Lemongrass of Boynton Beach
Last inspected: Jul 30, 2025
29
Score
Lemongrass of Boynton Beach appears in inspection records five times, starting in 2024. Inspectors last stopped by on Jul 30, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 14 violations.
The most common issue across all inspections has been “quaternary ammonium sanitizer not”, showing up three times.
Restaurants in Boynton Beach average 79, so Lemongrass of Boynton Beach trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
5
Inspections
4
Critical latest
3
Major latest
7
Minor latest
Inspection History
Jul 30, 2025
Complaint Full
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Container empty. Operator set up triple sink with chlorine 100ppm. **Corrected On-Site**
22-43-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F, in walk in cooler cooling over night. Rice kept in a deep covered container. 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. Rice 60F, in walk in cooler cooling over night. Rice kept in a deep covered container.
01B-36-5
High Priority - Salad prep cook touched bare body parts and then engaged in preparing spring rolls in prep area without washing hands. Prep cook went to wash her hands. **Corrected On-Site**
12A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in hand sink in dish area and in prep area. Operator removed dishes. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated books have been ordered. **Repeat Violation**
53B-05-5
Basic - Raw collard greens not washed prior to cutting in back kitchen. Prep cook went to wash greens. **Corrected On-Site**
08B-39-4
Basic - Opened employee water bottle in a cold holding unit with food to be served to customers at cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - In-use wet wiping cloth/towel used under cutting board In prep area. Operator removed. **Corrected On-Site**
21-04-4
Basic - In-use rice stored in standing water less than 135 degrees Fahrenheit 90F in expo line. Operator heated water to 174F. **Corrected On-Site**
10-07-4
Basic - Bowl with no handle used to dispense sugar. Operator replaced with scoop. **Corrected On-Site**
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water in triple sink. Operator turned water on. **Corrected On-Site**
06-01-5
Basic - Single-service spoons and forks not stored inverted or protected from contamination in expo line. Operator inverted. **Corrected On-Site**
25-06-4
29
Jul 8, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw salmon stored over/not properly separated from ready-to-eat wasabi at sushi bar. Sushi chef removed wasabi. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Wiping cloth sanitizing solution stored on the floor in prep area. Operator placed in a bucket. **Corrected On-Site**
21-38-4
Basic - Opened employee open beverage container in a cold holding unit with food to be served to customers at cook line. Operator discarded.
12B-13-4
Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed. **Corrected On-Site**
21-04-4
Basic - Bowl or other container with no handle used to dispense rice in back prep area. Operator removed. **Corrected On-Site**
14-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 200ppm. **Corrected On-Site**
21-08-4
55
Dec 17, 2024
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 52F on ice at expo line for approximately 1 hour. Insufficient ice. Operator filled container with more ice. **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm. **Corrected On-Site**
22-43-4
High Priority - Employee washed hands with no soap. Employee at fryer station handled raw lobster, rinsed her Hands with her gloves on in prep sink, no soap provided at prep sink, proceeded to fryer and handled fried food. Employee went to wash her hands with soap. **Corrected On-Site**
12A-20-4
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. Rice 59F, cooling since yesterday in walk in cooler. Cooling in a deep covered container.
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. Rice 59F, cooling since yesterday in walk in cooler. Cooling in a deep covered container. See stop sale
03D-02-5
High Priority - Container of medicine improperly stored on shelf above left flip top cooler on cook line. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at fryer station handled raw lobster, rinsed her Hands with her gloves on in prep sink, proceeded to fryer and handled fried food. Employee took her gloves off and washed her Hands in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times next to rice cookers in kitchen. Blocked by buckets and container with fryer oil. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to rice cookers in kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Chicken stored on floor in walk in cooler. Operator moved on a shelf. **Corrected On-Site**
08B-38-4
29
Aug 19, 2024
Routine - Food
3 critical violations. 1 major violation. 2 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 0ppm. Air in the line. Operator primed line 75ppm. **Corrected On-Site**
22-41-4
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 cooked was 2 hours ago. Operator timed. **Corrected On-Site**
03F-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Sanitizer container not properly connected. Operator connected properly 200ppm. **Corrected On-Site**
22-43-4
Intermediate - Spray bottle containing soap not labeled at triple sink. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table next to fryer. Operator removed. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water 76F on expo line. Operator discarded water. **Corrected On-Site**
10-07-4
52
Mar 20, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Lemongrass of Boynton Beach last inspected?
The most recent health inspection at Lemongrass of Boynton Beach on file is from Jul 30, 2025. The public record contains five inspections in total.
What is the most common violation at Lemongrass of Boynton Beach?
Across the inspection record, “quaternary ammonium sanitizer not” has been cited three times, more than any other issue at Lemongrass of Boynton Beach.
How does Lemongrass of Boynton Beach compare to other restaurants in Boynton Beach?
Lemongrass of Boynton Beach most recently scored 29 out of 100, which is lower than the Boynton Beach average of 79.
Has Lemongrass of Boynton Beach's inspection record improved over time?
No. Recent inspections at Lemongrass of Boynton Beach have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Lemongrass of Boynton Beach 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.
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