DirtyFLRestaurant Inspection Data

LEMONGRASS

LEMONGRASS maintains a 2.1/5 food safety rating based on 6 health department inspections in BOCA RATON. Recent inspections show improving food safety practices.

West Kennedy Boulevard
Tampa, Florida, 33609
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 13484720

  • N/A:No Violations Were Observed

Inspection Date: 8/6/2025

Inspection #: Visit ID: 10876043

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Escolar at sushi station Fish fillets cook line Removed Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on cook line Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados in sushi reach in cooler contain stickers Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked vegetables in walk in cooler Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Shelf at sush station Removed Corrected On-Site Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Rice container at sushi station stored under plumbing of hand sink Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone and began working with clean cooking equipment Manager instructed employee to wash hands **Corrective Action Taken** Repeat Violation Admin Complaint
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Fish wrapped in paper towel at sushi station Removed Paper towels covering food items in coolers on cook line Removed Corrected On-Site Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells raw shrimp for sushi and unable to provide parasite destruction Per operator, will cook food item for staff and no longer serve raw to public Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over seaweed salad and cilantro in bottom sushi reach in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef handling raw chicken with gloves and ticked knife and wiping cloth with the same gloves Chef removed gloves and washed hands Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Eel and salmon skin at sushi station rice noodles scrambled eggs crispy rice on cook line Exceeded four hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (65F - Cold Holding) at sushi station. out less than four hours. Placed back into cooler. Not prepped or portioned today. **Corrective Action Taken** Warning
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Eel and salmon skin at sushi station rice noodles scrambled eggs crispy rice on cook line Exceeded four hours. See stop sale. Corrected On-Site Warning
  • 03F-02-5:High Priority - 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. See stop sale. Rice noodles on floor in kitchen Cooked rice at sushi station Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (134F - Hot Holding); on cook line. Out less than four hours. Reheated chicken stock (174F - Reheating); Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked vegetables (74F - Cooling) at 2:26 pm to 74F at 3:07 pm since 2:00 pm; in walk in cooler. Covered in plastic. Removed. Food will not cool to 41F within 6 hours. tofu (54F - Cooling) at 2:38 pm to 54F at 3:07 pm since 2 pm in walk in cooler. Covered in plastic container. Food will not cool to 41F within 4 hours. Removed container **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting boards blocking hand sink at sushi station Removed Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Removed chicken from ROP bags. Placed in plastic bags Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar and spray bottle on rack Infront of sushi station containing purple solution Warning

Inspection Date: 12/30/2024

Inspection #: Visit ID: 8846373

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in sushi reach in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using cellphone and then immediately began closing food containers for catering order.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cauliflower in bottom reach in cooler across from cook line. Raw fish over edamame In bottom reach in cooler at sushi station Removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand sink

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8783377

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table at cook line Removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Beef on floor walk in cooler Removed Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocado with sticker on cook line Removed **Corrective Action Taken**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature at sushi station Placed in cooler Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags storing produce In Walk in cooler Removed Corrected On-Site
  • 03F-02-5:High Priority - 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. See stop sale. Scrambled eggs Timer started Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) sushi station. Remade. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic container hand sink next to walk in cooler Removed Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8481568

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup scoop panko and flour bins Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over stir fry sauce reach in cooler on cook line. Removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (67F - Cold Holding) cooked rice (65F - Cold Holding) on cook line. Operator states food not prepped or portioned. Removed from cooler less than. Four hours ago. Placed in cooler. Discussed TPHC option for food items. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling stainless steel container in hand sink at beverage station
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at dish machine
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Emailed to operator and filled out on site

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8381730

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs were stored over raw pork. The manager removed the eggs. Corrected On-Site