LYNQ

Name: LYNQ
Address: 16230 SUMMERLIN RD UNIT 223, FORT MYERS, FL, 33908, US
Rating: 82

16230 SUMMERLIN RD UNIT 223, FORT MYERS, FL 33908

License #4606417

82 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 25, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LYNQ in FORT MYERS currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 25, 2026. Across those visits, inspectors documented 12 total violations — 2 critical, 2 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 25, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LYNQ has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in walk-in freezer.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated at cook line grease and dust substance.
[41-10-4] Toxic substance/chemical improperly stored by bottled beverages at bar.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed provolone cheese 45F cold hold, pork ribs 45F cold hold less than 4 hours at walk in cooler entrance. Operator moved foods to colder part of walk in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler across from fryers.
[36-02-5] Unsealed concrete floor in food preparation, warewashing areas. Kitchen. Educated operator on importance on smooth and easily cleanable floors. Operator in the process of fixing.
[36-22-4] Floor area in walk in cooler covered with standing water.
[36-73-4] Floor soiled/has accumulation of debris underneath dish machine at bar.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed 125F on plate surface less than 160F.