Lemongrass of Boynton Beach
1880 N Congress Ave #190, Boynton Beach, FL 33426 · Permanent Food Service · License 6022959
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection6 high priority (4 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot)-32
- Administrative complaint on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. On shelf in kitchen: cooked eggs (128°F - Cooling) at 2:19; cooling since 12:00. At current rate of cooling product did not reach 70°F within 2 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ice bath: half and half (64°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator cut portion in half and fully submerged product in ice.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
steam table: sliced chicken (131°F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator returned product to stove to reheat to 165+F.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
On shelf in kitchen: cooked eggs (128°F - Cooling) at 2:19; cooling since 12:00. At current rate of cooling product did not reach 70°F within 2 hours. See stop sale.
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 pad Thai sauce and cooked noodles.
Per operator, out of temperature for approximately 2.5 hours. Operator placed time stamp for remaining 1.5 hours.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed Raw shrimp over fully cooked ribs not in commercial packaging at walk in freezer, raw fish over sliced carrots and wasabi at sushi cooler drawers. No physical barrier between top and bottom drawer. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Soap squirt bottle no label at dish washing area. Operator labeled squirt bottle.
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.