Waxin's Restaurant
Last inspected: Mar 24, 2026
100
Score
Public records show six inspections at Waxin's Restaurant stretching back to 2024. Inspectors last stopped by on Mar 24, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around three violations each.
Compared to the broader Naples restaurant scene, where the average is 81, this is a stronger showing. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
No violations found.
100
Jan 20, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Sep 18, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
74
Apr 10, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding); cooked crab (48F - Cold Holding); cooked shrimp (51F - Cold Holding) on the server expo line. The operator stated the items had been held for approximately 3 hours. The operator voluntarily discarded the potentially hazardous foods. Observed liquid egg (52F - Cold Holding); butter (54F - Cold Holding) on the cook line. The operator was emailed a time as public health control form. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-10: No temperature control for safety foods found held on time at re-inspection. Time as a public health form on site but not filled out. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line obstructed by a piece of cooking equipment. - From follow-up inspection 2025-04-10: Hand wash sink obstructed by prep table. Advised operator to move table to another location. **Time Extended**
31A-09-4
78
Apr 8, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding); cooked crab (48F - Cold Holding); cooked shrimp (51F - Cold Holding) on the server expo line. The operator stated the items had been held for approximately 3 hours. The operator voluntarily discarded the potentially hazardous foods. Observed liquid egg (52F - Cold Holding); butter (54F - Cold Holding) on the cook line. The operator was emailed a time as public health control form. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line obstructed by a piece of cooking equipment.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the dishmachine.
31B-02-4
Intermediate - 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. **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface in the kitchen. The operator properly stored the beverage. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees near the dishmachine. The operator posted a handwashing sign. **Corrected On-Site**
31B-04-4
Basic - Current Hotel and Restaurant license not displayed. Observed the temporary license issued 12/20/2024. The operator printed the current license. **Corrected On-Site**
50-09-4
43
Dec 20, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Waxin's Restaurant last inspected?
The most recent health inspection at Waxin's Restaurant on file is from Mar 24, 2026. The public record contains six inspections in total.
How does Waxin's Restaurant compare to other restaurants in Naples?
Waxin's Restaurant most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Waxin's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Waxin's Restaurant have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Waxin's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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