DirtyFLRestaurant Inspection Data

CAJUN BOIL

CAJUN BOIL located in MIAMI has undergone 7 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 7 reports on file

8000 West Broward Boulevard
Florida, 33388
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13593246

Met Inspection Standards

2 high, 2 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-12-5:Basic - Stored food not covered. Observed raw shrimps, raw mussels, raw crayfish not covered and bowls stacked on top of each other with bottom of bowls touching food items. This was found in the upright reach in cooler and the reach ins across the stove.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimps stored above hard boiled eggs inside a cold holding unit across of stove.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on the hose bib with hose attachment located at rinse sink by dishwasher.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in the kitchen.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter for ice machine in the kitchen has no service date.

12/10/2025· 4mo ago

Visit ID: 10909700

Met Inspection Standards

1 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside reach in cooler.
  • 08B-12-5:Basic - Stored food not covered. Observed crawfish inside walk in cooler not covered. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratching face and continued to work the cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on prep table.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping dirty water inside handwashing sink.

5/20/2025· 11mo ago

Visit ID: 10842148

Met Inspection Standards

1 high, 4 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside of containers of cut onions inside walk in cooler.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 08B-12-5:Basic - Stored food not covered. Observed crawfish inside walk in cooler not covered. Repeat Violation
  • 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.
  • 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. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit empty on top of dishwasher.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees working at the time of the inspection no food manager present.
  • 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.

4/4/2025· 1y ago

Visit ID: 10760417

Met Inspection Standards

5 int, 10 basic

  • 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.

1/15/2025· 1y 3mo ago

1 high, 4 int, 3 basic

  • 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.

2/29/2024· 2y 1mo ago

Visit ID: 8565390

Met Inspection Standards

1 high, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink substance at bottom of interior lip of ice chute. Chef cleaned the ice chute with sanitized cloth. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Snow crab legs 73F (12:43-1:17). Packaged clams 67F (12:45-1:15). Chef added ice to clams and crab. Corrected On-Site

12/4/2023· 2y 4mo ago

Visit ID: 8372412

Met Inspection Standards

4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-11-5:Basic - Equipment in poor repair. Observed gasket at reach in cooler in kitchen torn.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed reach in cooler fan cover soiled.

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(889 reviews)

Price Level

$$

Opening Hours

Monday:12:00 – 10:00 PM
Tuesday:12:00 – 10:00 PM
Wednesday:12:00 – 10:00 PM
Thursday:12:00 – 10:00 PM
Friday:12:00 – 10:00 PM
Saturday:12:00 – 10:00 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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