Blue Ginger

15791 Sheridan St, Southwest Ranches, FL 33331 · Permanent Food Service · License 1618664

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
3 high priority (fixed on the spot), 4 intermediate, 7 basic
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

14 violations found

First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 4 Intermediate
- 7 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 in lower flip top cooler cooked noodles (44-45°F - Cold Holding) per operator removed from reach in cooler and placed in unit approximately one hour. Not portion or prepared today.Operator placed in cooler. Observed in m3 three door cooler diced raw chicken (47°F - Cold Holding) per operator was left out at room temperature to be cooked for approximately 30 minutes before placed back in cooler. Operator lowered temperature of cooler. Not portion or prepared today.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed in reach in freezer raw steak stored over Rte crab wontons. Not all commercially packaged. Operator stored correctly.
  Fixed on the spot
  Raw animal food stored over canned/bottled drinks.
  Observed in low boy on cook line a container of raw eggs wash stored over bottled drinks. Operator stored correctly.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed house made ginger dressing per operator prepared on 09/12 not date marked.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Stainless steel pad in handwashing sink on cook line
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic degreaser and sanitizer substance not labeled.
  At dishwasher station
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed dumplings and other foods not covered in reach in freezer. Operator covered items.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed next hot rice holder a plastic container of In-use utensil store in standing water temperature 85°F
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife stored between low boy cooler and prep table on cook line. Operator removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee milk stored in a cold holding unit with food to be served to customers. M3 reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in rice and sugar containers a plastic cup with no handle used to dispense rice and sugar . Operator removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Flour container and lid soiled with food debris.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cell phone on cutting board on cook line. Operator removed.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.