basic
0
Total
4
Inspection Details:
- 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed sushi plates on conveyor belt not protected from contamination. - From follow-up inspection 2025-01-02: Observed sushi plates on conveyor belt not protected from contamination. Admin Complaint
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler (M3 turbo air) Raw chicken stored over raw ribeye. Operator stored correctly. Corrected On-Site - From follow-up inspection 2025-01-02: Observed at reach in cooler (M3 turbo air) Raw tuna stored over spicy mayo Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar - mayo tub (72F - Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale. - From follow-up inspection 2025-01-02: Observed on counter at sushi bar - mayo (56F - Cold Holding) As per operator item held out of temperature for approximately 30 minutes. Operator stored in refrigerator. Item not portioned or prepared today. Admin Complaint
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink. - From follow-up inspection 2025-01-02: Same Admin Complaint
Food safety inspection conducted on 1/2/2025 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 12/17/2024
High Priority
10
Intermediate
1
Basic
1
Total
12
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 00 ppm after several attempts. Operator set up triple sink (100ppm)
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed sushi plates on conveyor belt not protected from contamination.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler across from grill - raw beef stored behind cooked chicken. Operator stored correctly. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler (M3 turbo air) Raw chicken stored over raw ribeye. Operator stored correctly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at sushi bar - salmon skin (76F - Hot Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar - mayo tub (72F - Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar - mayo tub (72F - Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed 3 pots of Shushi rice with time marks from 3pm to 10pm. Operator corrected tags 3pm to 7pm Corrected On-Site
- 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 on counter at sushi bar - salmon skin (76F - Hot Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bottle of Windex stored with jugs of lime juice at front sushi bar area. Operator stored correctly. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to ice a machine in kitchen.
Food safety inspection conducted on 12/17/2024 revealed 12 total violations (10 high priority, 1 intermediate, 1 basic).
Inspection on 5/22/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine testing strips
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 5/22/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/14/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Several containers of cooking oil on floor by storage area .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen curtain to bar area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop seating on floor, Employee removed and stored properly. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per manager rice on time at 3:00. Pm, employee placed label. Corrected On-Site
- 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. Poster emailed to Operator **Corrective Action Taken**
Food safety inspection conducted on 2/14/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).