WAXIN'S RESTAURANT
5300 DONALD ROSS ROAD 130, Palm Beach Gardens FL 33418 · 1-888-892-9467
Last inspected Apr 8, 2026 · 11 visits since October 2023
JUN 24
DEC 24
MAR 25
JUL 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found At bar area- approximately 15 small flying insects landing on bar counter and on bottles of alcohol.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025060485 | Jul 22, 2025 | Oct 8, 2025 | $200 |
Inspection history
11 visits, newest first
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, and sanitize all dishes until dishmachine is repaired.
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 degrees Fahrenheit. At walk in cooler, bolognese (44F - Cold Holding); mushroom sauce (45F - Cold Holding); shrimp sauce (47F - Cold Holding); risotto (46F - Cold Holding); cooked shrimp (47F - Cold Holding), at cook line cooling drawer, raw fish (48F - Cold Holding); raw chicken (46F - Cold Holding); cooked pasta (48F - Cold Holding not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, bolognese (44F - Cold Holding); mushroom sauce (45F - Cold Holding); shrimp sauce (47F - Cold Holding); risotto (46F - Cold Holding); cooked shrimp (47F - Cold Holding), at cook line cooling drawer, raw fish (48F - Cold Holding); raw chicken (46F - Cold Holding); cooked pasta (48F - Cold Holding not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ David Hagan 1/19/2021
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired.
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. At walk in cooler, vacuum sealed fish thawed. See stop sale.
Floor area(s) covered with standing water. At three compartment sink, standing water on floor.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found At bar area- approximately 15 small flying insects landing on bar counter and on bottles of alcohol.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline area- raw beef carpaccio stored over deli meats- operator removed and stored properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler at cookline- cooked potato dish prepared Saturday not date marked- operator date marked.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
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 DHR.specialprocess@myfloridalicense.com for information regarding HACCP plans and special processes.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing. At hand wash sink at bar- metal scrub and strainer inside sink - operator removed.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink at bar.
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.