WILD GINGER
1115 CORNERSTONE BLVD A, Daytona Beach FL 32117 · 386-281-5587
Last inspected Apr 6, 2026 · 12 visits since September 2023
JUL 24
JAN 25
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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 grab cooked shrimp with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken,beef and fish over ready to eat food in cooler across from flat grill -raw beef and chicken over ready to eat food at cooler across from woks -raw chicken over ready to eat food in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut lettuce 51f to 54f per manager cut yesterday
Handwash sink not accessible for employee use at all times. -rice container in front of handsink at sushi station
Show the remaining 10 findings ▾
Handwash sink used for purposes other than handwashing. -employee fill bucket with water,waitstation -scrub pad in hand sink on cookline
Bowl or other container with no handle used to dispense food. -batter
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on bag of salt -cell phone on food storage shelf
Equipment in poor repair. -torn gaskets on cooler across from flat grill and by woks
Food stored on floor. -bucket of sauce -jug of oil on floor -bucket of food on floor in walk in freezer
Ice buildup in walk-in freezer and reach in freezer at sushi bar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sauce in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -shelves soiled under prep table on cookline -exterior of rice cooker with residue build up
Opened employee beverage container in a cold holding unit with food to be served to customers.
Single-service articles improperly stored. -boxes of napkins that on floor in hallway
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. -shelves rusted under prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave soiled and some rust
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up grease around wok holders -shelves under tea station soiled
Single-service articles improperly stored. -box of Togo containers in kitchen and hallway
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Raw animal food /chicken stored over or with unwashed produce. -walk in cooler
Raw animal food chicken,beef stored over/not properly separated from ready-to-eat food. -cookline reach in cooler -sushi bar raw fish over vegetables -cos
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 49f less than 4 hours advised to keep a lower level -rice noodle 60f less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
Handwash sink not accessible for employee use at all times. -rice container in front of handsink at sushi station
Handwash sink used for purposes other than handwashing. -scrub pad in hand sink on cookline
Bowl or other container with no handle used to dispense food. -corn starch,sugar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf above reach in cooler
Equipment in poor repair. -shelves rusted under prep table
Food stored on floor. -bag of red onions,jug of oil
Ice buildup in reach-in freezer and/or walk-in freezer. -ice on floor in walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave soiled and some rust
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up grease around wok holders -shelves under tea station soiled
Single-service articles improperly stored. -box of Togo containers in kitchen and hallway
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Tools next food on cookline
Water leaking from pipe and/or faucet/handle. -pipe leaking under hand sink next 3 compartment sink
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food/chicken stored over or with unwashed produce -walk-in cooler
Equipment in poor repair. -gasket turn on cooler by woks -shelves under prep table rusted -walk in cooler shelves rusted
Food stored on floor. -walk in cooler rice noodles
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Reuse of single-service or single-use articles. -to go bags used to store food
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority4 Intermediate13 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked breaded Chicken 51f to 54f per manager made yesterday
Raw animal food/chicken stored over or with unwashed produce -walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef and chicken 45f advised to keep a lower level
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. -tempera shrimp less than 4 hours
Toxic substance/chemical improperly stored. -glass cleaner by single service items at sushi bar
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -portioning sauces
Handwash sink not accessible for employee use at all times. -scrub pad in handsink
No paper towels or mechanical hand drying device provided at handwash sink. -next to 3 compartment sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot or cold water at handsink next to 3 compartment sink. Manager tried to corrected discovered pipe leaking.
Bowl or other container with no handle used to dispense food. -flour
Carbon dioxide/helium tanks not adequately secured. -next to soda boxes
Employee eating in a food preparation or other restricted area. -employee food next to rice hot holding units and sushi line
Equipment in poor repair. -gasket turn on cooler by woks -shelves under prep table rusted -walk in cooler shelves rusted
Food stored on floor. -walk in cooler rice noodles
Ice buildup in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -soy sauce
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Reuse of single-service or single-use articles. -to go bags used to store food
Standing water in floor drain/floor drain draining very slowly. -food debris stuck in mesh, when hand sink is used water runs onto floor
Stored food not covered. -walk in cooler prep lettuce and rice noodles
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Food placed in soiled container/equipment. -cut vegetables placed back in boxes that they came in
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -container of chicken stored on sauces in walk in cooler
Bowl or other container with no handle used to dispense food. -rice and flour
Equipment in poor repair. -walk in cooler shelves rusted
Food stored on floor. -bucket of ducks on floor in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. -ice in chest freezer -walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease -exterior of rice cookers soiled
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Container of medicine improperly stored. -vitamin stored with single service items
Food placed in soiled container/equipment. -cut vegetables placed back in boxes that they came in
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -container of chicken stored on sauces in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab 50f,butter 52f advised to keep a lower level
Toxic substance/chemical improperly stored. -glass cleaner stored with bottles of wine
No certified food manager for establishment. 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 certificates expired
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 certification expired
No paper towels or mechanical hand drying device provided at handwash sink. -cookline -sushi bar
Bowl or other container with no handle used to dispense food. -rice and flour
Equipment in poor repair. -walk in cooler shelves rusted
Food stored on floor. -bucket of ducks on floor in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. -ice in chest freezer -walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. -sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease -exterior of rice cookers soiled
Opened employee beverage container in a cold holding unit with food to be served to customers.
Single-service articles improperly stored. -box to go lids on floor -boxes of single service items on floor in hallway
Unwashed fruits/vegetables stored over ready-to-eat food. -reach in cooler and walk in cooler
Jul 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. - spray bottle of blue substance stored over cup lids in sushi area
Equipment in poor repair. - torn gasket on cook line prep area - rusted shelves below table across from cook line prep sink - rusted shelves in walk in cooler
Food stored on floor. - cases of food, walk in freezer - boxed oil jugs at cookline
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. - front beverage station
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. - panko crumbs - cup handles in sauces, walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - knives at cook line - rice spoon
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters - exterior of chest freezer - curtains between cook line and sushi prep area - exterior of rice pots - shelves at miso dispenser cabinet
Stored food not covered. - walk in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocados over washed lettuce, glass door cooler near three compartment sink
Jul 23, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 37 recorded, 13 high priority.
13 High priority7 Intermediate17 Basic
Show 37 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - chicken, 151F; returned to pan, cooked to 167F;
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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. - dishwasher
Employee switched from working with raw food to ready-to-eat food without washing hands. - cook handled raw chicken, then pasta without changing gloves and washing hands
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 grab cooked shrimp with bare hands
Operating with an expired Division of Hotels and Restaurants license. Operator paid renewal, updated license to current status.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. - prep cooler across from flat grill
Raw animal food stored over or with unwashed produce. - raw chicken, prawns shrimp over oranges, walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: - raw seafood over sauces
Spray hose at dish sink lower than flood rim of sink. - near dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef, 49F, over load line in cook line prep cooler across from grill less than 2 hours - sprouts, corn 44F, cook line cooler near woks
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. Sushi rice.
Toxic substance/chemical improperly stored. - spray bottle of blue substance stored over cup lids in sushi area
Food-contact surface soiled with food debris, residue, or grease. - cutting board at cook line prep cooler
Handwash sink not accessible for employee use at all times. - Handisnk in sushi area obstructed by rice pot
Handwash sink used for purposes other than handwashing. - scrubbie in kitchen hand sink near cook line - presser tool in handsink near three compartment sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - sweetheart roll on to go menu
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. -hostess
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. - 2 employees more than 60 days
Spray bottle containing toxic substance not labeled. - red substance near three compartment sink - blue substance in sushi area
Bowl or other container with no handle provided to dispense food. - liquid with lemon slices, sushi area
Employee eating in a food preparation or other restricted area. - employee food plate, beverage between rice pots in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bag by boxed forks, to go bags in expediting area
Equipment in poor repair. - torn gasket on cook line prep area - rusted shelves below table across from cook line prep sink - rusted shelves in walk in cooler
Food stored on floor. - cases of food, walk in freezer - boxed oil jugs at cookline
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. - front beverage station
In-use tongs stored on equipment handle between uses. - fryer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. - panko crumbs - cup handles in sauces, walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - knives at cook line - rice spoon
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters - exterior of chest freezer - curtains between cook line and sushi prep area - exterior of rice pots - shelves at miso dispenser cabinet
Silverware/utensils/dishware dried with a towel/cloth. - dishwasher removed clean dish from dish machine and dried with a cloth
Single-service articles improperly stored. - soufflé cups on floor at cookline
Stored food not covered. - walk in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocados over washed lettuce, glass door cooler near three compartment sink
Unwrapped single-service utensils not stored so that only the handles are touched. - expediting area
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate14 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef touching raw vegetables,reach in cooler -raw beef and chicken over ready to eat food in first reachin cooler on cookline -sushi bar raw fish over radish
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef 49f advised to keep a lower level
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Fried shrimp 73f -fried Krab 70f Less than 2 hours
Handwash sink not accessible for employee use at all times. -apple juice stored on handsink by 3 compartment sink
Handwash sink used for purposes other than handwashing. -scrubbed in handsink -rice in handsink at sushi station
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 paper towels or mechanical hand drying device provided at handwash sink. - next to 3 compartment sink -next to fryers -corrected
Bowl or other container with no handle used to dispense food. -sugar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored on storage shelf on top of package of curry
Employee eating in a food preparation or other restricted area. -employee food and drink stored in between rice cookers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweater on canned food
Equipment in poor repair. -gaskets torn on coolers,cookline
Food stored on floor. -bag of red and yellow onions on floor -walk in freezer
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food filters soiled with grease -shelf soiled under tea station
Single-service articles improperly stored. -box of Togo containers on floor at -box of Togo containers on floor in hallway
Stored food not covered. -walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. -sugar,flour
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -floor soiled under storage shelfs
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No handwash sink located in vending machine area where employees service bulk food machines. -scrub pad in sink,Cookline
Equipment or utensils not designed or constructed in a durable manner. -gasket torn on cooler across from woks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -dish racks soiled -shelf soiled under tea station
Shelves with rust that has pitted the surface shelf under prep table on cookline.
Stored food not covered. -rice in storage area
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority4 Intermediate11 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -fried shrimp and Krab 50f to 52 per employee cooked last night.-see stop sale Manager discarded
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. 0 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef and chicken ready to eat in walk in freezer -raw beef over sushi fish in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw shrimp over Tcs sauce
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked egg 45f
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -rehydrated noodles 45f-46f per employee placed in water yesterday more than four hours -see stop sale
No handwash sink located in vending machine area where employees service bulk food machines. -scrub pad in sink,Cookline
No paper towels or mechanical hand drying device provided at handwash sink. -sushi bar
No soap provided at handwash sink. -sushi bar
Spray bottle containing toxic substance not labeled. -red chemical
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -by crockpot
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket stored on shelf -cell on shelf above reach in cooler
Equipment or utensils not designed or constructed in a durable manner. -gasket torn on cooler across from woks
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -by rice container on cookline and sushi bar
No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -dish racks soiled -shelf soiled under tea station
Shelves with rust that has pitted the surface shelf under prep table on cookline.
Single-service articles improperly stored. -box of napkins on floor
Stored food not covered. -rice in storage area
Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
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.