Lemongrass
2415 N Monroe St #330, Tallahassee, FL 32303 · Permanent Food Service · License 4703698
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 2 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked food not cooled from 135°F to 41°F within 6 hours. 3 containers of cooked rice in walk in cooler temped 55f at approx 2pm. Per operator prepared and placed in cooler previous night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 47f, curry 48f, beef 47f at 215pm. Per operator prep table left open during lunch rush. Re-temped at 245pm chicken 43f, beef 43f, curry 44f.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
3 containers of cooked rice in walk-in cooler temped at 55f at approx 2pm. Per operator prepared and placed in cooler previous night. See Stop Sale.
Intermediate1
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Unable to answer cooling perimeters for cooked food.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Several working containers of food stored on floor. Operator placed them on non food contact shelves.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
- Stop sale
- An order that the food can’t be sold or served.