Ginger&Lime Cafe
30617 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6218594
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-20
- Safety score80
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 visitSep 17, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee was cleaning dishes in dish pit before making smoothie for customer. No hand wash in between.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink blocked by container of wash cloths. Operator moved container.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles of sauces unlabeled in kitchen.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Rice stored on floor of dry storage. Operator moved rice to higher location.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee in prep area not wearing hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee cutting roast beef wearing wrist watch.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup used as scoop for rice and sugar. Operator removed cups.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in prep area.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach in coolers open kitchen and prep area soiled.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Ice machine leaking in back prep room.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors in back prep area soiled with 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.
Employee phones on shelf above prep station. And on prep table in smoothie station.
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.