LIQUID GINGER

Name: LIQUID GINGER
Address: 101 SE 2 PL STE 118, GAINESVILLE, FL, 32601, US
Rating: 86.5

101 SE 2 PL STE 118, GAINESVILLE, FL 32601

License #1102991

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.5 Grade B / 100

Solid Health Score

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Quick take

LIQUID GINGER in GAINESVILLE currently holds an InspectFL Health Score of 86.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 16, 2025. Across those visits, inspectors documented 30 total violations — 6 critical, 8 major, 16 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 December 16, 2025 shows 12 observation rows: 2 critical, 4 major, and 6 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.

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.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system above cooks line soiled.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door located by walk in cooler, sun is shining through the bottom.
[16-03-4] Accumulation of debris inside warewashing machine. Inside the dish machine is soiled with lime build up.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on rack at end of cooks line.
[14-11-5] Equipment in poor repair. 2 cutting boards at end of cooks line with cut marks. Cutting board behind bar with cut marks.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can of energy drink in reach in cooler over dumpling filling, operator moved drink to the bottom.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet with hose attached under Handwash sink in prep room no backflow.
[31B-03-4] No soap provided at handwash sink. At Handwash sink on cooks line, operator refilled dispenser, dispenser unable to work.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vinegar and tempura flakes in walk in cooler, operator moved eggs to the raw shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At Handwash sink in prep room and behind the sushi counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in prep room.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink on cooks line had a whisk inside sink. Handwash sink across from walk in cooler had a strainer of bok choy inside sink. Operator moved all items.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (45F - Cold Holding) items in walk in cooler, other items 41F or below. Operator moved to a different 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. 4 tuna steaks and 3 pieces of white fish in vacuum packaging with verbiage that states fish must be removed before thawing. See stop sale.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in liquor room not sealed.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by drink machine, 0ppm, operator added bleach 100ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest reach in freezer gasket/door jam soiled in back freezer room.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack by dish machine.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee restroom.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle by dish machine with pink liquid, operator labeled as cleaner.
[25-05-4] Single-service articles improperly stored. Multiple boxes of togo boxes on floor in new prep kitchen.
[31B-03-4] No soap provided at handwash sink. Missing on cooks line and employee restroom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container by back door no label, operator labeled as cornstarch.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water faucet with hose attached under Handwash sink in new prep kitchen, missing backflow preventer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine deflector plate.
[16-46-4] Old labels stuck to food containers after cleaning. Metal container with old sticker still attached on clean rack by dish machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat sauce in reach in cooler in middle of kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Behind sushi bar, employee restroom, and in new prep room.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in employee restroom.

Community reaction

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Community pulse