LYNORAS
5320 DONALD ROSS RD, Palm Beach Gardens FL 33418
Last inspected Aug 12, 2026 · 13 visits since November 2023
MAR 25
MAY 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back area by soda boxes- observed approximately 25 small flying insects landing on soda boxes and tomatoes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022922 | Feb 5, 2026 | Apr 20, 2026 | $600 |
| 2--2025060143 | Jul 21, 2025 | Aug 27, 2025 | $600 |
| 2--2024023590 | Apr 2, 2024 | Sep 16, 2024 | $1,200 |
| 2--2023065704 | Nov 6, 2023 | Dec 18, 2023 | $800 |
| 2--2023009166 | Jan 17, 2023 | Mar 2, 2023 | $520 |
Inspection history
13 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 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, lynoras sauce (50F - Cooling). Per operator item was placed into walk in previous day. Product did not reach 41F within 6 hours, see stop sale.
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. At walk in cooler, lynoras sauce (50F - Cooling). Per operator item was placed into walk in previous day. Product did not reach 41F within 6 hours, see stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep table, in use utensils in standing water 71F. Operator removed utensils.
Feb 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. At pizza station, non food grade towels use in direct contact with food. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, cut tomatoes (45F - Cold Holding), not prepared or portioned today. Operator started item held out of temperature approximately 1 hours. Operator discarded product.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed lemons and oranges stored over washed, cut carrots. Advised operator of proper storage. Operator stored correctly,
Wiping cloth sanitizing solution stored on the floor. Operator removed.
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 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. Dishwasher (Chlorine 0ppm)- corrected to 100ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed trash can then proceeded to change gloves with out washing hands and handled containers of food - educated operator - employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then proceeded to prepare food without changing gloves or washing their hands- educated operator - employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over chopped carrots- operator removed and stored properly. At cook-line reach in cooler drawers raw fish stored over chopped lettuce- operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw steak/ pork- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dishwashing /prep area- octopus 60F - cold holding- food not prepared or portioned today- food off temperature for 45 minutes- food left out- operator placed on stove to be cooked. At walk in cooler- cooked meatballs 50F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours.
Toxic substance/chemical improperly stored. At dishwashing area - containers of detergent/soap stored above clean pots- operator removed and stored properly.
May 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 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- Pomodoro sauce 54F at 10:30 ( cooling overnight)- food stored in large quantity- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee handled soiled wiping clothes and proceeded to handle food and clean plates without washing their hands- educated operator - employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw veal stored over cooked pasta - operator removed and stored properly.
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. At walk in cooler- Pomodoro sauce 54F at 10:30 ( cooling overnight)- food stored in large quantity- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at pizza station- shredded cheese 47-48F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- moved - operator placed in walk in cooler to quick chill. At prep area counter near dish area- octopus 54F- cold holding - food sitting out on counter- food not prepared or portioned today - food out of temperature for 30 minutes- operator moved to walk in cooler to quick chill
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored over flip top cooler at cookline- operator removed.
Mar 26, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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 - Lynora sauce 48F at 4:10 ( cooling since 10:00)- food stored in large quantity- at current rate of cooling food did not reach to 41 within 6 hours- see stop sale.
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 pizza station cooler- Cooked eggplant 47F- cold holding, shredded cheese 45F- cold holding cut meatballs 46F- cold holding, sausage 47F- cold holding- food not prepared or portioned today- food out of temperature 6 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 - Lynora sauce 48F at 4:10 ( cooling since 10:00)- food stored in large quantity- at current rate of cooling food did not reach to 41 within 6 hours- see stop sale.
Handwash sink used for purposes other than handwashing. Strainer in sink by dishwashing area- operator removed.
Mar 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority2 Intermediate1 Basic
Show 11 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 - Lynora sauce 48F at 4:10 ( cooling since 10:00)- food stored in large quantity- at current rate of cooling food did not reach to 41 within 6 hours- see stop sale.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee touched face then started preparing food for order without washing their hands- educated operator - employee washed hands,
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty cloth then proceeded to handle- clean utensils and prepare food without washing their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler raw shrimp stored over cooked pasta - operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw ground beef stored over raw beef - operator removed and stored properly.
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 pizza station cooler- Cooked eggplant 47F- cold holding, shredded cheese 45F- cold holding cut meatballs 46F- cold holding, sausage 47F- cold holding- food not prepared or portioned today- food out of temperature 6 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 - Lynora sauce 48F at 4:10 ( cooling since 10:00)- food stored in large quantity- at current rate of cooling food did not reach to 41 within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station cooler- Cooked eggplant 47F- cold holding, shredded cheese 45F- cold holding cut meatballs 46F- cold holding, sausage 47F- cold holding- food not prepared or portioned today- food out of temperature 6 hours- see stop sale. At cookline counter-Garlic in oil 63F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour - operator placed under time as public health control for remaining time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - chicken stock 47F at 4:10 to 47F at 4:50 ( cooling since 2:30) cooked pasta 64F at 4:10 to 62F ( cooling since 2:00)- food stored in large quantity - at current rate of cooling food will not reach to 41F within remaining time - operator placed in reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Strainer in sink by dishwashing area- operator removed.
No handwashing sign provided at a hand sink used by food employees- at bathroom.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority5 Intermediate1 Basic
Show 13 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 - Lynora sauce 48-50F at 11:55 ( cooling overnight)- food stored in large quantity -at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
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 dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes - educated operator - employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee dropped pair of tongs on floor- placed tong at the dish area and started preparing food without washing their hands - educated operator - employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler drawer- raw fish stored over cut lettuce - operator removed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handed raw fish then handled wiping cloth - and then proceeded to handle food and clean plates without changing gloves or washing their hands- educated 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. At walk in cooler - Lynora sauce 48-50F at 11:55 ( cooling overnight)- food stored in large quantity -at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline - Chicken stock 115F- hot holding- food left out on counter- food out of temperature for 45 minutes- operator placed on stove to be reheated.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack at prep area- cooked pasta 109F at 12:00 at 87F at 12:20 ( cooling since 10:30), cooked chicken 99F at 12:00 to 85F at 12:20 ( cooling since 10:30), Broccoli rabe 104F at 12:00 at 87F at 12:20 (cooling since 10:30)- food left outside to cool- at current rate of cooling food will not reach to 70F within 2 hours time- operator moved into reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. At prep area- hand sink- bucket of chicken blocking sink- operator removed.
Handwash sink used for purposes other than handwashing. At bar area- employee dumped ice in sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler - sauce prepared Monday 03/17 not date marked- operator date marked,
In-use knife/knives stored in cracks between pieces of equipment. At walk in cooler - knife stored in betweeen reach in cooler and counter.- operator removed.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. AT handwashing sink. By dishwashing area- strainer in sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On brunch menu poached egg/ risotto fungi and egg- with no indication that these items are served raw/ undercooked.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken stored over meatballs- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Butter 55F- cold holding, garlic in oil 50F - cold holding- food not prepared or portioned today - food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. AT handwashing sink. By dishwashing area- strainer in sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On brunch menu poached egg/ risotto fungi and egg- with no indication that these items are served raw/ undercooked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vasiliki Leka expired - 10/19/2023
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm- corrected to 200ppm)
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk 8n cooler raw shell eggs over tomatoes and vegetables- operator moved to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Meatballs 46-47F- cold holding- food not prepared or portion3d today- food out of temperature for 2 hours- operator placed ice to quick chill. At cookline counter- Butter 45-50F- cold holding- food not prepared or portioned today- food left on counter- food out of temperature for 15 minutes- operator placed on time as a public health control, for remaining time.
Handwash sink used for purposes other than handwashing. At bar- handwash sink with ice Inside- operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment by dish area- operator removed.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority4 Intermediate2 Basic
Show 13 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- cooked Rigatoni pasta 47F at 4:00( cooling overnight ), Penne pasta 45-47F at 4:00 ( cooling overnight),cooked eggplant 44-47F at 4:00 ( cooling overnight),cooked shredded beef 45-47F at 4:00 ( cooling overnight), cooked broccoli rabe 47-54F at 4:00 ( cooling overnight), cooked mushrooms 45-47F- at 4:00 ( cooling overnight), cooked asparagus 45-47F at 4:00 ( cooling overnight), cooked beef ribs, 45-47 at 4:00 ( cooling overnight) cooked spaghetti 45-47F( cooling overnight), ground sausage 45-47F at 4:00( cooling overnight)- all food items wrapped, covered and stacked on top of one another- at current rate of cooling food 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 2 hours. At walk in cooler - cooked spinach 71-74F at 4:00 ( cooling since 12:00), cooked sausage link 80°F at 4:00 ( cooling since 12:00)- food covered and stacked - at current rate of cooling food will not reach 70F within 2 hours- see stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back area by soda boxes- observed approximately 25 small flying insects landing on soda boxes and tomatoes.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs stored over lemons and beans - operator moved raw shell eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw sausage stored over raw clams- operator removed sausage.
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. At walk in cooler- cooked Rigatoni pasta 47F at 4:00( cooling overnight ), Penne pasta 45-47F at 4:00 ( cooling overnight),cooked eggplant 44-47F at 4:00 ( cooling overnight),cooked shredded beef 45-47F at 4:00 ( cooling overnight), cooked broccoli rabe 47-54F at 4:00 ( cooling overnight), cooked mushrooms 45-47F- at 4:00 ( cooling overnight), cooked asparagus 45-47F at 4:00 ( cooling overnight), cooked beef ribs, 45-47F at 4:00 ( cooling overnight) cooked spaghetti 45-47F( cooling overnight), ground sausage 45-47F at 4:00( cooling overnight)- all food items wrapped, covered and stacked on top of one another- at current rate of cooling food 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 2 hours. At walk in cooler - cooked spinach 71-74F at 4:00 ( cooling since 12:00), cooked sausage link 80°F at 4:00 ( cooling since 12:00)- food covered and stacked - at current rate of cooling food will not reach 70F within 2 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Cooked beef 46F- cold holding,cooked meatballs 45-46F- cold holding, ravioli 45-47F - cold holding- food covered, stacked and in large quantities- food not prepared or portioned today- food out of temperature for 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Cooked beef 46F- cold holding,cooked meatballs 45-46F- cold holding, ravioli 45-47F - cold holding- food covered, stacked and in large quantities- food not prepared or portioned today- food out of temperature for 6 hours- see stop sale.
Equipment drain line draining into handwash sink. At handwash sink near ice machine- drain line running into handwash sink.
Handwash sink used for purposes other than handwashing. At handwash sink near ice machine- large strainer inside handwash sink- operator removed.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. At walk in cooler original container of clams with no tag- operator provided tag.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef made two days ago- not date marked- operator date marked.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline counter- damp/ soiled wiping cloth stored on counter by cookline- operator removed.
Wiping cloth sanitizing solution stored on the floor- operator moved off floor.
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.