LEMONGRASS OF BOYNTON BEACH

Name: LEMONGRASS OF BOYNTON BEACH
Address: 1880 N CONGRESS AVE #190, BOYNTON BEACH, FL, 33426, US
Rating: 90.9

1880 N CONGRESS AVE #190, BOYNTON BEACH, FL 33426

License #6022959

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LEMONGRASS OF BOYNTON BEACH in BOYNTON BEACH currently holds an InspectFL Health Score of 90.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 30, 2025. Across those visits, inspectors documented 18 total violations — 4 critical, 4 major, 10 minor.

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.

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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 July 30, 2025 included 3 critical violations, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F, in walk in cooler cooling over night. Rice kept in a deep covered container. See stop sale
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water in triple sink. Operator turned water on.
[14-01-5] Bowl with no handle used to dispense sugar. Operator replaced with scoop.
[21-04-4] In-use wet wiping cloth/towel used under cutting board In prep area. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator provided
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated books have been ordered.
[12B-13-4] Opened employee water bottle in a cold holding unit with food to be served to customers at cook line. Operator removed.
[10-07-4] In-use rice stored in standing water less than 135 degrees Fahrenheit 90F in expo line. Operator heated water to 174F.
[08B-39-4] Raw collard greens not washed prior to cutting in back kitchen. Prep cook went to wash greens.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Container empty. Operator set up triple sink with chlorine 100ppm.
[25-06-4] Single-service spoons and forks not stored inverted or protected from contamination in expo line. Operator inverted.
[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. Rice 60F, in walk in cooler cooling over night. Rice kept in a deep covered container.

Community reaction

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Community pulse