BLUE GINGER SEAFOOD STEAKHOUSE

Name: BLUE GINGER SEAFOOD STEAKHOUSE
Address: 14395 MIRAMAR PARKWAY, MIRAMAR, FL, 33027, US
Rating: 57.9

14395 MIRAMAR PARKWAY, MIRAMAR, FL 33027

License #1624016

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

57.9 Grade F / 100

Failing Health Score

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Quick take

BLUE GINGER SEAFOOD STEAKHOUSE in MIRAMAR currently holds an InspectFL Health Score of 57.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 37 total violations — 5 critical, 13 major, 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. Small ice machine, employee removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on storage rack, employee inverted.
[33-16-4] Open dumpster lid.
[08B-38-4] Food stored on floor. Walk in freezer- 3 bags of ice, employee moved to shelves.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar/sushi area- employee provided.
[02D-02-4] Packaged food not labeled as specified by law. Container of flour and container of bread crumbs inside storage area. Employee placed labels.
[29-08-4] Plumbing system in disrepair. Water faucet from hand wash sink in sushi station. Second hand wash sink available in station.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine- build up of black like substance in rear kitchen.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.

Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[06-09-1] 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. Observed one package of escolar being defrost without removing from package,fish taking from freezer, one hour ago. Employee removed from bag and placed inside lower cooler to continue thawing process.
[10-12-5] In-use ice scoop stored on soiled surface between uses.Rear kitchen- large ice machine- ice scoop stored on soiled surface. Employee removed to be wash and sanitize
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup inside container of teriyaki sauce, employee removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Sushi counter, bottle containing marble cleaner, employee labeled.
[32-05-4] Bathroom facility in disrepair. Women- handicapped bath out of service.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater, bag and phone charge in same shelf of to go containers in sushi area. Employee removed all items.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
[50-09-4] Current Hotel and Restaurant license not displayed. Current license no available on site.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. poster emailed to operator.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Sushi rice left overnight. Employee discarded.
[03F-03-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Sushi rice left overnight. Employee discarded.

Emergency order recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink, 3 compartment and prep sink, inside bar area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -4 missing tiles above preparation area in rear kitchen. -one tile with water damage above flip top in rear kitchen.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No names, no issue date for all certificates. Six employees working with food at the time of inspection.
[50-09-4] Current Hotel and Restaurant license not displayed. No available on site.
[14-05-4] Cardboard used to line food-contact shelves. Under prep table shelf, storage of bulk onions.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm), after 3rd. Attempt.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line- cooking utensils inside soiled water, employee removed utensils from water to be clean and sanitize
[31A-09-4] Handwash sink not accessible for employee use at all times.,Bar are- hand wash- hot water faucet completely shut off.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Bottom of back entrance door.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager picked up dead rodent, went outside to disposed, came back to dishwasher area and failed to wash hands. After instructed, manager washed hands.
[33-16-4] Open dumpster lid.

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