Lynoras Pizza

3301 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6022731

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 30, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. cream sauce (45°F - Cold Holding); sliced cheese (46°F - Cold Holding); cooked pasta (48°F - Cold Holding); meat sauce (50°F - Cold Holding); vodka sauce (50°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
4 high priority (2 fixed by the Jul 30 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate, 4 basic
-21
Administrative complaint on Jul 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in self service family meal cold holding unit.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream sauce (45°F - Cold Holding); sliced cheese (46°F - Cold Holding); cooked pasta (48°F - Cold Holding); meat sauce (50°F - Cold Holding); vodka sauce (50°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cream sauce (45°F - Cold Holding); sliced cheese (46°F - Cold Holding); cooked pasta (48°F - Cold Holding); meat sauce (50°F - Cold Holding); vodka sauce (50°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler.
  Per cook, items have been stored in unit overnight. See stop sale. pizza sauce (50°F - Cold Holding); cooked sausage (49°F - Cold Holding); sliced tomatoes (50°F - Cold Holding); artichokes (50°F - Cold Holding); cooked mushrooms (49°F - Cold Holding) not prepped or portioned today held at pizza prep display cooler. Per operator items were moved from walk in cooler approximately 3 hours ago. Operator moved to below cooler to chill.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed cook take grilled chicken from cook top and cut on prep line and then immediately place into to go container using bare hands. Reviewed bare hand contact concerns with operator. Operator reviewed with cook.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Dishwasher (Chlorine 0ppm). Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  No hot water at kitchen handwashing sink. Hot water handle in disrepair.
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in self service family meal cold holding unit.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee eating from plate stored directly on top of cook line cutting board. Employee removed.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Kitchen handwash sink hot water handle in disrepair.
  Water leaking from pipe and/or faucet/handle.
  Heavy leak from pipe at kitchen handwash sink.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.