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Mixed Health Record
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.
RED GINGER in LAKE CITY currently holds an InspectFL Health Score of 72 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 20, 2026. Across those visits, inspectors documented 17 total violations — 5 critical, 1 major, 11 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 20, 2026 shows 17 observation rows: 5 critical, 1 major, and 11 minor.
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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?
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Would you eat here?
RED GINGER has some meaningful issues on record. Would you still eat here?
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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
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles on cooling rack in prep area, employee moved beef to walk in cooler.
- [12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched ear then grabbed fish out of microwave.
- [14-01-5] Bowl or other container with no handle used to dispense food. No handle scoop in cooked rice on cooks line, employee moved scoop.
- [14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf under tempura batter on cooks line.
- [14-71-4] Duct tape used to repair nonfood-contact surface. To repair container in walk in cooler.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on cutting board on reach in cooler on cooks line. Operator placed towel in sanitizer.
- [21-38-4] Wiping cloth sanitizing solution stored on the floor. On the cooks line, employee placed on counter.
- [25-06-4] Single-service articles not stored inverted or protected from contamination. Togo boxes behind sushi bar not inverted, employee flipped.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of gum on top shelf above reach in cooler on cooks line, employee moved gum.
- [08B-38-4] Food stored on floor. Case of fish on floor in walk in freezer.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Yellow cutting boards on bottom of prep table with cut marks.
- [14-86-1] Non-food grade paper/paper towel used as liner for food container. Cooked chicken directly touching egg cardboard cartons. Cooked shrimp on paper towel behind sushi bar.
- [09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting mango at sushi bar no gloves.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside then immediately started touching clean utensils.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine deflector plate soiled.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line soiled with grease.
- [29-09-4] Faucet/handle missing at plumbing fixture. Hot water handle in disrepair on hand washing sink in prep area.
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