A glass of ice water with a fresh lemon wedge looks like one of the healthiest drinks you can order at a restaurant.

The citrus adds flavor without sugar, making plain water feel fresher and more enjoyable.

But some food safety experts say the real concern isn’t the water—it’s the lemon.

Before reaching your glass, a single lemon wedge may be handled by multiple people and come into contact with knives, cutting boards, storage containers, countertops, and other food.

Unlike cooked foods, lemon slices are served exactly as they are prepared, giving bacteria no chance to be reduced through heat.

Research has found that some restaurant lemon wedges can carry microorganisms, although finding bacteria does not automatically mean they will make someone sick.

The biggest risk comes from poor hygiene during preparation rather than the fruit itself.

If employees don’t wash their hands properly or use equipment that wasn’t fully sanitized after preparing raw foods, bacteria can transfer to ready-to-eat garnishes like lemon slices.

Storage matters too, since cut lemons left uncovered or unrefrigerated for long periods create more opportunities for contamination.

Many people believe the acid in lemons instantly kills germs, but experts say that’s a myth.

While lemon juice may slow the growth of some microorganisms, it isn’t strong enough to sterilize a slice that has been handled improperly.

That doesn’t mean every restaurant lemon wedge is unsafe—but it does explain why some diners quietly ask for their water without one. The real difference often comes down to what happens in the kitchen before your drink ever reaches the table.