LIQUID GINGER
101 SE 2 PL STE 118, Gainesville FL 32601 · 352.371.2323
Last inspected Aug 5, 2026 · 11 visits since July 2023
NOV 24
MAR 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,525
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020057694 | Dec 16, 2020 | Apr 2, 2021 | $1,325 |
| 5--2019026172 | May 14, 2019 | Jun 18, 2019 | $800 |
| 5--2015000264 | Dec 17, 2014 | Jan 28, 2015 | $400 |
Inspection history
11 visits, newest first
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : shaved beef at 54°. This was stored over the cold hold area of the flip top since 2:30. Now this was placed below uncovered. ALSO, batter fried shrimp 82° in the kitchen. This was cooked at 2:00 pm. This was placed in the reach-in cooler uncovered to finish off the cooling process.
Toxic substance/chemical improperly stored. Observed : paint and varnish remover stored over the back prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda nozzles have build up and the Coke nozzle has mold like substance on the diffuser disks.
Show the remaining 7 findings ▾
No soap provided at handwash sink. Observed : lack of soap at the prep sink hand wash sink. This sink was missing paper towels and a sign. The bar hand wash sink is missing a sign.
Records/documents for required employee training do not contain all of the required information. Observed : some training expiration dates were incorrect. This was corrected by management.
Cutting board has cut marks and is no longer cleanable. Observed : the brown Cutting board has deep cuts.
Food stored on floor. Observed : bulk soda on the floor in the kitchen. The soda was placed on a rack.
In-use wet wiping cloth/towel used under cutting board. Observed : a wet cloth under a brown cutting board. The cloth was removed,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the storage room light switch with an accumulation of grease. ALSO, top of the dish wash machine has an accumulation of food debris. And the hood has grease accumulation.
Single-service articles not stored inverted or protected from contamination. Observed : to go single serve in the kitchen food contact side up. These were then inverted.
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vinegar and tempura flakes in walk in cooler, operator moved eggs to the raw shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet with hose attached under Handwash sink in prep room no backflow.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on rack at end of cooks line.
Handwash sink used for purposes other than handwashing. Handwash sink on cooks line had a whisk inside sink. Handwash sink across from walk in cooler had a strainer of bok choy inside sink. Operator moved all items.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in prep room.
No soap provided at handwash sink. At Handwash sink on cooks line, operator refilled dispenser, dispenser unable to work.
Accumulation of debris inside warewashing machine. Inside the dish machine is soiled with lime build up.
Equipment in poor repair. 2 cutting boards at end of cooks line with cut marks. Cutting board behind bar with cut marks.
Exterior door has a gap at the threshold that opens to the outside. Exterior door located by walk in cooler, sun is shining through the bottom.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink in prep room and behind the sushi counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system above cooks line soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can of energy drink in reach in cooler over dumpling filling, operator moved drink to the bottom.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat sauce in reach in cooler in middle of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (45F - Cold Holding) items in walk in cooler, other items 41F or below. Operator moved to a different cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water faucet with hose attached under Handwash sink in new prep kitchen, missing backflow preventer.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine deflector plate.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in employee restroom.
No soap provided at handwash sink. Missing on cooks line and employee restroom.
Spray bottle containing toxic substance not labeled. Spray bottle by dish machine with pink liquid, operator labeled as cleaner.
Bathroom door left open other than during cleaning or maintenance. Employee restroom.
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. 4 tuna steaks and 3 pieces of white fish in vacuum packaging with verbiage that states fish must be removed before thawing. See stop sale.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack by dish machine.
No handwashing sign provided at a hand sink used by food employees. Behind sushi bar, employee restroom, and in new prep room.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in liquor room not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest reach in freezer gasket/door jam soiled in back freezer room.
Old labels stuck to food containers after cleaning. Metal container with old sticker still attached on clean rack by dish machine.
Single-service articles improperly stored. Multiple boxes of togo boxes on floor in new prep kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by drink machine, 0ppm, operator added bleach 100ppm.
Working containers of food removed from original container not identified by common name. Container by back door no label, operator labeled as cornstarch.
May 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. An additional part of building was obtained by the owner he expanded the kitchen moving around the mop sink, Three compartment sink, and Handwash sink. He also moved the liquor room and employee bathroom.
Apr 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. An additional part of building was obtained by the owner he expanded the kitchen moving around the mop sink, Three compartment sink, and Handwash sink. He also moved the liquor room and employee bathroom.
Mar 13, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab. On the menu all imitation crab was labeled as "crab" with no indication that it is imitation, operator stated there is no real crab used in items.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. An additional part of building was obtained by the owner he expanded the kitchen moving around the mop sink, Three compartment sink, and Handwash sink. He also moved the liquor room and employee bathroom.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line wiped hands on pants then continued prepping food on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce and scallops in reach in cooler to the left of back door on cooks line. Raw shell eggs over noodles in walk in cooler. Operator moved all raw items below other items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (45F - Cold Holding) in walk in cooler, operator stated water had been replaced out of the tap. Tofu 42. krab (44F - Cold Holding); cheese (45F - Cold Holding) items in sushi display case, employee stated he had doors opened while loading freshly cut fish into cooler. Krab 39, cheese 38. scallops (61F - Cold Holding) in reach in cooler at end of cooks line, operator stated water had been replaced recently from the tap. Scallops 41.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in server area over 200ppm chlorine, operator added water, retested at 100ppm.
Establishment advertised crab on menu/menu board but served imitation crab. On the menu all imitation crab was labeled as "crab" with no indication that it is imitation, operator stated there is no real crab used in items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler heavily stained. Interior deflector plate in ice machine.
Handwash sink used for purposes other than handwashing. Employee rinsed gloves off at Handwash sink on cooks line. Whisk inside Handwash sink on cooks line. Plastic container blocking Handwash sink next to prep sink outside of walk in cooler. Operator moved items out of sinks.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Three compartment sink sanitizer behind bar using quaternary ammonia only had chlorine test kit.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Expired manager Servsafe He Cheng Lin 9/13/2024.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. An additional part of building was obtained by the owner he expanded the kitchen moving around the mop sink, Three compartment sink, and Handwash sink. He also moved the liquor room and employee bathroom.
Accumulation of debris inside warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. In dessert reach in freezer next to ice machine.
No conspicuously located ambient air temperature thermometer in holding unit. In both sushi display coolers, operator placed thermometer in coolers.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink behind sushi bar and in new kitchen area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in added on kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line soiled with grease build up.
Old labels stuck to food containers after cleaning. On clean containers on drying rack in dish machine area.
Jul 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese in walk in cooler. Raw shell eggs over noodles in walk in cooler. Manager moved raw items below ready to eat foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (48F - Cold Holding); tempura batter (50F - Cold Holding); lettuce (53F - Cold Holding) items sitting on counter of cooks line, items not listed on time application or time marked, employee placed items on ice. Retemped batter 40, egg wash 42, and lettuce 39.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth bucket located in server drink station chlorine tested over 200ppm, manager added water, retested at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained in kitchen. Interior ice bin behind bar and in server drink station.
No soap provided at handwash sink. Handwash sink on cooks line. No paper towels at Handwash sink in dish area and employee restroom.
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. 1 employee expired July 2023, manager has blank training books for expired employee.
Spray bottle containing toxic substance not labeled. 2 spray bottles in dining area near bar, bottles contain sanitizer no label.
Carbon dioxide/helium tanks not adequately secured. 2 tanks in liquor room, manager secured to shelves with bungee cord.
Cutting board has cut marks and is no longer cleanable. Multiple on cooks line and rolling cooling rack at beginning of cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean dishes in warewashing area, manager moved drink to the bottom.
Food storage container/container lid cracked or broken. Multiple plastic containers with cracks on clean dish rack.
Food stored on floor. Opened bag of flour on floor outside of walk in cooler. Manager placed on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer in side room at end of cooks line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle buried in corn starch container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Reach in cooler gasket on cook line. Interior dessert reach in freezer. Sushi reach in cooler door hinges soiled. Fan guard in walk in cooler.
Old food stuck to clean dishware/utensils. On plastic containers on clean dish rack.
Stored food not covered. Cut cabbage in walk in cooler.
Water leaking from pipe and/or faucet/handle. Handwash sink next to prep sink the pipes were disconnected causing the water to pour onto floor, manager fixed pipes during inspection.
Working containers of food removed from original container not identified by common name. Bulk container in dry storage no label, container holding corn starch.
Dec 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
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. Employee cutting bell peppers in prep area. Employee plating cooked chicken, he cut chicken with knife then picked up chicken with knife and bare hand then plated to be served. Spoke to manager about employees needing to use utensil or wear gloves.
Non-food grade paper/paper towel used as liner for food container. Paper towel lining containers of cut raw fish in sushi display coolers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in reach in cooler across from Handwash sink on cooks line, manager moved salmon.
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. Tempura batter, egg wash, and cooked meat items on cooks line. Operator stated they are open 11:30-3 for lunch at that time they discard those items.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout kitchen stained. Interior ice machine. Interior ice bin on soda machine.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dish machine area, employee bathroom, and in walk in cooler area. No soap at sink on cooks line, employee bathroom, dish machine area, and walk in cooler area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and shrimp in walk in cooler not dates, made previous days.
Accumulation of debris inside warewashing machine.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom across from mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout cooks line. Floor soiled in back corner under counter in sushi area. Floor soiled in chest reach in freezer room at end of cooks line. Wall soiled at dish machine area.
Dead roaches on premises. 1 dead on top of clean lid at sink at dish area, manager discarded those lids.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on rack above cutting board storage next to stand up reach in freezer in kitchen. Jackets hanging on clean dish rack storage.
Equipment in poor repair. Multiple cutting boards in kitchen with deep cut marks. Shelving in walk in cooler the rust is starting to pit surface.
Floor tiles missing and/or in disrepair. Next to Handwash sink on cooks line the tiles have become chipped no longer smooth. Ceiling in tea room are cracked/broken.
Food stored on floor. Onions, carrots, and sauce containers in walk in cooler. Sauce containers in dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to ice machine.
In-use tongs stored on equipment door handle between uses. Tong on handle of rolling cart on cooks line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece on prep table. Wooden piece leaning on wall in side reach in freezer closet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled. Reach in cooler gasket soiled on cooks line. Exterior reach in cooler door on cooks line. The sides of cooking equipment on cooks line. Exterior area around lid of ice machine. Soda nozzle backsplash area on drink machine. Reach in cooler door hinges soiled in sushi area.
Screen in door torn/in poor repair. In kitchen at end of cooks line.
Standing water in bottom of reach-in-cooler. Sushi reach in cooler.
Wiping cloth sanitizing solution stored on the floor. Next to drink machine in server area.
Jul 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
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. Operator removed half of the bean sprouts with bare hands and placed in another container due to sprouts being overfilled in reach in cooler on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in reach in cooler on the other side of reach in cooler and raw liquid egg in walk in cooler over sauces. Operator moved beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (42-45F - Cold Holding) item was overfilled in container, operator moved half of the sprouts to the bottom of cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Cutting boards heavily stained on rack by reach in freezer. Water dispensing nozzle in tea making area.
No paper towels or mechanical hand drying device provided at handwash sink. All Handwash sinks in kitchen, sushi bar, and bar. No soap at Handwash sink on cooks line and bar area.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi pieces in reach in cooler, employee stated some pieces are 2 days old, no date mark.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl in panko crumbs, operator removed bowl.
Cleaned and sanitized equipment or utensils not properly stored. Knife and sheet pans stored on floor leaning on wall next to Handwash sink on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers on clean dish rack in dish machine area.
Equipment in poor repair. Reach in cooler gasket torn by frying station. Cutting boards on rack with deep cut marks. Dessert reach in freezer and stand up reach in freezer at the end of cooks line ice build up.
Food stored on floor. Bag of carrots on floor in walk in cooler and large soy sauce containers on floor outside of walk in cooler.
Hole in or other damage to wall. In storage room with 2 large chest freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line. The top of walk in cooler interior. Soda nozzle backsplash soiled on drink machine.
Old food stuck to clean dishware/utensils. 1 plastic container with black substance in the corner of container.
Plumbing system in disrepair. Under Handwash sink by prep sink, operator fixed pipes so the sink no longer leaks on floor.
Screen in door torn/in poor repair. Door in kitchen kept open the screening in door is torn.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and under counter at sushi area. Ceiling tiles soiled in side room with 2 large chest freezers. Floor soiled in the back corner under counter at sushi area and in tea making room.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added more bleach, 100ppm. Bucket located by soda drink machine.
Wiping cloth sanitizing solution stored on the floor. By drink machine in server alley.
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.