LYNORAS
5320 DONALD ROSS RD, SUITE 135 · PALM BEACH GARDENS · Palm Beach County · FL 33418
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High 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-01-5High 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-02-6High 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-05-6High 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-20-5High 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-02-5High 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-02-5High 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.
Intermediate 4
31A-10-4Intermediate – Equipment drain line draining into handwash sink. At handwash sink near ice machine- drain line running into handwash sink.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At handwash sink near ice machine- large strainer inside handwash sink- operator removed.
01C-01-4Intermediate – 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-02-5Intermediate – 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**
Basic 2
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. At cookline counter- damp/ soiled wiping cloth stored on counter by cookline- operator removed.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor- operator moved off floor. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 18, 2026 12:44 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.