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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
GINGER BISTRO in SAINT AUGUSTINE currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 9 total violations — 3 critical, 6 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 21, 2026 shows 9 observation rows: 3 critical, 0 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
GINGER BISTRO looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; Butter 80F; ( - Cold Holding)
- [08A-05-6] 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.
- [14-01-5] 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.
- [36-24-5] Hole in or other damage to wall. Wall by mop sink is damaged.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine.
- [06-09-2] 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.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. Person in charge removed knife.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; Butter 80F; ( - Cold Holding)
- [42-01-4] 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.
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