BLUE GINGER SEAFOOD STEAKHOUSE

Name: BLUE GINGER SEAFOOD STEAKHOUSE
Address: 14395 MIRAMAR PARKWAY, MIRAMAR, FL, 33027, US
Rating: 69

14395 MIRAMAR PARKWAY, MIRAMAR, FL 33027

License #1624016

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69 Grade F / 100

Failing Health Score

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Quick take

BLUE GINGER SEAFOOD STEAKHOUSE in MIRAMAR currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 47 total violations — 7 critical, 15 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 12, 2026 shows 11 observation rows: no critical rows, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on storage rack, employee inverted.
[29-08-4] Plumbing system in disrepair. Water faucet from hand wash sink in sushi station. Second hand wash sink available in station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar/sushi area- employee provided.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine- build up of black like substance in rear kitchen.
[33-16-4] Open dumpster lid.
[08B-38-4] Food stored on floor. Walk in freezer- 3 bags of ice, employee moved to shelves.
[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.
[02D-02-4] Packaged food not labeled as specified by law. Container of flour and container of bread crumbs inside storage area. Employee placed labels.
[10-08-5] Ice scoop handle in contact with ice. Small ice machine, employee removed.
[33-14-4] Dumpster overflowing garbage. Garbage falling out of dumpster
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons for rice in standing water temperature (90F). Employee removed from water.

Disposition: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup inside container of teriyaki sauce, employee removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
[50-09-4] Current Hotel and Restaurant license not displayed. Current license no available on site.
[10-08-5] Ice scoop handle in contact with ice. Inside cook line- employee removed.
[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.
[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.
[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.
[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.
[32-05-4] Bathroom facility in disrepair. Women- handicapped bath out of service.
[41-17-4] Spray bottle containing toxic substance not labeled. Sushi counter, bottle containing marble cleaner, employee labeled.

Disposition: Emergency order recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31A-09-4] Handwash sink not accessible for employee use at all times.,Bar are- hand wash- hot water faucet completely shut off.
[33-16-4] Open dumpster lid.
[35A-05-4] Roach activity present as evidenced by live roaches found. Two live roaches crawling on storage rack in front of dishwasher machine.
[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.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed. No available on site.
[14-05-4] Cardboard used to line food-contact shelves. Under prep table shelf, storage of bulk onions.
[31B-03-4] No soap provided at handwash sink. Bar area- employee provided.
[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
[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,
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Kitchen and dishwasher area, several broken tiles.
[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.
[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.
[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.
[33-10-4] Inside/outside of dumpster not clean.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Bottom of back entrance door.
[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.

Community reaction

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Community pulse

Would you eat here?

BLUE GINGER SEAFOOD STEAKHOUSE has a rough inspection history. Would you risk it?

F record

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BLUE GINGER SEAFOOD STEAKHOUSE

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Seafood in MIRAMAR

CONCH KRAWL

KRAVE FISH & CHICKEN

MOBYS FISH & CHICKEN

POPPY'S SEAFOOD & HAMMERHEADS

FAMOUS FISH AND CHICKEN

Other options in MIRAMAR

HEALTHY COAST MEALS LLC

EL CAFETAL XPRESS

COOBOT SOLUTION INC

HOLSEN INC CATERING & CONCESSIONS A2

JUICI PATTIES

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