Waxy O'Connors
1095 SE 17 St Causeway, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1618374
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Steam Table- chicken pot pie at 10:45 am(100°F - Reheating)-since 9:00 am. At this rate food won't get reheating temperature of 165°F, employee removed from steam, placed on stove to reheat, second temperature at 11:00 am, (167°F).
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wearing gloves, cleaned large ice machine, after went to cook line, grabbed a clean cooking spoon to stir cooking meat, using same gloves. After educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed soiled pot, then changed gloves , went to steam table , grabbed clean spoon to stir gravy. After manager instructed employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Bar area-employee provided
Fixed on the spot
Basic4
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Preparation area, employee removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Large ice machine in kitchen, employee cleaned and sanitized
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bag zapper over large chest freezer.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone next to clean soup bowls. Employee removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.