Liquid Ginger

101 SE 2 Pl Ste 118, Gainesville, FL 32601 · Permanent Food Service · License 1102991

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Aug 5, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
3 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)
-31
Administrative complaint on Aug 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

11 violations found

First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 3 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed : shaved beef at 54°. This was stored over the cold hold area of the flip top since 2:30. Now this was placed below uncovered. ALSO, batter fried shrimp 82° in the kitchen. This was cooked at 2:00 pm. This was placed in the reach-in cooler uncovered to finish off the cooling process.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed : paint and varnish remover stored over the back prep sink.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed the license expired on 6-1-2026.
  Administrative complaint
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed : the soda nozzles have build up and the Coke nozzle has mold like substance on the diffuser disks.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed : lack of soap at the prep sink hand wash sink. This sink was missing paper towels and a sign. The bar hand wash sink is missing a sign.
  Repeat violation
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed : some training expiration dates were incorrect. This was corrected by management.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed : bulk soda on the floor in the kitchen. The soda was placed on a rack.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed : the brown Cutting board has deep cuts.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed : a wet cloth under a brown cutting board. The cloth was removed,
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed the storage room light switch with an accumulation of grease. ALSO, top of the dish wash machine has an accumulation of food debris. And the hood has grease accumulation.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed : to go single serve in the kitchen food contact side up. These were then inverted.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.