Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Red Ginger Chinese Restaurant

Red Ginger Chinese Restaurant
6300 N Wickham Rd
Suite 128
Melbourne, FL 32940
(321)242-1167

Click to Show Larger Map
Map of Area Around Red Ginger Chinese Restaurant
Get Directions to Red Ginger Chinese Restaurant 6300 N Wickham Rd, Melbourne, FL 32940
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 6300 N Wickham Rd
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Hide Contents
1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Red Ginger Chinese Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Red Ginger Chinese Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2014032522 - On October 08, 2014 Red Ginger Chinese Restaurant, Melbourne was ordered to pay $700 for violations observed during its June 09, 2014 inspection.

Click to Hide Contents
Food Misrepresentation Cases Since March 2006

NoticeAccording to Florida Statute 509.292; an operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment.

The identity of food or a food product is misrepresented if:

  1. The description of the food or food product is false or misleading in any particular;
  2. The food or food product is served, sold, or distributed under the name of another food or food product; or
  3. The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.

Case Number: 2014032522 - Aug 05, 2014 - The Establishment Advertised Crab On The Menu/menu Board But Was Serving Imitation Crab.

Click to Hide Contents
3 Food Service Inspections Since July 1, 2014
Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 5414759
Inspection Date: Tuesday, January 13, 2015
Inspection Number: 2451126
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. **. Repeat Violation**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **driver preparing soup to go. Corrected On-Site** **Corrected On-Site**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
03F-04-4 High Priority.Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from last night.
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw pork.
01B-13-4 High Priority.Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice from last night was in place to use at opening.
29-37-4 High Priority.hose at dish sink lower than flood rim of sink. Mop sink **Corrected On-Site**
31A-10-4 Intermediate.Equipment drain line draining into handwash sink. From sushi cooler. **Corrected On-Site**
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Stainless steel scrubbie in 2 sinks. **Corrected On-Site** **. Repeat Violation**

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 5414365
Inspection Date: Wednesday, November 12, 2014
Inspection Number: 2417988
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. Caulk with mold like substance on sink. **Warning** 11/12/14 still present
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. **Warning**. 11/12/14 2 more cans of bamboo shoots on shelf.
03F-02-4 High Priority.Potentially hazardous (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. Pulled out of walk in cooler at 1030am tempura batter and cooked chicken products. **Warning**. 11/12/14 Egg rolls and chicken not timed.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Stainless scrubbie in sink. **. Repeat Violation** **Warning**. 11/12/14 Plate and silverware in sushi bar hand wash sink.

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 5318036
Inspection Date: Wednesday, September 10, 2014
Inspection Number: 2417988
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 26
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
16-03-4 Basic.Accumulation of debris inside warewashing machine. **Warning**
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **Warning**
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On top of microwave in kitchen. **Warning**
08B-27-4 Basic.Food placed in soiled container/equipment. Washed broccoli placed back in box. Recommend washing again prior to cooking. **Warning**
33-20-4 Basic.Heavy Grease on the ground and/or pad around grease receptacle. **Warning**
36-13-4 Basic.Heavy amount of Grease accumulated under cooking equipment. **. Repeat Violation** **Warning**
36-24-4 Basic.Holes in wood doors leading into dining area. **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. **. Repeat Violation** **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In upright cooler **Warning**
36-10-4 Basic.Metal Floor in walk in cooler not easily cleanable due to hole causing wood to show. Warning** **Warning**
14-48-4 Basic.Nonfood-contact equipment not designed and constructed in a durable manner. Cinder blocks used to hold up prep sink, soiled. **Warning**
08B-14-4 Basic.Stored food not covered in walk-in cooler. Sprouts broccoli. **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. Caulk with mold like substance on sink. **Warning**
36-27-4 Basic.Wall soiled with accumulated food debris. Tempura station. **. Repeat Violation** **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **. Repeat Violation** **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. **Warning**
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. **Warning**
03F-02-4 High Priority.Potentially hazardous (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. Pulled out of walk in cooler at 1030am tempura batter and cooked chicken products. **Warning**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Wheel cleaner **Warning**
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **. Repeat Violation** **Warning**
52-03-4 Intermediate.Establishment advertised crab on menu/menu board but served imitation crab. Sent for AC 6/9/14 **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Stainless scrubbie in sink. **. Repeat Violation** **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. At sushi bar and bar. **Warning**
22-01-4 Intermediate.Soda gun soiled. Bar. **Warning**

Click to Hide Contents
5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 5219054
Inspection Date: Monday, June 09, 2014
Inspection Number: 2379588
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. Walk in freezer door metal damaged. **. Repeat Violation** **Warning**. Freezer door metal remains damaged.
36-13-4 Basic.Grease accumulated under cooking equipment. **Warning**. Still grease present
29-11-4 Basic.Leaking pipe at plumbing fixture. Under 3 bay sink. **Warning**. Still leaking
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**. Buckets still directly on the floor.
52-03-4 Intermediate.Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**. No quat test kit, only have chlorine test kit and had bucket made up with quat for wiping cloths.

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 5218979
Inspection Date: Tuesday, April 08, 2014
Inspection Number: 2379588
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 30
Number of High Priority Violations: 4
Number of Intermediate Violations: 8
Number of Basic Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Warning**
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. Kitchen. **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone above soup station. **Corrected On-Site** **Warning**
14-11-4 Basic.Equipment in poor repair. Walk in freezer door metal damaged. **. Repeat Violation** **Warning**
36-13-4 Basic.Grease accumulated under cooking equipment. **Warning**
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system. Small gap present. **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. **Warning**
10-08-4 Basic.Ice scoop handle in contact with ice. Bar **Corrected On-Site** **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Under 3 bay sink. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade in glass door cooler by dish area **Warning**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Foil trays **Corrected On-Site** **Warning**
42-04-4 Basic.Storage of tools on shelf above or with food. Drill case on prep table by slicer and sauces. **Corrected On-Site** **Corrected On-Site** **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. **Warning**
36-29-4 Basic.Wall soiled with accumulated dust. Behind coca cola cooler in kitchen. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, 50 ppm **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
50-06-4 High Priority - License expired within 30 days after expiration date. See comment section for payment information. **Warning**
41-07-4 High Priority.Container of medicine improperly stored. Nasal spray above slicer prep table. **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables **Warning**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Beef and shrimp both raw **Corrected On-Site** **Warning**
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **Warning**
31A-14-4 Intermediate.Employee rinsed utensil in handwash sink 3 times. **Warning**
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink. **Warning**
52-03-4 Intermediate.Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. By dish area. **Corrected On-Site** **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4972613
Inspection Date: Tuesday, January 21, 2014
Inspection Number: 2295967
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 21
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water. **. Repeat Violation**
08B-38-4 Basic.Food stored on floor. Soy sauce and box of pork. **Corrected On-Site**
14-36-4 Basic.Freezer door in disrepair/has exposed insulation.
36-24-4 Basic.Hole in wall. Broom area, inside wall by back door.
36-47-4 Basic.Hood soiled with accumulated grease.
10-08-4 Basic.Ice scoop handle in contact with ice. **Corrected On-Site**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. Between coolers
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Heavy dust on fans in kitchen.
36-27-4 Basic.Wall soiled with accumulated food debris. Throughout kitchen. **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
12A-15-4 High Priority.Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
41-10-4 High Priority.Toxic substance/chemical improperly stored. 3 in 1 oil and WD 40 above prep table. **Corrected On-Site**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Jug of soap on shelf by oil. **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing.
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager went to get certificate while I was on site.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 5147603
Inspection Date: Tuesday, January 21, 2014
Inspection Number: 2295966
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On rolling shelf **Corrected On-Site** **Warning**. Bottled water on prep table
36-27-4 Basic.Walls soiled with accumulated food debris. Throughout kitchen. **Warning**

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4972612
Inspection Date: Monday, October 28, 2013
Inspection Number: 2295966
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 3
Number of Intermediate Violations: 9
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Sugar, **Corrected On-Site** **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On rolling shelf **Corrected On-Site** **Warning**
23-21-4 Basic.Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
08B-38-4 Basic.Food stored on floor. Sauces in kitchen and sushi bar in buckets and bottles. **Warning**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 115° **Corrected On-Site** **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. **Warning**
23-09-4 Basic.Soiled reach-in cooler gaskets. **Warning**
36-29-4 Basic.Wall soiled with accumulated dust. Behind coke freezer **Warning**
36-27-4 Basic.Walls soiled with accumulated food debris. Throughout kitchen. **Warning**
41-07-4 High Priority.Container of medicine improperly stored. Cough drops and rubbing alcohol. **Corrected On-Site** **Warning**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Told that paperwork was taken to new restaurant that recently opened at mall. Operator contacted supplier to fax a copy. Received paperwork from True World Foods stating products are papasite free. *Warning** **Corrected On-Site** **Warning**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp over egg rolls **Corrected On-Site** **Warning**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Stainless shelf obstructing access to hand wash sink by dish machine. **Warning**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 20° **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. Cook line and bar **Warning**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Noodles **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
22-01-4 Intermediate.Soda gun soiled. **Warning**

Click to Hide Contents
1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4727811
Inspection Date: Monday, November 19, 2012
Inspection Number: 2235983
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical.- Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken found over night in wok 83
03A-07-1 Critical.- Observed chicken holding over night in wok at 83 **. Repeat Violation**
08A-27-1 Critical.- Observed raw chicken stored over cooked pork in the walk in cooler **Corrected On-Site**
08A-28-1 Critical.- Observed cooked food stored on floor of walk in cooler,dry storage shed. **. Repeat Violation**
08B-04-1 Critical.- Observed cloth used as a food-contact surface. Cloth covering egg rolls,breaded chicken in upright ric.
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
14-31-1 Observe red taped around handle of chopper
14-37-1 Observed wooden cutting board badly grooved/pitted and no longer cleanable.
22-26-1 Critical.- Observed buildup of soiled material on racks in the walk in cooler
22-27-1 Critical.- Observed moderate food-contact surfaces encrusted with grease and/or soil deposits. Rice crock pot
22-28-1 Critical.- Observed interior of all reach-in coolers moderately soiled with accumulation of food residue. **. Repeat Violation**
23-07-1 Observed all gaskets with slimy/mold-like build-up.
31-09-1 Critical.- Handwash sink not accessible for employee use at all times. Blocked by table **. Repeat Violation**
31-12-1 Critical.- Observed handwash sink used for purposes other than handwashing. Dishes in hand sink **. Repeat Violation**
32-16-1 Critical.- Hand wash sink lacking proper hand drying provisions. Prep area
36-13-1 Observed grease and food debris heavily accumulated under cooking equipment.
37-06-1 Observed walls heavily soiled with accumulated grease. Cook line **. Repeat Violation**
37-16-1 Observed ceiling soiled with accumulated grease and dust in kitchen
48-06-2 Critical.- Observed a gas appliance without proper venting. For reporting purposes only. Smell of gas when entering building and kitchen

Click to Hide Contents
3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4569850
Inspection Date: Friday, March 23, 2012
Inspection Number: 2136608
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
31-09-1 Critical. Violation: 31-09-1Handwash sink not accessible for employee use at all times. At the dishmachine Corrected On Site.
32-07-1 Critical. Violation: 32-07-1Observed food stained hand wash sink not clean.
37-18-1 Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers. Heavy build up. Repeat Violation.

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4399118
Inspection Date: Thursday, March 22, 2012
Inspection Number: 2136608
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef,pork,chicken,eggs,egg wash at 54 degrees fahrenheit in the cookline reachin cooler
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reachin cooler
08A-24-1 Critical. Observed raw animal foods not properly separated from each other. Raw chicken ,pork and fish are on the same prep table being prepaired at the same time Corrected On Site. Repeat Violation.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over fish and beef in the upright reachin cooler
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
13-03-1 Observed employee with no hair restraint. On any cook Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Wood sushi matts are in use. Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Cloth is used to cover food in the walk in Corrected On Site.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. At the dishmachine Corrected On Site.
32-07-1 Critical. Observed food stained hand wash sink not clean.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Heavy build up. Repeat Violation.
54-04-1 Observed smoking in an enclosed indoor workplace. Cigarette observed on top of the hot water tank in the kitchen Corrected On Site.

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4399119
Inspection Date: Tuesday, November 15, 2011
Inspection Number: 2136609
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken,cooked bbq pork,egg rolls in Storage RIC. Repeat Violation.
06-04-1 Critical. Observed raw shrimp thawed at room temperature.
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other clean vegetables in walkin cooler. Corrected On Site.
08A-26-1 Critical. Observed raw fish stored over clean cut vegetables in RIC Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed tray of raw shrimp stored over cooked egg rolls in RIC. Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed crock pot of rice stored on floor at sushi bar while cooking. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Cooked brown rice Corrected On Site.
10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop with handle in contact with rice. Corrected On Site.
12A-03-1 Critical. Observed food employee (cook, dishwasher, wait staff, etc. ) washing hands in a sink other than an approved hand wash sink.
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. O PPM
22-24-1 Critical. Observed heavy buildup of slime on soda dispensing nozzles.
22-27-1 Critical. Observed crock pots where rice is stored moderately encrusted with food debree
23-06-1 Observed heavy build-up of food debris on cook line cooler gaskets
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
37-05-1 Observed wall heavly soiled with accumulated food debris. Cook line by hand sink. Repeat Violation.
37-18-1 Observed HEAVY dust on ceiling tiles and/or air conditioning vent covers. Cook line

Click to Hide Contents
3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4034008
Inspection Date: Thursday, March 17, 2011
Inspection Number: 2011719
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 23
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. For bbq pork/chicken in tubs in reach in refrigerator in kitchen.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. No time marked on sweet n sour chicken,gen chow chicken,garlic/oil and liquid corn strarch. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Prepared Raw salmon 45 DF sushi bar cooler. Corrected On Site. Rapidly chilled with ice.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw shrimp stored above cooked pork and chicken in two refrigerator.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Open bag of tempura flour not covered in outside shed. Corrected On Site.
08A-36-1 Critical. Raw animalfood,shrimp not properly separated from ready-to-eat food,cooked duck at food preparation table Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef observed cooked cutting duck with bare hands. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table at sushi bar and in kitchen.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable on cook ne work cooler. RECOMMEND USI OPPOSITE SIDE OF BOARD.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses at cook line. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice bin on plastic shield.
22-21-1 Critical. Observed soil buildup inside ice bin doors at waitress station.
22-24-1 Critical. Observed buildup of slime on soda gun dispensing nozzle at bar.
29-11-1 Observed leaking pipes at plumbing fixture below food prep sink and triple sink.
29-16-1 Observed soda waste line passing through ice storage bin at bar.
30-02-1 Critical. Vacuum breaker mising at hose bibb on outside mop sink.
35A-07-1 Critical. Observed small flying insects in bar area.
36-13-1 Observed debris accumulated under bar equipment ]/sinks.
36-15-1 Observed food debris accumulated on kitchen floor below cook line cooler. Repeat Violation.
37-03-1 Observed wall in disrepair by 2 door refrigerator.
37-06-1 Observed wall soiled with accumulated grease adjacent to cook line.
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation at beginning of inspection. Operator with certification arrived during middle of inspection.

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4149171
Inspection Date: Thursday, January 27, 2011
Inspection Number: 2011720
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 4034009
Inspection Date: Monday, November 22, 2010
Inspection Number: 2011720
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 25
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Salmon for sushi. Repeat Violation.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Sushi containers in storage RIF. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 90F,fresh garlic oil 82F. Recommend rapid chill Corrected On Site.
08A-05-1 Critical. Fruits/vegetables not washed prior to preparation.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Cooked egg rolls
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using bowl to scoop out soy sauce Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Meat cleaver stored between equipment
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
13-03-1 Observed employee with no hair restraint.
14-51-1 Observed nonfood-grade containers used for food storage. Thank you bags usedfor raw meats in WIF
14-51-1 Observed nonfood-grade containers used for food storage. Large grey containers for corn starch,sugar,flour
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf at outside storage
16-03-1 Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
22-23-1 Critical. Observed heavy encrusted, soiled material on slicer.
23-03-1 Observed heavy build-up of grease on exterior surface of cook line equipment
23-04-1 Observed heavy build-up of mold-like substance on surface of mop sink
23-06-1 Observed HEAVY build-up of food debris on faucets at handsink in kitchen
26-02-1 Observed reuse of single-service articles. For chopped green oinons
26-02-1 Observed reuse of single-service articles. Top of vinegar jug reused as a scoop
31-09-1 Critical. Dishmachine area Handwash sink not accessible for employee use at all times. D
33-11-1 Missing drain plug at dumpster.
35A-08-1 Critical. Observed several live flies in kitchen.
36-13-1 Observed moderate grease accumulated under cooking equipment.
37-05-1 Observed wall heavily soiled with accumulated food debris and dust on cook line.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.

Click to Hide Contents
4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 3896473
Inspection Date: Monday, May 10, 2010
Inspection Number: 1932600
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: RED GINGER
License Number: 1504228
License ID: 4200472
Inspection Visit ID: 3890574
Inspection Date: Monday, May 03, 2010
Inspection Number: 1932600
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 25
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Seafood/fish in freezer. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts.
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw eggs, vegetables walk in cooler. Corrected On Site.
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over raw pork walk in freezer. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked ribs. Corrected On Site.
12A-02-1 Critical. Observed hand wash sink and prep sink used for purpose other than washing hands. Scrub pads stored in sinks.
12A-15-1 Critical. Observed food preparation sinks,used for purposes other than the designated use [washing cutting boards]. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Bamboo mats.
14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf with peeling paint by grill.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Sushi line.
22-21-1 Critical. Observed soil buildup inside ice bin. Cover/ lid Corrected On Site.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Bins, holding food in reach ins,
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-05-1 Observed residue build-up on shulves in walkin cooler.
25-04-1 Observed single-service items stored on floor. Dry storage trailer unit.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Womens restroom handicapped stall.
36-15-1 Observed food debris accumulated on kitchen floor. Portable storage unit.
37-04-1 Observed wall soiled with accumulated black debris in walk in cooler.
37-12-1 Ceiling not smooth and easily cleanable. By grill area.

Inspection For: RED GINGER
License Number: 1504228
License ID: 2567316
Inspection Visit ID: 3755171
Inspection Date: Friday, August 07, 2009
Inspection Number: 1878106
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02-27-1 Critical. Violation: 02-27-1Failure to maintain freezing records on nonexempt fish for 90 days. For fresh salmon. This violation must be corrected by : 11/06/09.

Inspection For: RED GINGER
License Number: 1504228
License ID: 2567316
Inspection Visit ID: 3665133
Inspection Date: Thursday, August 06, 2009
Inspection Number: 1878106
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Scallops 57F
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fresh salmon for parasite destruction
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fresh salmon for sushi.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Flour,corn starch,rice
02-27-1 Critical. Failure to maintain freezing records on nonexempt fish for 90 days. For fresh salmon. This violation must be corrected by : 11/06/09.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45F,raw beef 45F,raw pork 44F in the walkin cooler. Suggested to Operator to place the most potentially hazardous foods to the coldest part of walkin cooler.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw scallops 57F,raw chicken 47F and raw beef 45F in cook line RIC.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Egg rolls 74F. Recommend reheat to 165 F or rapid chill
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line RIC ambient temperature is 51F. This violation must be corrected by : 08/07/09. Cook line RIC is not to be used till maintaing 41F or below.
05-09-1 Critical. No conspicuously located thermometer in All cook line RIC
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Frozen chicken.
08A-24-1 Critical. Observed raw chicken over raw beef sticks in RIC.
08A-36-1 Critical. Raw chicken over raw beef and raw beef over raw fish in the walkin freezer
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops
14-03-1 Observed galvanized metal in contact with acidic foods. Opened can of pineapples and sweet potatoes. Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in BAD repair. Cook line RIC. Repeat Violation.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Dish area Corrected On Site.
37-11-1 Observed coils on condensor for walkin cooler soiled with Heavy accumulated dust and ice build up.
42-11-1 Observed unnecessary items on the premise stored behind building. Broken items,lots of empty jugs.

Click to Hide Contents
3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: RED GINGER
License Number: 1504228
License ID: 2567316
Inspection Visit ID: 3548626
Inspection Date: Friday, April 24, 2009
Inspection Number: 1819148
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Observed gaskets/seals on cold holding unit in poor repair on line reachin cooler.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable; on steamtable near fryers. Repeat Violation.
50-06-1 Critical. License expired within 30 days after expiration date. Establishment owes 71. 00 to bring license current. Mail to: DBPR, Bureau of Central Intake, 1940 N. Monroe St. , Tallahassee, FL, 32399-0783.

Inspection For: RED GINGER
License Number: 1504228
License ID: 2567316
Inspection Visit ID: 3210830
Inspection Date: Tuesday, March 17, 2009
Inspection Number: 1686400
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable on line cooler and steamtable. Repeat Violation.
22-17-1 Critical. Observed soiled reach-in cooler gasketson line cooler.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Inspection For: RED GINGER
License Number: 1504228
License ID: 2567316
Inspection Visit ID: 3210831
Inspection Date: Monday, August 04, 2008
Inspection Number: 1686401
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
10-08-1 Observed ice scoop with handle in contact with ice at waitress station.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable on steamtable.
15-31-1 Observed nonfood-contact equipment in poor repair, icemachine broken.
23-03-1 Observed build-up of grease on hood filters above cook's line.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean utensils under steam table not protecte from contamination.
37-20-1 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
53A-19-1 Critical. Observed expired Food Manager Certification. Rui Zhao's certification expired 3/31/08.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Red Ginger Chinese Restaurant in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Red Ginger Chinese Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Red Ginger Chinese Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


Current Weather Conditions In Melbourne, Florida.