What is Lemon Grass's health inspection score?

Lemon Grass has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lemon Grass last inspected?

Lemon Grass was last inspected on January 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lemon Grass have?

Lemon Grass has 90 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lemon Grass safe to eat at?

Lemon Grass has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Lemon Grass serve?

Lemon Grass serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lemon Grass

Name: Lemon Grass
Address: 2664 MADISON RD, Cincinnati, 45208
Rating: 70

2664 MADISON RD, Cincinnati

Last Inspected: 1/12/2026

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0Good

American•N/A

Ranked #545 of 548 in N/ABetter than 22% of american restaurants

Declining

7 inspections

Last: Jan 12, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

12.9

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

18x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

11x

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-23 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2664 MADISON RD, Cincinnati, FL 45208

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Violation Timeline

Sep 2024

1 inspections

9 basic

Sep

Feb 2025

2 inspections

32 basic

Apr 2025

1 inspections

11 basic

Apr

Aug 2025

1 inspections

23 basic

Sep 2025

1 inspections

Sep

Jan 2026

1 inspections

15 basic

Inspection History

7 records on file

7 Routine

Jan 26

Routine InspectionLatest

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

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

Base deductions−30 pts

Sep 25

Routine InspectionClean

No violations

100/100inspection score

Aug 25

Routine Inspection

23 Basic

23 total

54/100inspection score

−46 pts

Basic (23)

−46 pts

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

Base deductions−46 pts

Apr 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

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

Base deductions−22 pts

Feb 25

Routine Inspection

30 Basic

30 total

40/100inspection score

−60 pts

Basic (30)

−60 pts

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

Base deductions−60 pts

Feb 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2

Base deductions−4 pts

Sep 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

6.1(M)(1)6.1(M)(1) - Facilities−2
3.2(D)3.2(D) - Food Storage containers−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination−2
3.2(C)(3)3.2(C)(3) - VII. Protection from Contamination−2
3.1(L)3.1(L) - V. Food from Approved Source - Package Integrity−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2

Base deductions−18 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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