LYNORAS
1548 N US HWY ONE # 101, Jupiter FL 33469 · 561-203-2702
Last inspected Apr 28, 2026 · 8 visits since September 2023
NOV 23
AUG 24
JAN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short rib (48-49F) cooling over night in walk in cooler. Large pieces of beef
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Gaskets on left cooler at cook line torn.
Stored prosciutto not covered in reach in freezer. Chef covered.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Not available at time of inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef over cappicola at tall stainless reach in freezer on cook line. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onion (69F - Cold Holding); pasticio (cooked pasta with meat sauce) (59F - Cold Holding); cooked eggplant (67F - Cold Holding); sausage (71F - Cold Holding) Observed on ledge of flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned products to cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter, no time mark. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken francaise (83F - Hot Holding) Observed on speed rack by cook line. Per operator, out of temperature for approximately 1 hour. Operator decided to add to time control. Operator placed time mark for remaining 3 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: shrimp (53F - Cooling) at 3:55; cooling since 2:00 - 53F at 4:22 Observed in deep covered pan at walk in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Ladder blocking hand wash sink in prep area by dish machine. Employee moved ladder.
Handwash sink used for purposes other than handwashing. Observed strainer basket in hand wash sink at bar. Operator removed strainer.
No paper towels or mechanical hand drying device provided at handwash sink. In prep area by dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Pomodoro made 10/25 no date mark.
Clams/mussels/oysters removed from original container for long-term storage. Tag not with clams and mussels on cook line. Educated operator on proper shellfish tag procedures. Operator provided tags.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw calamari at walk in cooler. Operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock, no vacuum breaker for hose connection.
Handwash sink not accessible for employee use at all times. Observed Speed rack blocking hand wash sink by dish machine.
Handwash sink used for purposes other than handwashing. Observed Strainer basket and scraping knives in hand wash sink by dish machine.
Spray bottle containing toxic substance not labeled. Observed Quaternary sanitizer spray bottle not labeled by restrooms, chlorine sanitizer, degreaser spray bottles not labeled by dish machine. Operator labeled properly.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining very slowly at hand wash sink by dish machine.
Aug 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing very slow draining water in handwash sink, next to dish machine.
Aug 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 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. short rib (48-49F) cooling over night in walk in cooler. Large pieces of beef
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. short rib (48-49F) cooling over night in walk in cooler. Large pieces of beef
Employee drank from personal drink cup touching mouth piece with hands then engaged in food preparation, cutting bread at cook line without washing hands or changing gloves. Cook went to wash hands.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fried rice balls (49-52F) delivered yesterday and placed in walk-in cooler in covered container.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fried rice balls (49-52F) delivered yesterday and placed in walk-in cooler in covered container. See stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed.500+ ppm qac in triple sink. Operator set up fresh solution at 200 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Eggplant (cooling 105F at 12:45 cooked 12:30 ) eggplant 2:10- 80F cooling) in a tightly covered, wrapped in a napkin and eggplants stacked on top of each other container, in walk in cooler. At this rate eggplant will not reach 70F within 2 hours. Cook placed eggplant on a sheet pan and placed in reach in freezer. Eggplant reached 68F at 2:30.
Cloth used as a food-contact surface. Cooked eggplant in walk in cooler on a napkin. Cook removed napkin.
Standing very slow draining water in handwash sink, next to dish machine.
Nov 16, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 1:45 (112°F-120°F - Cooling); Chicken 2:15 (102°F-109°F - Cooling) on a speed rack next to walk in cooler. Cooked at 1:00pm. Sheets are stacked to close together and more hot foods are added, as they come from the cook line. Inadequate cold air flow between hot foods prevents proper cooling. Recommended keeping more room between sheets. Operator separated sheets and placed chicken in walk in cooler.
Bechamel sauce stored on floor on cook line. Operator placed on a shelf.
Cook eating while frying eggplants. Reviewed proper procedures with cook. He stopped eating.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (129F - Hot Holding); volute sauce (130F - Hot Holding) at cook line; as per operator to be held on time for 4 hours; operator didn't have form and time tracking; manager printed form; added foods on and time marked;
Clam/mussel/ tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/ tag removed from original container prior to container being emptied- operator placed tags back;
No soap provided at handwash sink by dishwasher Operator provided
Raw, in-shell clams/mussels/ from different original containers mixed together prior to preparation for service- in walk-in cooler Operator placed in separate containers;
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.