WAXY O'CONNORS
1095 SE 17 ST CAUSEWAY
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/14/2025
High Priority
4
Intermediate
3
Basic
1
Total
8
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer at salad station.
- 22-12-5:High Priority - Metal stem-type thermometer soiled with grease and dust build up. Operator cleaned and sanitized. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brisket (46F - Cooling) inside walk in cooler. Brisket was stored inside deep container, covered, overnight. Brisket never reached 41F for cold holding. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two drawer cooler// raw burger patty (45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside walk in cooler to quick chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (88F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 1 hour; food holding off direct heat. Cook voluntarily discarded chicken. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brisket (46F - Cooling) inside walk in cooler. Brisket was stored inside deep container, covered, overnight. Brisket never reached 41F for cold holding. Stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen entrance. Operator provided. **Corrected On-Site**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 2/14/2025 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).
Inspection on 10/25/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon (37F) reduced oxygen packaged thawing in cooling drawer. Operator opened seal in packages. **Corrected On-Site**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Observed at bar - beer bottles stored in serving ice bin. Operator removed beers. **Corrected On-Site**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed at walk in cooler entrance.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar. Operator stored correctly.
- 09-01-4:High Priority - 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 cutting lemons into wedges without gloves on. Lemon wedges to be used as drink garnish.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer station - fries (90F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes - operator discarded at will.
Food safety inspection conducted on 10/25/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).