RED GINGER
2143 W US HWY 90 STE 101, Lake City FL 32055 · 386.752-2888
Last inspected Aug 20, 2026 · 10 visits since November 2023
AUG 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate11 Basic
What the inspector wrote — 17 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside then immediately started touching clean utensils.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched ear then grabbed fish out of microwave.
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 mango at sushi bar no gloves.
Non-food grade paper/paper towel used as liner for food container. Cooked chicken directly touching egg cardboard cartons. Cooked shrimp on paper towel behind sushi bar.
Show the remaining 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles on cooling rack in prep area, employee moved beef to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine deflector plate soiled.
Bowl or other container with no handle used to dispense food. No handle scoop in cooked rice on cooks line, employee moved scoop.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf under tempura batter on cooks line.
Cutting board has cut marks and is no longer cleanable. Yellow cutting boards on bottom of prep table with cut marks.
Duct tape used to repair nonfood-contact surface. To repair container in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of gum on top shelf above reach in cooler on cooks line, employee moved gum.
Faucet/handle missing at plumbing fixture. Hot water handle in disrepair on hand washing sink in prep area.
Food stored on floor. Case of fish on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line soiled with grease.
Single-service articles not stored inverted or protected from contamination. Togo boxes behind sushi bar not inverted, employee flipped.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on cutting board on reach in cooler on cooks line. Operator placed towel in sanitizer.
Wiping cloth sanitizing solution stored on the floor. On the cooks line, employee placed on counter.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer opened two days prior without date marking. Manager marked.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by pan in sink and buckets on floor in front of sink. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket not hanging to dry. Manager moved to mop basin to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on back prep table. Manager moved to sani-bucket.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves still on and continued meal preparation. Manager had employee removed gloves and wash hands.
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. Batter held on time with no mark, within 4 hour limit. Manager marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front sushi counter: shrimp (126F - Hot Holding). Manager voluntarily discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker after splitter at mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer opened three days prior, no date marked. Manager marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substances on deflector plate of ice machine. Cutting boards soiled with mold-like substances on deflector.
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on microwave oven.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf over three compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in vegetables in reach-in cooler. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 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 touched dirty apron and pants with bare hands and continued food preparation without hand wash. Another employee placed phone in back pocket and continued food preparation with no hand wash. Manager instructed both employees to wash hands.
Non-food grade paper/paper towel used as liner for food container. Paper towels lining food containers of shrimp and fish at front sushi bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front reach-in cooler: chicken (45F, 42F, 47F - Cold Holding); shrimp (48F, 47F - Cold Holding); steak (46F - Cold Holding); mussell (45F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin deflector plate soiled with mold-like substances.
Handwash sink used for purposes other than handwashing. Large serving fork in back hand wash sink next to three compartment sink. Manager removed.
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/ Sixteen employees working with no Certified Food Manager present. Manager was called and returned to restaurant.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in restroom. Manager replaced.
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. Six active employee food handler certificates expired.
Bowl or other container with no handle used to dispense food. No-handle single-serve trays used as scoop in front reach-in cooler. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging from shelf over back reach-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in bulk container of salt. Manager removed.
Open dumpster lid. Both dumpster lids open.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket not hanging to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in dry storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on can opener blade. Ice machine interior bin soiled with mold-like substance. Cutting board soiled with mold-like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust and grease accumulations.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans on shelf above three compartment sink.
Equipment in poor repair. Cutting boards grooved.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in bulk container of rice.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle submerged in container of tofu in reach-in cooler. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of pass-through shelf soiled with dust, grease and old food debris. Upper backsplash plate of soda machine dispenser soiled with mold-like substances.
Open dumpster lid. Both dumpster lids open.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table next to rice cooker.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50F - Cold Holding); pork (47,49F - Cold Holding); bean sprouts (52F - Cold Holding); chicken (50F - Cold Holding) items in reach in cooler at end of cooks line, cooler thermometer reads 60F, all items were moved into cooler less than 4 hours ago, operator placed ice in all items and technician arrived during inspection to fix cooler.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Container of medicine improperly stored. DayQuil/NyQuil pills next to dried noodles on dry storage shelf, operator moved medicine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50F - Cold Holding); pork (47,49F - Cold Holding); bean sprouts (52F - Cold Holding); chicken (50F - Cold Holding) items in reach in cooler at end of cooks line, cooler thermometer reads 60F, all items were moved into cooler less than 4 hours ago, operator placed ice in all items and technician arrived during inspection to fix cooler.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. White board with items listed all times say 11:30am, operator stated tempura batter was made 30 minutes prior to inspection, he erased 11:30am and wrote 4pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura shrimp (87F - Hot Holding) operator stated item was there for no more than 1 hour, he reheated item back to 165F to hot hold at 135F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter attached at mop sink. Operator placed on splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Cutting board on reach in cooler on cooks line stained.
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. 2-3 employees certificates expired 12/2023 and 1/2024.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by Three compartment sink, water was turned off, operator turned on.
Bowl or other container with no handle used to dispense food. Black bottom of Togo box used to scoop general tso chicken in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top shelf over reach in cooler on cooks line, drink on dry storage shelf next to/above seasonings. Employees moved drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf by lemon juice, operator moved jacket.
Equipment in poor repair. Circle cutting board by Three compartment sink has deep cut marks, operator discarded and replaced with a new one.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle directly in cornstarch bulk container.
Time/temperature control for safety food thawed in an improper manner. Chicken, calamari, and dumplings thawing at room temperature on cooks line, operator placed items in reach in cooler.
Working containers of food removed from original container not identified by common name. 2 bulk containers on dry storage shelves not labeled. Operator labeled as flour and cornstarch.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 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. Observed employee touch hat on head then continued touching clean utensil handles by fryer.
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 a pineapple in prep area no gloves or AOP.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and shrimp over sauce in walk in cooler, manager moved sauce above raw items.
Toxic substance/chemical improperly stored. 2 windex bottles next to Sriracha bottles under counter at sushi bar area, operator moved windex to the bottom.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half and half cream opened yesterday no date mark. Operator dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Dr. Pepper soda nozzle soiled.
Handwash sink used for purposes other than handwashing. Container and sponge in Handwash sink at sushi bar. Operator removed items.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Handwash sink by Three compartment sink, operator stated when on the sink constantly drips, they have a new handle ordered to fix.
Bowl or other container with no handle used to dispense food. Black containers in cooked chicken bins in reach in cooler across from fryers.
Cloth used as a food-contact surface. Apron directly on top of asparagus in walk in cooler. Operator moved apron.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table by tempera batter on cooks line. Drink on shelf on cooks line above reach in cooler.
Food stored on floor. Jug of oil on floor on cooks line.
In-use tongs stored on equipment door handle between uses. 1 pair on oven door handle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle directly in Togo container in reach in cooler at server alley. Manager removed spoon.
In-use wet wiping cloth/towel used under cutting board. Multiple on prep table in kitchen.
No handwashing sign provided at a hand sink used by food employees. Handwashing sign not visible due to being taped on counter under Togo boxes by Handwash sink at sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Coke soda nozzle backsplash.
Uncovered food stored near sink exposed to splash. Ginger and wasabi containers near Handwash sink behind sushi bar area. Also bottles of sauces right next to hand sink.
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.