Lemongrass Thai Kitchen
Last inspected: Oct 23, 2025
35
Score
Lemongrass Thai Kitchen appears in inspection records six times, starting in 2023. The most recent report on file is from Oct 23, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly seven violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Oviedo restaurant, which scores around 63. There are enough flags in the record to merit a second thought.
6
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
35
Apr 14, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of unwashed lettuce at the reach-in cooler at the kitchen. Operator switch it . **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground chicken stored on top of cut cabbage at the walk-in cooler . Operator switch it . **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans sprouts (50F - Cold Holding); cut cabbage (50F - Cold Holding Operator stated they only out for an hour and she added an ice to cool it down . **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server handling dirty dishes then went to the kitchen to add the cut carrots as garnish to the plate to serve it without washing his hand when I spoke to manager she discarded the carrot.
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing knife at the employee hand sink front area .
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of customer food not identify or segregated.
08B-49-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen equipment and.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler .
22-16-4
Basic - Food stored on floor. Box of broccoli stored on floor at the kitchen area make. **Corrected On-Site** **Repeat Violation**
08B-38-4
39
Oct 28, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41F. -Cookline make table noodles (57F - Cold Holding); less than 4 hours, operator placed ice and reduced amount. -Front counter glass door reach in cooler half and half (47F - Cold Holding)/ less than 4 hours. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored on walk in cooler shelf , above cut broccoli. operator relocated food. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Snapper thawed with vacuum packaging, in walk in cooler.
01B-13-4
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. 6- snapper thawed in package , in walk in cooler . Operator instructed to discard,. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Food stored on floor. Bag of onions on kitchen floor. Operator relocated off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and another make table in kitchen . **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. operator relocated. **Corrected On-Site**
10-20-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust, by cookline and front door.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of stove ,soiled with grease and grime.
23-03-4
47
Feb 28, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken <3 hours (67F - Cold Holding) Manager states prepped this morning. Advised manager to put in smaller pans and place into freezer for expedited cooling. **Corrective Action Taken**
03A-02-5
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - cook line cutting board soiled. Manager states cutting board is cleaned only at end of night. Advised manager to sanitize every 4 hours.
22-11-5
High Priority - Nonfood-grade bags used in direct contact with food. - in freezer **Corrected On-Site**
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink at cook line **Corrected On-Site**
31A-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink and paper towel dispenser at cook line soild
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. - corn starch **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler
23-24-4
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. - snapper **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
39
Aug 15, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
27
Mar 7, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Lemongrass Thai Kitchen last inspected?
The most recent health inspection at Lemongrass Thai Kitchen on file is from Oct 23, 2025. The public record contains six inspections in total.
What is the most common violation at Lemongrass Thai Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Lemongrass Thai Kitchen.
How does Lemongrass Thai Kitchen compare to other restaurants in Oviedo?
Lemongrass Thai Kitchen most recently scored 35 out of 100, which is lower than the Oviedo average of 63.
Has Lemongrass Thai Kitchen's inspection record improved over time?
No. Recent inspections at Lemongrass Thai Kitchen have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Lemongrass Thai Kitchen 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 Thai Kitchen inspected?
Based on the inspection history on file, Lemongrass Thai Kitchen is inspected around two times per year on average.
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