Ginger Bistro
4650 South Cleveland Avenue #8, Fort Myers, FL 33907 · Permanent Food Service · License 4606822
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-17
- Safety score83
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 26, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On reach in cooler; cooked peas carrots (56°F - Cold Holding). Per operator cooked peas and carrots stored on reach in cooler for one hour. Operator removed cooked peas and carrots to inside of reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler; raw scallops stored over green beans and sauce. Operator removed raw scallops to bottom shelf.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked with prep table near cook line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled at prep area.
Operator labeled spray bottle.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy sauce buckets stored on floor near dry storage.
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of the hood soiled with grease.
Code 25, Single-service items: Single-service food container lids not stored inverted or protected from contamination at dry storage.
Operator stored inverted.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface from handwashing sink near cook line.
Code 35, Insects, rodents, pests and animals: Kitchen exit door has a gap at the threshold that opens to the outside.
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.