WILD GINGER

Name: WILD GINGER
Address: 60 GARDEN ST S, PALM COAST, FL, 32137, US
Rating: 83

60 GARDEN ST S, PALM COAST, FL 32137

License #2800607

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

83 Grade C / 100

Mixed Health Record

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Quick take

WILD GINGER in PALM COAST currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 31 total violations — 10 critical, 6 major, 15 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 15, 2025

The latest inspection on January 29, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used to scoop rice without handle. Discussed with person in charge. Person in charge removed all bowls from bulk food items.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on spray bottle at bar. Discussed with person in charge.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets on wok cook line soiled with food debris. Observed glass door reach in cooler gaskets soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing stations used to rinse vegetables and fill pitcher with water. Discussed with person in charge.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (89F - Hot Holding) in crock pot not turned on for approximately two hours per person in charge. Person in charge had cook reheat too 165+F during inspection.
[08B-38-4] Food stored on floor. Observed cases of food in cardboard boxes stored on floor of walk-in freezer.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster specific consumer advisory for raw oysters advertised on menu. Provided paper and emailed copy to person in charge and they posted at point of sale.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89F. Discussed with person in charge and they dumped water.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed No tags with January or December date mark. Observed approximately 6 tags missing date mark. Discussed with person in charge. Provided hand out.
[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. Observed no time mark on butter at cook line. Person in charge added time to butter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked red potatoes and corn on cob (89F - Cold Holding); fried krab sticks (77F - Cold Holding) left on prep tables on cook line for approximately three hours per person in charge. Person in charge had employees place all on ice.

Disposition: Administrative complaint recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing his hands first. Addressed and he washed his hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; Butter 75F, 96F; ( - Cold Holding) Above fill-line in reach in cooler; Chicken 56F, egg rolls 54F; ( - Cold Holding) In reach in cooler; pooled eggs 67F, chicken 67F; ( - Cold Holding)
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop sauce. Bowl used to scoop pork. Can used to scoop rice. Person in charge removed cups, can, bowl.
[31A-09-4] Handwash sink not accessible for employee use at all times. Big cooker and pot in front of hand washing sink. Person in charge moved cooker and pot.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar not labeled.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind both cook lines.
[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. Dish machine was at 0ppm. Showed them how to prime. 2nd test at 50ppm.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. None of the coolers have ambient thermometers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water.
[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. Observed cook handle phone while gloves on and not wash his hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; Butter 75F, 96F; ( - Cold Holding) Above fill-line in reach in cooler; Chicken 56F, egg rolls 54F; ( - Cold Holding) In reach in cooler; pooled eggs 67F, chicken 67F; ( - Cold Holding)
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash his hands in 3 compartment sink. Addressed and he washed his hands in hand washing sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish heads over ready to eat cabbage.
[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 shrimp tempura, krab tempura and wings.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in cooler. Person in charge removed drink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Interior of ice machine has rust in it.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. Person in charge removed knife.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from fryers. Person in charge removed.
[08B-38-4] Food stored on floor. Container of soy on floor.

Community reaction

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Community pulse