LINGONBERRY
4258 NORTHLAKE BLVD, Palm Beach Gardens FL 33410 · 561-323-4680
Last inspected Jan 20, 2026 · 8 visits since July 2023
JAN 24
AUG 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063477 | Jul 30, 2025 | Sep 23, 2025 | $200 |
Inspection history
8 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and without washing hands employees handled bottle of cream, discussed with operator employee washed hands.
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. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.
Show the remaining 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler metal tray or stacked cooked eggs (101F - Cooling) at 10:15 since 9:15 to 95F at 10:30, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator to move product to reach in freezer to rapid chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire new test kit.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink in front of three compartment sink, discussed with operator who provided paper towels.
No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink at dish washing area, discussed with operator.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris- cutting board at cook line by
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching soiled dry towel to wipe food debris put gloves on and started to cook foods without washing hands first; Manager educated; employee washed hands;
Toxic substance/chemical improperly stored. Clorox wipes stored with fruit purées and syrup bottles on the shelves next to customers bathrooms Advised to move
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked eggs (71-73F - Cooling)at 1:00 to 72-73 F at 1:25 since 12:00; in 2 door cooler at cook line. Food stored staked up and tightly covered; at this rate food will not reach 41 F within 6 hours; food uncovered and suggested to make smaller portions;
Food-contact surface soiled with food debris- cutting board at cook line by
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment licensed with two bathrooms has transformed one bathroom into storage used for single service items and other maintenance equipment; it appears that toilet was removed; handwash sink still present
Food stored in a room/shed that is not fully enclosed. Fruit purées and syrups stored on shelves on the hallway next to customers bathrooms; advised to store properly
Single-service articles stored in toilet- operator converted restroom into storage; Advised to remove
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Single service boxes stored on the shelves on the hallway by the bathrooms; suggested to store properly and away from customers;
Apr 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched to move sanitizer bucket a few times; put gloves on and started to work with foods; educated; employee washed hands;
Operating with an expired Division of Hotels and Restaurants license.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager walked in during the inspection. Educated;
Nonservice animals in the food establishment or on premises- observed dog at the register in the main dining room
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority7 Intermediate0 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cut tomatoes and sliced turkey in cooler at cook line Reversed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw sausage to put on flat top and touched clean spatula to flip the sausage and remove from cook top; no handwash and gloves changed; operator educated; employee washed hands;
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. fresh garlic pesto (46-51F - Cooling);in four door cooler at cook line; as per operator food cooked yesterday afternoon; food never reached 41 F within 4 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (51F - Cold Holding); in four door cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (51F - Cold Holding); in four door cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale cooked eggs (50F - Cold Holding); in cooler at cook line; as per cook food not prepared or portioned today; food left outside while preparing sandwiches; food out of temperature for approximately 20 minutes; placed back inside cooler;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fresh garlic pesto (46-51F - Cooling);in four door cooler at cook line; as per operator food cooked yesterday afternoon; food never reached 41 F within 4 hours; See Stop Sale
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed plan during inspection
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary sanitizer used; no test strips
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink; advised to provide paper towels
No probe thermometer provided to measure temperature of food products.
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. New Employee signed firm during inspection
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.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut tomatoes and raw smoked salmon over onions in reach in coolers at cook line Stored properly
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. New employees - no employee agreement; emailed and operator printed during inspection to be signed;
Nonservice animals in the food establishment or on premises- non service dog inside the establishment Advised operator to inform customers of requirements
Employee with no beard guard/restraint while engaging in food preparation- at frequent not counter working with milk, ice; advised operator to provide beard guard;
Working containers of food removed from original container not identified by common name. Sugar on the storage rack. Advised to label containers;
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter (98F) sitting out at room temperature - held under 2 hours operator moved to stove for reheat.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Bobby Chinners, 05/18/2023
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table - operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch.
Food not stored at least 6 inches off of the floor. Case of bananas stored on floor pastry room - operator moved to shelf.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.