Blue Ginger
Last inspected: Aug 26, 2025
82
Score
Going back to 2024, Blue Ginger has five inspections in the public record. The newest entry in the record is dated Aug 26, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
When inspectors have written things up, “displayed food not properly protected” has been the most frequent reason, cited two times.
Compared to the broader Fort Lauderdale restaurant scene, this is about average. The full picture is one of consistent compliance.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 26, 2025
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Apr 28, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Displayed food not properly protected from contamination. Observed sushi plates on carrousel not covered, not protected from immediate contamination. Employee covered items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-02-4
High Priority - Raw animal food stored over or with unwashed produce. Observed at sushi bar - raw spicy tuna stored directly over strawberries. Employee stored correctly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in freezer (M3) across from triple sink - raw chicken (not commercially packaged) stored over raw tuna. Employee stored correctly. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - fish eggs (49F - Cold Holding) as per employee, item not portioned or prepared today, item held out of temperature for approximately 90 minutes. Employee stored in different cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at male restroom.
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar- oven warmer soiled.
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's phone stored on prepping table in kitchen. Employee stored correctly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed jugs of oils stored directly on the floor under sushi carrousel. Employee stored correctly.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. Operators store correctly. **Corrected On-Site**
21-12-4
Basic - Uncovered food stored near sink exposed to splash. Observed at sushi bar - sushi making in splash area from hands washing sink.
08B-54-4
41
Jan 2, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed sushi plates on conveyor belt not protected from contamination. - From follow-up inspection 2025-01-02: Observed sushi plates on conveyor belt not protected from contamination. **Admin Complaint**
08B-02-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink. - From follow-up inspection 2025-01-02: Same **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High 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. - From follow-up inspection 2025-01-02: Observed on counter at sushi bar - mayo (56F - Cold Holding) As per operator item held out of temperature for approximately 30 minutes. Operator stored in refrigerator. Item not portioned or prepared today. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High 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** - From follow-up inspection 2025-01-02: Observed at reach in cooler (M3 turbo air) Raw tuna stored over spicy mayo **Admin Complaint**
08A-20-5
55
May 22, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine testing strips
16-37-1
82
Feb 14, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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. Sushi rice, per manager rice on time at 3:00. Pm, employee placed label. **Corrected On-Site**
03F-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to Operator **Corrective Action Taken**
11-27-4
Basic - Food stored on floor. Several containers of cooking oil on floor by storage area .
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen curtain to bar area.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop seating on floor, Employee removed and stored properly. **Corrected On-Site**
42-01-4
67
Frequently Asked Questions
When was Blue Ginger last inspected?
The most recent health inspection at Blue Ginger on file is from Aug 26, 2025. The public record contains five inspections in total.
What is the most common violation at Blue Ginger?
Across the inspection record, “displayed food not properly protected” has been cited two times, more than any other issue at Blue Ginger.
How does Blue Ginger compare to other restaurants in Fort Lauderdale?
Blue Ginger most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Blue Ginger's inspection record improved over time?
Yes. Recent inspections at Blue Ginger have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Blue Ginger means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Blue Ginger inspected?
Based on the inspection history on file, Blue Ginger is inspected around three times per year on average.
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