Ginger Bistro
Last inspected: Mar 24, 2026
41
Score
Ginger Bistro appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Mar 24, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around 11 violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Ginger Bistro's latest score of 41 falls below the St. Augustine average of 81. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - 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 tempura batter and butter. Emailed paperwork to operator.
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook wash her hands with gloves on. Addressed with the owner and person took glove of and washed hands. **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat foods. Person in charge moved ready to eat to top. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used under salmon. Person in charge discarded salmon.
14-86-1
Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops in flour/sugar. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Hole in or other damage to wall. Wall behind mop sink is peeling off and has black mold like substance on it.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven. Person in charge removed.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground tuna thawing in container. Still frozen. Person in charge put tuna in cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung up to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/corn starch not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
41
Nov 12, 2025
Routine - Food
7 critical violations. 3 major violations. 4 minor violations.
View 14 violations
High Priority - 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. Observed cook barehand contact ready to eat food with right hand when plating the food. Discussed immediately and cook started putting glove on right hand. No visible contamination observed.
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed no hand washing before cooks placed gloves on hands. Discussed with person in charge and person in charge discussed with cook.
12A-07-5
High Priority - 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. Observed dish machine at 0ppm chlorine. Person in charge primed machine and retested at 50ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dry aged fish hanging from fryer (76F - Cold Holding) for approximately a week per person in charge.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dry aged fish hanging from fryer (76F - Cold Holding) for approximately a week per person in charge.
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with blue glove on left hand touching dirty dishes then proceeded to prepare raw fish without changing gloves. Discussed with person in charge.
12A-09-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine is at 0ppm chlorine. Person in charge reran dishes at 50ppm chlorine. **Corrected On-Site**
22-45-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork stock cooling in 22qt covered containers in walk-in cooler. Person in charge had them split stock and place in ice. **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station for servers blocked by Sani bucket. Person in charge moved sani bucket. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing station near dish machine. Person in charge added soap. **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. Observed gaskets on sushi coolers and flip-top coolers torn
14-11-5
Basic - Hole in or other damage to wall. Observed water damage on wall next too ice machine. **Repeat Violation**
36-24-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop in drink ice at soda fountain station. Discussed with person in charge. Person in charge removed handle from ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with black/green mold like substance. **Repeat Violation**
23-03-4
21
Mar 25, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat miso sauce. Observed raw pork stored above ready to eat miso sauce. Person in charge rearranged walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at wait station blocked by sanitizer bucket. Person in charge unblocked hand washing station. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station at wait station and by dish machine. Person in charge added paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance on interior wall and deflector plate of ice machine.
22-20-5
Basic - Floor soiled/has accumulation of debris. Observed floor in kitchen soiled with food debris and grease. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed two cases of frozen food on floor in walk-in freezer.
08B-38-4
Basic - Hole in or other damage to wall. Observed large amount of wall damage by ice machine to include water damage and holes in wall. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris. Observed gaskets on sushi reach in cooler soiled with black/green mold like substance.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable order resembling sewer smell near grease trap in kitchen. Person in charge has service schedules 4/2. **Corrective Action Taken** **Repeat Violation**
36-64-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed mixed soap and chlorine wiping cloth bucket at wait station. Person in charge dumped and remade with just chlorine **Corrected On-Site**
21-03-4
45
Aug 6, 2024
Routine - Food
No violations found.
100
Aug 2, 2024
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed two wonton soups (128-130F - Hot Holding) on steamer table for less than two hours per person in charge. Person in charge turned up knob to start reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/2024. Renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi bar: tuna (48F - Cold Holding); escolar (50F - Cold Holding); cream cheese (47F - Cold Holding); salmon (45F - Cold Holding). Inside sushi bar coolers for less that 3 hours per person in charge. Person in charge moved fish into reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four reduced oxygen packages with labels indicating remove before thaw of ground salmon in reach in cooler, not removed from its reduced oxygen environment before being fully thawed. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken above unwashed mushrooms in walk-in cooler. Person in charge placed mushrooms above chicken. **Corrected On-Site**
08A-04-5
Intermediate - Records/documents for required employee training appear to be falsified. Observed one food handler certificate written under pencil and dated for expiration in 2023 written over with pen and dated for expiration in 2024. Discussed with person in charge.
53B-11-4
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. Provided written procedures and discussed with person in charge. **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station sink blocked at wait station with sanitizer bucket. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels ad hand washing station by dish machine or hand washing station at wait station. **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time controlled sushi rice. Provided blank time control paper.
03F-10-5
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. Observed some front of house food employees hired for more than 60 days per person in charge missing proof of training.
53B-13-5
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 sushi display cooler at 45-50F ambient air. Observed large amount of ice inside cooler. **Warning**
14-74-7
Basic - 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. Observed four reduced oxygen packages with labels indicating remove before thaw of ground salmon in reach in cooler, not removed from its reduced oxygen environment before being fully thawed. **Repeat Violation** **Warning**
06-09-1
Basic - Equipment in poor repair. Observed gaskets on sushi bar reach in cooler torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed floor throughout kitchen soiled with food debris. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. Observed wall water damaged by mop sink **Repeat Violation**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil water (85F); after switch (172F - Hot Holding) **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line flip-top cooler, sushi reach in cooler, and walk-in cooler soiled with black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed an objectionable sewage odor near grease trap under prep table. No visible sewage on ground. Discussed with person in charge.
36-64-5
Basic - Reuse of single-service or single-use articles. Observed reuse of single service bamboo leaves. Person in charge disposed of leaves.
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket filled with dirty water.
42-01-4
16
Apr 16, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 tuna packaged in reduced oxygen packaging not removed from its reduced oxygen environment before being completely Thawed. See stop sale.
01B-13-4
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. Provided written procedures and discussed with person in charge **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at sushi bar stained yellow with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at wait station blocked by sanitizer bucket. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing station at sushi bar. Person in charge added soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Floor soiled/has accumulation of debris. Observed floors soiled with food debris in kitchen near triple sink. **Repeat Violation**
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employe EarPods, keys, and charging cable above flip-top cooler food. Person in charge removed all personal items from food area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - 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. Observed 6 tuna packaged in reduced oxygen packaging not removed from its reduced oxygen environment before being completely Thawed. See stop sale.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler, walk-in cooler soiled with food debris. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging off oven handles on cook line. Discussed with person in charge.
10-20-4
Basic - Hole in or other damage to wall. Observed wall near mop sink damage by water with black/green mold like substance on wall.
36-24-5
43
Nov 29, 2023
Routine - Food
6 major violations. 9 minor violations.
View 15 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk opened three days prior to inspection per person in charge not date marked. Person in charge added date mark. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station by triple sink blocked by mop buckets and trash cans. Discussed with person in charge.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand washing stations in kitchen. Person in charge added paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no hand soap at hand washing station near dish machine. Person in charge added soap. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for sushi rice kept on time. Provided blank copy to person in charge.
03F-10-5
Intermediate - Records/documents for required employee training appear to be falsified. Observed certification assigned to Kaijie Liu originally dated 9/26/2019 crossed out and dated for 6/16/21. Discussed with person in charge. **Repeat Violation** **Admin Complaint**
53B-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on sushi bar. Person in charge placed in laundry bucket. **Corrected On-Site**
21-12-4
Basic - Reuse of single-service or single-use articles. Observed bamboo leaves used to line food contact plates for presentation soaking in water in dish pit. Person in charge disposed of soaking leaves in water. **Corrected On-Site**
25-32-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor coming from grease trap area inside kitchen. Discussed with person in charge.
36-64-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler and reach in freezer on cook line soiled with food debris. **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line soiled with food debris. Observed microwave oven on sushi bar soiled with food debris.
22-08-4
Basic - Floor soiled/has accumulation of debris. Observed floors throughout kitchen behind equipment soiled/built up with food debris. **Repeat Violation**
36-73-4
Basic - Equipment in poor repair. Observed ice machine leaking water on floor. Person in charge turned off ice machine. **Corrective Action Taken**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above flip-top cooler on cook line. Employee placed phone in pocket. **Corrected On-Site**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed open brown beverage on flip-top cooler top cooler. Person in charge removed drink from food prep.
12B-02-4
35
Mar 10, 2023
Routine - Food
No violations found.
100
Sep 8, 2022
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - 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. 1) Dishmachine chlorine at 0ppm. Sanitizer bucket was empty. Person in charge replaced with full bucket. Machine retested at 100 ppm **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 1) two racks of dishes ran through Dishmachine while at 0ppm chlorine. Person in charge changed empty sanitizer bucket and rewashed dishes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over or with unwashed produce. 1) raw beef stored above unwashed potatoes in walk-in cooler. Person in charge rearranged walk-in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw chicken over ready to eat sauces. Person in charge rearranged walk-in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw chicken over raw beef steaks in walk-in cooler. Person in charge rearranged walk-in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) flip-top cooler: shrimp (46F - Cold Holding); raw chicken (50F - Cold Holding); corn (57F - Cold Holding); pork (56F - Cold Holding); hard boil egg (58F - Cold Holding); small reach in cooler: noodles (50F - Cold Holding); 2) lowboy reach in cooler: noodles (50F - Cold Holding) Person in charge had employees add ice to top section of cooler and placed all products from bottom section into walk-in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards soiled with food stains.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on walk-in cooler, flip-top cooler soiled with black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Food stored on floor. 1) frozen case of fish on walk-in freezer floor. Person in charge moved to shelve. 2) bad n box on floor near soda machine. Person in charge had employee place on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor soiled/has accumulation of debris. 1) Floors in kitchen soiled with food and trash debris.
36-73-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. 1) open Red Bull drink in reach in cooler above food. Person in charge threw away. **Corrected On-Site**
12B-12-5
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. 1) main flip-top cooler ambient temperature 56F 2) low boy reach in cooler ambient temperature 50F Person in charge had employees move items to walk-in cooler and called work order in on equipment. **Repeat Violation** **Warning**
14-74-7
29
Frequently Asked Questions
When was Ginger Bistro last inspected?
The most recent health inspection at Ginger Bistro on file is from Mar 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Ginger Bistro?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Ginger Bistro.
How does Ginger Bistro compare to other restaurants in St. Augustine?
Ginger Bistro most recently scored 41 out of 100, which is lower than the St. Augustine average of 81.
Has Ginger Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Ginger Bistro have averaged around 11 violations per visit across the recent 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 three times per year on average.
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