BLUE GINGER
Blue Ginger Lane
DeLand, Florida, 32724
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
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).