Lynoras
Last inspected: Feb 5, 2026
67
Score
Lynoras appears in inspection records 14 times, starting in 2022. Lynoras was last inspected on Feb 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged seven times.
Restaurants in Palm Beach Gardens average 81, so Lynoras trails the local norm. On the whole, the file is mixed but not concerning.
14
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At pizza station, non food grade towels use in direct contact with food. Operator removed. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, cut tomatoes (45F - Cold Holding), not prepared or portioned today. Operator started item held out of temperature approximately 1 hours. Operator discarded product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed lemons and oranges stored over washed, cut carrots. Advised operator of proper storage. Operator stored correctly, **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed. **Corrected On-Site**
21-38-4
67
Jul 21, 2025
Routine - Food
7 critical violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. At dishwashing area - containers of detergent/soap stored above clean pots- operator removed and stored properly. **Corrected On-Site**
41-10-4
High Priority - 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. Dishwasher (Chlorine 0ppm)- corrected to 100ppm **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed trash can then proceeded to change gloves with out washing hands and handled containers of food - educated operator - employee washed hands. **Corrective Action Taken**
12A-07-5
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. Employee touched face then proceeded to prepare food without changing gloves or washing their hands- educated operator - employee washed hands. **Corrective Action Taken**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over chopped carrots- operator removed and stored properly. At cook-line reach in cooler drawers raw fish stored over chopped lettuce- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 steak/ pork- operator removed and stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dishwashing /prep area- octopus 60F - cold holding- food not prepared or portioned today- food off temperature for 45 minutes- food left out- operator placed on stove to be cooked. At walk in cooler- cooked meatballs 50F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours. **Corrective Action Taken**
03A-02-5
35
May 5, 2025
Complaint Full
5 critical violations. 1 minor violation.
View 6 violations
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**
03D-02-5
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**
12A-28-4
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**
08A-05-6
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**
01B-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**
03A-02-5
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**
12B-07-4
45
Mar 26, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
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**
03D-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**
01B-02-5
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**
31A-11-4
67
Mar 25, 2025
Complaint Full
8 critical violations. 2 major violations. 1 minor violation.
View 11 violations
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**
03D-02-5
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-10-4
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-25-4
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**
12A-28-4
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-05-6
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**
08A-20-5
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**
01B-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**
03A-02-5
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**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink by dishwashing area- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees- at bathroom. **Warning**
31B-04-4
23
Mar 20, 2025
Routine - Food
No violations found.
100
Mar 19, 2025
Routine - Food
7 critical violations. 5 major violations. 1 minor violation.
View 13 violations
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**
03D-02-5
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-13-4
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**
12A-29-4
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**
08A-05-6
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**
12A-09-4
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**
01B-02-5
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**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
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**
03D-15-4
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-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar area- employee dumped ice in sink . **Repeat Violation** **Warning**
31A-11-4
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**
02C-02-5
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**
10-17-4
20
Feb 10, 2025
Routine - Food
2 major violations.
View 2 violations
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**
31A-11-4
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**
02B-01-5
82
Dec 10, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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**
08A-05-6
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**
03A-02-5
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**
02B-01-5
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**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled. **Corrected On-Site** **Warning**
41-17-4
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**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm- corrected to 200ppm) **Warning**
21-08-4
45
Apr 2, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
64
Nov 7, 2023
Routine - Food
No violations found.
100
Nov 6, 2023
Routine - Food
7 critical violations. 4 major violations. 2 minor violations.
View 13 violations
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-02-5
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.
03D-01-5
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**
35A-02-6
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-05-6
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.
08A-20-5
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.
01B-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.
03A-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**
02C-02-5
Intermediate - Equipment drain line draining into handwash sink. At handwash sink near ice machine- drain line running into handwash sink.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near ice machine- large strainer inside handwash sink- operator removed.
31A-11-4
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**
01C-01-4
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.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor- operator moved off floor. **Corrected On-Site**
21-38-4
21
Jan 17, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Aug 17, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - 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. Dish machine tested at 0ppm. Attempted to prime sanitizer. Sanitizer will not test. Operator called for service **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken stored above cooked beef in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Has wash sink in prep area blocked by pan of bagged bread. Operator removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw calamari, raw octopus thawing in standing water in ware washing area
06-01-5
47
Frequently Asked Questions
When was Lynoras last inspected?
The most recent health inspection at Lynoras on file is from Feb 5, 2026. The public record contains 14 inspections in total.
What is the most common violation at Lynoras?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Lynoras.
How does Lynoras compare to other restaurants in Palm Beach Gardens?
Lynoras most recently scored 67 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Lynoras' inspection record improved over time?
Results have been roughly steady. Inspections at Lynoras have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lynoras means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lynoras inspected?
Based on the inspection history on file, Lynoras is inspected around four times per year on average.
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