DirtyFLRestaurant Inspection Data

WAXIN'S RESTAURANT

5300 DONALD ROSS ROAD 130

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: 3619077

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10807351

  • N/A:No Violations Were Observed

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10735875

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground veal over whole beef tenderloin at walk in cooler. Operator stored properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold holding drawers on cook line: Observed Cooked chicken in reduced oxygen packaging conducted in house made 3/19. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (122F - Hot Holding) Observed in piping bags by food pick up counter. Per operator, out of temperature for approximately 30 minutes. Operator placed back in steamer to reheat to 165+F. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold holding drawers on cook line: Observed Cooked chicken in reduced oxygen packaging conducted in house made 3/19. See stop sale. Please email [email protected] for information regarding HACCP plans and special processes. Warning

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10735584

  • N/A:No Violations Were Observed

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8773838

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer near dish/ storage area- raw shrimp not commercially packaged stored over wontons- operator removed and stored properly. Corrected On-Site Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu- the Beef Rydberg contains an egg yolk which is served raw. Warning

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8694082

  • N/A:No Violations Were Observed

Inspection Date: 6/13/2024

Inspection #: Visit ID: 8538459

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper towels used to stored truffles- operator removed paper towels. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nordic Ceviche, Beet root Carpaccio and Grav Lax on menu with no indication that the dishes contain raw/ undercooked animal food. Warning

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8372785

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink at bar. Corrected On-Site
  • 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. At ice well near Cookline- tomato sauce 77F at 3:45 ( cooking since 12:00),- food stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw beef stored over raw beef loin( whole muscle) - operator moved to lower shelf. Corrected On-Site
  • 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. At ice well near Cookline- tomato sauce 77F at 3:45 ( cooking since 12:00),- food stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink at bar- metal scrub and strainer inside sink - operator removed. Corrected On-Site