Red Ginger
Last inspected: Sep 16, 2025
82
Score
Red Ginger appears in inspection records six times, starting in 2024. The most recent visit was on Sep 16, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 14 violations earlier in the record.
The most common issue across all inspections has been “proper cooling methods used”, showing up seven times.
Red Ginger's latest score of 82 sits above the Johnston average of 77. The full picture is one of consistent compliance.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 16, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic, pooled eggs, and tofu were observed held at between 59-60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC moved items to another cooler unit to actively cool.
3-501.16(A)
Utensils or thermometers not in good repair or calibrated
Inspector notes: Prep unit located in the kitchen area was not in good repair (ice buildup w/ ambient of 53F.
4-502.11(A)
82
Sep 3, 2025
Re-Inspection
2 critical violations. 4 major violations. 4 minor violations. 4 corrected on site.
View 10 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Eggrolls and chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC disposed of items.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken AND dumplings were observed held between 47-69 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC disposed of items.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC washed/sanitized during inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview, items were placed hot in the refrigerator in containers greater than four inches deep. PIC disposed of items.
3-501.15
Food stored improperly or exposed to contamination
Inspector notes: Various items were observed stored on the floor in the freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Lowboy located in the kitchen area was not in good repair (ambient of 50F). Unit MUST be able to maintain TCS items at 41F or lower.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceiling tiles in the back kitchen area is in poor repair (broken tiles and previous water damage). The physical facilities must be maintained in good repair.
6-501.11
41
Aug 21, 2025
Re-Inspection
5 major violations. 10 minor violations. 4 corrected on site.
View 15 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: Thermometers are lacking in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Ready-to-eat food not date marked
Inspector notes: Various items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took out of service to be washed and sanitized.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed noodles cooling in a container greater than 4 inches deep in the walk-in cooler. PIC placed in shallower containers.
3-501.15
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 45-63 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed in walk-in cooler for active cooling.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Various items were observed stored on the floor in the freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC removed and washed/sanitized.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The lowboy located in the kitchen area was not in good repair. Inspector observed an ambient temperature of 70 degrees Fahrenheit. Unit must be able to maintain TCS items at 41 degrees Fahrenheit or below. PIC relocated TCS items to walk-in cooler.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: - cooking equipment - prep unit - refrigeration units
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceiling tiles in the kitchen storage area is in poor repair (previous water damage and broken tiles). The physical facilities must be maintained in good repair.
6-501.11
37
Aug 7, 2025
Routine
1 critical violation. 6 major violations. 14 minor violations. 6 corrected on site.
View 21 violations
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Inspector observed clean food containers stored on the floor in the back kitchen area. PIC placed at dish machine to be washed/sanitized.
4-903.11(A)
Ready-to-eat food not date marked
Inspector notes: Various items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked chicken was observed cooling on the counter. PIC placed in walk-in cooler. Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview, items were placed warm in the refrigerator in containers greater than four inches deep. PIC placed in shallower containers.
3-501.15
Food thawed using improper method
Inspector notes: Shrimp was observed thawing in the 3 bay sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: - under refrigeration (41 degrees Fahrenheit or less); - completely submerged under running water; - as part of the cooking process; - or in the microwave if cooked immediately after thawing.
3-501.13
Physical facilities installed, maintained, & clean
Inspector notes: Thermometers are lacking in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC disposed of ice and took out of service to be washed and sanitized.
4-601.11(A)
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Inspector observed various single-service items stored on the floor in the back hallway.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Rice cooker located in the kitchen area was not in good repair. Observed handle wrapped in tape.
4-501.11
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: Cardboard is used in the construction of shelf liners in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-202.16
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and/or other debris: - cooking equipment, - hood vent, - prep unit, - refrigeration units, - soda syrup dispenser in the back kitchen.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceiling tiles in the back kitchen area is in poor repair (previous water damage). The physical facilities must be maintained in good repair.
6-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pork was observed held at 107 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 46-114 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed items in walk-in cooler and disposed of garlic w/ oil.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Various food items were observed stored on the floor in the kitchen, walk-in cooler, and walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (rice spoons) were observed stored in stagnant water between uses. PIC removed and wash/sanitized.
3-304.12
23
May 1, 2024
Re-Inspection
1 major violation. 6 minor violations. 2 corrected on site.
View 7 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp (in a bucket) was observed thawing in a mop sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.PIC informed to cease practice. Informed of the proper thawing procedures.
3-501.13
Handwashing sign not posted
Inspector notes: All handwashing sink are lacking signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS.
6-301.14
Food stored improperly or exposed to contamination
Inspector notes: Boxes and buckets of food product were observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Rice cooker located in the kitchen area was not in good repair. Observed handle wrapped in tape.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have accumulation of debris: 1.shelves throughout kitchen observed with food and soil debris. 2.bakers rack have an accumulation of soil and food buildup. 3.prep units observed with food residue and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
67
Apr 15, 2024
Routine
3 major violations. 11 minor violations. 3 corrected on site.
View 14 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Ice disposed. Unit taken out of service to be wash and sanitized.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings throughout kitchen area(behind equipment). The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment to keep current PCS and send proof of services to inspector.
6-501.111
Ready-to-eat food not date marked
Inspector notes: Various food product was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Handwashing sign not posted
Inspector notes: All handwashing sinks are lacking signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of dry foods are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back kitchen area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Boxes of food product and vegetables were observed stored on the floor in the walk in cooler, walk in freezer, and food storage area. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry food product. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Inspector observed equipment(pans and bowls)be stored on wood plank on floor in kitchen area.PIC instructed to wash, rinse, and sanitize equipment and store properly on a clean surface.
4-903.11(A)
In-use utensils: properly stored
(corrected on site)
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice. PIC informed and disposed of ice.
4-204.16
Equipment not in good repair or proper adjustment
Inspector notes: Fried rice cooker located in the kitchen area was not in good repair. Observed handle wrapped in tape.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces observed with debris: 1.shelves throughout kitchen observed with food and soil debris. 2.walls and food storage shelves in walk in cooler observed with food residue, soil residue and other debris. 3.all refrigeration units(including gaskets) observed with food residue and other debris. 4.hood/ventilation have an accumulation of grease buildup and other debris. 5.bakers rack observed with an accumulation of soil and food debris. 4.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen have an accumulation of soil residue ,food debris and/or grease. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
43
Frequently Asked Questions
When was Red Ginger last inspected?
The most recent health inspection at Red Ginger on file is from Sep 16, 2025. The public record contains six inspections in total.
What is the most common violation at Red Ginger?
Across the inspection record, “proper cooling methods used” has been cited seven times, more than any other issue at Red Ginger.
How does Red Ginger compare to other restaurants in Johnston?
Red Ginger most recently scored 82 out of 100, which is higher than the Johnston average of 77.
Has Red Ginger's inspection record improved over time?
Yes. Recent inspections at Red Ginger have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Red Ginger means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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