BLUE GINGER SEAFOOD STEAKHOUSE

Name: BLUE GINGER SEAFOOD STEAKHOUSE
Address: 14395 MIRAMAR PARKWAY, MIRAMAR, FL, 33027, US
Rating: 71.5

14395 MIRAMAR PARKWAY, MIRAMAR, FL 33027

License #1624016

🦞 Seafood ℹ️

71.5 Grade C / 100

Mixed Health Record

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Latest inspection

January 7, 2026 · 13 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BLUE GINGER SEAFOOD STEAKHOUSE in MIRAMAR currently holds an InspectFL Health Score of 71.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 46 total violations — 7 critical, 14 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on January 7, 2026 shows 13 observation rows: 2 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

BLUE GINGER SEAFOOD STEAKHOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[32-05-4] Bathroom facility in disrepair. Women- handicapped bath out of service.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup inside container of teriyaki sauce, employee removed.
[06-09-1] 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 one package of escolar being defrost without removing from package,fish taking from freezer, one hour ago. Employee removed from bag and placed inside lower cooler to continue thawing process.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license no available on site.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater, bag and phone charge in same shelf of to go containers in sushi area. Employee removed all items.
[10-08-5] Ice scoop handle in contact with ice. Inside cook line- employee removed.
[10-12-5] In-use ice scoop stored on soiled surface between uses.Rear kitchen- large ice machine- ice scoop stored on soiled surface. Employee removed to be wash and sanitize
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Sushi rice left overnight. Employee discarded.
[03F-03-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Sushi rice left overnight. Employee discarded.
[11-27-4] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. Sushi counter, bottle containing marble cleaner, employee labeled.

Disposition: Emergency order recommended
[14-05-4] Cardboard used to line food-contact shelves. Under prep table shelf, storage of bulk onions.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -4 missing tiles above preparation area in rear kitchen. -one tile with water damage above flip top in rear kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. No available on site.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Bottom of back entrance door.
[36-17-5] Floor tiles missing and/or in disrepair. Kitchen and dishwasher area, several broken tiles.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry goods Storage room- Plastic cups inside container of flour, rice and sugar. Manager removed to be wash and sanitize,
[33-10-4] Inside/outside of dumpster not clean.
[33-16-4] Open dumpster lid.
[22-41-4] 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. Dishwasher (Chlorine 10ppm), after 3rd. Attempt.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager picked up dead rodent, went outside to disposed, came back to dishwasher area and failed to wash hands. After instructed, manager washed hands.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line- cooking utensils inside soiled water, employee removed utensils from water to be clean and sanitize
[35A-19-4] Live rodent present. Observed live rodent came from back entrance door , collapsed on the floor and died. Employee removed, cleaned and sanitized area.
[35A-05-4] Roach activity present as evidenced by live roaches found. Two live roaches crawling on storage rack in front of dishwasher machine.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times.,Bar are- hand wash- hot water faucet completely shut off.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Bar area- employee provided.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No names, no issue date for all certificates. Six employees working with food at the time of inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink, 3 compartment and prep sink, inside bar area.