WILD GINGER

Name: WILD GINGER
Address: 1115 CORNERSTONE BLVD A, DAYTONA BEACH, FL, 32117, US
Rating: 0

1115 CORNERSTONE BLVD A, DAYTONA BEACH, FL 32117

License #7407649

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 22 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

WILD GINGER in DAYTONA BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 188 total violations — 40 critical, 29 major, 119 minor.

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The latest inspection on September 28, 2026 shows 22 observation rows: 3 critical, 5 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

188

Coverage note

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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: Warning Issued
[16-03-4] Accumulation of debris inside and exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -in batter by fryers -seasoning
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf above reach in cooler
[14-11-5] Equipment in poor repair. -gasket torn on 2 reach in coolers on cookline
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -parties of 6 more gratitude not equal size font to menu items
[08B-38-4] Food stored on floor. -oil and soy sauce under rice cookers -bucket of meat on floor in walk in freezer -box of cucumbers in n floor in walk in cooler
[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. -soy sauce,sugar
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -shelf with seasonings soiled -exterior of soy containers
[25-05-4] Single-service articles improperly stored. -box of dinner napkins on floor in hall way
[08B-12-5] Stored food not covered. -walk in cooler lettuce
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface and soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -sushi bar 200 ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar
[41-07-4] Container of medicine improperly stored. -on shelf near plates at sushi station
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooler with sushi fish
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline reach in cooler shrimp 42f to 51f advised to keep a lower level,beef 41f to 52f , broccoli cooked 43f to 50f advised to keep a lower level -krab 51f sheet tray sitting on cooling pasta less than 2 hours
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on reach in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. -box in hand sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cookline

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -batter
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on bag of salt -cell phone on food storage shelf
[14-11-5] Equipment in poor repair. -torn gaskets on cooler across from flat grill and by woks
[08B-38-4] Food stored on floor. -bucket of sauce -jug of oil on floor -bucket of food on floor in walk in freezer
[14-69-4] Ice buildup in walk-in freezer and reach in freezer at sushi bar.
[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. -sauce in walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -shelves soiled under prep table on cookline -exterior of rice cooker with residue build up
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[25-05-4] Single-service articles improperly stored. -boxes of napkins that on floor in hallway
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken ,beef and fish over ready to eat food in cooler across from flat grill -raw beef and chicken over ready to eat food at cooler across from woks -raw chicken over ready to eat food in walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut lettuce 51f to 54f per manager cut yesterday
[31A-09-4] Handwash sink not accessible for employee use at all times. -rice container in front of handsink at sushi station
[31A-11-4] Handwash sink used for purposes other than handwashing. -employee fill bucket with water ,waitstation -scrub pad in hand sink on cookline

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -corn starch,sugar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf above reach in cooler
[14-11-5] Equipment in poor repair. -shelves rusted under prep table
[08B-38-4] Food stored on floor. -bag of red onions,jug of oil
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -ice on floor in walk in freezer
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave soiled and some rust
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up grease around wok holders -shelves under tea station soiled
[25-05-4] Single-service articles improperly stored. -box of Togo containers in kitchen and hallway
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Tools next food on cookline
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe leaking under hand sink next 3 compartment sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[08A-04-5] Raw animal food /chicken stored over or with unwashed produce. -walk in cooler
[08A-05-6] Raw animal food chicken ,beef stored over/not properly separated from ready-to-eat food. -cookline reach in cooler -sushi bar raw fish over vegetables -cos
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 49f less than 4 hours advised to keep a lower level -rice noodle 60f less than 4 hours
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. -rice container in front of handsink at sushi station
[31A-11-4] Handwash sink used for purposes other than handwashing. -scrub pad in hand sink on cookline

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -flour
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -next to soda boxes
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee food next to rice hot holding units and sushi line
[14-11-5] Equipment in poor repair. -gasket turn on cooler by woks -shelves under prep table rusted -walk in cooler shelves rusted
[08B-38-4] Food stored on floor. -walk in cooler rice noodles
[14-69-4] Ice buildup in walk-in freezer.
[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. -soy sauce
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
[25-32-4] Reuse of single-service or single-use articles. -to go bags used to store food
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -food debris stuck in mesh, when hand sink is used water runs onto floor
[08B-12-5] Stored food not covered. -walk in cooler prep lettuce and rice noodles
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked breaded Chicken 51f to 54f per manager made yesterday
[08A-04-5] Raw animal food/chicken stored over or with unwashed produce -walk-in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef and chicken 45f advised to keep a lower level
[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. -tempera shrimp less than 4 hours
[41-10-4] Toxic substance/chemical improperly stored. -glass cleaner by single service items at sushi bar
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -portioning sauces
[31A-09-4] Handwash sink not accessible for employee use at all times. -scrub pad in handsink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -next to 3 compartment sink
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot or cold water at handsink next to 3 compartment sink . Manager tried to corrected discovered pipe leaking.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -rice and flour
[14-11-5] Equipment in poor repair. -walk in cooler shelves rusted
[08B-38-4] Food stored on floor. -bucket of ducks on floor in walk in freezer
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -ice in chest freezer -walk in freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease -exterior of rice cookers soiled
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[25-05-4] Single-service articles improperly stored. -box to go lids on floor -boxes of single service items on floor in hallway
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. -reach in cooler and walk in cooler
[41-07-4] Container of medicine improperly stored. -vitamin stored with single service items
[08B-27-4] Food placed in soiled container/equipment. -cut vegetables placed back in boxes that they came in
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -container of chicken stored on sauces in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab 50f,butter 52f advised to keep a lower level
[41-10-4] Toxic substance/chemical improperly stored. -glass cleaner stored with bottles of wine
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manager certificates expired
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -manager certification expired
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cookline -sushi bar

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle provided to dispense food. - liquid with lemon slices, sushi area
[12B-02-4] Employee eating in a food preparation or other restricted area. - employee food plate, beverage between rice pots in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bag by boxed forks, to go bags in expediting area
[14-11-5] Equipment in poor repair. - torn gasket on cook line prep area - rusted shelves below table across from cook line prep sink - rusted shelves in walk in cooler
[08B-38-4] Food stored on floor. - cases of food, walk in freezer - boxed oil jugs at cookline
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. - front beverage station
[10-20-4] In-use tongs stored on equipment handle between uses. - fryer
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. - panko crumbs - cup handles in sauces, walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - knives at cook line - rice spoon
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters - exterior of chest freezer - curtains between cook line and sushi prep area - exterior of rice pots - shelves at miso dispenser cabinet
[24-17-4] Silverware/utensils/dishware dried with a towel/cloth. - dishwasher removed clean dish from dish machine and dried with a cloth
[25-05-4] Single-service articles improperly stored. - soufflé cups on floor at cookline
[08B-12-5] Stored food not covered. - walk in freezer
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocados over washed lettuce, glass door cooler near three compartment sink
[25-02-4] Unwrapped single-service utensils not stored so that only the handles are touched. - expediting area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - chicken, 151F; returned to pan, cooked to 167F;
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. - cook handled raw chicken, then pasta without changing gloves and washing hands
[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. -employee grab cooked shrimp with bare hands
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator paid renewal, updated license to current status.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. - prep cooler across from flat grill
[08A-04-5] Raw animal food stored over or with unwashed produce. - raw chicken, prawns shrimp over oranges, walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: - raw seafood over sauces
[29-37-4] Spray hose at dish sink lower than flood rim of sink. - near dish machine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef, 49F, over load line in cook line prep cooler across from grill less than 2 hours - sprouts, corn 44F, cook line cooler near woks
[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. Sushi rice.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of blue substance stored over cup lids in sushi area
[22-02-4] Food-contact surface soiled with food debris, residue, or grease. - cutting board at cook line prep cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. - Handisnk in sushi area obstructed by rice pot
[31A-11-4] Handwash sink used for purposes other than handwashing. - scrubbie in kitchen hand sink near cook line - presser tool in handsink near three compartment sink
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - sweetheart roll on to go menu
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -hostess
[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. - 2 employees more than 60 days
[41-17-4] Spray bottle containing toxic substance not labeled. - red substance near three compartment sink - blue substance in sushi area

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -sugar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored on storage shelf on top of package of curry
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee food and drink stored in between rice cookers
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweater on canned food
[14-11-5] Equipment in poor repair. -gaskets torn on coolers ,cookline
[08B-38-4] Food stored on floor. -bag of red and yellow onions on floor -walk in freezer
[14-69-4] Ice buildup in walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food filters soiled with grease -shelf soiled under tea station
[25-05-4] Single-service articles improperly stored. -box of Togo containers on floor at -box of Togo containers on floor in hallway
[08B-12-5] Stored food not covered. -walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar,flour
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -floor soiled under storage shelfs
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef touching raw vegetables ,reach in cooler -raw beef and chicken over ready to eat food in first reachin cooler on cookline -sushi bar raw fish over radish
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef 49f advised to keep a lower level
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Fried shrimp 73f -fried Krab 70f Less than 2 hours
[31A-09-4] Handwash sink not accessible for employee use at all times. -apple juice stored on handsink by 3 compartment sink
[31A-11-4] Handwash sink used for purposes other than handwashing. -scrubbed in handsink -rice in handsink at sushi station
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - next to 3 compartment sink -next to fryers -corrected