GINGER BISTRO
2366 SURFSIDE BLVD STE C-101, Cape Coral FL 33991
Last inspected Feb 4, 2026 · 8 visits since August 2023
JAN 24
JUL 24
JAN 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024013750 | Jan 24, 2024 | Jun 28, 2024 | $1,400 |
Inspection history
8 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp wong tong (118F - Hot Holding) in steam table. The manager placed pork wong tongs on stove top to reheat. See Reheating Temperature.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and pork not date marked in walk-in cooler.
Exterior of microwave has accumulation of black substance/grease/food debris.
Show the remaining 3 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice. The manager removed scooper from container of rice.
In-use wet wiping cloth/towel used under cutting board.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari over ready to eat chicken in walk-in cooler. The operator moved the raw calamari on bottom shelf in walk-in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken in walk-in cooler not date marked.
Spray bottle containing toxic substance not labeled in bar.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed women's restroom door not tight fitting or self closing.
Duct tape used to repair nonfood-contact surface. Observed grey duct tape used on rice cooker.
Equipment in poor repair. Observed walk-in cooler gasket torn.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood filters heavily soiled.
Jan 9, 2025Inspection 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 ▾
Container of medicine improperly stored. Observed a bag of Halls Cough Medicine above prep table. The manager removed medication from above prep table.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat noodles in reach-in cooler across from cook line. The manager moved the raw beef to bottom shelf in reach-in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Records/documents for required employee training do not contain all of the required information.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in dishwashing area shut off.
Food stored on floor. Observed boxes of chicken on floor in walk-in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and flour.
Interior and exterior of microwave has accumulation of black substance/grease/food debris.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink beside 3 compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw beef thawing in standing water.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat chicken in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts and noodles on prep table across from cook line. The operator placed sprouts and noodles in reach-in cooler across from cook line.
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.
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/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
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.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit beside rice cooker.
In-use wet wiping cloth/towel used under cutting board.
Open dumpster lid.
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding) in walk-in cooler. The manager is moving all raw products into walk-in freezer. Observed chicken (52F - Cold Holding); shrimp (49F - Cold Holding); pork (50F - Cold Holding); fried rice (53F - Cold Holding) in walk-in cooler. The manager moved all raw products into walk-in freezer. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp wong tong (111F - Hot Holding) in steam table. The operator placed on stove top to reheat.
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/. The manager arrived during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and chicken not date marked.
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.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature 53F.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave soiled.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding) in reach-in cooler across from cook line. The manager moved raw beef to walk-in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Emailed manager DBPR Form HR 5030-103. The manager printed out and had all personnel read and sign.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and pork not date marked in walk-in cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature 46F in reach-in cooler across from cook line.
Equipment in poor repair. Observed walk-in cooler gasket torn.
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.