Lynora's
Last inspected: Nov 20, 2025
41
Score
Public records show seven inspections at Lynora's stretching back to 2024. Inspectors last stopped by on Nov 20, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
Across the inspection history, “operator is doing a special process” is the issue that surfaces most often, recorded two times.
Compared to other Palm City restaurants (averaging 81), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Nov 20, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
41
Oct 15, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
50
Jun 2, 2025
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
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 cook line pizza station; meatballs (59F - Cold Holding); ground sausage (59F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 9:00am. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line pizza station; meatballs (59F - Cold Holding); ground sausage (59F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 9:00am. See stop sale.
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened cup of water stored over prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water of 81F. Operator removed utensils.
10-07-4
Basic - Food stored on floor. At kitchen, oil stored on floor. And at walk in freezer, box of bacon stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line.
12B-02-4
Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. At walk in cooler, 4 broken clam shells. See stop sale.
01B-10-4
58
May 15, 2025
Routine - Food
No violations found.
100
Mar 18, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage, cans of artichokes dented. See stop sale.
01B-01-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has cook chill soups and sauces made at commissary dated less than 7 days without an approved HACCP plan from DBPR. **Repeat Violation**
03G-50-1
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, frozen octopus thawing in standing water. Operator removed. **Corrected On-Site**
06-01-5
74
Mar 13, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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, meatballs in marinara sauce (47F - Cooling); operator stated item held in cooler since 10:00pm previous day. See stop sale **Warning**
01B-36-5
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, meatballs in marinara sauce (47F - Cooling); operator stated item held in cooler since 10:00pm previous day. See stop sale At walk in cooler, lasagna (70F - Cooling)@2:55 since 8:30am, 47F @3:29. Operator stated item prepared and placed into cooler at 8:30 am. Product did not reach 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 cookline, Employee-using soiled towel to wipe off in use utensils, wipe off surfaces then grabbing clean plates without changing gloves and washing hands. Advised operator of proper hand washing. Employee washed hand, changed gloves. **Corrected On-Site** **Warning**
12A-13-4
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. Dish machine Chlorine 0ppm. Operator fixed sanitizer to 100ppm. **Corrected On-Site** **Warning**
22-41-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill soups and sauces received from commissary kitchen, per operator. Dated less than 7 days. Without an approved HACCP plan in the DBPR data base. **Warning**
03G-50-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline low boy, cooked breaded chicken (47F - Cooling)@2:59 since 1:30, 47F @3:30. Advised operator of proper cooling parameters. Operator placed product into freezer to fascilitate cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At dish area, handwashing sink used for other purposes as evident by food debris in sink. **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. At bar, cup being used to scoop ice. **Warning**
14-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed lettuce stored over cooked short ribs. Unwashed tomatoes stored over cooked lasagna. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08B-17-4
37
Dec 19, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Lynora's last inspected?
The most recent health inspection at Lynora's on file is from Nov 20, 2025. The public record contains seven inspections in total.
What is the most common violation at Lynora's?
Across the inspection record, “operator is doing a special process” has been cited two times, more than any other issue at Lynora's.
How does Lynora's compare to other restaurants in Palm City?
Lynora's most recently scored 41 out of 100, which is lower than the Palm City average of 81.
Has Lynora's inspection record improved over time?
No. Recent inspections at Lynora's have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Lynora's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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