WAXY O'CONNORS
1095 SE 17 ST CAUSEWAY, Fort Lauderdale FL 33316 · 954-525-9299
Last inspected Apr 6, 2026 · 8 visits since October 2023
FEB 24
OCT 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lemons into wedges without gloves on. Lemon wedges to be used as drink garnish.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Container of medicine improperly stored. First Aid Kit stored on shelf above flip top cooler. Manager moved First Aid Kit to other location.
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. Dish machine chlorine reading 0 ppm after 3 attempts. Advised manager to discontinue use of dish machine and use 3 compartment sink. 3 compartment sink was set up.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over beer batter sauce in bottom of reach in cooler on cook line. Employee moved shrimp to bottom shelf.
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. 1).In low drawers, Raw Ground Beef Patties (53F - Cold Holding). Per operator, foods placed not prepped or portioned today, food stored in cooler overnight. Employee discarded food. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).In low drawers, Raw Ground Beef Patties (53F - Cold Holding). Per operator, foods placed not prepped or portioned today, food stored in cooler overnight. Employee discarded food. See Stop Sale. 2). In low drawers, Sliced Cheese (52F - Cold Holding); per operator, foods placed not prepped or portioned today. Food stored in walk in cooler, and moved to low drawers on cook line and held for approximately 3 hours. Food was moved back to walk in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, Mashed Potatoes (122F - Hot Holding); Green Peas (120F - Hot Holding), foods placed in steam table approximately 1.5 hours ago. Advised employee to reheat food for proper hot holding. Food was taken out of steam table to reheat.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
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. Raw salmon thawing in Reduced Oxygen Packaging in low drawers on cook line. Employee removed packaging from fish. Fish stored at 40 F.
Current Hotel and Restaurant license not displayed. Manager provided Business License during inspection.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on proper hair restraint.
Floor soiled/has accumulation of debris. Floor of walk in cooler soiled with food debris.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
Reach-in cooler interior have accumulation of soil residues. Interior of reach in low boy cooler on cook line soiled with food debris and grease.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in Atosta cooler.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in walk in cooler. Operator properly stored food
Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to store silver wear. Operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in back ice bin. Operator cleaned interior.
Cutting board has cut marks and is no longer cleanable. Salad station flip top cooler contains heavy cut marks
Equipment in poor repair. Chest freezer gaskets torn
Apr 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Metal stem-type thermometer soiled with grease and dust build up. Operator cleaned and sanitized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brisket (46F - Cooling) inside walk in cooler. Brisket was stored inside deep container, covered, overnight. Brisket never reached 41F for cold holding. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two drawer cooler// raw burger patty (45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (88F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 1 hour; food holding off direct heat. Cook voluntarily discarded chicken.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brisket (46F - Cooling) inside walk in cooler. Brisket was stored inside deep container, covered, overnight. Brisket never reached 41F for cold holding. Stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen entrance. Operator provided.
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.
Ice buildup in reach-in freezer at salad station.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lemons into wedges without gloves on. Lemon wedges to be used as drink garnish.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer station - fries (90F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes - operator discarded at will.
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 salmon (37F) reduced oxygen packaged thawing in cooling drawer. Operator opened seal in packages.
Current Hotel and Restaurant license not displayed.
Employee beverage container in ice machine/ice bin. Observed at bar - beer bottles stored in serving ice bin. Operator removed beers.
Floor tiles missing and/or in disrepair. Observed at walk in cooler entrance.
Ice scoop handle in contact with ice. Observed at bar. Operator stored correctly.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown solution stored at bar. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for hand wash sink at kitchen entrance.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction statement for smoked salmon. Operator contacted vendor and vendor provided.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with food debris, at bar. Operator washed, rinsed, and sanitized.
Spray bottle containing toxic substance not labeled. Observed spray bottle with unknown blue substance, stored at bar. Operator labeled.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at bar, handle in contact with ice. Operator properly stored.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign on hand wash sink at bar. Provided sign to operator; operator posted.
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.