Le Bon Gout Restaurant
Last inspected: Mar 2, 2026
43
Score
Le Bon Gout Restaurant appears in inspection records five times, starting in 2024. The most recent visit was on Mar 2, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
Looking across the full record, “nonfood-grade bags used in direct contact with food” is the recurring theme, flagged two times.
The city-wide average sits at 79, which Le Bon Gout Restaurant's 43 doesn't quite reach. The pattern in the record is worth a careful look.
5
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour, black beans and vinaigrette stored in chemical buckets. See stop sale.
14-15-4
High Priority - Nonfood-grade bags used in direct contact with food. Thyme stored and in direct contact with thank you to go bag. Operator removed herbs from to go bag. **Corrected On-Site**
14-31-5
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Nonfood-grade containers used for food storage - direct contact with food. Flour, black beans and vinaigrette stored in chemical buckets. See stop sale.
01B-32-4
High Priority - 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. red bean puree (53F - Cooling) at 9:40; cooling since 7:30pm on 3/1; cooked rice (50F - Cooling) at 9:40; cooling since 7:30pm on 3/1 Observed in deep containers at reach in coolers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red bean puree (53F - Cooling) at 9:40; cooling since 7:30pm on 3/1; cooked rice (50F - Cooling) at 9:40; cooling since 7:30pm on 3/1 Observed in deep containers at reach in coolers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
03D-02-5
Basic - Bowl or other container with no handle used to dispense food. Food storage container as scoop in flour. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Pots not inverted at dish drying rack. **Corrected On-Site**
24-05-4
43
Dec 31, 2025
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on prep table around microwave. 30+ live roaches inside oven on cook line. 1 live roach next to hand sink at front counter. **Warning**
35A-05-4
High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.25. **Warning**
50-17-3
High Priority - Nonfood-grade to go bags used in direct contact with fish in chest freezer. **Warning**
14-31-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's. **Warning**
32-04-4
Basic - Floor soiled/has accumulation of debris under prep table with microwave. **Warning**
36-73-4
Basic - Garbage cans soiled. **Warning**
33-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust outside of microwave and table under microwave . **Warning**
23-03-4
Basic - Standing water in mop sink. **Warning**
29-20-5
Basic - Stored cooked chicken and beef stew not covered in chest freezer. **Warning**
08B-12-5
Basic - Working containers of flour and salt removed from original container not identified by common name in dry storage area. **Warning**
02D-01-5
Basic - 1 bag of onions stored on floor in kitchen. **Warning**
08B-38-4
Basic - 2 Cardboard boxes with cooked food used as garbage container behind building. **Warning**
33-02-4
35
Oct 31, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored outside next to back door on unprotected shelf's. **Warning** - From follow-up inspection 2025-10-31: Clean utensil and pans stored outside. **Time Extended**
24-07-4
95
Oct 30, 2025
Routine - Food
10 critical violations. 4 major violations. 6 minor violations.
View 20 violations
High Priority - Cook began working with food, handling clean equipment or utensils, without first washing hands, after entering kitchen from the outside. **Warning**
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep , covered container in kitchen. **Warning**
03D-01-5
High Priority - Live, small flying insects found 3 live small flying insects on the container, containing raw turkey, on the floor in front of hand sink. 20+ live small flying insects outside next to back door on clean sanitized dishes stored outside. 2 live small flying insects on triple sink. **Warning**
35A-02-7
High Priority - Operator unable to provide documentation for source of unidentifiable fish. See stop sale. **Warning**
01A-15-4
High Priority - Raw goat stored not properly separated from ready-to-eat coconut in chest freezer. Operator separated. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Turkey placed in soiled container, filled with water. Observed soiled cardboard box containing garbage, soaking inside turkey container. See stop sale **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep , covered container in kitchen. Rice 82F inside microwave for more than 4 hours. Not cooked or prepped today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 50F-56F on the floor in front of hand sink at back door. Operator stated turkey was removed from temperature control less than 2 hours ago. Turkey was discarded see violation 1B-13-4. Rice 82F inside microwave for more than 4 hours. Not cooked or prepped today. **Warning**
03A-02-5
High Priority - Turkey placed in soiled container, with a soiled cardboard box with garbage inside container. See stop sale **Warning**
08B-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ chlorine at cook line Operator set up fresh solution at 75ppm chlorine. **Warning**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen next to Back door. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep , covered container at room temperature in kitchen. **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Containers of raw chicken stored in front of sink. **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink at entrance to kitchen. **Warning**
31B-03-4
Basic - Turkey stored on floor in front of hand sink at Back door. **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Turkey thawing in standing water on the floor of hand sink in kitchen. **Warning**
06-01-5
Basic - Stored goat not covered in chest freezer. Operator covered. **Warning**
08B-12-5
Basic - Lime juice and vinegar stored outside on unprotected shelf. Yellowfin snapper and raw chicken delivery stored outside attracting flies. All items in original packaging. Operator moved items inside and stored in cooler. **Corrected On-Site** **Warning**
08B-42-4
Basic - Interior microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Cleaned and sanitized equipment or utensils not properly stored outside next to back door on unprotected shelf's. **Warning**
24-07-4
11
Oct 14, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup 56F cooked yesterday kept in a deep covered container, in reach in cooler in kitchen. See stop sale
03D-02-5
High Priority - 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. Chicken soup 56F cooked yesterday kept in a deep covered container, in reach in cooler in kitchen.
01B-36-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of chest freezer soiled with food debris at front counter.
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed cloth in sanitizer container. **Corrected On-Site**
21-12-4
64
Frequently Asked Questions
When was Le Bon Gout Restaurant last inspected?
The most recent health inspection at Le Bon Gout Restaurant on file is from Mar 2, 2026. The public record contains five inspections in total.
What is the most common violation at Le Bon Gout Restaurant?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited two times, more than any other issue at Le Bon Gout Restaurant.
How does Le Bon Gout Restaurant compare to other restaurants in Boynton Beach?
Le Bon Gout Restaurant most recently scored 43 out of 100, which is lower than the Boynton Beach average of 79.
Has Le Bon Gout Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Le Bon Gout Restaurant have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Le Bon Gout Restaurant 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.
Nearby Restaurants