BON GOU CUISINE

Name: BON GOU CUISINE
Address: 7459 S MILITARY TRAIL, LAKE WORTH, FL, 33463, US
Rating: 58.4

7459 S MILITARY TRAIL, LAKE WORTH, FL 33463

License #6022894

🚚 Catering/Food Truck ℹ️

58.4 Grade F / 100

Failing Health Score

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Latest inspection

February 20, 2026 · 13 findings · 8 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BON GOU CUISINE in LAKE WORTH currently holds an InspectFL Health Score of 58.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 49 total violations — 30 critical, 10 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 31, 2025

The latest inspection on February 20, 2026 shows 13 observation rows: 8 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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BON GOU CUISINE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has a buildup of ice Advised operator to clean
[06-01-5] Time/temperature control for safety food thawed in an improper manner. raw pork sitting on three compartment sink to thaw Operator placed product under cold running water
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can then grabbed clean container of pasta and clean spatula at cook line; no handwash Employee washed hands
[14-31-5] Nonfood-grade bags used in direct contact with food. Dough in direct contact with garbage bag Employee removed and stored in plastic container
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach In freezer: raw goat stored over cooked pork - not all products commercially packaged. Operator stored properly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked plantains (105F - Hot Holding) as per operator stored since 9:00am Operator moved product to stove to reheat to 165+
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink Advised employee to use handwash sinks to wash hands, employee used handwash sink to wash hands
[27-05-5] Handwash sink does not provide water through a mixing valve or combination faucet. Handwash sink by three compartment sink not working Operator turned on water at handwash sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat and cooked chicken missing date mark, cooked on 2/15 Operator date marked products

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. In kitchen next to reach in cooler and mop sink 4 dead roaches. Operator cleaned and sanitized areas
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on food prep table next to container of marinade employee drink. Operator removed.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handle raw turkey and without washing hands handled clean mixing spoons to stir marinade on table. Discussed with operator employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed pot and without sanitizing employee filled with water and beans to cook. Discussed proper washing and sanitizing procedures.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. In kitchen next to reach in cooler bottle of house hold use only roach pesticide.Operator states he has been treating reach in cooler for roaches. Discussed with operator to remove from establishment.
[35A-05-4] Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches walking on wall next to mop sink. Operator cleaned and sanitized area. In kitchen around walk in cooler 8 live roaches walking on floor. Operator was able to kill some of the roaches others went back under reach in cooler. Discussed with operator to kill roaches clean and sanitize areas. In kitchen in mop sink 2 live roaches in sink base operator killed roaches and cleaned and sanitized areas. In customer bathroom 1 live roach walking on floor next to toilet operator killed, cleaned and sanitized.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler hot dogs (48F - Cold Holding) cooked rice (67F - Cold Holding); chicken broth (47F - Cold Holding) per operator product not portioned or prepared today and held in reach in overnight see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler hot dogs (48F - Cold Holding) cooked rice (67F - Cold Holding); chicken broth (47F - Cold Holding) per operator product not portioned or prepared today and held in reach in overnight see stop sale. In 3 compartment sink raw turkey (54F - Cold Holding) Per operator not portioned or prepared today product left out for approximately 45 minutes Operator moved product to stove to cook.

Disposition: Met Inspection Standards
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...spinach 46-44F,pork 53F , goat 48 F in reach in cooler , cooling food deep container . Per operator food was cooked yesterday. Stop sale issue . Operator discarded food .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked pork, cooked goat in reach in cooler . Operator properly stored.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...spinach 46-44F,pork 53F , goat 48 F in reach in cooler , cooling food deep container . Per operator food was cooked yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....hot dogs 48F in glass door reach in cooler . Food being held less than 4 hours , employee removed food to reach in freezer to cooling fast .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding backed beans 108F, pork 94 F on the burner at kitchen, food being held less than 4 hours , employee reheating over 165F
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...provided end of inspection
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....all food date marked wrong with old labeled .