LEMONGRASS OF BOYNTON BEACH
1880 N CONGRESS AVE #190, Boynton Beach FL 33426 · 561-733-1344
Last inspected Jun 17, 2026 · 6 visits since March 2024
AUG 24
DEC 24
JUL 25
JUL 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 cooked was 2 hours ago. Operator timed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm) Operator placed new container of chlorine sanitizer in unit, 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over seaweeed salad at walk in cooler. Operator stored products properly.
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 for Sushi rice. Per operator, out of temperature for approximately 1.75 hours. Operator placed time stamp for remaining 2.25 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork dumpling (79F - Hot Holding); cooked mushrooms (80F - Hot Holding) Observed in steam table on cook line. Per operator, out of temperature for approximately 2.5 hours. Operator voluntarily elected to discard product.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Observed Food debris in hand wash sink in prep kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food over food for customers at flip top cooler on cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 100ppm.
Jul 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F, in walk in cooler cooling over night. Rice kept in a deep covered container. 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. Rice 60F, in walk in cooler cooling over night. Rice kept in a deep covered container.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Container empty. Operator set up triple sink with chlorine 100ppm.
Salad prep cook touched bare body parts and then engaged in preparing spring rolls in prep area without washing hands. Prep cook went to wash her hands.
Handwash sink used for purposes other than handwashing. Dishes stored in hand sink in dish area and in prep area. Operator removed dishes.
No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator provided
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated books have been ordered.
Bowl with no handle used to dispense sugar. Operator replaced with scoop.
In-use rice stored in standing water less than 135 degrees Fahrenheit 90F in expo line. Operator heated water to 174F.
In-use wet wiping cloth/towel used under cutting board In prep area. Operator removed.
Opened employee water bottle in a cold holding unit with food to be served to customers at cook line. Operator removed.
Raw collard greens not washed prior to cutting in back kitchen. Prep cook went to wash greens.
Single-service spoons and forks not stored inverted or protected from contamination in expo line. Operator inverted.
Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water in triple sink. Operator turned water on.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw salmon stored over/not properly separated from ready-to-eat wasabi at sushi bar. Sushi chef removed wasabi.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense rice in back prep area. Operator removed.
In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed.
Opened employee open beverage container in a cold holding unit with food to be served to customers at cook line. Operator discarded.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 200ppm.
Wiping cloth sanitizing solution stored on the floor in prep area. Operator placed in a bucket.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Container of medicine improperly stored on shelf above left flip top cooler on cook line. Operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 59F, cooling since yesterday in walk in cooler. Cooling in a deep covered container. 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. Rice 59F, cooling since yesterday in walk in cooler. Cooling in a deep covered container.
Employee washed hands with no soap. Employee at fryer station handled raw lobster, rinsed her Hands with her gloves on in prep sink, no soap provided at prep sink, proceeded to fryer and handled fried food. Employee went to wash her hands with soap.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 52F on ice at expo line for approximately 1 hour. Insufficient ice. Operator filled container with more ice.
Employee washed hands in a sink other than an approved handwash sink. Employee at fryer station handled raw lobster, rinsed her Hands with her gloves on in prep sink, proceeded to fryer and handled fried food. Employee took her gloves off and washed her Hands in hand sink.
Handwash sink not accessible for employee use at all times next to rice cookers in kitchen. Blocked by buckets and container with fryer oil. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink next to rice cookers in kitchen. Operator provided.
Chicken stored on floor in walk in cooler. Operator moved on a shelf.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Air in the line. Operator primed line 75ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Sanitizer container not properly connected. Operator connected properly 200ppm.
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 cooked was 2 hours ago. Operator timed.
Spray bottle containing soap not labeled at triple sink. Operator labeled.
Employee beverage container on a food preparation table next to fryer. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water 76F on expo line. Operator discarded water.
Mar 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.