BLUE GINGER
15791 SHERIDAN ST · FORT LAUDERDALE · Broward County · FL 33331
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 10
22-41-4High Priority – 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. Observed dishwasher at 00 ppm after several attempts. Operator set up triple sink (100ppm)
08B-02-4High Priority – Displayed food not properly protected from contamination. Observed sushi plates on conveyor belt not protected from contamination.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler across from grill – raw beef stored behind cooked chicken. Operator stored correctly. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler (M3 turbo air) Raw chicken stored over raw ribeye. Operator stored correctly. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at sushi bar – salmon skin (76F – Hot Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar – mayo tub (72F – Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar – mayo tub (72F – Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
03F-01-5High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed 3 pots of Shushi rice with time marks from 3pm to 10pm. Operator corrected tags 3pm to 7pm **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at sushi bar – salmon skin (76F – Hot Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale.
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed bottle of Windex stored with jugs of lime juice at front sushi bar area. Operator stored correctly. **Corrected On-Site**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
Intermediate 1
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to ice a machine in kitchen.
Basic 1
50-09-4Basic – Current Hotel and Restaurant license not displayed.
Inspector observations synchronized from DBPR on September 18, 2026 12:49 PM.
Violation category totals
1 observation(s)
3 observation(s)
3 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.