LEMON GRASS

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Inspection history

1. Jun 2, 2026

   !
   11 violations

   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.2(K) - In-use utensils - between-use storage
   • 4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
   • 3.2(Y) - Miscellaneous Sources of Contamination
   • 6.1(I)(1) - Light bulbs - protective shielding
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 7.0(B) - X. Chemical - Working Containers - Common Name

2. Jan 12, 2026

   !
   14 violations

   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 5.1(S)(2) - Plumbing System- Maintained in Good Repair
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 6.1(A) - Floors, walls, and ceilings
   • 3.2(K) - In-use utensils - between-use storage
   • 4.8(E)(1) - Equipment, Utensils, Linens - Storage
   • 6.4(A) - Repairing
   • 3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 5.1(I) - Service Sink- Number
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 4.1(LL) - Food equipment - certification and classification

3. Sep 30, 2025

   ✓

4. Aug 26, 2025

   ✕
   23 violations

   • 3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 6.4(F) - Drying Mops
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet
   • 6.4(A) - Repairing
   • 6.2(L) - Facilities
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 7.0(B) - X. Chemical - Working Containers - Common Name
   • 2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash
   • 3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 4.1(LL) - Food equipment - certification and classification
   • 6.1(A) - Floors, walls, and ceilings
   • 6.2(I)(3) - Lighting - intensity
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 4.4(B) - Cutting surfaces.
   • 3.2(K) - In-use utensils - between-use storage
   • 5.1(S)(2) - Plumbing System- Maintained in Good Repair
   • 6.1(M) - Outer Openings - Protected
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency

5. Apr 3, 2025

   ✓
   11 violations

   • 2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.2(C)(1)(c) - VII. Protection from Contamination
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises

6. Feb 21, 2025

   ✕
   29 violations

   • 4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 2.4(C)(4) - IV. Demonstration of Knowledge - Person in charge - duties
   • 6.1(F)(2) - Wall and ceiling - coverings and coatings
   • 2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 5.1(S)(2) - Plumbing System- Maintained in Good Repair
   • 3.2(Y) - Miscellaneous Sources of Contamination
   • 2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 2.4(B)(2)(j) - IV. Demonstration of Knowledge - Demonstration of Knowledge
   • 6.4(A) - Repairing
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 6.0(A)(1)(a) - Indoor areas - surface characteristics
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
   • 2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
   • 4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
   • 5.1(I) - Service Sink- Number
   • 3.2(K) - In-use utensils - between-use storage
   • 4.1(C)(1-4) - Food Contact Surfaces Cleanability
   • 4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities
   • 4.2(G)(1) - Food temperature measuring devices.
   • 3.2(T) - Food Preparation - Preventing Contamination from the Premises

7. Feb 20, 2025

   !
   2 violations

   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

8. Sep 26, 2024

   ✕
   9 violations

   • 3.2(C)(3) - VII. Protection from Contamination
   • 4.5(A)(1) - VII. Protection from Contamination
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 4.2(G)(1) - Food temperature measuring devices.
   • 7.0(B) - X. Chemical - Poisonous/toxic material
   • 3.2(D) - Food Storage containers
   • 6.1(M)(1) - Facilities
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 3.1(L) - V. Food from Approved Source - Package Integrity