New York City, NY - City health officials cited Red Ginger for health violations during an inspection on 07/22/2025.
The restaurant is located at 1650 Richmond Avenue Staten Island Ny in New York City's Graniteville district, serving local residents and visitors.
Health department documentation states: "04c. Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. (critical: critical). 02b. Hot tc." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. The Chicago Health Department Requirements offers detailed requirements for maintaining compliance.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
The New York City Department of Health and Mental Hygiene has mandated that Red Ginger immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| Council District | 50 |
| PHONE | 7189828808 |
| SCORE | 26 |
| DBA | RED GINGER |
| Community Board | 502 |
| Census Tract | 029103 |
| RECORD DATE | 08/15/2025 |
| BUILDING | 1650 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| STREET | RICHMOND AVENUE |
| ZIPCODE | 10314 |
| BORO | Staten Island |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | SI05 |
| BBL | 5022360125 |
| CAMIS | 50068499 |
| INSPECTION DATE | 07/22/2025 |
| Latitude | 40.608078102502 |
| Longitude | -74.162260908042 |
| BIN | 5037014 |
| VIOLATION CODES | 04C; 02B; 08A; 09B; 04L |
| ALL VIOLATIONS | 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. || 02B: Hot TCS food item not held at or above 140 °F. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 09B: Thawing procedure improper. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | 02B: Hot TCS food item not held at or above 140 °F. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 09B: Thawing procedure improper. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
