LE BON GOUT RESTAURANT LLC

Name: LE BON GOUT RESTAURANT LLC
Address: 1230 S DIXIE HWY, LAKE WORTH, FL, 33460, US
Rating: 49.2

1230 S DIXIE HWY, LAKE WORTH, FL 33460

License #6019431

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

49.2 Grade F / 100

Failing Health Score

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Quick take

LE BON GOUT RESTAURANT LLC in LAKE WORTH currently holds an InspectFL Health Score of 49.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 43 total violations — 14 critical, 9 major, 20 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop tomato on floor, pick up tomato off floor, and then immediately begin to handle in use food storage containers without first washing hands. Reviewed handwashing procedures with operator.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket at front counter 0ppm. Operator added chlorine to solution, retesting at 100ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler fan covers soiled up with dust/mold like substance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at kitchen bathroom.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. By kitchen bathroom.
[35B-01-4] Back exterior door in kitchen has a gap at the threshold that opens to the outside.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil/mold like substance residues.
[05-09-4] No conspicuously located ambient air temperature thermometer in kitchen cold holding unit.
[14-11-5] Equipment in poor repair. Interior of microwave heavily rusted/chipping.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Previously frozen cooked turkey stored in kitchen reach in cooler not date marked. Operator date marked.
[01B-02-5] 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 degrees Fahrenheit. beef fat (58F - Cold Holding); cooked chicken (58F - Cold Holding) not prepped or portioned today stored in kitchen reach in cooler. Per operator, items have been stored since yesterday. Operator discarded.
[53B-13-5] 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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef fat (58F - Cold Holding); cooked chicken (58F - Cold Holding) not prepped or portioned today stored in kitchen reach in cooler. Per operator, items have been stored since yesterday. Operator discarded. See stop sale.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3 door cooler// cooked pork (47F - Cold Holding); raw snapper (47F - Cold Holding) in kitchen. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 45 minutes. Operator put foods inside reach in freezer to quick chill. Foods cooled to 38F.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at front counter. Operator corrected to 50ppm.
[31B-03-4] No soap provided at handwash sink. Observed no hand soap at front counter hand wash sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw snapper stored inside to go bag, in reach in freezer. Educated operator on proper food storage. Operator removed fish from to go bag and stored inside plastic container.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of bleach stored above case of yams on shelf inside dry storage room. Operator removed bleach.
[08B-38-4] Food stored on floor. Observed oil carton stored on floor under cook line prep sink. Operator properly stored.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee rinsing prepped salad and then putting salad into container with bare hands. Educated manager to relay to employee proper food handling. Stop sale.
[50-09-4] Current Hotel and Restaurant license not displayed.
[11-26-1] 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. Emailed food employee reporting agreement form to operator.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee rinsing prepped salad and then putting salad into container with bare hands. Educated manager to relay to employee proper food handling. Stop sale.

Emergency order recommended
[01B-02-5] 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, cooked rice (65F- Cooling), operator stated item was in unit from previous day. Product did not reach 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, tomato sauce (59F-Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler, prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking of prepared items held over 24 hours.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, cooked rice (65F- Cooling), operator stated item was in unit from previous day. Product did not reach 41F within 6 hours. See stop sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water.
[27-06-4] No hot running water at three-compartment sink.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout the kitchen area.
[35A-03-4] Dead roaches on premises. At kitchen, 1 dead roach on top of fryer and 1 on wall behind fryer, 2 dead roaches on door frame of reach in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee washed and rinsed pot without properly sanitizing. Advised operator of proper procedure to wash, rinse, and sanitize.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution 200+ppm. Operator diluted solution to 100ppm.
[08B-38-4] Food stored on floor. At kitchen, bin of cut plantains stored on floor and oil stored on floor. Operator moved to shelf.

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