KELLYS CAJUN GRILL AND LOTUS EXPRESS
11401 NW 12 ST #104
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
0
Basic
9
Total
9
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed dumped at some units at cook line area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout cooking line and ware washing area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed small cutting board at kitchen line with marks not longer cleanable. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at area by 3 compartment sink / storage racks.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed soiled floors at at walk-in cooler/freezer.
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed missing grout at some parts of kitchen floor. Repeat Violation
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed sever hoses and cleaning equipment blocking access to mop sink. Repeat Violation
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Food safety inspection conducted on 2/17/2025 revealed 9 total violations (0 high priority, 0 intermediate, 9 basic).
Inspection on 10/22/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tile ceiling, AC vents at the kitchen and preparation area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at kitchen preparation table kitchen area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed working pans and containers not air dried properly at rack across from three compartment sink.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed missing grout at some spot at kitchen area Repeat Violation
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed several items blocking the use of mop sink.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen line manager removed the tongs. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink and not vacuum breaker installed.
Food safety inspection conducted on 10/22/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 2/5/2024
High Priority
3
Intermediate
3
Basic
18
Total
24
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container not inverted on the top of the reach in cooler.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food at reach in freezer not identified. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on the shelve on preparation area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed thru out kitchen.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout cook line.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed deep grout throughout the kitchen area.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed turkey at walk in freezer on the floor. Operator relocated product. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed 2 oil containers on floor next to cook line. Observed soy sauce containers on floor. Repeat Violation
- 14-69-4:Basic - Ice buildup in wide chest reach-in freezer .
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the rice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed soap and towel dispenser soiled at hand sink.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler in front of cook line.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools stored on shelve over 3 compartment sink. Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed shelves above 3 compartment sink soiled with accumulation of grease.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor at walk in cooler. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth between lid and reach in freezer in front at cook line.
- 09-03-4:High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Observed food employee touched noodle with bare hand.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and pork stored over cooked potatoes. Operator relocated product.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Orange chicken (82F - Hot Holding)at preparation table. As per operator for approximately 15 minutes. Observed fried rice (130F - Hot Holding) at hold holding unit. As per operator for approximately less than 1 hour.Repeat Violation Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork no date marking, as per operator for approximately 2 days prior. Repeat Violation
Food safety inspection conducted on 2/5/2024 revealed 24 total violations (3 high priority, 3 intermediate, 18 basic).
Inspection on 7/26/2023
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. - From follow-up inspection 2023-07-26: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several containers of employee food stored over containers of food used for customers all around kitchen. - From follow-up inspection 2023-07-26: Employee personal food not properly identified and segregated from food to be served to the public. Observed several containers of employee food stored over containers of food used for customers all around kitchen. **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food. - From follow-up inspection 2023-07-26: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food. **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pan with water inside at ware washing area. - From follow-up inspection 2023-07-26: Equipment and utensils not properly air-dried - wet nesting. Observed pan with water inside at ware washing area. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior doors has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-26: Exterior doors has a gap at the threshold that opens to the outside. **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor by preparation sink and walk-in cooler. - From follow-up inspection 2023-07-26: Observed containers of sauce stored on floor by preparation sink and walk-in cooler. **Time Extended**
- 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2023-07-26: Grease on the ground and/or pad around grease receptacle. **Time Extended**
- 29-27-4:Basic - - From initial inspection : Basic - Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal. - From follow-up inspection 2023-07-26: Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal. **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line. - From follow-up inspection 2023-07-26: No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by male food employees. - From follow-up inspection 2023-07-26: No handwashing sign provided at a hand sink used by male food employees. **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor at walk-in cooler. Repeat Violation - From follow-up inspection 2023-07-26: Unsealed concrete floor at walk-in cooler. Repeat Violation **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish at walk-in cooler. - From follow-up inspection 2023-07-26: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish at walk-in cooler. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2023-07-26: 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. Repeat Violation Warning **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at walk-in cooler with no time marks. - From follow-up inspection 2023-07-26: Observed cooked pasta at walk-in cooler with no time marks. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F. - From follow-up inspection 2023-07-26: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F. **Time Extended**
Food safety inspection conducted on 7/26/2023 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).
Inspection on 7/25/2023
High Priority
5
Intermediate
5
Basic
27
Total
37
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored on oven door handle.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several containers of employee food stored over containers of food used for customers all around kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food.
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observe employee at kitchen with no hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pan with water inside at ware washing area.
- 35B-01-4:Basic - Exterior doors has a gap at the threshold that opens to the outside.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor by preparation sink and walk-in cooler.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on oven door handle.
- 29-27-4:Basic - Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line.
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by male food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave door handle soiled.
- 29-08-4:Basic - Plumbing system in disrepair. Observed hot water knob at hand washing sink hard to turn at cook line.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observe container with tools stored on top of reach in cooler. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor at walk-in cooler. Repeat Violation
- 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.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 25 ppm. Manager added chlorine to solution. **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not properly labeled.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 25 ppm.
- 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.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish at walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cheese (55F - Cold Holding); Cut tomatoes (53F); Cooked beans (55F - Cold Holding); Plantains (56F - Cold Holding); Raw shrimp (50F - Cold Holding); Cooked pasta (55F - Cold Holding); Fish (54F - Cold Holding) at reach in cooler at cook line. Manager lowered the temperature of the unit for rapid cooling. Observed Raw chicken (65F - Cold Holding) at rack near cook-line. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicken (114F - Hot Holding ; Teriyaki chicken (119F - Hot Holding); Canton chicken (105F - Hot Holding); Pork (123F); Spring rolls (128F - Hot Holding); Vegetable rice (128F - Hot Holding); Fish (107F - Hot Holding) Plantains (128F - Hot Holding) all at front steam table. Manager increased steam table temperature. Observed cooked chicken thighs (80F - Hot Holding) at rack at cook line. **Corrective Action Taken** Warning
- 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
- 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. Warning
- 53B-13-5: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. Repeat Violation Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at walk-in cooler with no time marks.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F.
Food safety inspection conducted on 7/25/2023 revealed 37 total violations (5 high priority, 5 intermediate, 27 basic).