LEMONGRASS

Name: LEMONGRASS
Address: 101 PLAZA REAL SOUTH UNIT E, BOCA RATON, FL, 33432, US
Rating: 62.9

101 PLAZA REAL SOUTH UNIT E, BOCA RATON, FL 33432

License #6020025

🍜 Thai/Vietnamese ℹ️

62.9 Grade F / 100

Failing Health Score

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Latest inspection

March 16, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LEMONGRASS in BOCA RATON currently holds an InspectFL Health Score of 62.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 49 total violations — 19 critical, 14 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 7, 2025

The latest inspection on March 16, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

LEMONGRASS 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: Met Inspection Standards
[10-08-5] Ice scoop handle in contact with ice. In ice machine, observed ice scoop handle in direct contact with ice. Operator removed
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on soda machine grate. Operator removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet rag under green cutting board.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet used rag on kitchen flip top cutting board.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink used to hold equipment by dish washing area. Operator removed

Disposition: Warning Issued
[06-09-1] 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. Escolar at sushi station Fish fillets cook line Removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on cook line
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. In use avocados in sushi reach in cooler contain stickers
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked vegetables in walk in cooler
[41-07-4] Container of medicine improperly stored. Shelf at sush station Removed
[08B-02-4] Displayed food not properly protected from contamination. Rice container at sushi station stored under plumbing of hand sink
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone and began working with clean cooking equipment Manager instructed employee to wash hands
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Fish wrapped in paper towel at sushi station Removed Paper towels covering food items in coolers on cook line Removed
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells raw shrimp for sushi and unable to provide parasite destruction Per operator, will cook food item for staff and no longer serve raw to public
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over seaweed salad and cilantro in bottom sushi reach in cooler Removed
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef handling raw chicken with gloves and ticked knife and wiping cloth with the same gloves Chef removed gloves and washed hands
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Eel and salmon skin at sushi station rice noodles scrambled eggs crispy rice on cook line Exceeded four hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (65F - Cold Holding) at sushi station. out less than four hours. Placed back into cooler. Not prepped or portioned today.
[03F-01-5] 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. Eel and salmon skin at sushi station rice noodles scrambled eggs crispy rice on cook line Exceeded four hours. See stop sale.
[03F-02-5] 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 removed from temperature control cannot be determined. See stop sale. Rice noodles on floor in kitchen Cooked rice at sushi station
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (134F - Hot Holding); on cook line. Out less than four hours. Reheated chicken stock (174F - Reheating);
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked vegetables (74F - Cooling) at 2:26 pm to 74F at 3:07 pm since 2:00 pm; in walk in cooler. Covered in plastic. Removed. Food will not cool to 41F within 6 hours. tofu (54F - Cooling) at 2:38 pm to 54F at 3:07 pm since 2 pm in walk in cooler. Covered in plastic container. Food will not cool to 41F within 4 hours. Removed container
[31A-09-4] Handwash sink not accessible for employee use at all times. Cutting boards blocking hand sink at sushi station Removed
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Removed chicken from ROP bags. Placed in plastic bags
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle at bar and spray bottle on rack Infront of sushi station containing purple solution