Ginger Bistro

1835 US Hwy 1 S #115, Saint Augustine, FL 32084 · Permanent Food Service · License 6502186

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 6 basic (3 repeats)
-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 visit

Oct212026

Routine inspection

9 violations found

First visitOct 21, 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.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Sitting out; Butter 80°F; ( - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sitting out; Butter 80°F; ( - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over butter. In walk in freezer; raw chicken over noodles. Person in charge moved chicken and shrimp.
  Fixed on the spotRepeat violation
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Ground tuna thawing in sealed bag. Box saws tuna must remain frozen and in bag and removed from bag when thawed. Still mostly frozen. Person in charge removed from bag.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife in between prep tables. Person in charge removed knife.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cup used as a scoop in flour and corn starch. Person in charge removed cups.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Mold like substance inside ice machine.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Wall by mop sink is damaged.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop in bucket. Person in charge hung mop up to dry.
  Fixed on the spotRepeat violation
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.
Stop sale: An order that the food can’t be sold or served.