LE BON GOUT RESTAURANT
556 E GATEWAY BLVD, Boynton Beach FL 33435 · 5615368951
Last inspected May 11, 2026 · 8 visits since October 2024
OCT 24
OCT 25
DEC 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches on prep table around microwave. 30+ live roaches inside oven on cook line. 1 live roach next to hand sink at front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026001351 | Dec 31, 2025 | May 5, 2026 | $400 |
| 2--2025080002 | Oct 30, 2025 | Apr 21, 2026 | $400 |
Inspection history
8 visits, newest first
May 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority0 Intermediate5 Basic
What the inspector wrote — 12 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. walk in cooler: griot (cooked pork) (47F - Cooling) at 11:30; cooling since 5/10 at 2pm Observed cooling in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: griot (cooked pork) (47F - Cooling) at 11:30; cooling since 5/10 at 2pm Observed cooling in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Pure nature sea moss labeled product at customer self service cooler, no invoice available at time of inspection. Operator removed product from cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw crab over fully cooked pork at walk in cooler. Operator stored products properly.
Show the remaining 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Pure nature sea moss labeled product at customer self service cooler, no invoice available at time of inspection. Operator removed product from cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw crab and shrimp (78F - Cold Holding) Observed marinating at ambient temperature in back kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place product in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer: patties (beef and awansa - dried fish) (117-130F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 3 hours.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. At chest freezer
Plumbing system in disrepair. 3 compartment sink leaking at base of stem.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added chlorine, rechecked 50ppm.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red bean puree (53F - Cooling) at 9:40; cooling since 7:30pm on 3/1; cooked rice (50F - Cooling) at 9:40; cooling since 7:30pm on 3/1 Observed in deep containers at reach in coolers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red bean puree (53F - Cooling) at 9:40; cooling since 7:30pm on 3/1; cooked rice (50F - Cooling) at 9:40; cooling since 7:30pm on 3/1 Observed in deep containers at reach in coolers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Food stored in a container that previously held a toxic substance. See stop sale. Nonfood-grade containers used for food storage - direct contact with food. Flour, black beans and vinaigrette stored in chemical buckets. See stop sale.
Nonfood-grade bags used in direct contact with food. Thyme stored and in direct contact with thank you to go bag. Operator removed herbs from to go bag.
Nonfood-grade containers used for food storage - direct contact with food. Flour, black beans and vinaigrette stored in chemical buckets. See stop sale.
Bowl or other container with no handle used to dispense food. Food storage container as scoop in flour.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Pots not inverted at dish drying rack.
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's.
Dec 31, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license 12.1.25.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's.
Standing water in mop sink.
Dec 31, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Nonfood-grade to go bags used in direct contact with fish in chest freezer.
Operating with an expired Division of Hotels and Restaurants license 12.1.25.
Roach activity present as evidenced by live roaches found. 2 live roaches on prep table around microwave. 30+ live roaches inside oven on cook line. 1 live roach next to hand sink at front counter.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
1 bag of onions stored on floor in kitchen.
2 Cardboard boxes with cooked food used as garbage container behind building.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's.
Floor soiled/has accumulation of debris under prep table with microwave.
Garbage cans soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust outside of microwave and table under microwave.
Standing water in mop sink.
Stored cooked chicken and beef stew not covered in chest freezer.
Working containers of flour and salt removed from original container not identified by common name in dry storage area.
Oct 31, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cleaned and sanitized equipment or utensils not properly stored outside next to back door on unprotected shelf's.
Oct 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority4 Intermediate6 Basic
Show 20 findings ▾
Cook began working with food, handling clean equipment or utensils, without first washing hands, after entering kitchen from the outside.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep, covered container in kitchen.
Live, small flying insects found 3 live small flying insects on the container, containing raw turkey, on the floor in front of hand sink. 20+ live small flying insects outside next to back door on clean sanitized dishes stored outside. 2 live small flying insects on triple sink.
Operator unable to provide documentation for source of unidentifiable fish. See stop sale.
Raw goat stored not properly separated from ready-to-eat coconut in chest freezer. Operator separated.
Stop Sale issued due to food not being in a wholesome, sound condition. Turkey placed in soiled container, filled with water. Observed soiled cardboard box containing garbage, soaking inside turkey container. See stop sale
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 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep, covered container in kitchen. Rice 82F inside microwave for more than 4 hours. Not cooked or prepped today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 50F-56F on the floor in front of hand sink at back door. Operator stated turkey was removed from temperature control less than 2 hours ago. Turkey was discarded see violation 1B-13-4. Rice 82F inside microwave for more than 4 hours. Not cooked or prepped today.
Turkey placed in soiled container, with a soiled cardboard box with garbage inside container. See stop sale
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ chlorine at cook line Operator set up fresh solution at 75ppm chlorine.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep, covered container at room temperature in kitchen.
Handwash sink not accessible for employee use at all times. Containers of raw chicken stored in front of sink.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen next to Back door. Operator provided.
No soap provided at handwash sink at entrance to kitchen.
Cleaned and sanitized equipment or utensils not properly stored outside next to back door on unprotected shelf's.
Interior microwave has accumulation of black substance/grease/food debris.
Lime juice and vinegar stored outside on unprotected shelf. Yellowfin snapper and raw chicken delivery stored outside attracting flies. All items in original packaging. Operator moved items inside and stored in cooler.
Stored goat not covered in chest freezer. Operator covered.
Time/temperature control for safety food thawed in an improper manner. Turkey thawing in standing water on the floor of hand sink in kitchen.
Turkey stored on floor in front of hand sink at Back door.
Oct 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup 56F cooked yesterday kept in a deep covered container, in reach in cooler in kitchen. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup 56F cooked yesterday kept in a deep covered container, in reach in cooler in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of chest freezer soiled with food debris at front counter.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed cloth in sanitizer container.
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.