Lemongrass Asian Bistro

10312 Forest Hill Blvd Ste 204, Wellington, FL 33414 · Permanent Food Service · License 6021961

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Jul 23, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 23 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
8 high priority (3 fixed by the Jul 23 follow-up, 5 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic
-31
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

Jul222026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 23, 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 visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 8 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority8
- 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. At reach in cooler; cooked rice (55°F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41°F within 6 hours. See stop sale.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked (145°F for 15 seconds) or discarded. Wahoo served raw, no proof of parasite destruction. Advised Operator wahoo must be fully cooked until able to provide proof of parasite destruction.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At reach in cooler; cooked rice (55°F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41°F within 6 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At reach in cooler; raw salmon stored over cooked rice. Operator moved cooked rice to different side/shelf in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employees wearing single use gloves handled cellphones, cleaned using wiping cloths, put hands in pockets, under armpits, wiped on pants and then wearing same pair of single use gloves continued to prepare food for customers. Operator discussed with employees who then washed and donned fresh pairs of single use gloves.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee(s) touched face/nose/mouth and hair with hands while rubbing/scratching/wiping/adjusting hats then continued to handle clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee(s) who then washed hands.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee(s) touching cellphones and touching visibly soiled towels then continued to handle clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee(s) who then washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Operator added quaternary to 200ppm.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
  Hand wash sink at bar blocked by storage of multiple items. Operator removed items from hand wash sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (cleaning chemical) not labeled.
  Operator labeled.
  Fixed on the spot
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish (raw tuna- 36°F cold holding) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Operator removed entirely from reduced oxygen packaging.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Visibly soiled dry wiping cloths in use on cook line.
  Operator removed.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Advised Operator to clean/sanitize.
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.
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.