Le Bon Gout Restaurant

556 E Gateway Blvd, Boynton Beach, FL 33435 · Permanent Food Service · License 6023038

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Aug 28 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (fixed by the Aug 28 follow-up, 2 repeats), 1 intermediate, 2 basic (1 repeat)
-19
Administrative complaint on Aug 27, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezer.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What 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/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. White Rice (53°F - cooling) at 9:20; cooling since 8/26 at 3pm, pork (45°F - cooling) at 9:20; cooling since 8/26 at 3pm, legume ( vegetable & Beef stew) (45°F - cooling) at 9:20; cooling since 8/26 at 3pm, bouyon (beef stew) (50°F - cooling) at 9:20; cooling since 8/26 at 3pm, rice & peas (47°F - cooling) at 9:20; cooling since 8/26 at 3pm Observed in 3 door stand up cooler. At current rate of cooling products did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cut lettuce (85°F - Cold Holding) Observed at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Advised operator to return to cooler.
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  White Rice (53°F - cooling) at 9:20; cooling since 8/26 at 3pm, pork (45°F - cooling) at 9:20; cooling since 8/26 at 3pm, legume ( vegetable & Beef stew) (45°F - cooling) at 9:20; cooling since 8/26 at 3pm, bouyon (beef stew) (50°F - cooling) at 9:20; cooling since 8/26 at 3pm, rice & peas (47°F - cooling) at 9:20; cooling since 8/26 at 3pm Observed in 3 door stand up cooler. At current rate of cooling products did not reach 41°F within 6 hours. See stop sale.
  Repeat violationAdministrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  By rear entrance to kitchen.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezer.
  Repeat violationAdministrative complaint
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Pots and bowls not stored inverted.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.