Lynq
16230 Summerlin Rd Unit 223, Fort Myers, FL 33908 · Permanent Food Service · License 4606417
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 8 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed provolone cheese 45°F cold hold, pork ribs 45°F cold hold less than 4 hours at walk in cooler entrance. Operator moved foods to colder part of walk in cooler.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored by bottled beverages at bar.
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed 125°F on plate surface less than 160°F.
Basic8
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Operator removed employee food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Reach in cooler across from fryers.
Ice buildup in walk-in freezer.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Operator inverted containers.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, warewashing areas.
Kitchen. Educated operator on importance on smooth and easily cleanable floors. Operator in the process of fixing.
Fixed on the spotRepeat violation
Floor area in walk in cooler covered with standing water.
Ceiling/ceiling tiles/vents soiled with accumulated at cook line grease and dust substance.
Floor soiled/has accumulation of debris underneath dish machine at bar.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.