LYNORAS
5320 DONALD ROSS RD, SUITE 135, PALM BEACH GARDENS 33418
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/2/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment by dish area- operator removed.
- 08A-05-6:High Priority - 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. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar- handwash sink with ice Inside- operator removed.
Food safety inspection conducted on 4/2/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 11/7/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/6/2023
High Priority
7
Intermediate
4
Basic
2
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline counter- damp/ soiled wiping cloth stored on counter by cookline- operator removed.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor- operator moved off floor. Corrected On-Site
- 03D-02-5:High Priority - 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.
- 03D-01-5:High Priority - 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.
- 35A-02-6:High Priority - 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.Repeat Violation Repeat Violation Admin Complaint
- 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - 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.
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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.
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. At handwash sink near ice machine- drain line running into handwash sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near ice machine- large strainer inside handwash sink- operator removed.
- 01C-01-4:Intermediate - 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. Corrected On-Site
- 02C-02-5:Intermediate - 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. Corrected On-Site
Food safety inspection conducted on 11/6/2023 revealed 13 total violations (7 high priority, 4 intermediate, 2 basic).