GINGER BISTRO

Name: GINGER BISTRO
Address: 1835 US HWY 1 S #115, SAINT AUGUSTINE, FL, 32084, US
Rating: 72

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

License #6502186

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

72 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GINGER BISTRO in SAINT AUGUSTINE currently holds an InspectFL Health Score of 72 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 19 total violations — 9 critical, 1 major, 9 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 March 24, 2026 included 4 critical violations, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[06-01-5] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven. Person in charge removed.
[36-24-5] Hole in or other damage to wall. Wall behind mop sink is peeling off and has black mold like substance on it.
[14-86-1] 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.
[42-01-4] 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.
[08A-05-6] 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.
[12A-09-4] 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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour/sugar/corn starch not labeled. Person in charge labeled.
[03F-02-5] 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.

Inspection Completed - No Further Action
[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.
[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.
[14-11-5] Equipment in poor repair. Observed gaskets on sushi coolers and flip-top coolers torn
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand washing station near dish machine. Person in charge added soap.
[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.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse