Lemongrass Thai Bistro
14866 Old St Augustine Rd, Unit 116, Jacksonville, FL 32258 · Permanent Food Service · License 2615552
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection5 high priority (3 fixed by the Aug 26 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 6 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Two pieces of sea bass in reach in cooler thawed still in sealed Rop packaging with instructions on box to keep frozen. Also, Canned baby corn cut at 10am per person in charge at 47-49°F in make line curry reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In curry make line reach in cooler ham, cream, bamboo shoots, coconut milk at 47-50°F. Person in charge states has had unit open. Moved all time/temperature control for safety item to walk in cooler.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Canned baby corn cut at 10am per person in charge at 47-49°F in make line curry reach in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shell eggs stored above bucket of sauce, person in charge moved to appropriate location. Also, observed raw chicken stored over raw beef in reach in cooler person in charge moved to appropriate location.
Fixed on the spot
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Observed pesticide emitting strip in bar area and in back prep area near mop sink.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice in back hand wash sink. Also, observed pot stored in prep hand wash sink. Person in charge removed.
Fixed on the spotRepeat violation
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed chicken thawing in standing water in bucket. Person in charge moved to sink to turn on running cold water.
Fixed on the spot
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.
See stop sale. Two pieces of sea bass in reach in cooler thawed still in sealed Rop packaging with instructions on box to keep frozen.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed food stored in cases or in buckets on floor in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handle to left side glass door reach in cooler missing, replaced with plastic wrap.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors with debris accumulation under cookline. Vents in kitchen with dust accumulated.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Personal items stored on prep shelf, storage shelves in kitchen with food to be served to customers. Person in charge began removing.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.