LYNORAS
9560 GLADES RD #190, Boca Raton FL 33434 · 561-310-9282
Last inspected Mar 30, 2026 · 7 visits since September 2023
DEC 23
MAR 25
APR 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink at cook line. Only cold water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038683 | Mar 30, 2026 | Jun 24, 2026 | $320 |
Inspection history
7 visits, newest first
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch sandwich bread with bare hand. After brief education, employee wash hands and wear gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed precooked chicken cold held at 48F in flip top cooler. Per operator, cooked chicken placed in unit from yesterday. Cooked chicken did not removed since. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken cold held at 48F in flip top cooler. Per operator, cooked chicken placed in unit from yesterday. Cooked chicken did not removed since. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs hot held in steam table at 126F. Per operator, meatballs reheat and place in unit 1 hour prior to the inspection. Operator increased the temperature on unit for quick reheating.
Show the remaining 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked soup stored in walk in cooler floor. Per operator, soup cooked yesterday more than 24 hours.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open drink container stored on food preparation table next to food items. Operator removed.
Employee with no hair restraint while engaging in food preparation. Observed some employees engaging in food preparation with no hair restraint.
Food stored on floor. -Observed various food items stored on kitchen floor. -Observed container with chicken stored on walk in cooler floor.
In-use tongs stored on equipment door handle between uses.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over pasta in walk in cooler.
Wiping cloth sanitizing solution stored on the floor at cook line.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Employee washed hands with cold water. Handwashing sink only has cold water
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ppm was over 500, Chef removed and refilled three compartments sink to 200 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door Flip top cooler at cook line at cut tomatoes (48F - Cold Holding); ham (49F - Cold Holding); mozzarella (49F - Cold Holding); cooked meatballs (49F - Cold Holding); cut lettuce (49F - Cold Holding) Cook said items only there a few hours removed items to walk in cooler Cooler at pizza station at Cooked meatballs; (47F - Cold Holding); cooked sausage (47F - Cold Holding)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked eggplant on rack in kitchen at; (71F - Cooling), left to cool on rack. Cook moved to cooler to finish cooling
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at cook line. Cook filled paper towels
No soap provided at handwash sink. No soap at handwashing sink on cook line chef filled soap at handwashing sink
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. 4 employees expired out of twenty, manager said two don't work here anymore.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink at cook line. Only cold water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of beverage on the cutting board on cook line. Cook removed cup.
In-use knife/knives stored in cracks between pieces of equipment. Knife on cook line between coolers. Chef moved knife
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink on cook line
Apr 22, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over condiments in walk-in cooler. Chefmoved eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.two door cooler on cook line at salmon (48F - Cold Holding); calamari (48F - Cold Holding), chef put ice on items and put in walk in cooler to cool below 41
Clam/mussel/oyster tags not marked with last date served. Clam tags not dated with last day of use.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with a table with supplies on it at cook line
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at cook line.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing stations in prep area and pizza station.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 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.
Handwash sink not accessible for employee use at all times. Blocked by garbage can Hand sink next to flip top cooler
Handwash sink used for purposes other than handwashing. Used to store utensils
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as oven degreaser. Employee labeled spray bottle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed container
Ice scoop handle in contact with ice. Manager removed ice scoop
Dec 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink across from deep fryer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen storage shelf at dish machine- observed pots being stored not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at dish machine- observed employee bottle of water on prep table. Employee removed water bottle.
In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table at dish machine- observed wiping cloth underneath cutting board. Employee removed wiping cloth.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink across from deep fryer.
Sep 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler-Raw breaded chicken (55F - Cold Holding). Operator removed chicken to walk in cooler for quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Pizza station- observed bottle of sanitizer with no label.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter pizza station- observed plates being stored not inverted. Employee stored plates inverted.
Employee eating in a food preparation or other restricted area. Observed employee drink on bar counter next to clean glasses.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front bar- observed employee cellphone on counter next to clean glasses.
In-use knife/knives stored in cracks between pieces of equipment. Main kitchen- observed knife in between cold holding unit. Operator removed knife.
In-use tongs stored on equipment door handle between uses. Main kitchen oven-observed tongs hanging on oven door handles
No handwashing sign provided at a hand sink used by food employees. Observed at bar and main kitchen 3 compartment sink.
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.