DirtyFLRestaurant Inspection Data

DAT CAJUN PLACE

Thomas Drive
Florida, 32408
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 8847276

  • 08B-38-4:Basic - Food stored on floor. Bins of red beans cooling and French fries stored on floor in walk in freezer. Manager placed red beans on shelf. **Corrective Action Taken** Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at oyster bar. Manager placed a sign at sink. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use at breader station under flour and milk bath.
  • 08B-12-5:Basic - Stored food not covered. Multiple pans of sauce and reaped beans stored in walk in cooler and freezer not covered. Repeat Violation

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8847183

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8721157

  • 24-06-4:Basic - Clean glass stored on dusty side of oyster bar ice machine. Manager cleaned glasses and ice machine at time of inspection. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crawfish étouffée 52F, cooling over night. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crawfish étouffée 52F, cooling over night. See stop sale.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish surface temp 152F, manager connected chlorine and primed machine, tested at 100ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: raw shucked oysters 55F, Fry station 1 door reach in: buttermilk 50F, pork shoulders 52F, per manager all items less than. 1 hour. Placed items in different cooler at time of inspection **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on under side of slicer blade guard. Employee cleaned at time of inspection. Corrected On-Site
  • 16-06-4:Intermediate - No cleaning agent provided at dish machine at bar. Manager connected detergent to machine and primed detergent. Corrected On-Site

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8561228

  • 08B-38-4:Basic - Food stored on floor. Observed pickles and wings on floor of walk in cooler and shrimp on floor of walk in freezer. Manager put all items in both coolers on shelves. Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks with food contact side upright. Manager had employee put handles up and run back through dish machine. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed sauces in walk in cooler and beans in hot well not covered. Manager had employee cover everything. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spaghetti noodles at 90F. Manager stated only out for 3 hours and put spaghetti back in walk in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle holders behind bar and ice machines in back of restraint with mold like substance inside. Manager had employees clean holders and ice machines. **Corrective Action Taken**

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8343216

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish rack over clean squeeze bottles. Drink removed at time of inspection. Corrected On-Site
  • 10-13-5:Basic - In-use ice paddle for ice machine located outside not stored in a protected manner between uses. Items brought inside and washed and relocated. Corrected On-Site
  • 36-10-4:Basic - Soiled floors/carpeting. Debris on floor in front of bar dishwasher.
  • 01B-02-5: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. Boiled shrimp in app station 55F, per manager over night. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright oyster station cooler: shredded cheddar 44F, moved to freezer at time of inspection for rapid cooling. Retemped at 40F. Boiled shrimp in app station 55F, per manager over night. See stop sale.