CAJUN BOIL
8000 West Broward Boulevard
Florida, 33388
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/4/2025
High Priority
0
Intermediate
5
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 08B-38-4:Basic - Food stored on floor. Observed buckets of diced garlic on kitchen floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil top surface of all kitchen shelves throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed Most cook food inside the walk-in cooler in the covered
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 11-27-4:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Food safety inspection conducted on 4/4/2025 revealed 15 total violations (0 high priority, 5 intermediate, 10 basic).
Inspection on 1/15/2025
High Priority
1
Intermediate
4
Basic
3
Total
8
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed inside walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed raw chicken case stored on floor at walk in freezer. Operator removed. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line, operator removed. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding) double container at cook line reach in cooler. As per operator for less than 30 minutes prior. **Repeat Violation**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with the last serving date.
- 16-37-1:Intermediate - Expired chlorine chemical test kit on 2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employee training missing date of birth.
Food safety inspection conducted on 1/15/2025 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).