GINGER BISTRO
4650 SOUTH CLEVELAND AVENUE #8 · FORT MYERS · Lee County · FL 33907
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 3
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a walk in cooler- not all products commercially packaged. Raw chicken stored over raw pork. Operator removed raw chicken to bottom shelf. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach-in cooler by kitchen entrance by the cook line; raw chicken (49F – Cold Holding); raw beef (48F – Cold Holding); cooked shrimp (47F – Cold Holding); cooked chicken (47F – Cold Holding); ambient (49F- cold holding). Per operator all items placed in for 3 hours. Operator removed and placed all items in ice. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked beef wonton (124F – Hot Holding); cooked pork wontons (116F – Hot Holding) Per operator items have been out for two hours and they will discard items after four hours. Provided operator time as public health control form. **Corrective Action Taken** **Warning**
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink used to wash wiping clothes. Discussed operator handwash sink only for handwashing. **Corrective Action Taken** **Warning**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee health reporting agreement. **Corrective Action Taken** **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; cooked beef wonton (124F – Hot Holding); cooked pork wontons (116F – Hot Holding) Per operator items have been out for two hours and they will discard items after four hours. No written plan available. Provided operator time as public health control form. **Corrective Action Taken** **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
Basic 4
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine at kitchen. **Repeat Violation** **Warning**
14-01-5Basic – Bowl with no handle used to dispense flour. Operator removed the bowl. **Corrected On-Site** **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Raw duck and calamari thawing in standing water. Discussed operator proper thawing procedures. Operator put the item with running cold water. **Corrected On-Site** **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses at prep area. Operator placed wet wiping cloth in sanitizing solution. **Corrected On-Site** **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on October 4, 2026 1:04 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.