LEMONGRASS OF BOYNTON BEACH

Name: LEMONGRASS OF BOYNTON BEACH
Address: 1880 N CONGRESS AVE #190, BOYNTON BEACH, FL, 33426, US
Rating: 57.6

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

License #6022959

🍜 Thai/Vietnamese ℹ️

57.6 Grade F / 100

Failing Health Score

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Latest inspection

June 17, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LEMONGRASS OF BOYNTON BEACH in BOYNTON BEACH currently holds an InspectFL Health Score of 57.6 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 June 17, 2026. Across those visits, inspectors documented 46 total violations — 18 critical, 11 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 20, 2024

The latest inspection on June 17, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LEMONGRASS OF BOYNTON BEACH 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
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food over food for customers at flip top cooler on cook line.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 100ppm.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm) Operator placed new container of chlorine sanitizer in unit, 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over seaweeed salad at walk in cooler. Operator stored products properly.
[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 for Sushi rice. Per operator, out of temperature for approximately 1.75 hours. Operator placed time stamp for remaining 2.25 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork dumpling (79F - Hot Holding); cooked mushrooms (80F - Hot Holding) Observed in steam table on cook line. Per operator, out of temperature for approximately 2.5 hours. Operator voluntarily elected to discard product.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed Food debris in hand wash sink in prep kitchen area.

Disposition: Met Inspection Standards
[14-01-5] Bowl with no handle used to dispense sugar. Operator replaced with scoop.
[10-07-4] In-use rice stored in standing water less than 135 degrees Fahrenheit 90F in expo line. Operator heated water to 174F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board In prep area. Operator removed.
[12B-13-4] Opened employee water bottle in a cold holding unit with food to be served to customers at cook line. Operator removed.
[08B-39-4] Raw collard greens not washed prior to cutting in back kitchen. Prep cook went to wash greens.
[25-06-4] Single-service spoons and forks not stored inverted or protected from contamination in expo line. Operator inverted.
[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.
[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
[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.
[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.
[12A-10-4] Salad prep cook touched bare body parts and then engaged in preparing spring rolls in prep area without washing hands. Prep cook went to wash her hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dishes stored in hand sink in dish area and in prep area. Operator removed dishes.
[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.

Disposition: Met Inspection Standards
[08B-38-4] Chicken stored on floor in walk in cooler. Operator moved on a shelf.
[41-07-4] Container of medicine improperly stored on shelf above left flip top cooler on cook line. Operator removed.
[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 59F, cooling since yesterday in walk in cooler. Cooling in a deep covered container. 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. Rice 59F, cooling since yesterday in walk in cooler. Cooling in a deep covered container.
[12A-20-4] Employee washed hands with no soap. Employee at fryer station handled raw lobster, rinsed her Hands with her gloves on in prep sink, no soap provided at prep sink, proceeded to fryer and handled fried food. Employee went to wash her hands with soap.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 52F on ice at expo line for approximately 1 hour. Insufficient ice. Operator filled container with more ice.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee at fryer station handled raw lobster, rinsed her Hands with her gloves on in prep sink, proceeded to fryer and handled fried food. Employee took her gloves off and washed her Hands in hand sink.
[31A-09-4] Handwash sink not accessible for employee use at all times next to rice cookers in kitchen. Blocked by buckets and container with fryer oil. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink next to rice cookers in kitchen. Operator provided.