Lemongrass Asian Bistro
Last inspected: Apr 6, 2026
35
Score
Public records show 18 inspections at Lemongrass Asian Bistro stretching back to 2022. The newest entry in the record is dated Apr 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about nine violations before that.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded seven times.
Lemongrass Asian Bistro's latest score of 35 falls below the Wellington average of 71. Taken together, the history suggests a facility that has struggled with consistency.
18
Inspections
6
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At tall reach in cooler chopped greens dated 03/28 not used within 7 days- see stop sale .
01B-28-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and prepared food and handled containers without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken**
12A-16-4
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. At cook line - employee handled soiled cloth than prepared food for order without changing their gloves and washing their hands- educated operator - employee washed their hands. **Corrective Action Taken**
12A-28-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towel in direct contact with cut cucumbers- operator removed. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station- Cream cheese 56F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in freezer to quick chill. At front counter/ server station - tofu 48F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator placed on time as a public health control for remaining time. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Container of soap stored over sake bottles - operator removed. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Small hose attachment inside handwash sink by sushi station - operator removed. **Corrected On-Site**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on cutting board- operator removed. **Corrected On-Site**
21-12-4
35
Feb 9, 2026
Routine - Food
No violations found.
100
Dec 9, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: raw shelled eggs stored above sauce and cut limes. At sushi bar reach in cooler: raw salmon stored over cooked octopus. Operator stored items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-09: At flip top cooler across from cook line: raw shelled eggs stored above sauce and French fries. Operator stored properly. **Admin Complaint**
08A-05-6
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink in establishment; mop sink was made inoperable. Advised operator to provide an operable mop sink to dump wastewater. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
29-27-4
82
Dec 8, 2025
Routine - Food
9 critical violations. 1 major violation. 1 minor violation.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line: curry with cooked vegetables (96F at 3:52pm - Cooked Cooling) As per operator, cooling since 12pm. Double door reach in cooler: cooked pasta (73F at 4:00pm- Cooked Cooling) As per operator, cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale. **Warning**
03D-01-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw shrimp to bread then began touching clean cutting board at flip top cooler near fryer; no hand wash. Observed employee handle raw salmon then began handling clean pan with sushi rice. Employees washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: raw shelled eggs stored above sauce and cut limes. At sushi bar reach in cooler: raw salmon stored over cooked octopus. Operator stored items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 2 pots of Sushi rice not time marked; time removed from temperature control cannot be determined. 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. At cook line: curry with cooked vegetables (96F at 3:52pm - Cooked Cooling) As per operator, cooling since 12pm. Double door reach in cooler: cooked pasta (73F at 4:00pm- Cooked Cooling) As per operator, cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar: cut raw salmon (47F at 3:30pm- Ambient Cooling) As per operator, cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: stored on shelf below cook line: cooked dumplings (53F - Cold Holding) As per operator, stored 30 mins. Not prepped or portioned today. Operator placed to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. 2 pots of Sushi rice not time marked; time removed from temperature control cannot be determined. See stop sale. Cooked eel not time marked. As per operator, stored since 1.75 hours. Chef time marked. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar: cut raw salmon (47F at 3:30pm- Ambient Cooling) As per operator, cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked vegetable broth (107F - Hot Holding) As per operator, stored since 3.5 hours. Operator placed to reheat to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna roll contain raw or undercooked animal foods not identified as raw in menu. Poke Bowl contain raw or undercooked animal foods not identified as raw in menu. Operator marked items as raw. **Corrected On-Site** **Warning**
02B-01-5
Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink in establishment; mop sink was made inoperable. Advised operator to provide an operable mop sink to dump wastewater. **Warning**
29-27-4
22
Jul 10, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who refilled supply Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-10: Triple Sink (Chlorine 0ppm) discussed with operator who refilled supply Triple Sink (Chlorine 100ppm) **Admin Complaint** **Corrected On-Site**
22-42-4
High Priority - - From initial inspection : 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 and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-10: Operator wiped face with hands and after handled door to oven, discussed with operator who washed hands. **Admin Complaint** **Corrected On-Site**
12A-25-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored directly above cut limes and squeeze bottles of sauces, discussed with operator who corrected storage. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-10: In reach in cooler caviar stored directly above cooked crab meat, discussed with operator who corrected storage. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose bib at dish washing station no vacuum breaker installed, discussed with operator to install vacuum breaker. **Warning** - From follow-up inspection 2025-07-10: Water hose bib at dish washing station no vacuum breaker installed, discussed with operator to install vacuum breaker. **Admin Complaint**
29-34-4
55
Jul 9, 2025
Routine - Food
11 critical violations. 1 major violation. 1 minor violation.
View 13 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) discussed with operator who refilled supply Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-42-4
High Priority - Dented/rusted cans present. See stop sale. At bar area 5 bloated cans on non alcoholic ginger beer, discussed with operator see stop sale. **Warning**
01B-01-4
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 and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
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 handled dirty dishes and without washing hands employee handled clean and sanitized knives, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored directly above cut limes and squeeze bottles of sauces, discussed with operator who corrected storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In display case cooler at sushi bar portioned raw salmon (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw tuna (47F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw escolar (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned cooked shrimp (47F - Cooling) at 3:25 per operator product prepared at 11:00, discussed cooling with operator see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut Chinese leafy kale (45F - Cold Holding) per operator product not portioned or prepared today and held in reach in cooler for approximately 3.5 hours, discussed cold holding with operator who moved product to walk in freezer to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Sushi rice identified in the written procedure as a food held using time as a public health control has no time marking, discussed with operator who time marked rice. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In display case cooler at sushi bar portioned raw salmon (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw tuna (47F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw escolar (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned cooked shrimp (47F - Cooling) at 3:25 per operator product prepared at 11:00, discussed cooling with operator see stop sale. **Warning**
03D-06-5
High Priority - Toxic substance/chemical improperly stored. At cook line open can of chafing fuel stored on shelf with clean and sanitized dishes directly above flip top cooler, discussed with operator who removed product. **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose bib at dish washing station no vacuum breaker installed, discussed with operator to install vacuum breaker. **Warning**
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cooked sliced pork (50F - Ambient Cooling) at 3:05 since 2:00 to 53F at 3:40; at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Floor area(s) covered with standing water. In kitchen at cook line standing water on floor, discussed with operator to clean and sanitize floor. **Warning**
36-22-4
17
Feb 14, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw eggs then handled clean containers of food and clean utensil; no hand wash. Advised operator that chef should wash hands.
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stovetop: chicken broth with cooked vegetables (102F - Hot Holding); lemon grass broth with cooked plants (110F - Hot Holding); vegetable broth (108F - Hot Holding) As per operator, stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler lower compartment, across from cook line: coconut milk sauce (62F - Cold Holding) As per manager, stored over night. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler lower compartment, across from cook line: coconut milk sauce (62F - Cold Holding) As per manager, stored over night. Not prepped or portioned today. See stops sale. At prep area across from cook line: cooked noodles (52F - Cold Holding); tofu (51F - Cold Holding); cooked rice (54F - Cold Holding) As per operator, stored at prep counter 3 hours. Not prepped or portioned today. Operator moved items to quick chill. **Corrected On-Site** **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 stovetop: chicken broth with cooked vegetables (102F - Hot Holding); lemon grass broth with cooked plants (110F - Hot Holding); vegetable broth (108F - Hot Holding) As per operator, stored over 4 hours. See stop sale.
03B-01-6
Basic - 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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at sushi bar. Stored less than 4 hours. Operator cut packages open. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Food stored on floor. Rehydrated noodles and sauces stored on the floor. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. On rolling rack: raw lobster (57F - Cold Holding) Thawing in stagnant water since 3 hours. Operator moved to quick chill. **Corrective Action Taken**
06-01-5
47
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
52
Sep 20, 2024
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels lining containers with cucumbers inside - operator removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. At flip top cooler by cookline cooked chicken stored in container with raw chicken- see stop sale. **Warning**
08A-08-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At flip top cooler by cookline cooked chicken stored in container with raw chicken- see stop sale. **Repeat Violation** **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen counter near cookline- Cooked rice noodles 68F- cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 20 minutes- operator placed in reach in cooler to quick chill. At cookline flip top cooler - cooked peas 50F- cold holding- food not prepared or portioned today- food stored above fill line food out of temperature for 1 hour - operator moveed to reach in cooler to quick chill. At flip top cooler at end of cookline- fries 50F cold holding- food not prepared or portioned today- food left out for 30 minutes- operator placed inside reach in cooler to quick chill. **Corrected On-Site*. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tall reach in cooler - cut tofu 50F at 2:50 to 50F at 3:30 ( cooling since 11:30)- food stored in large quantity and covered - at current rate of cooling food will not reach 41F within remaining time - operator moved in reach in freezer to quick chill. **Repeat Violation** **Warning**
03D-15-4
Basic - Time/temperature control for safety food thawed in an improper manner. At prep area raw chicken, raw salmon and raw beef defrosting out on prep kart- operator moved to walk in cooler to defrost properly. **Corrected On-Site** **Warning**
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Throughout cookline knives stored in between reach in coolers and prep counters- operator removed. **Corrected On-Site** **Warning**
10-17-4
45
Jun 7, 2024
Complaint Full
No violations found.
100
Jun 6, 2024
Complaint Full
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leave from restroom to preparing food at fryer; no hand wash. Advised operator that employee should wash hands.
12A-11-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects flying around in storage area over onions. 2 small flying insects flying around in warehouse washing area. 1 small flying insect flying along at expo line. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. At walk in freezer: Raw beef stored over as per operator, unwashed chilli peppers. Operator stored properly. **Corrected On-Site**
08A-04-5
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. At walk in freezer: Open package of raw beef stored over open box of raw scallop. Operator stored properly. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar: Commercially processed reduced oxygen packaged Escolar and tuna bearing a label indicating that it is to remain frozen until time of use in vaccum packaging no longer frozen and not removed from reduced oxygen package. Items stored thawed since yesterday. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: cooked pork belly (52F - Cold Holding) As per operator, placed from cooler into flip top at 11am. Not prepped or portioned today. Item stored over stacked. Operator moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Scallop served raw not identified on menu as being raw.
02B-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Sushi bar: cut salmon (44F at 1:15pm; 45F at 2:10pm- Cooling) As per operator; cut today and cooling since 10:30am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored over-stacked. At double door stainless steel reach in cooler near dishwasher: rehydrated noodles (78F at 1:45pm; 78F at 2:07pm- Cooling) As per operator, rehydrated with room temperature water and cooling since 11:00am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Noodles stored in a a bag in large quantity. Operator moved items to quick chill. **Corrective Action Taken**
03D-15-4
Basic - 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. At sushi bar: Commercially processed reduced oxygen packaged Escolar and tuna bearing a label indicating that it is to remain frozen until time of use in vaccum packaging no longer frozen and not removed from reduced oxygen package. Items stored thawed since yesterday. See stop sale.
06-09-1
Basic - Food stored on floor. At walk in freezer: Various food items stored on floor. At storage area: Rice vinegar stored on floor. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Insect control device installed over food preparation area. Fly catcher installed over prep table on expo line.
35B-02-4
29
Apr 3, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-03: At walk in freezer did observe raw chicken over cooked shrimp, raw lobster over cooked lobster dumplings. **Admin Complaint**
08A-02-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying around mop sink by dishwasher area. Approximately 3 live small flying around dishwasher area Approximately 4 live small flying around cooler on back area by raw onions containers. **Warning** - From follow-up inspection 2024-04-03: Observed approximately 2 live flying insects during this visit **Admin Complaint**
35A-02-6
74
Apr 2, 2024
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
16
Sep 11, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
45
Jan 4, 2023
Routine - Food
No violations found.
100
Aug 1, 2022
Routine - Food
8 critical violations. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed deep covered containers inside tall reach in cooler on prep area red curry sauce and cooked rice at 3:58pm (110°F - 120°Fcooling) Per operator products cooling since 11:30am. Products did not cooled to 70°F within 2 hours. Operator discarded. See Stop sale **Repeat Violation** **Admin Complaint**
03D-01-5
High Priority - Employee handled soiled equipment ( personal cell phone)followed by , handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.( clean silverware) Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator corrected to 200 ppm quaternary **Repeat Violation** **Admin Complaint**
22-43-4
High Priority - Raw animal food ( raw shrimp) stored over/not properly separated from ready-to-eat food.( cooked egg rolls) Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on expo area miso soup (119F - Hot Holding)per operator product stored for over 4 hours since 10:30am . Operator discarded. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed deep covered containers inside tall reach in cooler on prep area red curry sauce and cooked rice at 3:58pm (110°F - 120°Fcooling) Per operator products cooling since 11:30am. Products did not cooled to 70°F within 2 hours. Operator discarded. See Stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 3:15pm Sushi rice, eel, oil garlic, butter, shrimp tempura on TPHC, marked from 11:00-3:00pm. Operator discarded. See stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1, raw shrimp, cooked pork,chopped lettuce 48°F cold Holding, flip top cooler#2, wontons, coconut milk, beans sprouts, hard boiled eggs 60°F cold Holding.flip top cooler #3 ; raw beef (50F - Cold Holding); Per operator products on multiple coolers stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 3:15pm Sushi rice, eel, oil garlic, butter, shrimp tempura on TPHC, marked from 11:00-3:00pm. Operator discarded. See stop Sale **Repeat Violation** **Admin Complaint**
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on expo area miso soup (119F - Hot Holding)per operator product stored for over 4 hours since 10:30am . Operator discarded. See Stop Sale. Observed on kitchen area Chicken stock, lemon grass soup 120°F hot Holding Per operator products stored for approximately 3 hours. Operator transferred products to reheat
03B-01-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 120°F Operator discarded water **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
26
Frequently Asked Questions
When was Lemongrass Asian Bistro last inspected?
The most recent health inspection at Lemongrass Asian Bistro on file is from Apr 6, 2026. The public record contains 18 inspections in total.
What is the most common violation at Lemongrass Asian Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Lemongrass Asian Bistro.
How does Lemongrass Asian Bistro compare to other restaurants in Wellington?
Lemongrass Asian Bistro most recently scored 35 out of 100, which is lower than the Wellington average of 71.
Has Lemongrass Asian Bistro's inspection record improved over time?
Yes. Recent inspections at Lemongrass Asian Bistro have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Lemongrass Asian Bistro 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 Lemongrass Asian Bistro inspected?
Based on the inspection history on file, Lemongrass Asian Bistro is inspected around five times per year on average.
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