BON GOU CUISINE
7459 S MILITARY TRAIL, Lake Worth FL 33463 · 954-600-2754
Last inspected Feb 20, 2026 · 8 visits since December 2023
JUL 24
JAN 25
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests...ants crawling on rare the counter at front line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027638 | Feb 20, 2026 | May 27, 2026 | $1,200 |
| 2--2025090838 | Oct 23, 2025 | Jan 22, 2026 | $400 |
| 2--2025007870 | Jan 31, 2025 | Mar 3, 2025 | $400 |
Inspection history
8 visits, newest first
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority3 Intermediate2 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can then grabbed clean container of pasta and clean spatula at cook line; no handwash Employee washed hands
Nonfood-grade bags used in direct contact with food. Dough in direct contact with garbage bag Employee removed and stored in plastic container
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach In freezer: raw goat stored over cooked pork - not all products commercially packaged. Operator stored properly
Show the remaining 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked plantains (105F - Hot Holding) as per operator stored since 9:00am Operator moved product to stove to reheat to 165+
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink Advised employee to use handwash sinks to wash hands, employee used handwash sink to wash hands
Handwash sink does not provide water through a mixing valve or combination faucet. Handwash sink by three compartment sink not working Operator turned on water at handwash sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat and cooked chicken missing date mark, cooked on 2/15 Operator date marked products
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has a buildup of ice Advised operator to clean
Time/temperature control for safety food thawed in an improper manner. raw pork sitting on three compartment sink to thaw Operator placed product under cold running water
Oct 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added more chemicals.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while preparing food. Advised operator of proper handwashing procedures. Employee washed hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer, raw turkey held over raw pork. Not commercially packaged. Advised operator to store properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under prep counter, cooked spinach (44F - Cold Holding). Per operator item wasn't portioned or prepared today. Operator put item on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, plantains (105F - Hot Holding). Per operator item out of temperature for 30 minutes. Operator returned to stove top to reach 165F.
Toxic substance/chemical improperly stored. Various chemicals (soap/bleach) store next to unwashed produce. Advised operator of proper storage.
Single-service articles improperly stored on floor by front counter. Operator moved from floor.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator added more chemical.
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In kitchen Triple Sink (Chlorine 0ppm) discussed with operator proper minimum requirements operator corrected to (Chlorine 100ppm)
Dented/rusted cans present. See stop sale. In kitchen one can of tomato sauce with multiple large dents and creases to edges of can. See stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands afterwards employee began to mix ingredients and seasonings together by hand before placing into pot on stove. Discussed with operator employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen prep sink cut raw pork (71F - Cooling)at 11:00 since 9:00 to 71F at 11:15. At this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to freezer.
Spray bottle containing toxic substance not labeled. In kitchen under hand washing sink in middle of kitchen spray bottle not labeled containing degreaser. Discussed with operator who added label to bottle.
Old labels stuck to food containers after cleaning. In kitchen container of cooked eggs cooling had old label on container operator removed label and replaced with a new one. Discussed with operator proper dish ware cleaning.
Jan 31, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handle raw turkey and without washing hands handled clean mixing spoons to stir marinade on table. Discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed pot and without sanitizing employee filled with water and beans to cook. Discussed proper washing and sanitizing procedures.
Pesticide/insecticide labeled for household use only present in establishment. In kitchen next to reach in cooler bottle of house hold use only roach pesticide.Operator states he has been treating reach in cooler for roaches. Discussed with operator to remove from establishment.
Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches walking on wall next to mop sink. Operator cleaned and sanitized area. In kitchen around walk in cooler 8 live roaches walking on floor. Operator was able to kill some of the roaches others went back under reach in cooler. Discussed with operator to kill roaches clean and sanitize areas. In kitchen in mop sink 2 live roaches in sink base operator killed roaches and cleaned and sanitized areas. In customer bathroom 1 live roach walking on floor next to toilet operator killed, cleaned and sanitized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler hot dogs (48F - Cold Holding) cooked rice (67F - Cold Holding); chicken broth (47F - Cold Holding) per operator product not portioned or prepared today and held in reach in overnight see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler hot dogs (48F - Cold Holding) cooked rice (67F - Cold Holding); chicken broth (47F - Cold Holding) per operator product not portioned or prepared today and held in reach in overnight see stop sale. In 3 compartment sink raw turkey (54F - Cold Holding) Per operator not portioned or prepared today product left out for approximately 45 minutes Operator moved product to stove to cook.
Dead roaches on premises. In kitchen next to reach in cooler and mop sink 4 dead roaches. Operator cleaned and sanitized areas
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on food prep table next to container of marinade employee drink. Operator removed.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...spinach 46-44F,pork 53F, goat 48 F in reach in cooler, cooling food deep container. Per operator food was cooked yesterday. Stop sale issue. Operator discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked pork, cooked goat in reach in cooler. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...spinach 46-44F,pork 53F, goat 48 F in reach in cooler, cooling food deep container. Per operator food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....hot dogs 48F in glass door reach in cooler. Food being held less than 4 hours, employee removed food to reach in freezer to cooling fast.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding backed beans 108F, pork 94 F on the burner at kitchen, food being held less than 4 hours, employee reheating over 165F
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...provided end of inspection
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....all food date marked wrong with old labeled.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee not sanitizeing pot that she washed. I help employees set up 3 compartment sink.
Cardboard used to line food-contact shelves. Observe at dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe employee bag on top,of clean cutting board.
Dec 4, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Presence of insects, rodents, or other pests...ants crawling on rare the counter at front line.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...operator provided it at time of inspection
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.