Waxin's Restaurant
9110 Strada Place Unit 6130, Naples, FL 34108 · Permanent Food Service · License 2103889
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 8 complaint inspection2 high priority (1 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-12
- Complaint after follow-up on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed ricotta cheese 46°F cold holding, heavy cream 45°F cold holding. Operator discarded product.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ricotta cheese 46°F cold holding, heavy cream 45°F cold holding. Operator discarded product.
Administrative complaint
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed in cook line well heavy cream (57°F - Cold Holding); reduction with cooked shallots (58°F - Cold Holding); Avocado crema (53°F - Cold Holding). Operator discarded cream.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in cook line well heavy cream (57°F - Cold Holding); reduction with cooked shallots (58°F - Cold Holding); Avocado crema (53°F - Cold Holding). Operator discarded cream.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked with linen basket and rolled up mat. Operator moved items to allow access.
Fixed on the spot
Basic1
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single service to go containers not inverted for storage. Operator turned over for proper storage.
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.
- Stop sale
- An order that the food can’t be sold or served.