LEMONGRASS ASIAN BISTRO

Name: LEMONGRASS ASIAN BISTRO
Address: 10312 FOREST HILL BLVD STE 204, WELLINGTON, FL, 33414, US
Rating: 61.2

10312 FOREST HILL BLVD STE 204, WELLINGTON, FL 33414

License #6021961

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.2 Grade F / 100

Failing Health Score

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Quick take

LEMONGRASS ASIAN BISTRO in WELLINGTON currently holds an InspectFL Health Score of 61.2 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 April 6, 2026. Across those visits, inspectors documented 28 total violations — 21 critical, 3 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•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
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on cutting board- operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Small hose attachment inside handwash sink by sushi station - operator removed.
[41-10-4] Toxic substance/chemical improperly stored. Container of soap stored over sake bottles - operator removed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towel in direct contact with cut cucumbers- operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station- Cream cheese 56F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in freezer to quick chill. At front counter/ server station - tofu 48F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator placed on time as a public health control for remaining time.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At tall reach in cooler chopped greens dated 03/28 not used within 7 days- see stop sale .
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and prepared food and handled containers without washing their hands- educated operator- employee washed their hands.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored directly above cut limes and squeeze bottles of sauces, discussed with operator who corrected storage.
[36-22-4] Floor area(s) covered with standing water. In kitchen at cook line standing water on floor, discussed with operator to clean and sanitize floor.
[41-10-4] Toxic substance/chemical improperly stored. At cook line open can of chafing fuel stored on shelf with clean and sanitized dishes directly above flip top cooler, discussed with operator who removed product.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who refilled supply Triple Sink (Chlorine 100ppm)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut Chinese leafy kale (45F - Cold Holding) per operator product not portioned or prepared today and held in reach in cooler for approximately 3.5 hours, discussed cold holding with operator who moved product to walk in freezer to chill.
[12A-25-4] 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 touched face and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose bib at dish washing station no vacuum breaker installed, discussed with operator to install vacuum breaker.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In display case cooler at sushi bar portioned raw salmon (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw tuna (47F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw escolar (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned cooked shrimp (47F - Cooling) at 3:25 per operator product prepared at 11:00, discussed cooling with operator see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cooked sliced pork (50F - Ambient Cooling) at 3:05 since 2:00 to 53F at 3:40; at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill.

Community reaction

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