Lemongrass Thai Kitchen

1016 Lockwood Blvd Ste 170, Oviedo, FL 32765 · Permanent Food Service · License 6905522

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
4 high priority (fixed on the spot), 2 intermediate, 11 basic (4 repeats); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

17 violations found

First visitAug 19, 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.
17 violations found:
- 4 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - sprouts 63° less 4 hours, operator place ice in container of sprouts
  Fixed on the spot
  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 and the time removed from temperature control cannot be determined.
  - Operator placed time mark
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  - raw shell eggs stored over prepared vegetables in reaching cooler on cooks line.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  - multi vitamins stored at front counter
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - white cutting board on cooks line
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - front counter hand sink blocked with bottled waters. -Hand sink next to ice machine block by mop bucket.
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  - cold holding units in kitchen area.
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  - Krab thawing in a bucket. - Operator Corrected
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - cooking oil stored in kitchen area.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  - employee drinks stored with food on shelf next to cooks line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -bulk sugar, salt
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler and walk-in cooler interior/shelves have accumulation of soil residues.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - exterior of ice machine - hood filters
- Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
  - Togo containers stored in back area.
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  - back door
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.