LEMONGRASS THAI KITCHEN
1016 Lockwood Boulevard
Florida, 32765
Seminole County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of customer food not identify or segregated.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen equipment and.
- 08B-38-4:Basic - Food stored on floor. Box of broccoli stored on floor at the kitchen area make. Corrected On-Site Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler .
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server handling dirty dishes then went to the kitchen to add the cut carrots as garnish to the plate to serve it without washing his hand when I spoke to manager she discarded the carrot.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of unwashed lettuce at the reach-in cooler at the kitchen. Operator switch it . Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground chicken stored on top of cut cabbage at the walk-in cooler . Operator switch it . Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans sprouts (50F - Cold Holding); cut cabbage (50F - Cold Holding Operator stated they only out for an hour and she added an ice to cool it down . **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing knife at the employee hand sink front area .
Food safety inspection conducted on 4/14/2025 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 10/28/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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. 6- snapper thawed in package , in walk in cooler . Operator instructed to discard,. **Corrective Action Taken** Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bag of onions on kitchen floor. Operator relocated off the floor. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and another make table in kitchen . Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. operator relocated. Corrected On-Site
- 36-27-5:Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust, by cookline and front door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of stove ,soiled with grease and grime.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored on walk in cooler shelf , above cut broccoli. operator relocated food. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Snapper thawed with vacuum packaging, in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41F. -Cookline make table noodles (57F - Cold Holding); less than 4 hours, operator placed ice and reduced amount. -Front counter glass door reach in cooler half and half (47F - Cold Holding)/ less than 4 hours. **Corrective Action Taken**
Food safety inspection conducted on 10/28/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 2/28/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - corn starch Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler
- 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. - snapper Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink and paper towel dispenser at cook line soild
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - cook line cutting board soiled. Manager states cutting board is cleaned only at end of night. Advised manager to sanitize every 4 hours.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - in freezer Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken <3 hours (67F - Cold Holding) Manager states prepped this morning. Advised manager to put in smaller pans and place into freezer for expedited cooling. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink at cook line Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 8/15/2023
High Priority
6
Intermediate
1
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk flour Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cood line coolers
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - male line cook
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - over food prep table Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. - potato in walk in cooler
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - line cook sneezed and used tissue, then continued with food prep, no glove change, no handwash
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - bulk rice container
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - raw chicken over ginger roots
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - walk in cooler. Chicken over noodles
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cook line cooler : - cooked beef 45f - cooked chicken 44f - tofu 44f
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine >500ppm. Operator corrected. Final read 100ppm
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 4 new hires
Food safety inspection conducted on 8/15/2023 revealed 13 total violations (6 high priority, 1 intermediate, 6 basic).