Ginger Bistro
Last inspected: Nov 20, 2025
50
Score
Public records show 10 inspections at Ginger Bistro stretching back to 2023. On Nov 20, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to eight violations before.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded five times.
Restaurants in Fort Myers average 80, so Ginger Bistro trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink back prep area. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled at triple sink. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen ducks thawing in standing water in prep sink. Operator put running cold water on frozen ducks. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
23-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Food stored on floor. Sauce bin stored on floor near dry storage.
08B-38-4
Basic - Bowl with no handle used to dispense sauce at dry storage. Operator removed the bowl. **Corrected On-Site**
14-01-5
50
Aug 14, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with small stove at cook line. **Warning** - From follow-up inspection 2025-08-14: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled near triple sink. Operator labeled spray bottle. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-08-14: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Dumpster rusted out on bottom leaking. **Warning** - From follow-up inspection 2025-08-14: **Time Extended**
33-12-4
Basic - - From initial inspection : Basic - Food stored on floor. Sauce container stored on floor near by dry storage. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-14: Oil container stored on floor at cook line **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Grease on the ground and pad around grease receptacle. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-14: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-14: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair, leaking under handwashing sink at cook line and prep area. **Repeat Violation** - From follow-up inspection 2025-08-14: **Time Extended**
29-08-4
64
Aug 11, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near cook line; raw shrimp stored over chopped onion bowl. Operator removed raw shrimp to bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked noodles (62F - Cold Holding); bean sprouts (67F - Cold Holding); shredded cabbage (69F - Cold Holding); cooked tofu (65F - Cold Holding); raw chicken (69F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator removed all items to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A cook line; cooked rice (122F - Hot Holding); cooked shrimp wontons (113F - Hot Holding). Per operator all items prep and stored for one hour. Operator started reheating all items. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with small stove at cook line. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at food prep area. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at prep area. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled near triple sink. Operator labeled spray bottle. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Stored rice not covered at dry storage. Operator covered the rice. **Corrected On-Site** **Warning**
08B-12-5
Basic - Plumbing system in disrepair, leaking under handwashing sink at cook line and prep area. **Repeat Violation**
29-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Insect control device installed over clean utensils and food mixer in the kitchen. **Warning**
35B-02-4
Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Bowl with no handle used to dispense sauce near by dry storage. Operator removed the bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Grease on the ground and pad around grease receptacle. **Repeat Violation** **Warning**
33-20-4
Basic - Food stored on floor. Sauce container stored on floor near by dry storage. **Repeat Violation** **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled near cook line. Operator labeled the container. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
Basic - Dumpster rusted out on bottom leaking. **Warning**
33-12-4
26
Mar 6, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
41
Nov 18, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
22
Jun 6, 2024
Routine - Food
No violations found.
100
Jun 5, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked beef wonton (124F - Hot Holding); cooked pork wontons (116F - Hot Holding) Per operator items have been out for two hours and they will discard items after four hours. Provided operator time as public health control form. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach-in cooler by kitchen entrance by the cook line; raw chicken (49F - Cold Holding); raw beef (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked chicken (47F - Cold Holding); ambient (49F- cold holding). Per operator all items placed in for 3 hours. Operator removed and placed all items in ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a walk in cooler- not all products commercially packaged. Raw chicken stored over raw pork. Operator removed raw chicken to bottom shelf. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to wash wiping clothes. Discussed operator handwash sink only for handwashing. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - 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. Provided operator employee health reporting agreement. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; cooked beef wonton (124F - Hot Holding); cooked pork wontons (116F - Hot Holding) Per operator items have been out for two hours and they will discard items after four hours. No written plan available. Provided operator time as public health control form. **Corrective Action Taken** **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Bowl with no handle used to dispense flour. Operator removed the bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw duck and calamari thawing in standing water. Discussed operator proper thawing procedures. Operator put the item with running cold water. **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep area. Operator placed wet wiping cloth in sanitizing solution. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at kitchen. **Repeat Violation** **Warning**
22-20-5
35
Sep 20, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed broccoli in the walk in cooler. **Repeat Violation**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork inside the walk-in cooler.
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the ice machine. Operator placed paper towels at the hand washing sink near the ice maker. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food chicken and pork with no date marks. The operator stated the items was cooked 09/19/2023.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled on the prep table.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles on the reach in cooler on the line.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting on rack near the ware washing station.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table.
21-12-4
43
May 15, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in walk-in cooler. Operator moved chicken to bottom shelf. Repeat 1/12/2023 **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over raw beef on rack in walk-in freezer. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Pesticide-emitting strip present in food prep area. Pest strips hanging over prep table in back area of the kitchen. Operator removed. Repeat 1/12/2023 **Repeat Violation**
41-24-4
Basic - Food stored on floor. Cases of Frozen shrimp stored on floor in walk-in freezer. Repeat 1/12/2023 **Repeat Violation**
08B-38-4
61
Jan 12, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Frequently Asked Questions
When was Ginger Bistro last inspected?
The most recent health inspection at Ginger Bistro on file is from Nov 20, 2025. The public record contains 10 inspections in total.
What is the most common violation at Ginger Bistro?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited five times, more than any other issue at Ginger Bistro.
How does Ginger Bistro compare to other restaurants in Fort Myers?
Ginger Bistro most recently scored 50 out of 100, which is lower than the Fort Myers average of 80.
Has Ginger Bistro's inspection record improved over time?
No. Recent inspections at Ginger Bistro have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Ginger Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ginger Bistro inspected?
Based on the inspection history on file, Ginger Bistro is inspected around four times per year on average.
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