LYNORA'S
3215 SW MAPP RD, Palm City FL 34990
Last inspected Aug 19, 2026 · 8 visits since December 2024
MAR 25
JUN 25
OCT 25
NOV 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line pizza station; meatballs (59F - Cold Holding); ground sausage (59F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 9:00am. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over pizza dough- operator removed and stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At dishwashing /prep area - employee touched their face then changed their gloves and engaged in food preparation without washing their hands- educated operator- employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- cooked egg plant 46F- cold holding, cooked rice balls 50F- cold holding,- food stored above fill line - food not prepared or portioned today- food out of temperature for 1 hour- operator placed in reach-in cooler to quick chill.
Show the remaining 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At pizza station cooler - Cooked artichokes 54F at 11:50 to 55F at 12:10( cooling since 10:30)- food over stacked - at current rate of cooling food will not reach to 41F within remaining time - operator placed in walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At prep area handwash sink- ice inside of sink- operator removed.
Nov 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Observed Employee at bar handle soiled drink cups and dirty dishes, then engaged drink preparation and handled clean equipment without washing hands. Operator reviewed proper hand washing for employees to wash hands properly
Observed Nonfood-grade grocery bags used in direct contact with peppers at bottom of reach cooler at cook line. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (50F - Cold Holding) sausage (48-cold holding); inside reach in cooler at pizza prep station line. Per operator items not prepped or portioned today and removed from cooler and left out of temperature for approximately 1 hour. Operator placed inside cooler to quick chill.
Clams/mussels tag removed from original container prior to container being emptied at cook line. Operator provided tags
Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line and hand wash sink in back prep area blocked by food boxes and containers not accessible for employee use. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink at cook Line Operator provided
Observed some Clam/mussel tags not marked with last date served. Advised operator to write down last date served when product set is Done
Ice buildup in walk-in freezer.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer hose clogged. Operator cut hose and primed. Retested at 100ppm chlorine
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat sauce (128F - Hot Holding); marinara sauce (130F - Hot Holding). Operator states sauces are reheated on stove and moved to steam table. Operator states sauces have been in steam table for approximately 1 hour. Operator reheated sauces to 165F+ and turned up steam table temperature
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served. Multiple shell fish tags not marked with last date served. Discussed proper tag maintenance with operator
Handwash sink not accessible for employee use at all times. Multiple oil bottles, pans of herbs stored on counter directly in front of hand wash sink on cook line. Hand wash sink set back further on counter. Operator made accessible. Discussed with operator
Employee personal food not properly identified and segregated from beverages to be served to the public. Employee lunch box stored on top of canned beverages at front line. Operator removed
Ice buildup in walk-in freezer.
Jun 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line pizza station; meatballs (59F - Cold Holding); ground sausage (59F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 9:00am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line pizza station; meatballs (59F - Cold Holding); ground sausage (59F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 9:00am. See stop sale.
Dead shellfish and/or shellfish with broken shells. See stop sale. At walk in cooler, 4 broken clam shells. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened cup of water stored over prep table. Operator removed.
Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line.
Food stored on floor. At kitchen, oil stored on floor. And at walk in freezer, box of bacon stored on floor. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water of 81F. Operator removed utensils.
May 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, cans of artichokes dented. See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has cook chill soups and sauces made at commissary dated less than 7 days without an approved HACCP plan from DBPR.
Time/temperature control for safety food thawed in an improper manner. At kitchen, frozen octopus thawing in standing water. Operator removed.
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, meatballs in marinara sauce (47F - Cooling); operator stated item held in cooler since 10:00pm previous day. See stop sale At walk in cooler, lasagna (70F - Cooling)@2:55 since 8:30am, 47F @3:29. Operator stated item prepared and placed into cooler at 8:30 am. Product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, meatballs in marinara sauce (47F - Cooling); operator stated item held in cooler since 10:00pm previous day. See stop sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine Chlorine 0ppm. Operator fixed sanitizer to 100ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, Employee-using soiled towel to wipe off in use utensils, wipe off surfaces then grabbing clean plates without changing gloves and washing hands. Advised operator of proper hand washing. Employee washed hand, changed gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline low boy, cooked breaded chicken (47F - Cooling)@2:59 since 1:30, 47F @3:30. Advised operator of proper cooling parameters. Operator placed product into freezer to fascilitate cooling.
Handwash sink used for purposes other than handwashing. At dish area, handwashing sink used for other purposes as evident by food debris in sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill soups and sauces received from commissary kitchen, per operator. Dated less than 7 days. Without an approved HACCP plan in the DBPR data base.
Bowl or other container with no handle used to dispense food. At bar, cup being used to scoop ice.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed lettuce stored over cooked short ribs. Unwashed tomatoes stored over cooked lasagna. Advised operator of proper storage. Operator stored correctly.
Dec 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.