LYNORAS

Name: LYNORAS
Address: 9560 GLADES RD #190, BOCA RATON, FL, 33434, US
Rating: 68.1

9560 GLADES RD #190, BOCA RATON, FL 33434

License #6022555

68.1 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LYNORAS in BOCA RATON currently holds an InspectFL Health Score of 68.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 52 total violations — 11 critical, 17 major, 24 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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Community reaction

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Community pulse

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LYNORAS has a rough inspection history. Would you risk it?

F record

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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.

Disposition: Warning Issued
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed some employees engaging in food preparation with no hair restraint.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over pasta in walk in cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor at cook line.
[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.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife on cook line between coolers. Chef moved knife
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink on cook line
[12A-19-4] Employee washed hands with cold water. Handwashing sink only has cold water
[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)
[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
[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-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.
[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.