WILD GINGER

Name: WILD GINGER
Address: 60 GARDEN ST S, PALM COAST, FL, 32137, US
Rating: 88.4

60 GARDEN ST S, PALM COAST, FL 32137

License #2800607

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.4 Grade B / 100

Solid Health Score

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Quick take

WILD GINGER in PALM COAST currently holds an InspectFL Health Score of 88.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 6 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Administrative complaint recommended
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed No tags with January or December date mark. Observed approximately 6 tags missing date mark. Discussed with person in charge. Provided hand out.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets on wok cook line soiled with food debris. Observed glass door reach in cooler gaskets soiled with food debris.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster specific consumer advisory for raw oysters advertised on menu. Provided paper and emailed copy to person in charge and they posted at point of sale.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89F. Discussed with person in charge and they dumped water.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used to scoop rice without handle. Discussed with person in charge. Person in charge removed all bowls from bulk food items.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on spray bottle at bar. Discussed with person in charge.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing stations used to rinse vegetables and fill pitcher with water. Discussed with person in charge.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
[08B-38-4] Food stored on floor. Observed cases of food in cardboard boxes stored on floor of walk-in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked red potatoes and corn on cob (89F - Cold Holding); fried krab sticks (77F - Cold Holding) left on prep tables on cook line for approximately three hours per person in charge. Person in charge had employees place all on ice.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop sauce. Bowl used to scoop pork. Can used to scoop rice. Person in charge removed cups, can, bowl.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. None of the coolers have ambient thermometers.
[22-31-4] Non-pitting surface rust on food-contact equipment. Interior of ice machine has rust in it.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; Butter 75F, 96F; ( - Cold Holding) Above fill-line in reach in cooler; Chicken 56F, egg rolls 54F; ( - Cold Holding) In reach in cooler; pooled eggs 67F, chicken 67F; ( - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Big cooker and pot in front of hand washing sink. Person in charge moved cooker and pot.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind both cook lines.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. Person in charge removed knife.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in cooler. Person in charge removed drink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish heads over ready to eat cabbage.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from fryers. Person in charge removed.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on shrimp tempura, krab tempura and wings.
[08B-38-4] Food stored on floor. Container of soy on floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar not labeled.
[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. Dish machine was at 0ppm. Showed them how to prime. 2nd test at 50ppm.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash his hands in 3 compartment sink. Addressed and he washed his hands in hand washing sink.

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