Lemongrass
Last inspected: Feb 4, 2026
100
Score
Across the available record, Lemongrass has 11 inspections on file, the first dated 2022. The most recent visit was on Feb 4, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “chicken stored on floor in walk in cooler” is the issue that surfaces most often, recorded four times.
Restaurants in Boynton Beach average 79, so Lemongrass is doing better than most peers. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
No violations found.
100
Feb 3, 2026
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
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. Observed Employee wiping hands on apron then put broth in to go container without washing hands. Educated operator, employee washed hands. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish eggs over kimchee sauce at sushi cooler. Raw chicken over cauliflower on hot line flip top cooler. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hydrated mushrooms water added on 1/23 observed on counter in kitchen and in flip top cooler. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (53F - Cold Holding); tofu (51F - Cold Holding); kimchi (commercially made) (51F - Cold Holding); bean sprouts (53F - Cold Holding); boiled eggs (50F - Cold Holding); cut cabbage (55F - Cold Holding) Observed resting on bed of ice at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator added more ice and submerged product. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked boba (82F - Hot Holding) Observed in crock pot at bar. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours. **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potato salad (61F - Cooling) at 2:52; cooling since 11:30 - 60F at 3:14 Initially observed on counter in kitchen, follow up temperature taken at walk in cooler in container with tight fitting lid. At current rate of cooling product will not reach 41F within 6 hours. Operator removed lid and placed in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Maguro truffle, arare rice pop, 7 deadly roll, one piece roll not identified as raw on menu. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. **Warning**
03F-10-5
35
Oct 24, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Chicken stored on floor in walk in cooler. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Working containers of flour removed from original container not identified by common name in dry storage. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Bowl with no handle used to dispense panko in dry storage. Operator removed bowl. **Corrected On-Site**
14-01-5
86
Apr 21, 2025
Routine - Food
No violations found.
100
Feb 26, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
20
Oct 14, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Handwash sink does not have enough water pressure to properly wash hands at bar hot water.
27-19-4
90
Mar 12, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician. **Warning**
22-41-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing Krabs at room temperature- operator moved to cooler. **Corrected On-Site**
06-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee removed watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees at sushi station - operator provided hair restraints. **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. Bus pan with raw fish on floor under sushi bar hand sink - operator moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet paper towels. **Corrected On-Site** **Warning**
21-04-4
67
Oct 19, 2023
Routine - Food
No violations found.
100
Oct 18, 2023
Routine - Food
11 critical violations. 2 major violations.
View 13 violations
High Priority - Employee cracked raw shell eggs and then handled clean equipment (plates)or utensils without washing hands. Employee washed hands **Corrected On-Site**
12A-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. Walk in cooler cooked shrimp and cooked scallops at 2:43pm (52F - Cooling) since yesterday Products did not cool to 41°F within 6 hours See stop sale
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the outside directly to work with food with out washing hands. Employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above krab inside sushi bar area. Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line raw shell eggs (69F - Cold Holding) Per operator product stored for approximately 1 hour. Operator moved to time control and marked for 3 more hours **Corrected On-Site**
03A-03-5
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. Server area ice bath and inside cooler cut lettuce at 3:30pm (53F - Cooling) since 11:30 am , tofu at 3:30pm (53°F cooling)since 11:30 am Products did not cool to 41°F within 4 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. Walk in cooler cooked shrimp and cooked scallops at 2:43pm (52F - Cooling) since yesterday Products did not cool to 41°F within 6 hours 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. See stop sale. Observed at 4 pm .sushi rice, eel, shrimp and salmon tempura with time mark 11:30-3:30pm still on use. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cut Chinese cabbage (67F - Cold Holding) On server station ginger with cook carrots dressing (53F - Cold Holding) Both products stored for approximately 1 hours. Both products not prepared or portioned today. Both products moved to time control for 3 hours remaining, On sushi bar, salmon eggs (68F - Cold Holding) On cook line flip top cooler cut red cabbage (52F - Cold Holding); cooked cauliflower (52F - Cold Holding); coconut milk sauce (52F - Cold Holding) Per operator products not prepared or portioned today Per operator items stored for approximately 2 hours. Operator iced down **Corrective Action Taken**
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. See stop sale. Observed at 4 pm .sushi rice, eel, shrimp and salmon tempura with time mark 11:30-3:30pm still on use. See Stop Sale
03F-01-5
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. Server area ice bath and inside cooler cut lettuce at 3:30pm (53F - Cooling) since 11:30 am , tofu at 3:30pm (53°F cooling)since 11:30 am Products did not cool to 41°F within 4 hours. See Stop Sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice ( 130F hot holding)on cook line. Per operator stored for approximately 1 hour. Operator moved to time control and marked for 3 hours. . **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical ( cleaner)improperly stored.above cook line Several bottles with sanitizer stored above containers with water for customers on server area Operator removed **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cook line, coconut milk with chicken base at 1:37 71°F cooling since 11:30am at 2:12pm same temperature Rehydrated rice noodles at 1:30 (70F - ambient cooling), since 11:30am / at 2:14 same temperature. At this current cooling rate product will not reach 41°F within 4 hours. Operator moved to time control and timed marked **Corrected On-Site**
03D-15-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster **Corrective Action Taken**
11-07-5
16
Feb 27, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Broccoli and peppers stored on floor in prep area. Cook placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line flip top coolers. Cook removed. **Corrected On-Site**
10-17-4
Basic - Raw peppers and broccoli not washed prior to preparation.
08B-39-4
86
Aug 24, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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 at sushi bar. Rice was cooked 1 and a half hours ago. Reviewed rice is 92°F now and has to be time marked when temperature goes below 135°F. Operator time marked for another 2 and a half hours. **Corrected On-Site**
03F-02-5
Basic - Eel sauce stored on floor in walk in cooler. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed knifes. **Corrected On-Site**
10-17-4
74
Frequently Asked Questions
When was Lemongrass last inspected?
The most recent health inspection at Lemongrass on file is from Feb 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Lemongrass?
Across the inspection record, “chicken stored on floor in walk in cooler” has been cited four times, more than any other issue at Lemongrass.
How does Lemongrass compare to other restaurants in Boynton Beach?
Lemongrass most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Lemongrass' inspection record improved over time?
Results have been roughly steady. Inspections at Lemongrass have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lemongrass means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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