DirtyFLRestaurant Inspection Data

LYNORAS

5320 DONALD ROSS RD, SUITE 135, PALM BEACH GARDENS 33418

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: 3617960

Inspection Date: 5/5/2025

Inspection #: Visit ID: 10831044

  • 12B-07-4:Basic - 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. 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- 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. Repeat Violation Admin Complaint
  • 12A-28-4:High Priority - 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. **Corrective Action Taken** 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 veal stored over cooked pasta - operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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- 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. Repeat Violation
  • 03A-02-5:High Priority - 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**Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10806823

  • 03D-02-5:High Priority - - From initial inspection : 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 - 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. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-26: At walk in cooler-At walk in cooler - Au Jus - 44-45F at 11:20 ( cooling overnight) at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2025-03-26: At walk in cooler-At walk in cooler - Au Jus - 44-45F at 11:20 ( cooling overnight) at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Admin Complaint
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink by dishwashing area- operator removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-03-26: **Time Extended**

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10804384

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- at bathroom. Warning
  • 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 - 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. Repeat Violation Admin Complaint
  • 12A-10-4:High Priority - 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. Warning
  • 12A-25-4:High Priority - 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, Warning
  • 12A-28-4:High Priority - 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. Corrected On-Site Warning
  • 08A-05-6:High Priority - 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. 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 ground beef stored over raw beef - operator removed and stored properly. Warning
  • 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 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. Warning
  • 03A-02-5:High Priority - 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. Corrected On-Site Warning
  • 03D-15-4:Intermediate - 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. **Corrective Action Taken** Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink by dishwashing area- operator removed. Corrected On-Site Repeat Violation Warning

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10802398

  • N/A:No Violations Were Observed

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10739885

  • 10-17-4:Basic - 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. Corrected On-Site Warning
  • 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 - 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. Warning
  • 12A-13-4:High Priority - 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. Corrected On-Site Warning
  • 12A-29-4:High Priority - 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. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - 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. **Corrective Action Taken** Warning
  • 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 - 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. Warning
  • 03B-01-6:High Priority - 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. **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 03D-15-4:Intermediate - 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. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At prep area- hand sink- bucket of chicken blocking sink- operator removed. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area- employee dumped ice in sink . Repeat Violation Warning
  • 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. At walk in cooler - sauce prepared Monday 03/17 not date marked- operator date marked, Corrected On-Site Warning

Inspection Date: 2/10/2025

Inspection #: Visit ID: 10739362

  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. AT handwashing sink. By dishwashing area- strainer in sink- operator removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-02-10: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-02-10: brunch menu poached egg/ risotto fungi and egg- with no indication that these items are served raw/ undercooked. Warning **Time Extended**

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8779384

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm- corrected to 200ppm) Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. AT handwashing sink. By dishwashing area- strainer in sink- operator removed. Corrected On-Site Repeat Violation Warning
  • 02B-01-5:Intermediate - 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. Warning
  • 53B-14-5:Intermediate - 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 Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled. Corrected On-Site Warning

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8547231

  • 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.

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8546685

  • N/A:No Violations Were Observed

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8378147

  • 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