DirtyFLRestaurant Inspection Data

FAT WAYNE'S SEAFOOD & CARIBBEAN RESTAURANT

FAT WAYNE'S SEAFOOD & CARIBBEAN RESTAURANT has 7 health inspections on file for its LAUDERHILL location, with an overall rating of 3.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 7 reports on file

1275 NW 31 AVE

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 7 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13542252

Met Inspection Standards

5 high, 4 int, 2 basic

  • 36-36-4:Basic - Ceiling tile missing near the storage area for pots and pans. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in the kitchen under the large pieces of equipment. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork (76F - Cooling). As per cook, food was cooked the night before and started cooling more than 3 hours ago. See stop sale. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Dec 1, 2025. Operator paid for the license at time of inspection. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat cornbread in the reach in cooler. Operator stored properly. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken in the reach in freezer stored over raw fish. Operator stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - 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 70 degrees Fahrenheit within 2 hours. Observed cooked pork (76F - Cooling). As per cook, food was cooked the night before and started cooling more than 3 hours ago. See stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink with a sanitizer bucket in it. Operator removed sanitizer bucket. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator provided soap. Corrected On-Site Warning
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Observed a thermometer with a starting at 100F. Warning

10/7/2025· 6mo ago

Visit ID: 10884811

Met Inspection Standards

2 basic

  • 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 Tilapia thawing at 34F. Operator removed from bag. Corrected On-Site
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

1/23/2025· 1y 2mo ago

3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on kitchen equipment door handles.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2025 license not displayed.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed buildup of grease on hood filters.

8/22/2024· 1y 7mo ago

1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior kitchen door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-08-22: until next routine inspection. **Time Extended**

8/20/2024· 1y 7mo ago

1 high, 4 int, 2 basic

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 0 ppm chlorine. Operator provided. Corrected On-Site Warning
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above onions and carrots. Operator relocated to bottom shelf. Corrected On-Site Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 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. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, chicken wings, chicken breast, all more than 24 hours, per operator, no date marking. Warning

2/15/2024· 2y 2mo ago

Visit ID: 8517684

Met Inspection Standards
  • N/A:No Violations Were Observed

10/3/2023· 2y 6mo ago

Visit ID: 8384912

Met Inspection Standards

4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooler doors with buildup.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed grease buildup around fryers. Observed buildup behind shelves.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelf across from hot line is soiled.