Red Ginger Asian Bistro
Last inspected: Jan 22, 2026
100
Score
Public records show 11 inspections at Red Ginger Asian Bistro stretching back to 2022. Inspectors last stopped by on Jan 22, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 10 violations before that.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
The city-wide average for Coral Springs sits at 77, putting Red Ginger Asian Bistro on the better side of that line. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Complaint Full
No violations found.
100
Jan 21, 2026
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler observed raw chicken above ready to eat peas and carrots. Operator rearranged positioning **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, all food items taken out of original packaging. Observed raw chicken over raw beef **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top (right); pork rib (44F - Cold Holding); Flip top (left); Raw beef (46F - Cold Holding); Walk in cooler; raw chicken (44F - Cold Holding); raw beef (44F - Cold Holding); raw shell eggs (45F - Cold Holding). As per operator all foods not portioned or prepared today. In unit less than 4hrs. Operator placed food items inside coolers on ice, wile food from walk in cooler were sent to walk in freezer for quick chill **Corrective Action Taken** **Warning**
03A-02-5
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/ **Warning**
53A-05-6
Basic - Ceiling tile missing. In kitchen above walk in cooler door **Warning**
36-36-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed rags over cutting boards near cook line **Warning**
21-04-4
52
Oct 27, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine , three compartment sink and sanitizer bucket. **Warning** - From follow-up inspection 2025-10-27: Will be reviewed at next unannounced inspection. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2025-10-27: Observed same. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At cook line , left flip top cutting board has marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-10-27: Observed same. **Time Extended**
14-09-4
82
Oct 17, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Low boy cooler opposite walk in cooler - employee burn gel stored above pooled eggs. Manager removed and stored away from food. **Corrected On-Site** **Warning**
41-07-4
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 chlorine sanitizer reading 0ppm. Advised operator to set up triple sink. Triple sink was set up reading chlorine 100 ppm. Advised operator not to use dish machine until it is repaired. **Corrected On-Site** **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler, beef stored in to go bags . Operator removed and stored in food grade containers. **Corrected On-Site** **Warning**
14-31-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed poster to operator. Operator posted during inspection. **Corrected On-Site** **Warning**
11-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine , three compartment sink and sanitizer bucket. **Warning**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice . Operator completed and signed form during the inspection. **Corrected On-Site** **Warning**
03F-10-5
Basic - At front counter , sushi station low boy freezer has ice buildup. **Warning**
14-69-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. In dry storage area ,buckets of soy sauce stored on floor. Operator elevated during inspection. **Corrected On-Site** **Warning**
24-26-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line , left flip top cutting board has marks and is no longer cleanable. **Warning**
14-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 1.At cook line employee beverage stored in right flip top. 2. At sushi station low boy cooler employee beverage stored amongst food items. Operators removed items and stored in designated area away from food. **Corrected On-Site** **Warning**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At sushi station low boy cooler , unwashed avocados evidenced by sticker on item stored amongst sushi meat for customers. Operator removed sticker , washed rinsed and sanitized avocado during the inspection. **Corrected On-Site** **Warning**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet wiping cloths not stored in between uses. Operator removed and stored in sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
33
Mar 5, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jan 14, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid eggs over ready to eat sauce. Operator separated **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Left flip top cooler raw beef (42-58F - Cold Holding). Per operator food in cooler for less than four hours. Observed food overfilled in unit. Food not prepared or portioned today. Operator placed access food in other cooler to cool. 2. Right flip top cooler; cooked chicken (53F - Cold Holding). Observed food in shallow holding unit and overfilled. Advised operator to put food on ice or get deeper container to hold food at proper temperature. Operator put food on ice to quick cool. Food not prepared or portioned today **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Dented can of water chestnuts see stop sale
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed carrots in walk in cooler. Operator separated **Corrected On-Site**
08A-04-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out. Operator filled out on site
03F-10-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food with sellable food in two door reach in cooler. Operator removed food
08B-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top cooler and stand up cooler. Operator removed **Corrected On-Site**
10-17-4
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. Open employee beverage on prep table. Operator removed **Corrected On-Site**
12B-12-5
39
Nov 21, 2023
Complaint Full
No violations found.
100
Nov 20, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches under the wok station on the cookline in the kitchen Approximately 5 live roaches on the floor behind the soup station in the kitchen
35A-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor area(s) covered with standing water. Throughout the kitchen
36-22-4
Basic - Floor has accumulation of food debris under and between tables and equipment in the kitchen.
36-73-4
74
Sep 11, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
32
Feb 15, 2023
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Equipment drain line draining into handwash sink. -Observed sushi cooler waste water line draining in handwash sink.
31A-10-4
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. A poster has been given to the operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. -Observed accumulation of deep stains on cutting board at cookline. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line nonfood-contact shelves. -Observed soiled cardboard boxes used to line walk in cooler shelves.
14-45-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed cases with produces stored on dry storage floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of old food residue buildup on walls throughout kitchen.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of heavy mold like substance buildup inside ice machine.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
47
Sep 16, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Observed raw chicken stored over mixed vegetables and orange juice in true freezer.
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee wash utensils in hand wash sink at prep station. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in walk-in cooler. Per operator, chicken was cooked on 09/15/2022. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed several food containers in dishwashing area not stored in a protected manner.
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. -Observed bag with onions and container with cooking oil stored on dry storage floor. **Repeat Violation**
08B-38-4
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth not stored in sanitizer solution between uses at cookline.
21-12-4
45
Frequently Asked Questions
When was Red Ginger Asian Bistro last inspected?
The most recent health inspection at Red Ginger Asian Bistro on file is from Jan 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Red Ginger Asian Bistro?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Red Ginger Asian Bistro.
How does Red Ginger Asian Bistro compare to other restaurants in Coral Springs?
Red Ginger Asian Bistro most recently scored 100 out of 100, which is higher than the Coral Springs average of 77.
Has Red Ginger Asian Bistro's inspection record improved over time?
Yes. Recent inspections at Red Ginger Asian Bistro have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Red Ginger Asian Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Red Ginger Asian Bistro inspected?
Based on the inspection history on file, Red Ginger Asian Bistro is inspected around three times per year on average.
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