Lingonberry
4258 Northlake Blvd, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6020217
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 Oct 20 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 2 repeats), 3 basic-20
- Administrative complaint on Oct 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink in back of kitchen no paper towels provided, discussed with operator who provided paper towels.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 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.
At cook line on shelf above flip top cooler portioned butter (75°F - Cold Holding) per operator product held at room temperature for approximately 3 hours until served to customers, discussed cold holding with operator. Provided operator with time as a public health control form to print and complete. In flip top cooler #1 cooked mushrooms (50°F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved mushrooms to reach in freezer. In flip top cooler # 2 cooked sausage (55°F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved cooked sausage to reach in freezer.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Mop sink with line splitter attached, vacuum breaker improperly installed, discussed with operator who corrected installation of vacuum breaker.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In flip top cooler #1 portioned sliced turkey (55°F - Cooling) at 9:50 per operator since 9:35 to 53°F at 11:00, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who separated product into separate pans and places in freezer.
Fixed on the spotRepeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink in back of kitchen no papery towels provided, discussed with operator who provided paper towels.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At front counter unlabeled bottle of bleach, discussed with operator to label bottle.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Flip top cooler cutting board at cook line grooved and no longer cleanable, discussed with operator to repair or replace.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Provided operator hand washing sign via email.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone stored with single service items on cook line, discussed with chef who removed phone.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.