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Red Ginger Asian Cuisine

Red Ginger Asian Cuisine
1700 W New Haven Ave
Melbourne Square Mall
Suite 633
Melbourne, FL 32904
(321)951-8818

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: RED GINGER
License Number: 1506466
License ID: 5563389
Inspection Visit ID: 5331106
Inspection Date: Wednesday, September 10, 2014
Inspection Number: 2426779
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: 15
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **. Repeat Violation**
36-15-4 Basic.Food debris heavy accumulated on walk in freezer / blood from chicken frozen on floor
08B-38-4 Basic.Food stored on floor. / walk in cooler
16-21-4 Basic.Heavy Accumulation of debris on exterior of warewashing machine.
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
23-15-4 Basic.Moderate Accumulation of food debris/soil residue on handwash sink.
21-32-4 Basic.Paper towels used as lining containers
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**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / sushi cooler Top Sushi reach in- salmon, tuna,eel, 48-52 degrees f- just put in this cooler 1 hr ago recommended rapid chill- this was sushi cooler 1- **. Repeat Violation**
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw beef, chicken over rice noodles/ carrots
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / sushi cooler
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Storing wiping cloth buckets
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: RED GINGER
License Number: 1506466
License ID: 5563389
Inspection Visit ID: 5210738
Inspection Date: Wednesday, March 26, 2014
Inspection Number: 2371566
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 High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-33-4 Basic.Ceiling tile in disrepair. Peeling paint in ladies employee restroom **Warning**

Inspection For: RED GINGER
License Number: 1506466
License ID: 5563389
Inspection Visit ID: 5142340
Inspection Date: Monday, March 24, 2014
Inspection Number: 2371566
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: 34
Number of High Priority Violations: 5
Number of Intermediate Violations: 12
Number of Basic Violations: 17
Details
ViolationObservations of Inspector [as written on inspection]
23-15-4 Basic.Accumulation of food debris/soil residue on all handwash sinks **Corrected On-Site** **Warning**
02D-10-4 Basic.Bag/container of unrecognizable prepared food not identified by common name. All sushi grade fish in upright freezer located near sushi bar **Warning**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Plastic cup used to scoop sushi rice **Corrected On-Site** **Warning**
36-33-4 Basic.Ceiling tile in disrepair. Peeling paint in ladies employee restroom **Warning**
24-05-4 Basic.Clean plates, bowls not stored inverted or in a protected manner. Cook line next to rice ststion **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. Cooked noodles **Warning**
13-03-4 Basic.Employees with no hair restraint while engaging in food preparation. **Warning**
36-49-4 Basic.Hood heavily soiled with accumulated flour/food debris. **Warning**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 110°. 156° **Corrected On-Site** **Warning**
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris. **Warning**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Warning**
25-33-4 Basic.Single-use containers (boxes and/or cans) reused for the storage of food. For scallions **Warning**
08B-26-4 Basic.Stored food not covered in chest freezer. **Corrected On-Site** **Warning**
36-26-4 Basic.Wall moderately soiled with accumulated black debris in dishwashing area. **Warning**
36-27-4 Basic.Wall soiled with accumulated food debris. Batter/ fry station, prep room **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Upright cooler: raw shrimp 54° raw chicken 50° cooked chicken quarters 49° cooked breaded chicken 49° manager states put in cooler at 10:30 recommend to rapid chill to 41°. Cook took corrective action and took items out of the cooler and placed in the walk in cooler. Checked items again found at 45° recommend to keep in cooler till 41° **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Wooden rice sushi bowl **Warning**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked foods **Warning**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Warning**
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. Bar **Warning**
53B-15-4 Intermediate.Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cooked chicken cook states 130° reeducated cook minimum cook temp 165° **Warning**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Bar **Warning**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ribs and rice found cooling in the walk in cooler in deep plastic pan while covered. Manager had employee place on sheet pans **Warning**
22-35-4 Intermediate.Food preparation sink has soil/old food residue. **Warning**
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by rack. **Corrected On-Site** **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided and educated operator of form **Corrected On-Site** **Warning**
14-14-4 Intermediate.Nonfood-grade basting brush used in food. Metal banded brush **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Upright cooler found at 53° large ice build up around condenser. This unit is not to be used till maintaining 41° or below. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Orange solution **Corrected On-Site** **Warning**

Inspection For: RED GINGER
License Number: 1506466
License ID: 5563389
Inspection Visit ID: 4890639
Inspection Date: Wednesday, October 16, 2013
Inspection Number: 2265449
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
05-05-4 Intermediate.Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / stem like thermometer 8 degrees off calibrated to 32 degrees f
48-01-4 No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: RED GINGER
License Number: 1506466
License ID: 5563389
Inspection Visit ID: 4890639
Inspection Date: Wednesday, October 16, 2013
Inspection Number: 2265449
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
05-05-4 Intermediate.Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / stem like thermometer 8 degrees off calibrated to 32 degrees f
48-01-4 No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Red Ginger Asian Cuisine 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 Asian Cuisine.

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 Asian Cuisine 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.


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