Bon Gou Cuisine
Last inspected: Feb 20, 2026
20
Score
The health department has logged eight inspections at Bon Gou Cuisine, the earliest from 2023. The most recent report on file is from Feb 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Restaurants in Lake Worth average 77, so Bon Gou Cuisine trails the local norm. There are enough flags in the record to merit a second thought.
8
Inspections
8
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
8 critical violations. 3 major violations. 2 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach In freezer: raw goat stored over cooked pork - not all products commercially packaged. Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked plantains (105F - Hot Holding) as per operator stored since 9:00am Operator moved product to stove to reheat to 165+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can then grabbed clean container of pasta and clean spatula at cook line; no handwash Employee washed hands **Corrected On-Site**
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. Dough in direct contact with garbage bag Employee removed and stored in plastic container **Corrected On-Site**
14-31-5
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Handwash sink by three compartment sink not working Operator turned on water at handwash sink **Corrected On-Site**
27-05-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat and cooked chicken missing date mark, cooked on 2/15 Operator date marked products **Corrected On-Site**
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink Advised employee to use handwash sinks to wash hands, employee used handwash sink to wash hands **Corrected On-Site**
12A-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has a buildup of ice Advised operator to clean
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. raw pork sitting on three compartment sink to thaw Operator placed product under cold running water **Corrected On-Site**
06-01-5
20
Oct 23, 2025
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added more chemicals. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-42-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while preparing food. Advised operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site**
12A-25-4
High Priority - 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. In reach in freezer, raw turkey held over raw pork. Not commercially packaged. Advised operator to store properly.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under prep counter, cooked spinach (44F - Cold Holding). Per operator item wasn't portioned or prepared today. Operator put item on ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, plantains (105F - Hot Holding). Per operator item out of temperature for 30 minutes. Operator returned to stove top to reach 165F. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Various chemicals (soap/bleach) store next to unwashed produce. Advised operator of proper storage.
41-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator added more chemical. **Corrective Action Taken**
21-07-4
Basic - Single-service articles improperly stored on floor by front counter. Operator moved from floor. **Corrected On-Site**
25-05-4
37
Mar 31, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In kitchen Triple Sink (Chlorine 0ppm) discussed with operator proper minimum requirements operator corrected to (Chlorine 100ppm) **Corrected On-Site**
22-42-4
High Priority - Dented/rusted cans present. See stop sale. In kitchen one can of tomato sauce with multiple large dents and creases to edges of can. See stop sale.
01B-01-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands afterwards employee began to mix ingredients and seasonings together by hand before placing into pot on stove. Discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-28-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen prep sink cut raw pork (71F - Cooling)at 11:00 since 9:00 to 71F at 11:15. At this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to freezer. **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen under hand washing sink in middle of kitchen spray bottle not labeled containing degreaser. Discussed with operator who added label to bottle. **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning. In kitchen container of cooked eggs cooling had old label on container operator removed label and replaced with a new one. Discussed with operator proper dish ware cleaning.
16-46-4
50
Jan 31, 2025
Routine - Food
No violations found.
100
Jan 30, 2025
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler hot dogs (48F - Cold Holding) cooked rice (67F - Cold Holding); chicken broth (47F - Cold Holding) per operator product not portioned or prepared today and held in reach in overnight see stop sale. In 3 compartment sink raw turkey (54F - Cold Holding) Per operator not portioned or prepared today product left out for approximately 45 minutes Operator moved product to stove to cook. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handle raw turkey and without washing hands handled clean mixing spoons to stir marinade on table. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed pot and without sanitizing employee filled with water and beans to cook. Discussed proper washing and sanitizing procedures. **Warning**
22-45-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. In kitchen next to reach in cooler bottle of house hold use only roach pesticide.Operator states he has been treating reach in cooler for roaches. Discussed with operator to remove from establishment. **Warning**
41-05-4
High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches walking on wall next to mop sink. Operator cleaned and sanitized area. In kitchen around walk in cooler 8 live roaches walking on floor. Operator was able to kill some of the roaches others went back under reach in cooler. Discussed with operator to kill roaches clean and sanitize areas. In kitchen in mop sink 2 live roaches in sink base operator killed roaches and cleaned and sanitized areas. In customer bathroom 1 live roach walking on floor next to toilet operator killed, cleaned and sanitized. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler hot dogs (48F - Cold Holding) cooked rice (67F - Cold Holding); chicken broth (47F - Cold Holding) per operator product not portioned or prepared today and held in reach in overnight see stop sale. **Repeat Violation** **Warning**
01B-02-5
Basic - Dead roaches on premises. In kitchen next to reach in cooler and mop sink 4 dead roaches. Operator cleaned and sanitized areas **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on food prep table next to container of marinade employee drink. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
37
Jul 17, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
32
Mar 18, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
78
Dec 4, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Presence of insects, rodents, or other pests...ants crawling on rare the counter at front line.
35A-09-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...operator provided it at time of inspection **Corrected On-Site**
22-38-5
78
Frequently Asked Questions
When was Bon Gou Cuisine last inspected?
The most recent health inspection at Bon Gou Cuisine on file is from Feb 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Bon Gou Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bon Gou Cuisine.
How does Bon Gou Cuisine compare to other restaurants in Lake Worth?
Bon Gou Cuisine most recently scored 20 out of 100, which is lower than the Lake Worth average of 77.
Has Bon Gou Cuisine's inspection record improved over time?
No. Recent inspections at Bon Gou Cuisine have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Bon Gou Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bon Gou Cuisine inspected?
Based on the inspection history on file, Bon Gou Cuisine is inspected around four times per year on average.
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