GINGER BISTRO
4650 SOUTH CLEVELAND AVENUE #8, Fort Myers FL 33907 · 239-689-3113
Last inspected Aug 26, 2026 · 9 visits since September 2023
NOV 24
MAR 25
AUG 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork inside the walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2021023614 | May 19, 2021 | Jun 24, 2021 | $400 |
| 7--2018021956 | Mar 21, 2018 | Jun 12, 2018 | $600 |
| 7--2018027875 | Apr 24, 2018 | Jun 12, 2018 | $480 |
Inspection history
9 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw scallops stored over green beans and sauce. Operator removed raw scallops to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On reach in cooler; cooked peas carrots (56F - Cold Holding). Per operator cooked peas and carrots stored on reach in cooler for one hour. Operator removed cooked peas and carrots to inside of reach in cooler.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with prep table near cook line.
Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle.
Show the remaining 6 findings ▾
Food stored on floor. Soy sauce buckets stored on floor near dry storage.
Hood filter missing from automatic fire suppression/exhaust system.
Kitchen exit door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Single-service food container lids not stored inverted or protected from contamination at dry storage. Operator stored inverted.
Water draining onto floor surface from handwashing sink near cook line.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection.
No soap provided at handwash sink back prep area. Operator provided soap.
Spray bottle containing toxic substance not labeled at triple sink. Operator labeled spray bottle.
Bowl with no handle used to dispense sauce at dry storage. Operator removed the bowl.
Food stored on floor. Sauce bin stored on floor near dry storage.
Hood filter missing from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Time/temperature control for safety food thawed in an improper manner. Frozen ducks thawing in standing water in prep sink. Operator put running cold water on frozen ducks.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with small stove at cook line.
Spray bottle containing toxic substance not labeled near triple sink. Operator labeled spray bottle.
Dumpster rusted out on bottom leaking.
Food stored on floor. Sauce container stored on floor near by dry storage.
Grease on the ground and pad around grease receptacle.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs.
Plumbing system in disrepair, leaking under handwashing sink at cook line and prep area.
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near cook line; raw shrimp stored over chopped onion bowl. Operator removed raw shrimp to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked noodles (62F - Cold Holding); bean sprouts (67F - Cold Holding); shredded cabbage (69F - Cold Holding); cooked tofu (65F - Cold Holding); raw chicken (69F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator removed all items to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A cook line; cooked rice (122F - Hot Holding); cooked shrimp wontons (113F - Hot Holding). Per operator all items prep and stored for one hour. Operator started reheating all items.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with small stove at cook line.
No paper towels or mechanical hand drying device provided at handwash sink at food prep area. Operator provided paper towels.
No soap provided at handwash sink at prep area. Operator provided soap.
Spray bottle containing toxic substance not labeled near triple sink. Operator labeled spray bottle.
Bowl with no handle used to dispense sauce near by dry storage. Operator removed the bowl.
Dumpster rusted out on bottom leaking.
Food stored on floor. Sauce container stored on floor near by dry storage.
Grease on the ground and pad around grease receptacle.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs.
Insect control device installed over clean utensils and food mixer in the kitchen.
No handwashing sign provided at a hand sink used by food employees.
Plumbing system in disrepair, leaking under handwashing sink at cook line and prep area.
Stored rice not covered at dry storage. Operator covered the rice.
Working containers of food removed from original container not identified by common name. Sugar container not labeled near cook line. Operator labeled the container.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw chicken and raw beef containers stored over cooked cabbage. Operator removed raw chicken and raw beef to bottom shelf. In walk-in cooler; Raw ducks stored over cut carrots. Operator removed cut carrots to proper storage.
Toxic substance/chemical improperly stored Chemical spray bottle stored with clean cups at server station. Operator removed the spray bottle.
Spray bottles containing toxic substance not labeled at prep area. Operator labeled spray bottle.
Food stored on floor. Soy sauce, flour containers stored on floor at prep area.
Grease on the ground and pad around grease receptacle.
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs.
No handwashing sign provided at a hand sink used by food employees at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored inverted.
Stored flour not covered at dry storage. Operator covered flour.
Water leaking faucet/handle at handwashing sink at near dry storage.
Working containers of food removed from original container not identified by common name. Flour, sugar and salt containers not labeled at prep area. Operator labeled all containers.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored in same container as ready-to-eat food. In walk-in cooler; raw fish stored with cooked beef. Operator removed raw fish to other container.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw duck stored over ready eat carrots. Operator removed raw duck to proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed his hand with soiled gloves on and returned to cook-line without removing gloves. Discussed proper handwashing procedures with employee, and he removed his gloves and properly washed his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; cooked pork (96F - Hot Holding); cooked duck (116F - Hot Holding) Per operator items prepared for 1 hour before the inspection and items will be discarded after 4 hours.
Toxic substance/chemical improperly stored. Chemical bottle stored on prep table with cutting board. Operator removed chemical bottle.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with cutting board at cook-line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At front counter; cooked pork (96F - Hot Holding); cooked duck (116F - Hot Holding) Per operator items prepared for 1 hour before the inspection with time marked, and items will be discarded after 4 hours. Items not have been included in Time as Public Health Control Form. Operator included items on Time as Public Health Control Form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler; cooked beef prepared and stored for more than 24 hours without date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl with no handle used to dispense flour. Operator removed the bowl.
Buildup of food debris/soil residue on walk in cooler door.
Food stored on floor. Flour container and scallion sauce stored on floor at prep area.
No handwashing sign provided at a hand sink used by food employees at cook-line.
Open dumpster lid.
Single-service food container improperly stored at dry storage. Operator stored food containers properly.
Wall soiled with accumulated green/ black mold like substance near by dish machine.
Jun 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a walk in cooler- not all products commercially packaged. Raw chicken stored over raw pork. Operator removed raw chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach-in cooler by kitchen entrance by the cook line; raw chicken (49F - Cold Holding); raw beef (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked chicken (47F - Cold Holding); ambient (49F- cold holding). Per operator all items placed in for 3 hours. Operator removed and placed all items in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked beef wonton (124F - Hot Holding); cooked pork wontons (116F - Hot Holding) Per operator items have been out for two hours and they will discard items after four hours. Provided operator time as public health control form.
Handwash sink used for purposes other than handwashing. Hand wash sink used to wash wiping clothes. Discussed operator handwash sink only for handwashing.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee health reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; cooked beef wonton (124F - Hot Holding); cooked pork wontons (116F - Hot Holding) Per operator items have been out for two hours and they will discard items after four hours. No written plan available. Provided operator time as public health control form.
Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine at kitchen.
Bowl with no handle used to dispense flour. Operator removed the bowl.
Time/temperature control for safety food thawed in an improper manner. Raw duck and calamari thawing in standing water. Discussed operator proper thawing procedures. Operator put the item with running cold water.
Wet wiping cloth not stored in sanitizing solution between uses at prep area. Operator placed wet wiping cloth in sanitizing solution.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed broccoli in the walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork inside the walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink next to the ice machine. Operator placed paper towels at the hand washing sink near the ice maker.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food chicken and pork with no date marks. The operator stated the items was cooked 09/19/2023.
Spray bottle containing toxic substance not labeled on the prep table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles on the reach in cooler on the line.
Equipment and utensils not properly air-dried - wet nesting on rack near the ware washing station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
Wet wiping cloth not stored in sanitizing solution between uses on prep table.
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.