LYNORAS

Name: LYNORAS
Address: 9560 GLADES RD #190, BOCA RATON, FL, 33434, US
Rating: 75.9

9560 GLADES RD #190, BOCA RATON, FL 33434

License #6022555

75.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LYNORAS in BOCA RATON currently holds an InspectFL Health Score of 75.9 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 March 30, 2026. Across those visits, inspectors documented 23 total violations — 7 critical, 6 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 2, 2025

The latest inspection on March 30, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•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: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed some employees engaging in food preparation with no hair restraint.
[21-38-4] Wiping cloth sanitizing solution stored on the floor at cook line.
[08B-38-4] Food stored on floor. -Observed various food items stored on kitchen floor. -Observed container with chicken stored on walk in cooler floor.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked soup stored in walk in cooler floor. Per operator, soup cooked yesterday more than 24 hours.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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 employee touch sandwich bread with bare hand. After brief education, employee wash hands and wear gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs hot held in steam table at 126F. Per operator, meatballs reheat and place in unit 1 hour prior to the inspection. Operator increased the temperature on unit for quick reheating.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed precooked chicken cold held at 48F in flip top cooler. Per operator, cooked chicken placed in unit from yesterday. Cooked chicken did not removed since. See stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open drink container stored on food preparation table next to food items. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken cold held at 48F in flip top cooler. Per operator, cooked chicken placed in unit from yesterday. Cooked chicken did not removed since. See stop sale.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over pasta in walk in cooler.

Disposition: Warning Issued
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink at cook line. Only cold water.
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ppm was over 500, Chef removed and refilled three compartments sink to 200 ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door Flip top cooler at cook line at cut tomatoes (48F - Cold Holding); ham (49F - Cold Holding); mozzarella (49F - Cold Holding); cooked meatballs (49F - Cold Holding); cut lettuce (49F - Cold Holding) Cook said items only there a few hours removed items to walk in cooler Cooler at pizza station at Cooked meatballs ; (47F - Cold Holding); cooked sausage (47F - Cold Holding)
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink on cook line chef filled soap at handwashing sink
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees expired out of twenty, manager said two dont work here anymore.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of beverage on the cutting board on cook line. Cook removed cup.
[12A-19-4] Employee washed hands with cold water. Handwashing sink only has cold water
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife on cook line between coolers. Chef moved knife
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at cook line. Cook filled paper towels
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink on cook line
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked eggplant on rack in kitchen at ; (71F - Cooling), left to cool on rack. Cook moved to cooler to finish cooling

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