RED GINGER
2143 W US HWY 90 STE 101
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
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 2/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/11/2025
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No-handle single-serve trays used as scoop in front reach-in cooler. Manager removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging from shelf over back reach-in cooler.
- 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. Scoop handle submerged in bulk container of salt. Manager removed. Corrected On-Site Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Both dumpster lids open. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket not hanging to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board. Repeat Violation
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty apron and pants with bare hands and continued food preparation without hand wash. Another employee placed phone in back pocket and continued food preparation with no hand wash. Manager instructed both employees to wash hands. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining food containers of shrimp and fish at front sushi bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front reach-in cooler: chicken (45F, 42F, 47F - Cold Holding); shrimp (48F, 47F - Cold Holding); steak (46F - Cold Holding); mussell (45F - Cold Holding). Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin deflector plate soiled with mold-like substances. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large serving fork in back hand wash sink next to three compartment sink. Manager removed. 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/ Sixteen employees working with no Certified Food Manager present. Manager was called and returned to restaurant. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in restroom. Manager replaced. Corrected On-Site
- 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. Six active employee food handler certificates expired.
Food safety inspection conducted on 2/11/2025 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).
Inspection on 8/14/2024
High Priority
1
Intermediate
1
Basic
10
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust and grease accumulations.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans on shelf above three compartment sink.
- 14-11-5:Basic - Equipment in poor repair. Cutting boards grooved.
- 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. Scoop handle submerged in bulk container of rice.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle submerged in container of tofu in reach-in cooler. Manager removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of pass-through shelf soiled with dust, grease and old food debris. Upper backsplash plate of soda machine dispenser soiled with mold-like substances.
- 33-16-4:Basic - Open dumpster lid. Both dumpster lids open.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach-in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table next to rice cooker.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in dry storage area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on can opener blade. Ice machine interior bin soiled with mold-like substance. Cutting board soiled with mold-like substance. Repeat Violation
Food safety inspection conducted on 8/14/2024 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).
Inspection on 3/29/2024
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 3/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50F - Cold Holding); pork (47,49F - Cold Holding); bean sprouts (52F - Cold Holding); chicken (50F - Cold Holding) items in reach in cooler at end of cooks line, cooler thermometer reads 60F, all items were moved into cooler less than 4 hours ago, operator placed ice in all items and technician arrived during inspection to fix cooler. **Corrective Action Taken** Warning - From follow-up inspection 2024-03-27: Shrimp 51, pork 52, bean spout 57. Technician had to bring part back to restaurant to fix today, cooler was just fixed per technician, operator stated he placed items on time, items have been in cooler for 2 hours. Admin Complaint
Food safety inspection conducted on 3/27/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2024
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Black bottom of Togo box used to scoop general tso chicken in reach in cooler.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top shelf over reach in cooler on cooks line, drink on dry storage shelf next to/above seasonings. Employees moved drinks. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf by lemon juice, operator moved jacket. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Circle cutting board by Three compartment sink has deep cut marks, operator discarded and replaced with a new one. Corrected On-Site
- 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. Scoop handle directly in cornstarch bulk container. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken, calamari, and dumplings thawing at room temperature on cooks line, operator placed items in reach in cooler. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 2 bulk containers on dry storage shelves not labeled. Operator labeled as flour and cornstarch. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. DayQuil/NyQuil pills next to dried noodles on dry storage shelf, operator moved medicine. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50F - Cold Holding); pork (47,49F - Cold Holding); bean sprouts (52F - Cold Holding); chicken (50F - Cold Holding) items in reach in cooler at end of cooks line, cooler thermometer reads 60F, all items were moved into cooler less than 4 hours ago, operator placed ice in all items and technician arrived during inspection to fix cooler. **Corrective Action Taken** Warning
- 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. White board with items listed all times say 11:30am, operator stated tempura batter was made 30 minutes prior to inspection, he erased 11:30am and wrote 4pm. 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. tempura shrimp (87F - Hot Holding) operator stated item was there for no more than 1 hour, he reheated item back to 165F to hot hold at 135F.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter attached at mop sink. Operator placed on splitter. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Cutting board on reach in cooler on cooks line stained. Repeat Violation
- 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. 2-3 employees certificates expired 12/2023 and 1/2024.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by Three compartment sink, water was turned off, operator turned on. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/26/2024 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).
Inspection on 11/15/2023
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Black containers in cooked chicken bins in reach in cooler across from fryers.
- 21-05-5:Basic - Cloth used as a food-contact surface. Apron directly on top of asparagus in walk in cooler. Operator moved apron. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table by tempera batter on cooks line. Drink on shelf on cooks line above reach in cooler. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Jug of oil on floor on cooks line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 1 pair on oven door handle.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle directly in Togo container in reach in cooler at server alley. Manager removed spoon. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Multiple on prep table in kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sign not visible due to being taped on counter under Togo boxes by Handwash sink at sushi bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Coke soda nozzle backsplash. Repeat Violation
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Ginger and wasabi containers near Handwash sink behind sushi bar area. Also bottles of sauces right next to hand sink.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat on head then continued touching clean utensil handles by fryer.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting a pineapple in prep area no gloves or AOP.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and shrimp over sauce in walk in cooler, manager moved sauce above raw items. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. 2 windex bottles next to Sriracha bottles under counter at sushi bar area, operator moved windex to the bottom. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half and half cream opened yesterday no date mark. Operator dated. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dr. Pepper soda nozzle soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container and sponge in Handwash sink at sushi bar. Operator removed items. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Handwash sink by Three compartment sink, operator stated when on the sink constantly drips, they have a new handle ordered to fix.
Food safety inspection conducted on 11/15/2023 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).