Waxin's Restaurant
Last inspected: Apr 8, 2026
100
Score
The health department has logged 13 inspections at Waxin's Restaurant, the earliest from 2022. Inspectors last stopped by on Apr 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “raw animal foods not properly separated”, which has been cited three times.
That puts the facility ahead of the local pack: the average Palm Beach Gardens restaurant scores 81. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
No violations found.
100
Apr 7, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - 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. **Warning**
22-41-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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 **Warning**
53A-03-7
Intermediate - 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. **Warning**
53B-05-5
Basic - 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. **Warning**
06-09-1
Basic - Floor area(s) covered with standing water. At three compartment sink, standing water on floor. **Warning**
36-22-4
47
Jul 23, 2025
Routine - Food
No violations found.
100
Jul 22, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Live, small flying insects found At bar area- approximately 15 small flying insects landing on bar counter and on bottles of alcohol. **Admin Complaint**
35A-02-7
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - 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. **Corrected On-Site** **Warning**
02C-02-5
67
May 27, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. **Warning**
16-37-1
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. 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. **Warning**
03G-50-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer. **Corrected On-Site** **Warning**
21-08-4
50
Feb 3, 2025
Routine - Food
No violations found.
100
Dec 5, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - 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. **Warning**
02B-04-5
78
Aug 21, 2024
Routine - Food
No violations found.
100
Jun 13, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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. **Corrected On-Site** **Warning**
14-86-1
Intermediate - 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. **Warning**
02B-01-5
78
Oct 27, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - 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.
03D-01-5
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink at bar- metal scrub and strainer inside sink - operator removed. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink at bar. **Corrected On-Site**
31B-04-4
55
Jan 17, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Aug 9, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food..,.raw ham burger ,raw steak above cooked chicken at reach in drawer at kitchen. ...raw ground beef above directly top of the sauce , raw beef above mashed potatoes in walk in cooler .Chef properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw sea food , raw beef in reach in drawer at kitchen. Chef properly stored food. **Corrected On-Site**
08A-20-5
High Priority - Reduced oxygen packaged food label lacking use by date...cooked chicken at walk in cooler . Chef date marked **Corrected On-Site**
03G-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling in well chicken stock 83° , bechamel sauce 128° . Took another temperature after 40 minutes it was 79°/ 80°, 121°/123° . Chef in covered food and replace shallow container moved to walk in cooler. **Corrective Action Taken**
03D-15-4
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 - No handwashing sign provided at a hand sink used by food employees at kitchen south side.
31B-04-4
Basic - Clean utensils knife stored between equipment and wall at kitchen. Chef moved **Corrected On-Site**
24-14-4
47
Frequently Asked Questions
When was Waxin's Restaurant last inspected?
The most recent health inspection at Waxin's Restaurant on file is from Apr 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at Waxin's Restaurant?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Waxin's Restaurant.
How does Waxin's Restaurant compare to other restaurants in Palm Beach Gardens?
Waxin's Restaurant most recently scored 100 out of 100, which is higher than the Palm Beach Gardens 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.
How often is Waxin's Restaurant inspected?
Based on the inspection history on file, Waxin's Restaurant is inspected around four times per year on average.
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