Red Ginger
2143 W US Hwy 90 Ste 101, Lake City, FL 32055 · Permanent Food Service · License 2200727
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate, 11 basic (2 repeats); basic violations cost 12 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over noodles on cooling rack in prep area, employee moved beef to walk in cooler.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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 cutting mango at sushi bar no gloves.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee came from outside then immediately started touching clean utensils.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee scratched ear then grabbed fish out of microwave.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cooked chicken directly touching egg cardboard cartons. Cooked shrimp on paper towel behind sushi bar.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior ice machine deflector plate soiled.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of fish on floor in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No handle scoop in cooked rice on cooks line, employee moved scoop.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Yellow cutting boards on bottom of prep table with cut marks.
Cardboard used to line nonfood-contact shelves.
Cardboard lining shelf under tempura batter on cooks line.
Duct tape used to repair nonfood-contact surface.
To repair container in walk in cooler.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet towel on cutting board on reach in cooler on cooks line. Operator placed towel in sanitizer.
Repeat violation
Wiping cloth sanitizing solution stored on the floor.
On the cooks line, employee placed on counter.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above cooks line soiled with grease.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo boxes behind sushi bar not inverted, employee flipped.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Hot water handle in disrepair on hand washing sink in prep area.
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.
Pack of gum on top shelf above reach in cooler on cooks line, employee moved gum.
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.