RED GINGER ASIAN BISTRO
9710 W SAMPLE RD, Coral Springs FL 33065 · 954-752-1850
Last inspected Jan 22, 2026 · 9 visits since September 2023
NOV 23
JAN 25
MAR 25
OCT 25
JAN 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches under the wok station on the cookline in the kitchen Approximately 5 live roaches on the floor behind the soup station in the kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023069375 | Nov 21, 2023 | Jan 16, 2024 | $400 |
Inspection history
9 visits, newest first
Jan 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler observed raw chicken above ready to eat peas and carrots. Operator rearranged positioning
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, all food items taken out of original packaging. Observed raw chicken over raw beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top (right); pork rib (44F - Cold Holding); Flip top (left); Raw beef (46F - Cold Holding); Walk in cooler; raw chicken (44F - Cold Holding); raw beef (44F - Cold Holding); raw shell eggs (45F - Cold Holding). As per operator all foods not portioned or prepared today. In unit less than 4hrs. Operator placed food items inside coolers on ice, wile food from walk in cooler were sent to walk in freezer for quick chill
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/
Ceiling tile missing. In kitchen above walk in cooler door
In-use wet wiping cloth/towel used under cutting board. Observed rags over cutting boards near cook line
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine, three compartment sink and sanitizer bucket.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board has cut marks and is no longer cleanable. At cook line, left flip top cutting board has marks and is no longer cleanable.
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Container of medicine improperly stored. Low boy cooler opposite walk in cooler - employee burn gel stored above pooled eggs. Manager removed and stored away from food.
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. Dish machine chlorine sanitizer reading 0ppm. Advised operator to set up triple sink. Triple sink was set up reading chlorine 100 ppm. Advised operator not to use dish machine until it is repaired.
Nonfood-grade bags used in direct contact with food. Walk in cooler, beef stored in to go bags. Operator removed and stored in food grade containers.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed poster to operator. Operator posted during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine, three compartment sink and sanitizer bucket.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice. Operator completed and signed form during the inspection.
At front counter, sushi station low boy freezer has ice buildup.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean equipment/utensils not stored at least 6 inches above the floor. In dry storage area,buckets of soy sauce stored on floor. Operator elevated during inspection.
Cutting board has cut marks and is no longer cleanable. At cook line, left flip top cutting board has marks and is no longer cleanable.
Opened employee beverage container in a cold holding unit with food to be served to customers. 1.At cook line employee beverage stored in right flip top. 2. At sushi station low boy cooler employee beverage stored amongst food items. Operators removed items and stored in designated area away from food.
Unwashed fruits/vegetables stored with ready-to-eat food. At sushi station low boy cooler, unwashed avocados evidenced by sticker on item stored amongst sushi meat for customers. Operator removed sticker, washed rinsed and sanitized avocado during the inspection.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet wiping cloths not stored in between uses. Operator removed and stored in sanitizer bucket.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handles raw beef then handled clean utensils without first washing hands and changing gloves. Reviewed proper hand washing procedures. Employee washed hands then changed gloves
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline egg rolls (90F - Hot Holding); cooked chicken (70F - Hot Holding). Items hot holding under no temperature control. Per operator items hot holding less than 4 hours. Operator placed items on stove top to reheat to 165
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Left flip top,cooler- At 1:20pm portioned raw shrimp 46F ambient cooling for 15 minutes to 47F at 2:00pm 2. At 1:20pm raw beef 45F ambient cooling for 15 minutes to 45F at 2:00pm. At this rate proper cooling to 41 F in four hours will not occur. Operator placed food on ice to quick chill
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on right flip top cutting board. Employee moved drink
Equipment in poor repair. Front two door cooler doors do not fasten fully closed
Food stored on floor. Container of raw chicken stored on floor. Operator elevated
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between right flip to cooler and fridge
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in two door cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Dented can of water chestnuts see stop sale
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed carrots in walk in cooler. Operator separated
Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid eggs over ready to eat sauce. Operator separated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Left flip top cooler raw beef (42-58F - Cold Holding). Per operator food in cooler for less than four hours. Observed food overfilled in unit. Food not prepared or portioned today. Operator placed access food in other cooler to cool. 2. Right flip top cooler; cooked chicken (53F - Cold Holding). Observed food in shallow holding unit and overfilled. Advised operator to put food on ice or get deeper container to hold food at proper temperature. Operator put food on ice to quick cool. Food not prepared or portioned today
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out. Operator filled out on site
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee beverage on prep table. Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food with sellable food in two door reach in cooler. Operator removed food
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top cooler and stand up cooler. Operator removed
Nov 21, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 4 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches under the wok station on the cookline in the kitchen Approximately 5 live roaches on the floor behind the soup station in the kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water. Throughout the kitchen
Floor has accumulation of food debris under and between tables and equipment in the kitchen.
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with slice bamboo shoots stored in dry storage area. Operator informed and a stop sale issued.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw ground pork stored over mixed vegetables in true freezer. Operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed rice noodles cold held at 48°F at cookline. Per operator, item transfer to unit 45 minutes prior to inspection. Operator placed noodles on ice bath for quick chill.
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/. Manager arrived during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Carbon dioxide/helium tanks not adequately secured. -Observed c02 tank in prep area not secured.
Cardboard used to line nonfood-contact shelves. -Observed soiled cardboard boxes used to line walk in cooler shelves.
Current Hotel and Restaurant license not displayed. Operator print and post license.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on food preparation table. Operator relocate drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone and air phone stored on food preparation table.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. -Observed cases and containers with various food items stored on dry storage floor.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed several in-use wet wiping cloth at prep station not stored in sanitizer solution.
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.