LYNORAS PIZZA
3301 S DIXIE HWY, West Palm Beach FL 33405 · 561.444.3932
Last inspected Jul 30, 2026 · 10 visits since July 2023
JUL 24
MAR 25
JUL 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006042 | Nov 17, 2025 | Mar 3, 2026 | $200 |
| 2--2023017838 | Mar 1, 2023 | Apr 19, 2023 | $200 |
Inspection history
10 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No conspicuously located ambient air temperature thermometer in self service family meal cold holding unit.
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm). Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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 cook take grilled chicken from cook top and cut on prep line and then immediately place into to go container using bare hands. Reviewed bare hand contact concerns with operator. Operator reviewed with cook.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream sauce (45F - Cold Holding); sliced cheese (46F - Cold Holding); cooked pasta (48F - Cold Holding); meat sauce (50F - Cold Holding); vodka sauce (50F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream sauce (45F - Cold Holding); sliced cheese (46F - Cold Holding); cooked pasta (48F - Cold Holding); meat sauce (50F - Cold Holding); vodka sauce (50F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler. Per cook, items have been stored in unit overnight. See stop sale. pizza sauce (50F - Cold Holding); cooked sausage (49F - Cold Holding); sliced tomatoes (50F - Cold Holding); artichokes (50F - Cold Holding); cooked mushrooms (49F - Cold Holding) not prepped or portioned today held at pizza prep display cooler. Per operator items were moved from walk in cooler approximately 3 hours ago. Operator moved to below cooler to chill.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at kitchen handwashing sink. Hot water handle in disrepair.
Employee eating in a food preparation or other restricted area. Observed employee eating from plate stored directly on top of cook line cutting board. Employee removed.
No conspicuously located ambient air temperature thermometer in self service family meal cold holding unit.
Plumbing system in disrepair. Kitchen handwash sink hot water handle in disrepair.
Water leaking from pipe and/or faucet/handle. Heavy leak from pipe at kitchen handwash sink.
Nov 18, 2025□ 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 ▾
Cutting board has cut marks and is no longer cleanable. In kitchen and front counter area, cutting boards soiled and have deep cut marks. Discussed with operator
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at front counter, raw shrimp stored over ready to eat deserts. Operator moved shrimp to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, fresh mozzarella (44F - Cold Holding); cut sausage (50F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked mushrooms (47F - Cold Holding). Employee stated held in cooler less than three hours. Discussed with employee to move items to different cooler to quick chill. Employee starred to move items to different cooler. In kitchen, pasta (73F - Cold Holding). Employee stated pasta held out less than two hours. Instructed employee to move pasta to cooler or put item on time as a public health control. Employee moved item to cooler. Food not prepared or portioned today
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
Food-contact surface soiled with food debris, mold-like substance or slime. At front counter, cutting boards soiled with food debris.
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked with table. Operator moved table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have quaternary test for sanitation in three compartment sink or sanitizer buckets.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No persons with certified food handler training on duty when there are four or more people working. Manager arrived during inspection with current certified food handler training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, pasta date marked with wrong date. Employee stated pasta cooked today, but date marked on container says cooked two days ago. Employee started to correctly date marked on container.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, soiled cardboard stored under rubber mats.
Cutting board has cut marks and is no longer cleanable. In kitchen and front counter area, cutting boards soiled and have deep cut marks. Discussed with operator
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, open beverage stored on prep table. Employee discarded drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee belongings stored with to go containers. Operator moved personal belongings.
Food stored on floor. At front counter, fryer oil stored on floor. Operator started to move oil onto shelf.
No Heimlich maneuver/choking sign posted. Emailed poster to operator
Single-service articles not stored inverted or protected from contamination. At front counter salad station, to go soufflé cups not inverted.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 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 cell phone then proceeded to touch clean equipment without washing hands. Advised operator of proper handwashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, lasagna (47F - Cold Holding); raw shrimp (48F - Cold Holding), not prepared or portioned today. Operator stated held in unit approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice bags onto items to quick chill.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over lasagna in walk in cooler. Employee rearranged. Employee rearranged.
Handwash sink not accessible for employee use at all times. Several empty pasta baskets stored in hand sink in the kitchen. Explained and manager removed the baskets.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. He put on hat
Food stored on floor. Bucket of white sauce and lettuce box stored on floor In walk in cooler. Employee moved all to shelves.
Sep 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 46 f, butter block 49 f in walk in cooler next to the door. Not prepared or portioned today.As per chef employee left the door open while cleaning 30 minutes ago
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage can stored with and above food in upright freezer. Explained and chef removed the beverage can.
Jul 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Pizza dough stored in black plastic trash bag in walk in cooler. Explained.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 46 f, butter block 49 f in walk in cooler next to the door. Not prepared or portioned today.As per chef employee left the door open while cleaning 30 minutes ago
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Clean pots and pans, pizza boxes and round wooden base for pizza stored in portable shed outside. Shed door window shield missing. One door Window covered by trash bag. Mop sink room is marked as one of the 2 restroom on the plans. Toilet removed and room used as paper product storage room. Advised to submit plans to plan review at DHR.planreview@myFloridalicense.com
Clean pots and pans, pizza boxes and round wooden base for pizza stored in portable shed outside. Shed door window shield missing. One door Window covered by trash bag. Advised to submit plans to plan review at DHR.planreview@ my Florida license.com
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Clear plastic cup of beverage without lid on table next to flip top cooler by the oven. Manager discarded the cup.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage can stored with and above food in upright freezer. Explained and chef removed the beverage can.
In-use wet wiping cloth/towel used under green cutting board. In the kitchen
Single-service articles not stored inverted or protected from contamination. Aluminum round containers in on shelf in utility mop sink room. Explained.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over marinara sauce and vegetables in walk in cooler. Cook removed the eggs.
Clam and mussel tags not marked with last date served. Reviewed proper date marking.
Clams and mussels tag removed from original container prior to container being emptied. Reviewed proper procedures.
Handwash sink at cook line not accessible for employee use at all times, dirty pots and a shelf blocking access. Cook removed items.
2 Cooks with no hair restraint while engaging in food preparation.
In-use scoop in non-time/temperature control for safety panko not stored with handle above top of food within a closed container, in pizza prep area. Cook removed.
Pizza dough stored on floor in walk in cooler. Cook placed on a shelf.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. To go plastic bag storing pizza crust. Removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked ravioli in walk in. Removed.
Toxic substance/chemical improperly stored. Ant spray with deli slicer. Spray bottle stored with soda bottles on rack. Two spray bottle stored with balsamic and oils at pizza prep table. Removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw shell eggs in Caesar dressing
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest dining room
Working containers of food removed from original container not identified by common name. Flour not labeled
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.