WILD GINGER AND ASIAN FUSION
1716 3 ST N, Jacksonville Beach FL 32250 · 6262782860
Last inspected Jul 21, 2026 · 12 visits since July 2023
SEP 24
FEB 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Observed total of 2 flying insects in kitchen near entrance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Live, small flying insects found. Observed total of 2 flying insects in kitchen near entrance.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw shrimp stored over ready to eat sauces. Manager removed and stored properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in walk-in cooler cracked raw shell egg stored with raw shell eggs. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed threaded hose bib at mop sink without back flow device installed.
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table located in kitchen. Manager removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above reach in cooler. Employee removed and stored properly.
Equipment in poor repair. Observed reach in cooler door gasket on cook line torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance.
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed multiple raw fish lined with paper towels located in sushi bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken and raw pork over ready to eat red sauce located in walk in cooler. Employee removed and stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed ROP Tilapia and Tuna bearing a label indicating that it is to remain frozen until time of use completely thawed still in packaging. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler at entrance of kitchen Cream cheese wontons (44F-48F - Cold Holding) stored in cardboard box. Employee removed from cardboard box and placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cream cheese tempura (104F-110F - Hot Holding) located on hot plate in sushi bar. Employee will reheat to 165F.
Handwash sink not accessible for employee use at all times. Observed employee hand sink near walk in cooler blocked with tools. Employee removed and stored properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in service area located next to employee hand sink not adequately secured. Employee secured CO2 tank.
Cardboard used to line food-contact. Observed cooked fried cream cheese wontons stored in stand alone cooler at entrance of kitchen and. Employee removed and stored properly.
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. Observed commercially processed ROP Tilapia and Tuna bearing a label indicating that it is to remain frozen until time of use completely thawed still in packaging. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on sushi prep table. Employee removed and stored properly.
Food stored on floor. Observed multiple open boxes of food stored on floor of walk in freezer and walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment on cook line.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Employee stated they have chemical on order. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 3 compartment sink sanitizer at 100ppm. Manager was able to get chemical for chemical dish machine. Tested at 100ppm.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in pan of water at 78F. Employee removed and stored properly.
Live, small flying insects found Observed 1 flying insect in service area across from sushi counter.
Non-food grade paper/paper towel used as liner for food container. Observed raw tuna in walk in cooler lined with non food grade paper towels. Observed raw fish and krab lined with non food grade paper towels.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed threaded hose Bibb at mop sink without back flow device. Observed hot water tank with threaded hose Bibb without back flow device installed.
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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
Handwash sink not accessible for employee use at all times. Observed egg grates stored in employee hand sink located near walk in cooler. Employee removed and stored properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for chemical dish machine. Manager found Chemical test strips.
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/ Observed establishment with 4 employees engaging in food preparation without certified food manager present.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using TIME As A Public Health Control for sushi rice without written procedures. Inspector will send TIME As A Public Health Control document and establishment will complete during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
Bowl or other container with no handle used to dispense food. Observed bowl without handle to dispense rice.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks near drink station not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in sushi area. Employee removed and stored properly.
Food not stored at least 6 inches off of the floor. Observed multiple open boxes of food stored on floor of walk in freezer and walk in cooler. Employee will remove and store properly.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored in between equipment on cook line. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.
Time/temperature control for safety food thawed in an improper manner. Observed frozen pork in sink full of water to thaw. Employee turned water on slowly.
Feb 19, 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, 6 high priority.
6 High priority0 Intermediate13 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed multiple food containers lined with paper towels throughout kitchen. Manager will remove paper towels from food and place wax paper in containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork in chest freezer over ready to eat ice cream. Manager removed and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Raw beef (49F - Cold Holding); Cut lettuce (46F - Cold Holding) see stop sale. Employee stated the mat was pulled to thaw 2 days prior. Manager stated they have been having trouble with walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Raw beef (49F - Cold Holding); Cut lettuce (46F - Cold Holding); Butter (45F - Cold Holding). Cooler has an ambient temperature of 46F. Employee stated the frozen beef was pulled to thaw 2 days prior. Manager stated they have been having trouble with walk in cooler.
Toxic substance/chemical improperly stored. Observed container containing welding substance stored on shelf above food preparation. Manager removed and stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed hose bib at mop sink without back flow device.
Bowl or other container with no handle used to dispense food. Observed multiple food containers with cups without handles used to dispense foods. Spoke to manager about dispensing cups must have handles. Manager will remove cups.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not adequately secured. Manager will secure CO2 tanks.
Cardboard used to line food-contact shelves. Observed card board used to line shelf containing bag of rice on cook line. Manager removed card board from shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables throughout kitchen. Manager removed and stored drinks properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above food preparation. Manager removed and stored properly.
Equipment in poor repair. Observed reach in cooler door gasket turned on cook line.
Food stored on floor. Observed multiple buckets of sauces stored on floor throughout kitchen. Manager will place buckets properly.
In-use knife/knives stored in cracks between pieces of equipment. Observed in use tongs on door handle of equipment. Observed in use knives stored in between reach in coolers. Manager removed and stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 69F. Manager removed and placed stainless pan on stove.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled on cook line.
Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken in sink to thaw. Employee turned water on frozen chicken.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor unsealed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on table in service area. Employee removed and stored properly.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Call 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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment without proof of required food training.
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Observed chicken tempura in walk in freezer stored in to go bags- non food grade. Observed raw fish in sushi bar lined with paper towels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler in a pan above pans in cooler Raw shrimp (46F - Cold Holding); Raw chicken (47F - Cold Holding). Manager removed the bowl holding raw shrimp and the bowl of raw chicken and placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on prep table in kitchen Chicken tempura (68F - Hot Holding); Krab tempura (65F - Hot Holding); Shrimp tempura (60F - Cold Holding). Manager stated the items were made at 12pm. Manager removed and placed in reach in cooler. Manager will use time control for krab,shrimp and chicken tempura.
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. Observed establishment without written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
Handwash sink not accessible for employee use at all times. Observed multiple containers in employee hand sink. Manager removed and stored containers properly.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment without proof of required food training.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for Sushi rice. Inspector provided copy of time control sheet. Manager completed time control sheet.
Bowl or other container with no handle used to dispense food. Observed multiple containers with bowls used to dispense foods without handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above prep table. Employee removed and stored properly.
Food stored on floor. Observed multiple buckets of soy sauce on floor throughout kitchen. Manager will place buckets properly.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler concrete floor unsealed.
May 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow device on hose Bibb attached to hot water tank.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no backflow device at mop sink located outside building.
No probe thermometer provided to measure temperature of food products. Observed establishment without probe thermometer.
Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not adequately secured in service area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler concrete not sealed.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Container of medicine improperly stored. Observed liquid cough medicine stored on shelf above food preparation. Manager removed and stored properly.
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. Observed Dishmachine chlorine sanitizer not at 0ppm. Manager will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (44F); Raw beef (44F - Cold Holding); Raw shrimp (45F - Cold Holding) in walk-in cooler. Manager stated that the chicken beef and shrimp was brought out earlier like 30 minutes prior. Cooler has an ambient temperature of 43F. Manager placed ice on chicken,beef and shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp tempura being held hot at 110F. Manager stated it was brought out 30 minutes prior and sent back to be reheated to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector will provide copy of big 6 Foodborne illnesses.
Certified food manager unable to answer basic questions about allergens. Observed Certified food manager unable to answer basic questions about allergens. Inspector provided copy of Eight Food Allergens.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed Employee using bare hand contact with nonready-to-eat foods at fryer. Manager advised to wash hands and place gloves on.
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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing station at entrance of kitchen. Manager was able to provide napkins.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind the splash guard with a mold like substance.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not adequately secured.
Drain cover(s) missing. Observed drain cover missing from drain near walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks, stored throughout the kitchen on preparation tables. Manager removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Observed Employee with no hair restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. Observed multiple cases of food, stored on the floor in the walk-in freezer. Manager removed and stored cases of food properly in the freezer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager put chlorine in bucket of sanitizer.
Jul 10, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (48F); raw fish (45-47F) stored in right side display sushi cooler. Cooler has an ambient temperature of 42F. Cooler door was left opened. Cook stated food was restocked from walk in cooler approximately 2 hours ago. Cook placed ice bags over food and closed cooler door. cooked eel (73F); cooked fish and fish skin (75F), shredded krab sticks (53F); and raw spicy tuna (48F) stored at room temperature in sushi station. Cook stated food was removed from the cooler approximately 30 minutes ago. Cook placed food inside sushi cooler. cooked shrimp (48F); raw white fish (49F); raw salmon (53F); raw tuna (53F) stored in left side display sushi cooler. Cooler has an ambient temperature of 37F. Cooler door was left opened. Cook stated food was restocked from walk in cooler approximately 2 hours ago. Cook placed ice bags over food and closed cooler door. dice tofu (45-46F) stored in beverage cooler in server station on cook line. Cook stated tofu was restocked from main cooler approximately 30 minutes ago. Cooler has an ambient temperature of 40F. Employee placed tofu on ice. raw shrimp (56F), raw steak (57F); and raw chicken (52F) stored at room temperature on cook line. Cook stated raw steak and raw chicken were delivered and left at room temperature approximately 30 minutes ago, and raw shrimp was taking out of the cooler approximately 20 minutes ago. Cook moved food to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (113F); deep fried sushi rolls (126-132F) stored in hot box in sushi station. Hot box was off. Cook stated food was cooked approximately 2 hours ago. Employee turned on hot box and began reheating the food.
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. Small black sushi coolers have torn gaskets. Coolers located in sushi station.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor inside walk in cooler
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.