LEMONGRASS THAI KITCHEN
1016 LOCKWOOD BLVD STE 170, Oviedo FL 32765 · 407.408.3883
Last inspected Aug 19, 2026 · 7 visits since August 2023
OCT 24
APR 25
OCT 25
MAY 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cook line cooler : - cooked beef 45f - cooked chicken 44f - tofu 44f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate11 Basic
What the inspector wrote — 17 findingsThe state's own report →
Container of medicine improperly stored. - multi vitamins stored at front counter
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs stored over prepared vegetables in reaching cooler on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sprouts 63° less 4 hours, operator place ice in container of sprouts
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. - Operator placed time mark
Show the remaining 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line
Handwash sink not accessible for employee use at all times. - front counter hand sink blocked with bottled waters. -Hand sink next to ice machine block by mop bucket.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -bulk sugar, salt
Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in back area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored with food on shelf next to cooks line.
Exterior door has a gap at the threshold that opens to the outside. - back door
Food stored on floor. - cooking oil stored in kitchen area.
No conspicuously located ambient air temperature thermometer in holding unit. - cold holding units in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - hood filters
Reach-in cooler and walk-in cooler interior/shelves have accumulation of soil residues.
Storage area not maintained clean and organized.
Time/temperature control for safety food thawed in an improper manner. - Krab thawing in a bucket. - Operator Corrected
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken and raw eggs stored top of make table over tofu and sauce without a physical barrier. Operator switch it.
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. Raw chicken stored over raw beef at the walk-in freezer. Operator switch it.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer was reading 40 f
employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored bottom of make table. Operator discarded it.
Bowl or other container with no handle used to dispense food. Plastic to go soup containers used as scoop at the sugar and salt. Operator discarded it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate not inverted at the storage area next to the dishwasher.
Cutting board has cut marks and is no longer cleanable. All of them kitchen area.
Floor soiled/has accumulation of debris. Throughout kitchen equipment.
Food stored on floor. Fryer oil stored on floor at the kitchen. Carrots and onion stored on floor front of walk-in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. At the walk-in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen equipment.
Working containers of food removed from original container not identified by common name. MSG no label. Operator label it.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Chicken and beef stored on top of scallops at the make table and raw shell eggs stored top of coconut and other cooked food at the bottom part.
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. Operator had cut cabbage and cut lettuce on time control no time marked she stated that been out for less than 1,5 hours and she added the time.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Spray bottle containing toxic substance not labeled. Spray bottle containing degresser no label at the dish area.
Bowl or other container with no handle used to dispense food. At the flour plastic to go container used as scoop operator discarded it.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. All of them at the cook line.
Floor soiled/has accumulation of debris. Throughout kitchen equipment.
Food stored on floor. Box of broccoli stored on floor under employee hand sink and clear noodles stored on floor by the mop sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knife stored between make table and prep table kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Second check 50 ppm.
Working containers of food removed from original container not identified by common name. Flour no label.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server handling dirty dishes then went to the kitchen to add the cut carrots as garnish to the plate to serve it without washing his hand when I spoke to manager she discarded the carrot.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of unwashed lettuce at the reach-in cooler at the kitchen. Operator switch it.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground chicken stored on top of cut cabbage at the walk-in cooler. Operator switch it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans sprouts (50F - Cold Holding); cut cabbage (50F - Cold Holding Operator stated they only out for an hour and she added an ice to cool it down.
Handwash sink used for purposes other than handwashing. Observed employee washing knife at the employee hand sink front area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of customer food not identify or segregated.
Floor soiled/has accumulation of debris. Throughout kitchen equipment and.
Food stored on floor. Box of broccoli stored on floor at the kitchen area make.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored on walk in cooler shelf, above cut broccoli. operator relocated food.
Stop Sale issued due to food not being in a wholesome, sound condition. Snapper thawed with vacuum packaging, in walk in cooler.
Time/temperature control for safety food cold held at greater than 41F. -Cookline make table noodles (57F - Cold Holding); less than 4 hours, operator placed ice and reduced amount. -Front counter glass door reach in cooler half and half (47F - Cold Holding)/ less than 4 hours.
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. 6- snapper thawed in package, in walk in cooler. Operator instructed to discard,.
Food stored on floor. Bag of onions on kitchen floor. Operator relocated off the floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and another make table in kitchen.
In-use tongs stored on equipment door handle between uses. operator relocated.
Kitchen wall soiled with accumulated grease, food debris, and/or dust, by cookline and front door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of stove,soiled with grease and grime.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - cook line cutting board soiled. Manager states cutting board is cleaned only at end of night. Advised manager to sanitize every 4 hours.
Nonfood-grade bags used in direct contact with food. - in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken <3 hours (67F - Cold Holding) Manager states prepped this morning. Advised manager to put in smaller pans and place into freezer for expedited cooling.
Handwash sink not accessible for employee use at all times. - hand wash sink at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. - corn starch
Buildup of food debris/soil residue on equipment door handles. - cook line cooler
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. - snapper
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink and paper towel dispenser at cook line soild
Wiping cloth sanitizing solution stored on the floor.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - line cook sneezed and used tissue, then continued with food prep, no glove change, no handwash
Nonfood-grade containers used for food storage - direct contact with food. - bulk rice container
Raw animal food stored over or with unwashed produce. - raw chicken over ginger roots
Raw animal food stored over/not properly separated from ready-to-eat food. - walk in cooler. Chicken over noodles
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cook line cooler : - cooked beef 45f - cooked chicken 44f - tofu 44f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine >500ppm. Operator corrected. Final read 100ppm
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 4 new hires
Bowl or other container with no handle used to dispense food. - bulk flour
Buildup of food debris/soil residue on equipment door handles. - cood line coolers
Employee with no hair restraint while engaging in food preparation. - male line cook
Fly sticky tape hanging over food/food preparation area/food-contact equipment. - over food prep table
Food stored on floor. - potato in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment.
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.