DirtyFLRestaurant Inspection Data

GINGER BISTRO

GINGER BISTRO maintains a 1.0/5 food safety rating based on 1 health department inspection in SAINT AUGUSTINE.

Last inspection: 3 weeks ago · 1 report on file

1835 US HWY 1 S #115, SAINT AUGUSTINE 32084

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports

All Inspection Reports

3/24/2026· 3w ago

Visit ID: 13610899

Met Inspection Standards

4 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops in flour/sugar. Person in charge removed. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Wall behind mop sink is peeling off and has black mold like substance on it.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven. Person in charge removed.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground tuna thawing in container. Still frozen. Person in charge put tuna in cooler. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung up to dry. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/corn starch not labeled. Person in charge labeled. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used under salmon. Person in charge discarded salmon.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat foods. Person in charge moved ready to eat to top. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook wash her hands with gloves on. Addressed with the owner and person took glove of and washed hands. 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. Missing on tempura batter and butter. Emailed paperwork to operator.