DirtyFLRestaurant Inspection Data

WILD GINGER AND ASIAN FUSION

WILD GINGER AND ASIAN FUSION located in JACKSONVILLE BEACH has undergone 2 health department inspections, achieving a 1.0/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 2 reports on file

1st Street North
Florida, 32250
Duval County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

12/16/2025· 2mo ago

Visit ID: 13467230

Follow-up Inspection Required

5 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in service area located next to employee hand sink not adequately secured. Employee secured CO2 tank. Corrected On-Site Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact. Observed cooked fried cream cheese wontons stored in stand alone cooler at entrance of kitchen and. Employee removed and stored properly. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed ROP Tilapia and Tuna bearing a label indicating that it is to remain frozen until time of use completely thawed still in packaging. See stop sale.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on sushi prep table. Employee removed and stored properly. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed multiple open boxes of food stored on floor of walk in freezer and walk in cooler. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment on cook line. Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed multiple raw fish lined with paper towels located in sushi bar. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken and raw pork over ready to eat red sauce located in walk in cooler. Employee removed and stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed ROP Tilapia and Tuna bearing a label indicating that it is to remain frozen until time of use completely thawed still in packaging. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler at entrance of kitchen Cream cheese wontons (44F-48F - Cold Holding) stored in cardboard box. Employee removed from cardboard box and placed in reach in cooler. **Corrective Action Taken**
  • 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 cream cheese tempura (104F-110F - Hot Holding) located on hot plate in sushi bar. Employee will reheat to 165F. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand sink near walk in cooler blocked with tools. Employee removed and stored properly. Corrected On-Site Repeat Violation

7/21/2025· 7mo ago

Visit ID: 10919357

Met Inspection Standards

5 high, 5 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle to dispense rice.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks near drink station not adequately secured.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in sushi area. Employee removed and stored properly. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed multiple open boxes of food stored on floor of walk in freezer and walk in cooler. Employee will remove and store properly. **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored in between equipment on cook line. Employee removed and stored properly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork in sink full of water to thaw. Employee turned water on slowly. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Employee stated they have chemical on order. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 3 compartment sink sanitizer at 100ppm. Manager was able to get chemical for chemical dish machine. Tested at 100ppm. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in pan of water at 78F. Employee removed and stored properly. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Observed 1 flying insect in service area across from sushi counter.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed raw tuna in walk in cooler lined with non food grade paper towels. Observed raw fish and krab lined with non food grade paper towels.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed threaded hose Bibb at mop sink without back flow device. Observed hot water tank with threaded hose Bibb without back flow device installed.
  • 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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed egg grates stored in employee hand sink located near walk in cooler. Employee removed and stored properly. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for chemical dish machine. Manager found Chemical test strips. Corrected On-Site
  • 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/ Observed establishment with 4 employees engaging in food preparation without certified food manager present.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using TIME As A Public Health Control for sushi rice without written procedures. Inspector will send TIME As A Public Health Control document and establishment will complete during inspection. Corrected On-Site