Wild Ginger: inspection record

Name: Wild Ginger
Address: 60 Garden St S, Palm Coast, FL, US

Wild Ginger at 60 Garden St S in Palm Coast was last inspected by the Florida DBPR on September 14, 2026. Its most recent routine inspection recorded 4 findings, 0 of them high priority (no high-priority findings). Flagler Food has 5 inspection visits on file for this license since July 1, 2025.

Inspection history

September 14, 2026: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 4 basic findings.

Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled with dust and or mold like build up in kitchen and dining area.
Basic: Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at sushi station.
Basic: Equipment in poor repair. Observed reach in cooler gaskets in center of cookline torn.
Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves and interior soiled on main cook line.

September 10, 2026: Routine - Food

Result: Administrative complaint recommended. 2 high-priority, 1 intermediate and 9 basic findings.

Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled with dust and or mold like build up in kitchen and dining area.
Basic: Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at sushi station.
Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed. **Corrected On-Site**
Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler prep station. Operator removed. **Corrected On-Site**
Basic: Equipment in poor repair. Observed reach in cooler gaskets in center of cookline torn.
Basic: In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in cooler. Operator removed. **Corrected On-Site**
Basic: Open dumpster lid.
Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves and interior soiled on main cook line.
Basic: Single-service articles improperly stored. Observed single service items store on floor near corner of restrooms.
Basic: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings over raw beef steak in walk in cooler. Operator organized properly. **Corrected On-Site**
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in flip top cooler across from fryers haddock (46F - Cold Holding); raw shrimp (46F - Cold Holding); chicken wings (51F - Cold Holding) **
Basic: Handwash sink used for purposes other than handwashing. Observed steel wools in multiple hand wash sinks. Operator removed. **Corrected On-Site** **

January 29, 2026: Routine - Food

Result: Administrative complaint recommended. 3 high-priority, 3 intermediate and 6 basic findings.

Basic: 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. **Corrected On-Site** **
Basic: Food stored on floor. Observed cases of food in cardboard boxes stored on floor of walk-in freezer. **
Basic: 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. **Corrected On-Site** **
Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
Basic: 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.
Basic: 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.
Basic: 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. **Corrective Action Taken** **
Basic: 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. Observed no time mark on butter at cook line. Person in charge added time to butter. **Corrected On-Site** **
Basic: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (89F - Hot Holding) in crock pot not turned on for approximately two hours per person in charge. Person in charge had cook reheat too 165+F during inspection. **Corrected On-Site**
Basic: 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.
Basic: 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.
Basic: 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. **Corrected On-Site**

October 15, 2025: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.

October 14, 2025: Routine - Food

Result: Administrative complaint recommended. 7 high-priority, 3 intermediate and 9 basic findings.

Basic: 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. **Corrected On-Site** **
Basic: Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind both cook lines.
Basic: Food stored on floor. Container of soy on floor. **
Basic: 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. **Corrected On-Site**
Basic: In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from fryers. Person in charge removed. **Corrected On-Site**
Basic: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water.
Basic: No conspicuously located ambient air temperature thermometer in holding unit. None of the coolers have ambient thermometers.
Basic: 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. **Corrected On-Site**
Basic: Working containers of food removed from original container not identified by common name. Sugar not labeled.
Basic: 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. **Corrected On-Site**
Basic: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing his hands first. Addressed and he washed his hands. **Corrected On-Site** **Warning**
Basic: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle phone while gloves on and not wash his hands. **Warning**
Basic: Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish heads over ready to eat cabbage.
Basic: 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) **Warning**
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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) **
Basic: 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. **
Basic: 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. **Corrected On-Site** **Warning**
Basic: 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. **Corrected On-Site** **
Basic: Non-pitting surface rust on food-contact equipment. Interior of ice machine has rust in it.

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