GINGER BISTRO

Name: GINGER BISTRO
Address: 1835 US HWY 1 S #115, SAINT AUGUSTINE, FL, 32084, US
Rating: 62.7

1835 US HWY 1 S #115, SAINT AUGUSTINE, FL 32084

License #6502186

🍽️ American ℹ️

62.7 Grade F / 100

Failing Health Score

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Latest inspection

November 12, 2025 · 14 findings · 7 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

GINGER BISTRO in SAINT AUGUSTINE currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 72 total violations — 14 critical, 22 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 6, 2024

The latest inspection on November 12, 2025 shows 14 observation rows: 7 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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F record

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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
[14-11-5] Equipment in poor repair. Observed gaskets on sushi coolers and flip-top coolers torn
[36-24-5] Hole in or other damage to wall. Observed water damage on wall next too ice machine.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop in drink ice at soda fountain station. Discussed with person in charge. Person in charge removed handle from ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with black/green mold like substance.
[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. Observed dish machine at 0ppm chlorine. Person in charge primed machine and retested at 50ppm chlorine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed no hand washing before cooks placed gloves on hands. Discussed with person in charge and person in charge discussed with cook.
[09-01-4] 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. Observed cook barehand contact ready to eat food with right hand when plating the food. Discussed immediately and cook started putting glove on right hand. No visible contamination observed.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine is at 0ppm chlorine. Person in charge reran dishes at 50ppm chlorine.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with blue glove on left hand touching dirty dishes then proceeded to prepare raw fish without changing gloves. Discussed with person in charge.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dry aged fish hanging from fryer (76F - Cold Holding) for approximately a week per person in charge.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dry aged fish hanging from fryer (76F - Cold Holding) for approximately a week per person in charge.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork stock cooling in 22qt covered containers in walk-in cooler. Person in charge had them split stock and place in ice.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station for servers blocked by Sani bucket. Person in charge moved sani bucket.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand washing station near dish machine. Person in charge added soap.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance on interior wall and deflector plate of ice machine.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor in kitchen soiled with food debris and grease.
[08B-38-4] Food stored on floor. Observed two cases of frozen food on floor in walk-in freezer.
[36-24-5] Hole in or other damage to wall. Observed large amount of wall damage by ice machine to include water damage and holes in wall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris. Observed gaskets on sushi reach in cooler soiled with black/green mold like substance.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable order resembling sewer smell near grease trap in kitchen. Person in charge has service schedules 4/2.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed mixed soap and chlorine wiping cloth bucket at wait station. Person in charge dumped and remade with just chlorine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat miso sauce. Observed raw pork stored above ready to eat miso sauce. Person in charge rearranged walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station at wait station blocked by sanitizer bucket. Person in charge unblocked hand washing station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station at wait station and by dish machine. Person in charge added paper towels.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi display cooler at 45-50F ambient air. Observed large amount of ice inside cooler.
[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 four reduced oxygen packages with labels indicating remove before thaw of ground salmon in reach in cooler, not removed from its reduced oxygen environment before being fully thawed.
[14-11-5] Equipment in poor repair. Observed gaskets on sushi bar reach in cooler torn.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor throughout kitchen soiled with food debris.
[36-24-5] Hole in or other damage to wall. Observed wall water damaged by mop sink
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil water (85F); after switch (172F - Hot Holding)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line flip-top cooler, sushi reach in cooler, and walk-in cooler soiled with black/green mold like substance.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed an objectionable sewage odor near grease trap under prep table. No visible sewage on ground. Discussed with person in charge.
[25-32-4] Reuse of single-service or single-use articles. Observed reuse of single service bamboo leaves. Person in charge disposed of leaves.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket filled with dirty water.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/2024. Renewed during inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken above unwashed mushrooms in walk-in cooler. Person in charge placed mushrooms above chicken.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed four reduced oxygen packages with labels indicating remove before thaw of ground salmon in reach in cooler, not removed from its reduced oxygen environment before being fully thawed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi bar: tuna (48F - Cold Holding); escolar (50F - Cold Holding); cream cheese (47F - Cold Holding); salmon (45F - Cold Holding). Inside sushi bar coolers for less that 3 hours per person in charge. Person in charge moved fish into reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed two wonton soups (128-130F - Hot Holding) on steamer table for less than two hours per person in charge. Person in charge turned up knob to start reheating.
[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. Provided written procedures and discussed with person in charge.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station sink blocked at wait station with sanitizer bucket.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels ad hand washing station by dish machine or hand washing station at wait station.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time controlled sushi rice. Provided blank time control paper.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some front of house food employees hired for more than 60 days per person in charge missing proof of training.
[53B-11-4] Records/documents for required employee training appear to be falsified. Observed one food handler certificate written under pencil and dated for expiration in 2023 written over with pen and dated for expiration in 2024. Discussed with person in charge.

Disposition: Met Inspection Standards
[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 6 tuna packaged in reduced oxygen packaging not removed from its reduced oxygen environment before being completely Thawed. See stop sale.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employe EarPods, keys, and charging cable above flip-top cooler food. Person in charge removed all personal items from food area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors soiled with food debris in kitchen near triple sink.
[36-24-5] Hole in or other damage to wall. Observed wall near mop sink damage by water with black/green mold like substance on wall.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging off oven handles on cook line. Discussed with person in charge.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler, walk-in cooler soiled with food debris.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 tuna packaged in reduced oxygen packaging not removed from its reduced oxygen environment before being completely Thawed. See stop sale.
[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. Provided written procedures and discussed with person in charge
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at sushi bar stained yellow with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station at wait station blocked by sanitizer bucket.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand washing station at sushi bar. Person in charge added soap.

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed open brown beverage on flip-top cooler top cooler. Person in charge removed drink from food prep.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above flip-top cooler on cook line. Employee placed phone in pocket.
[14-11-5] Equipment in poor repair. Observed ice machine leaking water on floor. Person in charge turned off ice machine.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors throughout kitchen behind equipment soiled/built up with food debris.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line soiled with food debris. Observed microwave oven on sushi bar soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler and reach in freezer on cook line soiled with food debris.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor coming from grease trap area inside kitchen. Discussed with person in charge.
[25-32-4] Reuse of single-service or single-use articles. Observed bamboo leaves used to line food contact plates for presentation soaking in water in dish pit. Person in charge disposed of soaking leaves in water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on sushi bar. Person in charge placed in laundry bucket.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk opened three days prior to inspection per person in charge not date marked. Person in charge added date mark.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station by triple sink blocked by mop buckets and trash cans. Discussed with person in charge.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand washing stations in kitchen. Person in charge added paper towels.
[31B-03-4] No soap provided at handwash sink. Observed no hand soap at hand washing station near dish machine. Person in charge added soap.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for sushi rice kept on time. Provided blank copy to person in charge.
[53B-11-4] Records/documents for required employee training appear to be falsified. Observed certification assigned to Kaijie Liu originally dated 9/26/2019 crossed out and dated for 6/16/21. Discussed with person in charge.