LYNORA'S
1470 N CONGRESS AVE #111-113, West Palm Beach FL 33409 · 561.951.1573
Last inspected Aug 3, 2026 · 10 visits since November 2023
SEP 24
MAR 25
OCT 25
JUN 26
AUG 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler house made tomato sauce prepared/date marked 10/16, use by 11/16. Advised operator of proper date marking.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Operator cooling marinara and bolognese I sealed bags on sheet trays at walk in cooler. HACCP plan indicates a blast chiller will be used to cool soups and sauces. Per operator, blast chiller is temporarily out of service. Operator will use ice bath method until blast chiller is repaired.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bolognese (83-90F - Cooling) at 3:55; cooling since 2:00; marinara (83-90F - Cooling) at 3:55; cooling since 2:00 Observed in walk in cooler on sheet trays. Operator has a HACCP plan under review by OPQ. HACCP plan states product will be cooled by blast chiller. Per operator, blast chiller is temporarily out of order. Operator submerged products on ice bath.
Handwash sink used for purposes other than handwashing. Cooked pasta observed in hand wash sink.
Aug 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 conducting cook chill of multiple items which are distributed to restaurants under same ownership. HACCP plan has been submitted, pending final review/approval.
Jun 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; pooled raw shell egg whites stored over cheese. Operator moved raw below ready to eat.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single use gloves continued wearing same gloves when changing task from cleaning/wiping back to food preparation. Operator discussed with employee who then washed hands and changed gloves.
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 conducting cook chill of multiple items which are distributed to restaurants under same ownership. HACCP plan has been submitted, pending final review/approval.
In-use knife/knives stored in cracks between pieces of equipment (prep tables). Operator removed knives.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table while table is be utilized for food prep. Operator removed sanitizer bucket from prep table.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed apples and unwashed strawberries stored over cheese. Operator moved u washed produce below ready to eat items.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler house made tomato sauce prepared/date marked 10/16, use by 11/16. Advised operator of proper date marking.
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 is conducting cook chill with intent to extend shelf life to 30 days, no HACCP submitted/approved. Advised Operator to submit HACCP plan.
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Dented can pumpkin see stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler house made tomato sauce prepared/date marked 10/16, use by 11/16. Advised operator of proper date marking.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cracked eggs (48F - Cooling) at 9:30 since 8:30 48F 10:00. At current rate will not reach 41F within 4 hours. Advised operator of proper cooling.
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 is conducting cook chill with intent to extend shelf life to 30 days, no HACCP submitted/approved. Advised Operator to submit HACCP plan.
Spray bottle containing toxic substance (bleach) not labeled. Operator discarded bottle
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour Storage container scoop handle in flour. Operator removed scoop.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. Employee handled soiled dishes and utensils while washing and rinsing and then handled clean and sanitized dishes while removing from dish machine without washing hands. Operator discussed with employee who then washed hands.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At pasta room; employee beverage on prep table. Operator removed.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At bakery prep area; spray bottle designed/labeled for chemical use only used to store/dispense/in direct contact with water sprayed on ready to eat bread. Operator discarded bottle.
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 is vacuum packaging cooked meatballs, labeled with production date/time, held frozen, label indicates a 60 day shelf-life. Cooked sausage vacuum packaged less than 24 hours prior. Operator removed from package.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand wash sink; paper towel dispenser not dispensing. Operator repaired.
Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line double door low boy; pooled raw shell eggs stored over cooked spinach. Operator moved raw eggs to lower shelf.
Handwash sink used for purposes other than handwashing. At bakery; hand wash sink used to stored plastic container. Operator removed.
In-use utensil stored in sanitizer between uses. At cook line; in-use sauce stirring paddles stored in quaternary sanitizer between uses. Operator removed.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker.
Soiled dry wiping cloth in use. At prep area; soiled dry wiping cloth on prep table. Operator removed.
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.