LE BON GOUT RESTAURANT

Name: LE BON GOUT RESTAURANT
Address: 556 E GATEWAY BLVD, BOYNTON BEACH, FL, 33435, US
Rating: 15.6

556 E GATEWAY BLVD, BOYNTON BEACH, FL 33435

License #6023038

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

15.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LE BON GOUT RESTAURANT in BOYNTON BEACH currently holds an InspectFL Health Score of 15.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, DBPR recorded 58 total findings; InspectFL has detailed violation rows for 57 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 11, 2026 shows 12 observation rows: 7 critical, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At chest freezer
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added chlorine, rechecked 50ppm.
[29-08-4] Plumbing system in disrepair. 3 compartment sink leaking at base of stem.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw crab over fully cooked pork at walk in cooler. Operator stored products properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Pure nature sea moss labeled product at customer self service cooler, no invoice available at time of inspection. Operator removed product from cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw crab and shrimp (78F - Cold Holding) Observed marinating at ambient temperature in back kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place product in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: griot (cooked pork) (47F - Cooling) at 11:30; cooling since 5/10 at 2pm Observed cooling in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[01B-36-5] 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. walk in cooler: griot (cooked pork) (47F - Cooling) at 11:30; cooling since 5/10 at 2pm Observed cooling in deep container. At current rate of cooling product did not reach 41F within 6 hours. 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. Table top warmer: patties (beef and awansa - dried fish) (117-130F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 3 hours.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in kitchen.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Pure nature sea moss labeled product at customer self service cooler, no invoice available at time of inspection. Operator removed product from cooler.

Disposition: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Pots not inverted at dish drying rack.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red bean puree (53F - Cooling) at 9:40; cooling since 7:30pm on 3/1; cooked rice (50F - Cooling) at 9:40; cooling since 7:30pm on 3/1 Observed in deep containers at reach in coolers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Flour, black beans and vinaigrette stored in chemical buckets. See stop sale.
[01B-36-5] 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. red bean puree (53F - Cooling) at 9:40; cooling since 7:30pm on 3/1; cooked rice (50F - Cooling) at 9:40; cooling since 7:30pm on 3/1 Observed in deep containers at reach in coolers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[14-01-5] Bowl or other container with no handle used to dispense food. Food storage container as scoop in flour.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thyme stored and in direct contact with thank you to go bag. Operator removed herbs from to go bag.
[01B-32-4] Food stored in a container that previously held a toxic substance. See stop sale. Nonfood-grade containers used for food storage - direct contact with food. Flour, black beans and vinaigrette stored in chemical buckets. See stop sale.

Disposition: Emergency order recommended
[08B-42-4] Lime juice and vinegar stored outside on unprotected shelf. Yellowfin snapper and raw chicken delivery stored outside attracting flies. All items in original packaging. Operator moved items inside and stored in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Turkey thawing in standing water on the floor of hand sink in kitchen.
[12A-16-4] Cook began working with food, handling clean equipment or utensils, without first washing hands, after entering kitchen from the outside.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored outside next to back door on unprotected shelfs.
[35A-02-7] Live, small flying insects found 3 live small flying insects on the container, containing raw turkey, on the floor in front of hand sink. 20+ live small flying insects outside next to back door on clean sanitized dishes stored outside. 2 live small flying insects on triple sink.
[22-08-4] Interior microwave has accumulation of black substance/grease/food debris.
[31B-03-4] No soap provided at handwash sink at entrance to kitchen.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ chlorine at cook line Operator set up fresh solution at 75ppm chlorine.
[08B-12-5] Stored goat not covered in chest freezer. Operator covered.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Turkey placed in soiled container, filled with water. Observed soiled cardboard box containing garbage, soaking inside turkey container. See stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep , covered container at room temperature in kitchen.
[08B-27-4] Turkey placed in soiled container, with a soiled cardboard box with garbage inside container. See stop sale
[08A-05-6] Raw goat stored not properly separated from ready-to-eat coconut in chest freezer. Operator separated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 50F-56F on the floor in front of hand sink at back door. Operator stated turkey was removed from temperature control less than 2 hours ago. Turkey was discarded see violation 1B-13-4. Rice 82F inside microwave for more than 4 hours. Not cooked or prepped today.
[31A-09-4] Handwash sink not accessible for employee use at all times. Containers of raw chicken stored in front of sink.
[01A-15-4] Operator unable to provide documentation for source of unidentifiable fish. See stop sale.
[08B-38-4] Turkey stored on floor in front of hand sink at Back door.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen next to Back door. Operator provided.
[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 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep , covered container in kitchen. Rice 82F inside microwave for more than 4 hours. Not cooked or prepped today.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach 107F operator stated cooked 3 hours ago cooling in a deep , covered container in kitchen.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse