Le Bon Gout Restaurant LLC
1230 S Dixie Hwy, Lake Worth, FL 33460 · Permanent Food Service · License 6019431
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection6 high priority (5 fixed by the Aug 13 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate, 5 basic-30
- Administrative complaint on Aug 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
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 13, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 22, Food-contact surfaces clean and sanitized: Kitchen reach-in cooler interior/shelves have accumulation of soil residues.
More time given
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. cooked chicken (67°F - Cold Holding); chopped ice berg (67°F - Cold Holding); chicken fat (67°F - Cold Holding); pikliz (66°F - Cold Holding); cooked fish (65°F - Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler. Per operator, items were stored overnight. Shell eggs not stored at an ambient air temperature of 45°F or less. raw whole shell eggs (63°F - Ambient Cold Holding) stored in kitchen glass door reach in cooler. Per operator, item has been stored overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked chicken (67°F - Cold Holding); chopped ice berg (67°F - Cold Holding); chicken fat (67°F - Cold Holding); pikliz (66°F - Cold Holding); cooked fish (65°F - Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler.
Per operator, items were stored overnight. See stop sale.
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less. raw whole shell eggs (63°F - Ambient Cold Holding) stored in kitchen glass door reach in cooler.
Per operator, item has been stored overnight. See stop sale.
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed operator wash hands at handwashing sink without the use of soap. Reviewed handwashing requirements with operator. Operator properly washed hands.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Nonfood grade plastic thank you bags used to store/in direct contact with raw meat in reach in freezer.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed approximately 3 live roaches on triple area sink wall. Operator eliminated and sanitized surface.
Fixed on the spotAdministrative complaint
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed operator was hands in triple sink. Reviewed handwashing requirements with operator. Operator properly washed hands.
Basic5
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Ice scoop handle in ice cooler at front counter.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0ppm at front counter. Operator dumped solution.
Fixed on the spot
Sanitizing solution for wiping cloths at front counter not free of food debris and visible soil.
Operator dumped solution.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Kitchen reach-in cooler interior/shelves have accumulation of soil residues.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach on floor in front of customer bathroom. Operator discarded.
Fixed on the spotAdministrative complaint
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.