WAXY O'CONNORS

Name: WAXY O'CONNORS
Address: 1095 SE 17 ST CAUSEWAY, FORT LAUDERDALE, FL, 33316, US
Rating: 59.3

1095 SE 17 ST CAUSEWAY, FORT LAUDERDALE, FL 33316

License #1618374

🍺 Bar/Pub ℹ️

59.3 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 8 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

WAXY O'CONNORS in FORT LAUDERDALE currently holds an InspectFL Health Score of 59.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 50 total violations — 17 critical, 9 major, 24 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 6, 2026

The latest inspection on October 8, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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WAXY O'CONNORS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam Table- chicken pot pie at 10:45 am(100F - Reheating)-since 9:00 am. At this rate food wont get reheating temperature of 165F, employee removed from steam, placed on stove to reheat, second temperature at 11:00 am, (167F).
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Preparation area, employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area-employee provided
[35B-02-4] Insect control device installed over food preparation area. Bag zapper over large chest freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in kitchen, employee cleaned and sanitized
[40-06-5] 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.
[12A-13-4] 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.
[12A-29-4] 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.

Disposition: Warning Issued
[06-09-1] 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.
[50-09-4] Current Hotel and Restaurant license not displayed. Manager provided Business License during inspection.
[13-03-4] 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.
[36-73-4] Floor soiled/has accumulation of debris. Floor of walk in cooler soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to manager.
[22-16-4] 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.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in Atosta cooler.
[41-07-4] Container of medicine improperly stored. First Aid Kit stored on shelf above flip top cooler. Manager moved First Aid Kit to other location.
[22-41-4] 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.
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[11-27-4] 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.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer at salad station.
[22-12-5] Metal stem-type thermometer soiled with grease and dust build up. Operator cleaned and sanitized.
[01B-02-5] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[03D-15-4] 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.
[31B-02-4] 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.
[53B-01-5] 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.