Ginger Bistro
Last inspected: Feb 4, 2026
58
Score
Public records show 12 inspections at Ginger Bistro stretching back to 2022. Inspectors last stopped by on Feb 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to three violations before.
The pattern that stands out is “ready-to-eat”, which has been cited six times.
The city-wide average sits at 77, which Ginger Bistro's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
12
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp wong tong (118F - Hot Holding) in steam table. The manager placed pork wong tongs on stove top to reheat. See Reheating Temperature. **Corrected On-Site**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and pork not date marked in walk-in cooler.
02C-02-5
Basic - Exterior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice. The manager removed scooper from container of rice. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water.
06-01-5
58
Sep 18, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari over ready to eat chicken in walk-in cooler. The operator moved the raw calamari on bottom shelf in walk-in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken in walk-in cooler not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled in bar.
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed women's restroom door not tight fitting or self closing.
32-04-4
Basic - Duct tape used to repair nonfood-contact surface. Observed grey duct tape used on rice cooker.
14-71-4
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood filters heavily soiled.
23-03-4
47
Jan 9, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Observed a bag of Halls Cough Medicine above prep table. The manager removed medication from above prep table. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat noodles in reach-in cooler across from cook line. The manager moved the raw beef to bottom shelf in reach-in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in dishwashing area shut off.
27-16-4
Basic - Food stored on floor. Observed boxes of chicken on floor in walk-in kitchen.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and flour.
10-01-5
Basic - Interior and exterior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink beside 3 compartment sink.
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw beef thawing in standing water.
06-01-5
43
Sep 9, 2024
Routine - Food
No violations found.
100
Jul 11, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
37
Jan 29, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
16-62-1
90
Jan 24, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in walk-in cooler. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding) in walk-in cooler. The manager is moving all raw products into walk-in freezer. Observed chicken (52F - Cold Holding); shrimp (49F - Cold Holding); pork (50F - Cold Holding); fried rice (53F - Cold Holding) in walk-in cooler. The manager moved all raw products into walk-in freezer. See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp wong tong (111F - Hot Holding) in steam table. The operator placed on stove top to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - 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/. The manager arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and chicken not date marked. **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - 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 walk-in cooler ambient temperature 53F. **Warning**
14-74-7
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave soiled. **Warning**
22-08-4
37
Aug 17, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
58
Mar 29, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. The operator moved raw chicken to bottom shelf in walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator with hands on cloths including face. Educated operator on not touching cloths or skin while engaging in food preparation. **Corrective Action Taken**
12A-28-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 compartment sink. Educated operator on only washing hands in designated hand washing sinks. **Corrective Action Taken** **Repeat Violation**
12A-03-4
Intermediate - 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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and pork not date marked. **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Observed container of raw scallops on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. **Corrective Action Taken**
08B-23-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit beside rice warmer.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of rice and flour not labeled.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
41
Nov 30, 2022
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - 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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken in walk-in cooler not date marked.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator washing hands in 3 compartment sink.
12A-03-4
Intermediate - No soap provided at handwash sink. Observed soap dispenser is broken off the wall in mens restroom but soap does come out of dispenser.
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Observed boxes of pork on floor in walk-in freezer.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw duck thawing in stand water in sink.
06-01-5
55
Aug 25, 2022
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed a bottle of Tylenol above prep table. The bottle of Tylenol was removed from above prep table. **Corrected On-Site** **Warning** - From follow-up inspection 2022-08-25: Observed a bottle of medicine (Advil) above prep table. The manager removed bottle of medicine. **Admin Complaint**
41-07-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp, chicken and pork not date marked in walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-25: Observed pork and chicken in walk-in cooler not date marked. **Admin Complaint**
02C-02-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed container of raw beef on floor in walk-in cooler. **Warning** - From follow-up inspection 2022-08-25: Observed container of raw duck on floor in walk-in cooler. The manager removed raw duck from floor. **Corrected On-Site**
08B-38-4
74
Aug 3, 2022
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Warning** - From follow-up inspection 2022-08-03: **Time Extended**
14-11-4
95
Frequently Asked Questions
When was Ginger Bistro last inspected?
The most recent health inspection at Ginger Bistro on file is from Feb 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Ginger Bistro?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Ginger Bistro.
How does Ginger Bistro compare to other restaurants in Cape Coral?
Ginger Bistro most recently scored 58 out of 100, which is lower than the Cape Coral average of 77.
Has Ginger Bistro's inspection record improved over time?
No. Recent inspections at Ginger Bistro have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ginger Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ginger Bistro inspected?
Based on the inspection history on file, Ginger Bistro is inspected around three times per year on average.
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