LINGONBERRY

Name: LINGONBERRY
Address: 4258 NORTHLAKE BLVD, PALM BEACH GARDENS, FL, 33410, US
Rating: 84.9

4258 NORTHLAKE BLVD, PALM BEACH GARDENS, FL 33410

License #6020217

84.9 Grade C / 100

Mixed Health Record

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Quick take

LINGONBERRY in PALM BEACH GARDENS currently holds an InspectFL Health Score of 84.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 18 total violations — 6 critical, 8 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 20, 2026 shows 8 observation rows: 4 critical, 3 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and without washing hands employees handled bottle of cream, discussed with operator employee washed hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink in front of three compartment sink, discussed with operator who provided paper towels.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink at dish washing area, discussed with operator.
[01B-02-5] 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. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire new test kit.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler metal tray or stacked cooked eggs (101F - Cooling) at 10:15 since 9:15 to 95F at 10:30, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator to move product to reach in freezer to rapid chill.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale.

Disposition: Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris- cutting board at cook line by
[41-10-4] Toxic substance/chemical improperly stored. Clorox wipes stored with fruit purées and syrup bottles on the shelves next to customers bathrooms Advised to move
[08B-43-4] Food stored in a room/shed that is not fully enclosed. Fruit purées and syrups stored on shelves on the hallway next to customers bathrooms ; advised to store properly
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment licensed with two bathrooms has transformed one bathroom into storage used for single service items and other maintenance equipment; it appears that toilet was removed ; handwash sink still present
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked eggs (71-73F - Cooling)at 1:00 to 72-73 F at 1:25 since 12:00; in 2 door cooler at cook line. Food stored staked up and tightly covered; at this rate food will not reach 41 F within 6 hours; food uncovered and suggested to make smaller portions;
[25-18-4] Single-service articles stored in toilet- operator converted restroom into storage ; Advised to remove
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching soiled dry towel to wipe food debris put gloves on and started to cook foods without washing hands first; Manager educated; employee washed hands;
[25-11-5] Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Single service boxes stored on the shelves on the hallway by the bathrooms ; suggested to store properly and away from customers;

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