Wild Ginger
Last inspected: Jan 29, 2026
35
Score
Public records show 12 inspections at Wild Ginger stretching back to 2022. On Jan 29, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited seven times.
By comparison, the average Palm Coast facility scores 79, putting Wild Ginger on the weaker side. The pattern in the record is worth a careful look.
12
Inspections
3
Critical latest
3
Major latest
6
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked red potatoes and corn on cob (89F - Cold Holding); fried krab sticks (77F - Cold Holding) left on prep tables on cook line for approximately three hours per person in charge. Person in charge had employees place all on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Observed no time mark on butter at cook line. Person in charge added time to butter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (89F - Hot Holding) in crock pot not turned on for approximately two hours per person in charge. Person in charge had cook reheat too 165+F during inspection. **Corrected On-Site**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed No tags with January or December date mark. Observed approximately 6 tags missing date mark. Discussed with person in charge. Provided hand out.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing stations used to rinse vegetables and fill pitcher with water. Discussed with person in charge.
31A-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster specific consumer advisory for raw oysters advertised on menu. Provided paper and emailed copy to person in charge and they posted at point of sale. **Corrected On-Site**
02A-01-5
Basic - Food stored on floor. Observed cases of food in cardboard boxes stored on floor of walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop rice without handle. Discussed with person in charge. Person in charge removed all bowls from bulk food items. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on spray bottle at bar. Discussed with person in charge.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets on wok cook line soiled with food debris. Observed glass door reach in cooler gaskets soiled with food debris.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89F. Discussed with person in charge and they dumped water. **Corrected On-Site** **Repeat Violation**
10-07-4
35
Oct 15, 2025
Routine - Food
No violations found.
100
Oct 14, 2025
Routine - Food
7 critical violations. 3 major violations. 9 minor violations.
View 19 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. Dish machine was at 0ppm. Showed them how to prime. 2nd test at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing his hands first. Addressed and he washed his hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle phone while gloves on and not wash his hands. **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish heads over ready to eat cabbage.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; Butter 75F, 96F; ( - Cold Holding) Above fill-line in reach in cooler; Chicken 56F, egg rolls 54F; ( - Cold Holding) In reach in cooler; pooled eggs 67F, chicken 67F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; Butter 75F, 96F; ( - Cold Holding) Above fill-line in reach in cooler; Chicken 56F, egg rolls 54F; ( - Cold Holding) In reach in cooler; pooled eggs 67F, chicken 67F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
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. Missing on shrimp tempura, krab tempura and wings. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash his hands in 3 compartment sink. Addressed and he washed his hands in hand washing sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Big cooker and pot in front of hand washing sink. Person in charge moved cooker and pot. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Interior of ice machine has rust in it.
22-31-4
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled.
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in cooler. Person in charge removed drink. **Corrected On-Site**
12B-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. None of the coolers have ambient thermometers.
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water.
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from fryers. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. Person in charge removed knife. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Container of soy on floor. **Repeat Violation**
08B-38-4
Basic - Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind both cook lines.
36-01-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sauce. Bowl used to scoop pork. Can used to scoop rice. Person in charge removed cups, can, bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
17
Feb 25, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
19
Sep 19, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining chicken, Krab and shrimp. Person in charge removed. **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler; raw chicken over vegetables. In walk in freezer raw chicken over crabs. Person in charge moved raw chicken to bottom shelf. In sushi raw salmon/tuna over vegetables. Person in charge moved fish to bottom. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Krab, shrimp, and chicken lying on paper towels.
01B-13-4
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 butter. Person in charge time stamped. **Corrected On-Site** **Admin Complaint**
03F-02-5
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. Cream not dated. Person in charge dated 2 days ago. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Large pot in front of hand washing sink. Person in charge moved to side. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink. Person in charge replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Large spray bottle not labeled and 1 at service. Person in charge labeled both. **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Oil on floor on cookline. Person in charge picked up and moved to store properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed phone. **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. Tuna thawing in vacuum pack bags. Still frozen. Person in charge cut open bags. **Corrected On-Site**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop fried chicken, cups used as scoops in sugar, flour. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour/Sugar not labeled. Person in charge labeled both. **Corrected On-Site**
02D-01-5
Basic - Standing water in floor drain/floor drain draining very slowly. Drain under 3 compartment sink is clogged.
29-19-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cart. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance on inside sides and inside top.
22-20-5
23
Jan 24, 2024
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels Lining tofu. **Repeat Violation** **Admin Complaint**
14-86-1
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 sushi rice. Person in charge time stamped. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer raw chicken over ragoon. Person in charge moved chicken to bottom. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler not dated. Person in charge dated yesterday. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops in corn starch/flour. Person in charge removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone chords on cook line. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Oil on floor on cookline. Person in charge removed oil. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 71F. Person in charge emptied water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen soiled.
23-03-4
43
Jan 5, 2024
Complaint Full
No violations found.
100
Jan 3, 2024
Complaint Full
5 critical violations. 2 major violations. 8 minor violations.
View 15 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 garlic in oil on cookline. Person in charge time stamped and documented. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach in cooler; shrimp 51F, chicken 54F, tofu 51F, octopus 53F; ( - Cold Holding). Items above fill line and had been in cooler over night. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle reach in cooler; shrimp 51F, chicken 54F, tofu 51F, octopus 53F; ( - Cold Holding). Items above fill line and had been in cooler over night. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer; raw chicken over raw beef. In walk in cooler; raw chicken over raw lobster, lobster over raw carrots.
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining scallions and mushrooms. Person in charge removed paper towels. **Corrected On-Site**
14-86-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in dish room has not hot water. **Warning**
27-16-4
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. 1/2&1/2, tofu not labeled. Person in charge labeled. **Corrected On-Site**
02C-03-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at 3 hand washing sinks. 1 in kitchen and 2 at bar.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. At server station; forks not all inverted. Person in charge inverted. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop batter. Also cup used to scoop chicken. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Oil and soy sauce on floor on cookline. Person in charge removed. In walk in freezer; boxes on floor. **Corrected On-Site**
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge had microwave cleaned. **Corrected On-Site**
22-08-4
26
Jul 28, 2023
Complaint Full
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, crab 45F; ( - Cold Holding) both were above fill line. Person in charge removed and placed inside cooler. Drawers; chicken 48F; ( - Cold Holding). Chicken in cooler overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; chicken 48F; ( - Cold Holding). Chicken in cooler overnight.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 7.24 today is 7.28.
02C-01-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in bottom of fried chicken container. Person in charge disposed of chicken. **Corrective Action Taken**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle is dirty.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can and gloves in sink. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink at bar. Person in charge replaced paper towels. **Corrected On-Site**
31B-02-4
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. Establishment is missing some training for newer employees.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice has mold inside. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop lemon pepper. Person in charge removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Case of oil on floor next to cookline. In walk in freezer; oysters, pork on floor. Person in charge picked up and stored properly. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several personal drinks in cooler. Person in charge removed. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sharing thawing in Standing water. Person in charge moved shrimp. **Corrected On-Site** **Repeat Violation**
06-01-5
23
Jan 6, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
37
Jul 5, 2022
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish in reach in cooler 52F. Per staff, it was employees food. Person in charge moved to separate cooler. stone crab 45F ( - Cold Holding) stone crab was above fill line. Person in charge moved stone crab. chicken tenders 51F; ( - Cold Holding). Chicken tenders above fill line. Person in charge moved chicken tenders. On cook line; sour cream 72F. Discarded. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams over cooked sausage. Person in charge removed clams. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22.
50-17-2
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in kitchen. Person in charge disposed of fly. **Corrected On-Site**
35A-02-6
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 employee touching clams with bare hands. Addressed immediately and person washed hands and put gloves on. Clams were discarded. **Corrected On-Site**
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. Dishmachine tests at 0 ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale inside ice machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. 2 hand washing sink were blocked by pots sitting on them. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop sugar and bread crumbs. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Person in charge removed.
12B-07-4
Basic - Food stored on floor. Oil on cook line floor. Person in charge moved oil to store properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at bar on dirty surface, ice scoop in back in ice. Person in charge removed both scoops. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several utensils in dirty water by rice. Person in charge emptied water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Soiled dry wiping cloth in use. Several dirty dry wiping clothes on reach in freezer. Person in charge removed clothes. **Corrected On-Site**
21-10-4
25
Frequently Asked Questions
When was Wild Ginger last inspected?
The most recent health inspection at Wild Ginger on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Wild Ginger?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Wild Ginger.
How does Wild Ginger compare to other restaurants in Palm Coast?
Wild Ginger most recently scored 35 out of 100, which is lower than the Palm Coast average of 79.
Has Wild Ginger's inspection record improved over time?
Results have been roughly steady. Inspections at Wild Ginger have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wild 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 Wild Ginger inspected?
Based on the inspection history on file, Wild Ginger is inspected around three times per year on average.
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