LEMONGRASS
1880 N CONGRESS AVE STE #104 · BOYNTON BEACH · Palm Beach County · FL 33426
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 11
03D-02-5High 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
12A-16-4High 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-27-4High Priority – Employee cracked raw shell eggs and then handled clean equipment (plates)or utensils without washing hands. Employee washed hands **Corrected On-Site**
08A-05-6High 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**
03A-03-5High 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**
01B-02-5High 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
03A-02-5High 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**
03F-01-5High 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
03D-06-5High 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.
03B-01-6High 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**
41-10-4High 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**
Intermediate 2
11-07-5Intermediate – 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**
03D-15-4Intermediate – 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**
Inspector observations synchronized from DBPR on October 20, 2026 12:26 PM.
Violation category totals
1 observation(s)
7 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.