Liquid Ginger
Last inspected: Dec 16, 2025
37
Score
The health department has logged 12 inspections at Liquid Ginger, the earliest from 2022. The most recent report on file is from Dec 16, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly one violation before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That's lower than the typical Gainesville restaurant, which scores around 75. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Aug 19, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
22
May 7, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. An additional part of building was obtained by the owner he expanded the kitchen moving around the mop sink, Three compartment sink, and Handwash sink. He also moved the liquor room and employee bathroom. **Warning** - From follow-up inspection 2025-01-29: Operator has plans drawn out but has not yet submitted yet. **Time Extended** - From follow-up inspection 2025-04-02: Operator stated they have submitted plans but some revisions are being made (sealing ceiling tiles) additional time is needed before plan review will approve plans. **Time Extended** - From follow-up inspection 2025-05-07: Ceiling tiles in added area needs to be sealed as per plan reviewer before plans will be approved, operator stated he has sealed ceiling tiles but has not be in contact with plan reviewer so plans are not approved yet. **Admin Complaint**
51-16-7
90
Apr 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. An additional part of building was obtained by the owner he expanded the kitchen moving around the mop sink, Three compartment sink, and Handwash sink. He also moved the liquor room and employee bathroom. **Warning** - From follow-up inspection 2025-01-29: Operator has plans drawn out but has not yet submitted yet. **Time Extended** - From follow-up inspection 2025-04-02: Operator stated they have submitted plans but some revisions are being made (sealing ceiling tiles) additional time is needed before plan review will approve plans. **Time Extended**
51-16-7
90
Mar 13, 2025
Complaint Partial
No violations found.
100
Jan 29, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On the menu all imitation crab was labeled as "crab" with no indication that it is imitation, operator stated there is no real crab used in items. **Admin Complaint** - From follow-up inspection 2025-01-29: Operator has submitted new menu to printing company, printing company will have new menus in 2 weeks. **Time Extended**
52-03-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. An additional part of building was obtained by the owner he expanded the kitchen moving around the mop sink, Three compartment sink, and Handwash sink. He also moved the liquor room and employee bathroom. **Warning** - From follow-up inspection 2025-01-29: Operator has plans drawn out but has not yet submitted yet. **Time Extended**
51-16-7
82
Nov 20, 2024
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
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. Employee on cooks line wiped hands on pants then continued prepping food on cooks line.
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce and scallops in reach in cooler to the left of back door on cooks line. Raw shell eggs over noodles in walk in cooler. Operator moved all raw items below other items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (45F - Cold Holding) in walk in cooler, operator stated water had been replaced out of the tap. Tofu 42. krab (44F - Cold Holding); cheese (45F - Cold Holding) items in sushi display case, employee stated he had doors opened while loading freshly cut fish into cooler. Krab 39, cheese 38. scallops (61F - Cold Holding) in reach in cooler at end of cooks line, operator stated water had been replaced recently from the tap. Scallops 41. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in server area over 200ppm chlorine, operator added water, retested at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler heavily stained. Interior deflector plate in ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed gloves off at Handwash sink on cooks line. Whisk inside Handwash sink on cooks line. Plastic container blocking Handwash sink next to prep sink outside of walk in cooler. Operator moved items out of sinks. **Corrective Action Taken**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Three compartment sink sanitizer behind bar using quaternary ammonia only had chlorine test kit.
16-32-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Expired manager Servsafe He Cheng Lin 9/13/2024. **Warning**
53A-02-7
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. An additional part of building was obtained by the owner he expanded the kitchen moving around the mop sink, Three compartment sink, and Handwash sink. He also moved the liquor room and employee bathroom. **Warning**
51-16-7
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On the menu all imitation crab was labeled as "crab" with no indication that it is imitation, operator stated there is no real crab used in items. **Admin Complaint**
52-03-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack in dish area.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In dessert reach in freezer next to ice machine. **Repeat Violation**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both sushi display coolers, operator placed thermometer in coolers. **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink behind sushi bar and in new kitchen area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in added on kitchen area.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line soiled with grease build up. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On clean containers on drying rack in dish machine area. **Repeat Violation**
16-46-4
20
Jul 2, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
23
Dec 12, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
17
Jul 25, 2023
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 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. Operator removed half of the bean sprouts with bare hands and placed in another container due to sprouts being overfilled in reach in cooler on cooks line. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in reach in cooler on the other side of reach in cooler and raw liquid egg in walk in cooler over sauces. Operator moved beef. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (42-45F - Cold Holding) item was overfilled in container, operator moved half of the sprouts to the bottom of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Cutting boards heavily stained on rack by reach in freezer. Water dispensing nozzle in tea making area. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All Handwash sinks in kitchen, sushi bar, and bar. No soap at Handwash sink on cooks line and bar area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi pieces in reach in cooler, employee stated some pieces are 2 days old, no date mark.
02C-08-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in panko crumbs, operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife and sheet pans stored on floor leaning on wall next to Handwash sink on cooks line.
24-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers on clean dish rack in dish machine area.
24-08-4
Basic - Equipment in poor repair. Reach in cooler gasket torn by frying station. Cutting boards on rack with deep cut marks. Dessert reach in freezer and stand up reach in freezer at the end of cooks line ice build up. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bag of carrots on floor in walk in cooler and large soy sauce containers on floor outside of walk in cooler. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. In storage room with 2 large chest freezers.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line. The top of walk in cooler interior. Soda nozzle backsplash soiled on drink machine. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. 1 plastic container with black substance in the corner of container.
16-48-4
Basic - Plumbing system in disrepair. Under Handwash sink by prep sink, operator fixed pipes so the sink no longer leaks on floor. **Corrected On-Site**
29-08-4
Basic - Screen in door torn/in poor repair. Door in kitchen kept open the screening in door is torn.
35B-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and under counter at sushi area. Ceiling tiles soiled in side room with 2 large chest freezers. Floor soiled in the back corner under counter at sushi area and in tea making room. **Repeat Violation**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added more bleach, 100ppm. Bucket located by soda drink machine.
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. By drink machine in server alley. **Repeat Violation**
21-38-4
23
Dec 15, 2022
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 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. While manager was talking to inspector he touched a piece of lettuce that was in the lettuce bin on the cook line counter.
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over udon noodles in chest freezer in side room. Raw fish over vegetables and sauces behind sushi bar.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (45F - Cold Holding) all other items in cooler were 41F or below, operator placed ice bag in sprouts. Cook line counter: lettuce (64F - Cold Holding) operator placed lettuce back in reach in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards. Interior reach in cooler behind bar. **Repeat Violation**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink nearest the fryers. **Repeat Violation**
31B-05-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to tiles in side room with the 2 chest freezers.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the cooks line. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle next to rice maker on cooks line, manager discarded. Drink on the counter by the sushi station, employee moved beverage to the bottom. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above cooks line.
40-06-5
Basic - Equipment in poor repair. Knife hanging on wall with the blade chipped. Multiple cutting boards with deep cut marks. Reach in cooler gasket torn holding raw meats on cooks line.
14-11-5
Basic - Food stored on floor. Oil jugs and multiple soy sauce buckets.
08B-38-4
Basic - Ice buildup in reach-in freezer. Ice cream freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled behind bar. Interior fan guard of the double door reach in cooler at the end of the cooks line. Soda machine splash guards. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Siracha bottle reused for cooking oil.
25-32-4
Basic - Wiping cloth sanitizing solution stored on the floor. Behind the sushi bar, on cooks line, and by server drink station.
21-38-4
30
Nov 1, 2022
Routine - Food
10 critical violations. 7 major violations. 14 minor violations.
View 31 violations
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. Employee on cook line touched their apron and then put on gloves to handle chicken without washing hands. Manager had employee wash hands and put on new gloves. **Corrective Action Taken** **Warning**
12A-28-4
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. Employee touched ice in ice machine with bare hands. Manager discarded ice that was touched. **Corrective Action Taken**
09-01-4
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. Dish machine, 0 ppm. Manager stated they would sanitize items in three compartment sink. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside put on gloves and began preparing sushi without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at cook line sink hand washing sink, 83F. Hot water at wait station hand washing sink, 85F. Hot water at hand washing sink next to prep sink, 85F. **Warning**
12A-08-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: tofu (44F - Cold Holding); krab (44F - Cold Holding); chicken (45F - Cold Holding); beef (44F - Cold Holding). Manager stated items were at proper temperature at 11 am, manager stated door was open quite a bit due to truck delivery. **Warning**
03A-02-5
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. Cabbage stored in a container on cook line. Manager stated the item was placed on cook line at 11:30 am, manager placed proper time on item. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022. **Admin Complaint**
50-17-2
High Priority - Stop Sale issued due to adulteration of food product. Employee food stored in ice in ice machine. Manager then touched ice with bare hand to remove employee food.
01B-03-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in sushi prep area touched hair and put on gloves without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Warning**
12A-25-4
Intermediate - Handwash sink used for purposes other than handwashing. Whip stored in cook line hand washing sink. Manager removed whip. **Corrected On-Site**
31A-11-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. No hot water to three compartment sink.
27-24-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to prep sink. Manager provided hand towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand washing sink in prep area. Manager provided soap at hand washing sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle next to bar.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to three compartment sink. **Repeat Violation**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in dish area stained. Soda gun in bar area. Cutting board in sushi prep area. Deflector plate inside of ice machine. Hot water nozzle on coffee machine. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and air conditioning vents throughout the kitchen.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can in kitchen unisex bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from back door. Manager removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in ice machine. Manager removed food from ice. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of gum on shelf above cook line reach-in cooler. Employee removed pack of gum. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to ice machine.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle at end of cook line. Manager placed tongs on prep table. **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair. Walk-in cooler gasket torn.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in sushi prep area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above cook line reach-in cooler. Box that contains fans for walk-in cooler. Walk-in cooler gasket. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on prep table next to dish area. Employee turned containers over.
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Manager hung up mop in mop sink area. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cook line prep table. Manager placed towel in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Cardboard used to line food-contact shelves. Shelf on backside of cook line. Shelf underneath prep table across from back door. **Repeat Violation**
14-05-4
6
Frequently Asked Questions
When was Liquid Ginger last inspected?
The most recent health inspection at Liquid Ginger on file is from Dec 16, 2025. The public record contains 12 inspections in total.
What is the most common violation at Liquid Ginger?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Liquid Ginger.
How does Liquid Ginger compare to other restaurants in Gainesville?
Liquid Ginger most recently scored 37 out of 100, which is lower than the Gainesville average of 75.
Has Liquid Ginger's inspection record improved over time?
No. Recent inspections at Liquid Ginger have averaged around nine violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Liquid Ginger 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 Liquid Ginger inspected?
Based on the inspection history on file, Liquid Ginger is inspected around four times per year on average.
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