Lemongrass
Last inspected: Mar 16, 2026
74
Score
Going back to 2022, Lemongrass has 10 inspections in the public record. On Mar 16, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
Compared to the broader Boca Raton restaurant scene, this is about average. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used to hold equipment by dish washing area. Operator removed **Corrected On-Site**
31A-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on soda machine grate. Operator removed **Corrected On-Site**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under green cutting board.
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet used rag on kitchen flip top cutting board.
21-12-4
Basic - Ice scoop handle in contact with ice. In ice machine, observed ice scoop handle in direct contact with ice. Operator removed **Corrected On-Site**
10-08-5
74
Aug 7, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
12 critical violations. 5 major violations. 4 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (65F - Cold Holding) at sushi station. out less than four hours. Placed back into cooler. Not prepped or portioned today. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Shelf at sush station Removed **Corrected On-Site** **Warning**
41-07-4
High Priority - Displayed food not properly protected from contamination. Rice container at sushi station stored under plumbing of hand sink **Warning**
08B-02-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone and began working with clean cooking equipment Manager instructed employee to wash hands **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Fish wrapped in paper towel at sushi station Removed Paper towels covering food items in coolers on cook line Removed **Corrected On-Site** **Warning**
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells raw shrimp for sushi and unable to provide parasite destruction Per operator, will cook food item for staff and no longer serve raw to public **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over seaweed salad and cilantro in bottom sushi reach in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef handling raw chicken with gloves and ticked knife and wiping cloth with the same gloves Chef removed gloves and washed hands **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Eel and salmon skin at sushi station rice noodles scrambled eggs crispy rice on cook line Exceeded four hours. See stop sale. **Warning**
01B-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. See stop sale. Eel and salmon skin at sushi station rice noodles scrambled eggs crispy rice on cook line Exceeded four hours. See stop sale. **Corrected On-Site** **Warning**
03F-01-5
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. See stop sale. Rice noodles on floor in kitchen Cooked rice at sushi station **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (134F - Hot Holding); on cook line. Out less than four hours. Reheated chicken stock (174F - Reheating); **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked vegetables (74F - Cooling) at 2:26 pm to 74F at 3:07 pm since 2:00 pm; in walk in cooler. Covered in plastic. Removed. Food will not cool to 41F within 6 hours. tofu (54F - Cooling) at 2:38 pm to 54F at 3:07 pm since 2 pm in walk in cooler. Covered in plastic container. Food will not cool to 41F within 4 hours. Removed container **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting boards blocking hand sink at sushi station Removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Removed chicken from ROP bags. Placed in plastic bags **Corrected On-Site** **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar and spray bottle on rack Infront of sushi station containing purple solution **Warning**
41-17-4
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. Escolar at sushi station Fish fillets cook line Removed **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on cook line **Warning**
40-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados in sushi reach in cooler contain stickers **Warning**
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked vegetables in walk in cooler **Warning**
08B-17-4
8
Dec 30, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using cellphone and then immediately began closing food containers for catering order.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cauliflower in bottom reach in cooler across from cook line. Raw fish over edamame In bottom reach in cooler at sushi station Removed **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand sink
31A-11-4
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. Tuna in sushi reach in cooler
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature
06-01-5
61
Jul 31, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
43
Oct 5, 2023
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over stir fry sauce reach in cooler on cook line. Removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (67F - Cold Holding) cooked rice (65F - Cold Holding) on cook line. Operator states food not prepped or portioned. Removed from cooler less than. Four hours ago. Placed in cooler. Discussed TPHC option for food items. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Filling stainless steel container in hand sink at beverage station
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at dish machine
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Emailed to operator and filled out on site
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Cup scoop panko and flour bins **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
41
Aug 23, 2023
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Jun 1, 2023
Complaint Full
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Feb 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing squid in sink with no running water. Water turned on. **Corrected On-Site**
06-01-5
95
Aug 2, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline cooler #2, raw eggs stored over raw salmon and lobster. Item moved **Corrected On-Site**
08A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At end of cookline, 2 purses stored over plastic wrap. Items moved **Corrected On-Site**
40-06-5
78
Frequently Asked Questions
When was Lemongrass last inspected?
The most recent health inspection at Lemongrass on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Lemongrass?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Lemongrass.
How does Lemongrass compare to other restaurants in Boca Raton?
Lemongrass most recently scored 74 out of 100, which is about the same as the Boca Raton average of 74.
Has Lemongrass' inspection record improved over time?
Results have been roughly steady. Inspections at Lemongrass have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lemongrass means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lemongrass inspected?
Based on the inspection history on file, Lemongrass is inspected around three times per year on average.
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