WILD GINGER
60 GARDEN ST S, Palm Coast FL 32137 · 3865854245
Last inspected Jan 29, 2026 · 10 visits since July 2023
JAN 24
SEP 24
FEB 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 7.24 today is 7.28.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked red potatoes and corn on cob (89F - Cold Holding); fried krab sticks (77F - Cold Holding) left on prep tables on cook line for approximately three hours per person in charge. Person in charge had employees place all on ice.
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. Observed no time mark on butter at cook line. Person in charge added time to butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (89F - Hot Holding) in crock pot not turned on for approximately two hours per person in charge. Person in charge had cook reheat too 165+F during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed No tags with January or December date mark. Observed approximately 6 tags missing date mark. Discussed with person in charge. Provided hand out.
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand washing stations used to rinse vegetables and fill pitcher with water. Discussed with person in charge.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster specific consumer advisory for raw oysters advertised on menu. Provided paper and emailed copy to person in charge and they posted at point of sale.
Bowl or other container with no handle used to dispense food. Observed bowl used to scoop rice without handle. Discussed with person in charge. Person in charge removed all bowls from bulk food items.
Food stored on floor. Observed cases of food in cardboard boxes stored on floor of walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89F. Discussed with person in charge and they dumped water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets on wok cook line soiled with food debris. Observed glass door reach in cooler gaskets soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on spray bottle at bar. Discussed with person in charge.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority3 Intermediate9 Basic
Show 19 findings ▾
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 was at 0ppm. Showed them how to prime. 2nd test at 50ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing his hands first. Addressed and he washed his hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle phone while gloves on and not wash his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish heads over ready to eat cabbage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; Butter 75F, 96F; ( - Cold Holding) Above fill-line in reach in cooler; Chicken 56F, egg rolls 54F; ( - Cold Holding) In reach in cooler; pooled eggs 67F, chicken 67F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; Butter 75F, 96F; ( - Cold Holding) Above fill-line in reach in cooler; Chicken 56F, egg rolls 54F; ( - Cold Holding) In reach in cooler; pooled eggs 67F, chicken 67F; ( - Cold Holding)
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. Missing on shrimp tempura, krab tempura and wings.
Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash his hands in 3 compartment sink. Addressed and he washed his hands in hand washing sink.
Handwash sink not accessible for employee use at all times. Big cooker and pot in front of hand washing sink. Person in charge moved cooker and pot.
Non-pitting surface rust on food-contact equipment. Interior of ice machine has rust in it.
Bowl or other container with no handle used to dispense food. Cup used to scoop sauce. Bowl used to scoop pork. Can used to scoop rice. Person in charge removed cups, can, bowl.
Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind both cook lines.
Food stored on floor. Container of soy on floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. Person in charge removed knife.
In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from fryers. Person in charge removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water.
No conspicuously located ambient air temperature thermometer in holding unit. None of the coolers have ambient thermometers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in cooler. Person in charge removed drink.
Working containers of food removed from original container not identified by common name. Sugar not labeled.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook pick up cell phone with gloves on and not wash his hands. Addressed immediately and he removed gloves and washed hands.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used as liner under fried shrimp. Person in charge discarded shrimp and removed towel.
Stop Sale issued due to food not being in a wholesome, sound condition. Shrimp placed on top of non food grade paper towel.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussels in water 52F. Crab 51F. In drawers; shrimp 47F, octopus, shrimp dumpling 47F; ( - Cold Holding). Crabs and mussels put in walk in cooler. Shrimp, octopus, shrimp dumplings placed in cooler 1 hour ago. Placed in side of reach in cooler.
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. Missing on tempura batter, fried shrimp at fry station Missing on butter.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened yesterday not dated. Person in charge dated cream.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin has mold in back. At bar; soda nozzle is soiled.
Handwash sink not accessible for employee use at all times. Pot on gas burner in front of hand washing sink on other side of kitchen.
No soap provided at handwash sink. And paper towels Missing at 1st hand washing sink on cookline. Person in charge replaced.
Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken.
Cardboard used to line food-contact shelves. Cardboard lining soy sauce.
Cloth used as a food-contact surface. Wet dish towel use to top cooked rice person in charge removed.
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. Albacore tuna and tilapia in sealed bags. Still frozen. Bag says to removed before thawing. Person in charge removed from bags.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Cigarettes above prep table. Person in charge moved phone.
Food stored on floor. Case of oil on cookline on floor. Person in charge removed oil. Soy sauce, vinegar on floor in dry storage.
Food-contact surface not smooth and easily cleanable. Dewalt drill used as a mixer for sauces.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying in corn starch.
In-use wet wiping cloth/towel used under cutting board. Wet wiping clothes under multiple cutting boards. Person in charge removed all.
Reuse of single-service or single-use articles. Establishment is reusing grocery bags to put crabs in.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lining chicken, Krab and shrimp. Person in charge removed.
Raw animal food stored over or with unwashed produce. In walk in cooler; raw chicken over vegetables. In walk in freezer raw chicken over crabs. Person in charge moved raw chicken to bottom shelf. In sushi raw salmon/tuna over vegetables. Person in charge moved fish to bottom.
Stop Sale issued due to food not being in a wholesome, sound condition. Krab, shrimp, and chicken lying on paper towels.
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. Missing on butter. Person in charge time stamped.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated 2 days ago.
Handwash sink not accessible for employee use at all times. Large pot in front of hand washing sink. Person in charge moved to side.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink. Person in charge replaced paper towels.
Spray bottle containing toxic substance not labeled. Large spray bottle not labeled and 1 at service. Person in charge labeled both.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance on inside sides and inside top.
Bowl or other container with no handle used to dispense food. Bowl used to scoop fried chicken, cups used as scoops in sugar, flour. Person in charge removed all.
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. Tuna thawing in vacuum pack bags. Still frozen. Person in charge cut open bags.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed phone.
Food stored on floor. Oil on floor on cookline. Person in charge picked up and moved to store properly.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers. Person in charge removed.
In-use tongs stored on equipment door handle between uses. Tongs hanging from cart. Person in charge removed.
Standing water in floor drain/floor drain draining very slowly. Drain under 3 compartment sink is clogged.
Working containers of food removed from original container not identified by common name. Flour/Sugar not labeled. Person in charge labeled both.
Jan 24, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels Lining tofu.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer raw chicken over ragoon. Person in charge moved chicken to bottom.
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. Missing on sushi rice. Person in charge time stamped.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler not dated. Person in charge dated yesterday.
Bowl or other container with no handle used to dispense food. Cups used as scoops in corn starch/flour. Person in charge removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone chords on cook line. Person in charge removed.
Food stored on floor. Oil on floor on cookline. Person in charge removed oil.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 71F. Person in charge emptied water.
In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen soiled.
Jan 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lining scallions and mushrooms. Person in charge removed paper towels.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer; raw chicken over raw beef. In walk in cooler; raw chicken over raw lobster, lobster over raw carrots.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle reach in cooler; shrimp 51F, chicken 54F, tofu 51F, octopus 53F; ( - Cold Holding). Items above fill line and had been in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach in cooler; shrimp 51F, chicken 54F, tofu 51F, octopus 53F; ( - Cold Holding). Items above fill line and had been in cooler over night.
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. Missing on garlic in oil on cookline. Person in charge time stamped and documented.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2, tofu not labeled. Person in charge labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in dish room has not hot water.
Bowl or other container with no handle used to dispense food. Cups used to scoop batter. Also cup used to scoop chicken. Person in charge removed.
Food stored on floor. Oil and soy sauce on floor on cookline. Person in charge removed. In walk in freezer; boxes on floor.
Garbage can located outside has no lid or lid open/broken.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge had microwave cleaned.
No handwashing sign provided at a hand sink used by food employees. Missing at 3 hand washing sinks. 1 in kitchen and 2 at bar.
Single-service articles not stored inverted or protected from contamination. At server station; forks not all inverted. Person in charge inverted.
Wet mop not stored in a manner to allow the mop to dry. Person in charge hung to dry.
Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge labeled.
Jul 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate0 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel in bottom of fried chicken container. Person in charge disposed of chicken.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 7.24 today is 7.28.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; chicken 48F; ( - Cold Holding). Chicken in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, crab 45F; ( - Cold Holding) both were above fill line. Person in charge removed and placed inside cooler. Drawers; chicken 48F; ( - Cold Holding). Chicken in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle is dirty.
Handwash sink not accessible for employee use at all times. Blocked by trash can and gloves in sink. Person in charge removed all.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink at bar. Person in charge replaced paper towels.
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. Establishment is missing some training for newer employees.
Spray bottle containing toxic substance not labeled. Spray bottles not labeled. Person in charge labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice has mold inside.
Bowl or other container with no handle used to dispense food. Cup used to scoop lemon pepper. Person in charge removed cup.
Food stored on floor. Case of oil on floor next to cookline. In walk in freezer; oysters, pork on floor. Person in charge picked up and stored properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Several personal drinks in cooler. Person in charge removed.
Time/temperature control for safety food thawed in an improper manner. Sharing thawing in Standing water. Person in charge moved shrimp.
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.