Lynora's
1470 N Congress Ave #111-113, West Palm Beach, FL 33409 · Catering · License 6014284
What drove the grade
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (no follow-up needed), 2 intermediate (fixed on the spot)-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitAug 3, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
Operator cooling marinara and bolognese I sealed bags on sheet trays at walk in cooler. HACCP plan indicates a blast chiller will be used to cool soups and sauces. Per operator, blast chiller is temporarily out of service. Operator will use ice bath method until blast chiller is repaired.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
bolognese (83-90°F - Cooling) at 3:55; cooling since 2:00; marinara (83-90°F - Cooling) at 3:55; cooling since 2:00 Observed in walk in cooler on sheet trays. Operator has a HACCP plan under review by OPQ. HACCP plan states product will be cooled by blast chiller. Per operator, blast chiller is temporarily out of order. Operator submerged products on ice bath.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cooked pasta observed in hand wash sink.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: 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 lobster bisque and fish stock in sealed bags using cook chill method at walk in cooler. Operator does not yet have an approved HACCP PLAN.
At the first visitRepeat violation
Establishment conducting cook chill of multiple items which are distributed to restaurants under same ownership. HACCP plan has been submitted, pending final review/approval.
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.