Wild Ginger

1115 Cornerstone Blvd A, Daytona Beach, FL 32117 · Permanent Food Service · License 7407649

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
3 high priority (2 fixed by the Sep 29 follow-up), 5 intermediate (2 fixed on the spot), 14 basic; basic violations cost 12 at most
-37
Safety score63

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

Inspection history

1 inspection · 2 visits

Sep282026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 10 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Carrots,onions
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Equipment in poor repair.
  More time given
  Walk-in cooler shelves with rust that has pitted the surface and soiled.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside and exterior of warewashing machine.
  Improved
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 3 High priority
- 5 Intermediate
- 14 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.
  -cookline reach in cooler shrimp 42f to 51f advised to keep a lower level,beef 41f to 52f , broccoli cooked 43f to 50f advised to keep a lower level -krab 51f sheet tray sitting on cooling pasta less than 2 hours
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw chicken over cooler with sushi fish
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  -on shelf near plates at sushi station
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting board on reach in cooler
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -box in hand sink
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  -cookline
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -parties of 6 more gratitude not equal size font to menu items
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -sugar
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -walk in cooler lettuce
  Food stored on floor.
  -oil and soy sauce under rice cookers -bucket of meat on floor in walk in freezer -box of cucumbers in n floor in walk in cooler
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  -soy sauce,sugar
  In-use utensil stored in standing water less than 135°F.
  -rice scoops
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -drink on shelf above reach in cooler
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -in batter by fryers -seasoning
  Equipment in poor repair.
  -gasket torn on 2 reach in coolers on cookline
  Walk-in cooler shelves with rust that has pitted the surface and soiled.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside and exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  -sushi bar 200 ppm
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters soiled with grease -shelf with seasonings soiled -exterior of soy containers
- Code 25, Single-service items: Single-service articles improperly stored.
  -box of dinner napkins on floor in hall way
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.
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.