FAT WAYNE'S SEAFOOD & CARIBBEAN RESTAURANT
1275 NW 31 AVE, Lauderhill FL 33311 · 754-226-8164
Last inspected Apr 8, 2026 · 7 visits since October 2023
FEB 24
AUG 24
JAN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
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.
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.
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.
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.
Show the remaining 7 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed handwashing sink with a sanitizer bucket in it. Operator removed sanitizer bucket.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
No soap provided at handwash sink. Operator provided soap.
Probe thermometer not within the intended measuring range of use. Observed a thermometer with a starting at 100F.
Ceiling tile missing near the storage area for pots and pans.
Floor soiled/has accumulation of debris in the kitchen under the large pieces of equipment.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on kitchen equipment door handles.
Current Hotel and Restaurant license not displayed. 2025 license not displayed.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed buildup of grease on hood filters.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior kitchen door has a gap at the threshold that opens to the outside.
Aug 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above onions and carrots. Operator relocated to bottom shelf.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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.
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.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed cooler doors with buildup.
Floor not cleaned when the least amount of food is exposed. Observed grease buildup around fryers. Observed buildup behind shelves.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelf across from hot line is soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.