BLUE GINGER
15791 SHERIDAN ST, Southwest Ranches FL 33331 · 6464107369
Last inspected May 27, 2026 · 7 visits since February 2024
MAY 24
DEC 24
APR 25
AUG 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly strips with multiple dead flies by three compartment sink. Operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed cooked shrimp in same container with raw salmon in reach in cooler. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over a container of ready to eat sauce in reach in cooler. Observed raw shell eggs stored over bok choy in lower flip top cooler. Observed raw beef stored over ready to eat crab in reach in cooler. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clear soup (121F - Hot Holding) per operator held out of temperature less than 1 hour operator increased temperature of steam table.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees certification expired.
Show the remaining 6 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off in men's bathroom.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly strips with multiple dead flies by three compartment sink. Operator removed.
Bowl or other container with no handle used to dispense soy sauce.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table.
Food stored on floor. Observed plastic container of soy sauce in contact with the floor in kitchen.
Stored food not covered. Observed in reach in freezer coconut shrimp and dumplings not covered.
Aug 26, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw pork (not commercially packaged) stored over ready to eat dumplings. Operator stored correctly.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door.
Apr 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Observed sushi plates on carrousel not covered, not protected from immediate contamination. Employee covered items.
Raw animal food stored over or with unwashed produce. Observed at sushi bar - raw spicy tuna stored directly over strawberries. Employee stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in freezer (M3) across from triple sink - raw chicken (not commercially packaged) stored over raw tuna. Employee stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - fish eggs (49F - Cold Holding) as per employee, item not portioned or prepared today, item held out of temperature for approximately 90 minutes. Employee stored in different cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's phone stored on prepping table in kitchen. Employee stored correctly.
Food stored on floor. Observed jugs of oils stored directly on the floor under sushi carrousel. Employee stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar- oven warmer soiled.
No handwashing sign provided at a hand sink used by food employees. Observed at male restroom.
Uncovered food stored near sink exposed to splash. Observed at sushi bar - sushi making in splash area from hands washing sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. Operators store correctly.
Jan 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Displayed food not properly protected from contamination. Observed sushi plates on conveyor belt not protected from contamination.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler (M3 turbo air) Raw chicken stored over raw ribeye. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar - mayo tub (72F - Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 10 high priority.
10 High priority1 Intermediate1 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 00 ppm after several attempts. Operator set up triple sink (100ppm)
Displayed food not properly protected from contamination. Observed sushi plates on conveyor belt not protected from contamination.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler across from grill - raw beef stored behind cooked chicken. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler (M3 turbo air) Raw chicken stored over raw ribeye. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at sushi bar - salmon skin (76F - Hot Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar - mayo tub (72F - Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar - mayo tub (72F - Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed 3 pots of Shushi rice with time marks from 3pm to 10pm. Operator corrected tags 3pm to 7pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at sushi bar - salmon skin (76F - Hot Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
Toxic substance/chemical improperly stored. Observed bottle of Windex stored with jugs of lime juice at front sushi bar area. Operator stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to ice a machine in kitchen.
Current Hotel and Restaurant license not displayed.
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine testing strips
No probe thermometer provided to measure temperature of food products.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. Sushi rice, per manager rice on time at 3:00. Pm, employee placed label.
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. Poster emailed to Operator
Food stored on floor. Several containers of cooking oil on floor by storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen curtain to bar area.
Wet mop not stored in a manner to allow the mop to dry. Mop seating on floor, Employee removed and stored properly.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.