DirtyFLRestaurant Inspection Data

LINGONBERRY

4258 Northlake Boulevard
Florida, 33408
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10769227

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2025-04-01: Not renewed Admin Complaint

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8860019

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched to move sanitizer bucket a few times; put gloves on and started to work with foods; educated; employee washed hands; Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 53A-05-6:Intermediate - 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/ Manager walked in during the inspection. Educated; Corrected On-Site
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises- observed dog at the register in the main dining room

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8739070

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cut tomatoes and sliced turkey in cooler at cook line Reversed Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw sausage to put on flat top and touched clean spatula to flip the sausage and remove from cook top; no handwash and gloves changed; operator educated ; employee washed hands; Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fresh garlic pesto (46-51F - Cooling);in four door cooler at cook line; as per operator food cooked yesterday afternoon; food never reached 41 F within 4 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (51F - Cold Holding); in four door cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (51F - Cold Holding); in four door cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale cooked eggs (50F - Cold Holding); in cooler at cook line; as per cook food not prepared or portioned today; food left outside while preparing sandwiches; food out of temperature for approximately 20 minutes; placed back inside cooler ; **Corrective Action Taken**
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fresh garlic pesto (46-51F - Cooling);in four door cooler at cook line; as per operator food cooked yesterday afternoon; food never reached 41 F within 4 hours; See Stop Sale
  • 11-27-4:Intermediate - 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. Printed plan during inspection Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary sanitizer used; no test strips
  • 53A-05-6:Intermediate - 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink; advised to provide paper towels
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New Employee signed firm during inspection Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8438384

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation- at frequent not counter working with milk, ice; advised operator to provide beard guard;
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar on the storage rack. Advised to label containers;
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut tomatoes and raw smoked salmon over onions in reach in coolers at cook line Stored properly Corrected On-Site
  • 53A-05-6:Intermediate - 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/ Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees - no employee agreement; emailed and operator printed during inspection to be signed; Corrected On-Site
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises- non service dog inside the establishment Advised operator to inform customers of requirements

Inspection Date: 7/5/2023

Inspection #: Visit ID: 8360393

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table - operator removed. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of bananas stored on floor pastry room - operator moved to shelf. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter (98F) sitting out at room temperature - held under 2 hours operator moved to stove for reheat. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Bobby Chinners, 05/18/2023
  • 53A-05-6:Intermediate - 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/