LEMONGRASS
101 PLAZA REAL SOUTH UNIT E, Boca Raton FL 33432 · 561-544-8181
Last inspected Mar 16, 2026 · 7 visits since August 2023
OCT 23
JUL 24
DEC 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (65F - Cold Holding) at sushi station. out less than four hours. Placed back into cooler. Not prepped or portioned today.
★ 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--2025065427 | Aug 6, 2025 | Sep 22, 2025 | $400 |
| 2--2021003438 | Jan 20, 2021 | Feb 26, 2021 | $400 |
Inspection history
7 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed handwash sink used to hold equipment by dish washing area. Operator removed
Ice scoop handle in contact with ice. In ice machine, observed ice scoop handle in direct contact with ice. Operator removed
In-use ice scoop stored on soiled surface between uses. Ice scoop on soda machine grate. Operator removed
In-use wet wiping cloth/towel used under cutting board. Wet rag under green cutting board.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet used rag on kitchen flip top cutting board.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 12 high priority.
12 High priority5 Intermediate4 Basic
Show 21 findings ▾
Container of medicine improperly stored. Shelf at sush station Removed
Displayed food not properly protected from contamination. Rice container at sushi station stored under plumbing of hand sink
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone and began working with clean cooking equipment Manager instructed employee to wash hands
Non-food grade paper/paper towel used as liner for food container. Fish wrapped in paper towel at sushi station Removed Paper towels covering food items in coolers on cook line Removed
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells raw shrimp for sushi and unable to provide parasite destruction Per operator, will cook food item for staff and no longer serve raw to public
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over seaweed salad and cilantro in bottom sushi reach in cooler Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef handling raw chicken with gloves and ticked knife and wiping cloth with the same gloves Chef removed gloves and washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Eel and salmon skin at sushi station rice noodles scrambled eggs crispy rice on cook line Exceeded four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (65F - Cold Holding) at sushi station. out less than four hours. Placed back into cooler. Not prepped or portioned today.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Eel and salmon skin at sushi station rice noodles scrambled eggs crispy rice on cook line Exceeded four hours. See stop sale.
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 and the time removed from temperature control cannot be determined. See stop sale. Rice noodles on floor in kitchen Cooked rice at sushi station
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (134F - Hot Holding); on cook line. Out less than four hours. Reheated chicken stock (174F - Reheating);
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked vegetables (74F - Cooling) at 2:26 pm to 74F at 3:07 pm since 2:00 pm; in walk in cooler. Covered in plastic. Removed. Food will not cool to 41F within 6 hours. tofu (54F - Cooling) at 2:38 pm to 54F at 3:07 pm since 2 pm in walk in cooler. Covered in plastic container. Food will not cool to 41F within 4 hours. Removed container
Handwash sink not accessible for employee use at all times. Cutting boards blocking hand sink at sushi station Removed
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Removed chicken from ROP bags. Placed in plastic bags
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.
Spray bottle containing toxic substance not labeled. Spray bottle at bar and spray bottle on rack Infront of sushi station containing purple solution
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. Escolar at sushi station Fish fillets cook line Removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on cook line
Raw fruits/vegetables not washed prior to preparation. In use avocados in sushi reach in cooler contain stickers
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked vegetables in walk in cooler
Dec 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using cellphone and then immediately began closing food containers for catering order.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cauliflower in bottom reach in cooler across from cook line. Raw fish over edamame In bottom reach in cooler at sushi station Removed
Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand sink
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. Tuna in sushi reach in cooler
Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Grocery bags storing produce In Walk in cooler Removed
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 and the time removed from temperature control cannot be determined. See stop sale. Scrambled eggs Timer started
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) sushi station. Remade. Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Plastic container hand sink next to walk in cooler Removed
No probe thermometer provided to measure temperature of food products.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table at cook line Removed
Food stored on floor. Beef on floor walk in cooler Removed
Raw fruits/vegetables not washed prior to preparation. In use avocado with sticker on cook line Removed
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature at sushi station Placed in cooler
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over stir fry sauce reach in cooler on cook line. Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (67F - Cold Holding) cooked rice (65F - Cold Holding) on cook line. Operator states food not prepped or portioned. Removed from cooler less than. Four hours ago. Placed in cooler. Discussed TPHC option for food items.
Handwash sink used for purposes other than handwashing. Filling stainless steel container in hand sink at beverage station
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine
No soap provided at handwash sink. Hand sink at dish machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Emailed to operator and filled out on site
Bowl or other container with no handle used to dispense food. Cup scoop panko and flour bins
Working containers of food removed from original container not identified by common name. Flour
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs were stored over raw pork. The manager removed the eggs.
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.