LEMON GRASS
420 E ATLANTIC AVE, Delray Beach FL 33483 · 561-278-5050
Last inspected Jun 15, 2026 · 8 visits since October 2023
NOV 24
MAR 25
SEP 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Tofu 51F in reach in cooler, food not prepped or portioned today. Employee voluntarily discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022061471 | Dec 12, 2022 | Jan 13, 2023 | $600 |
Inspection history
8 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Non-food grade paper/paper towel used as liner for food container in chopped scallions in reach in cooler at sushi station and prep station. Employee removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Tofu 51F in reach in cooler, food not prepped or portioned today. Employee voluntarily discarded food.
Handwash sink used for purposes other than handwashing.....dumped ice in handwashing sink at bar. Manager educated employee
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Jan 13, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding scrambled eggs 108F, butter 77F, beef sauce 88F, noodles 89F in make table at kitchen, food was prepped today to serve customer. Food being held less than 4 hours. Employee time marked.
Jan 12, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Employee washed hands with no soap at dip frying station at kitchen. Manager provided
Non-food grade paper/paper towel used as liner for food container in dumplings at kitchen reach in cooler, prepped scallion in tall storage glass door reach in cooler. Employee removed paper towel.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 67F, California roll 68F, boiled asparagus 69F in room temperature at sushi station, brown sauce 66F, pat Thai sauce 67F, fat noodles 66F at kitchen, food not prepped or portioned today, food being held less than 4 hours, employee time marked.
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..sushi rice at sushi station being held less than four hours. Employee time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding scrambled eggs 108F, butter 77F, beef sauce 88F, noodles 89F in make table at kitchen, food was prepped today to serve customer. Food being held less than 4 hours. Employee time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooked noodles 102F with covered stacks container one of another at storage tall glass door reach in cooler. Took another temperature about an hour later food temperature was 97F. Manager replace food shallow container and removed to walk in cooler.
Carbon dioxide/helium tanks not adequately secured two co2 tank by the pick up door. Employee removed
Clean Knife stored between equipment at kitchen. Employee removed.
Employee food not properly identified and segregated from food to be served to the public at expo line.
Wet wiping cloth not stored in sanitizing solution between uses....multiple wet towels in cook line and sushi station. Employee removed those, no sanitizer solution bucket prepped.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp above sweet and sour sauce, raw chicken, raw beef above tofu, cut vegetables in multiple reach in coolers at cook line. Chef properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tofu 56F in room temperature at kitchen, tofu prepped less than an hour ago to serve customers. Chef putting food in ice and temperature reached 40F during inspection.
Handwash sink not accessible for employee use at all times....blocked by cutting board to prepping food at prep station. Employee removed.
Handwash sink used for purposes other than handwashing.....container stored in hand sink at kitchen, employee removed container.
No paper towels or mechanical hand drying device provided at handwash sink...by the fryer. Employee provided.
No soap provided at handwash sink by the fryer. Employee provided
container with no handle used to dispense food in tea. Employee removed
Clean utensils stored between equipment and wall...knives,open thermometer stored between reach in coolers and wall at kitchen, sushi station. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils...open drink cup at cook line. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon at 113F, employee removed.
No handwashing sign provided at a hand sink used by food employees by the fryer.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Escolar starting to defrost (pulled this morning) still in reduced oxygen packaging. Operator removed.
No handwashing sign provided at a hand sink used by food employees at employee restroom.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken cooked pork belly, cooked vegetables in reach in cooler at kitchen. Raw sea food directly top of the cut cucumber in reach in cooler at sushi station. Employee properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...kimchi cabbage date marked 10/28/24, short ribs date marked 10/25/24, short ribs date marked 10/4/24 in reach in cooler. See stop sale issue. Employee discarded.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...kimchi cabbage date marked 10/28/24, short ribs date marked 10/25/24, short ribs date marked 10/4/24 in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 49F, cut cabbage 56F, bean sprouts 66F, sauce 48F, noodles 56F in reach in cooler 3,4 at kitchen. Food not prepped or portion today, food being held less than 4 hours. Ice down food and removed to another acceptable cooler.
Handwash sink used for purposes other than handwashing...stored container, container lids, sushi make tools in handwashing sink at kitchen, sushi station. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen by sushi station
No soap provided at handwash sink at kitchen by sushi station
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...duck soup, short ribs sauce. Employee date marked.
Clean utensils stored knife between equipment at kitchen, employee removed.
Floor area(s) covered with standing water at kitchen by the dishwashing area.
Food stored on floor...sauce, chicken,sea food at walk in freezer.
Ice scoop handle in contact with ice at bar. Employee removed scoop.
No handwashing sign provided at a hand sink used by food employees at kitchen by sushi station
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above tofu, butter in walk in cooler. Manager properly stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...krab meat salad prepped 2/14/24 in walk in cooler, kimchi cabbage date 2/2/24, short ribs sauce 2/7/24 in reach in cooler. Stop sale issue. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...krab meat salad prepped 2/14/24 in walk in cooler, kimchi cabbage date 2/2/24, short ribs sauce 2/7/24 in reach in cooler.
No handwash sink located in vending machine area where employees service bulk food machines....washed cut vegetables in handwashing sink at sushi station. Manager educated employee
Stored food not covered...several food not covered in reach in cooler, walk in freezer. Manager covered
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee touched cell phone and then engaged in food preparation, without washing hands in prep area across from stove. Employee went to wash hands
Non-food grade paper towels used as liner for food container, for baby greens, cucumber and washed herbs, at sushi bar. Sushi chef removed all paper towels.
Raw tuna and salmon stored over/not properly separated from edemamae beans. Sushi chef reversed items
3 cooks washed hands in a prep sink, other than an approved handwash sink on cook line. Reviewed washing hands only in hand sink.
Handwash sink used for purposes other than handwashing. Dirty dishes in sink next to dish area. Operator removed dishes.
Employee personal food under flip top cooler on cook line, not properly identified and segregated from food to be served to the public. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109°F in waiter station. Operator discarded water and out new water
In-use wet wiping cloth/towel used under cutting board in prep area by dish area. Operator removed wet towel.
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.