PERRYS BBQ CAJUN GRILL
6901 22 AVE N SPACE #VC02
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves in walk-in cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 36-73-4:Basic - Floor soiled/has accumulation of debris throughout kitchen.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Gallons of soy sauce on floor in prep area.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomato's over cooked chicken in walk-in cooler. Employee store items properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (54F - Cold Holding) made on 3-24-25.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (54F - Cold Holding). Manager discarded items made more than 24 hours.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
- 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. Cooked chicken in walk-in cooler made more than 24 hours no date marking.
Food safety inspection conducted on 3/24/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 11/4/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in cook ed potatoes bin
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cook line
- 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface Cutting boards stained Repeat Violation
Food safety inspection conducted on 11/4/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 2/13/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Gallons of soy sauce on floor in back kitchen area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting boards on cook line. Manager removed. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdered substance in metal pan. Manager labeled pan sugar. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food on cook line. Manager moved eggs Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler. Manager stored items properly. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on shelf cook line. Manager placed shell-eggs in cooler. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp (120F - Hot Holding. Employee reheated cooked shrimp 167F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
Food safety inspection conducted on 2/13/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 8/15/2023
High Priority
2
Intermediate
5
Basic
15
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard on green shelves in kitchen area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen prep area
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor next to garage can dish area. Employee cleaned up. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink cup on prep table while cutting raw chicken. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple areas in prep area have cracked tiles.
- 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce. Case of eggs in walk-in floor. Employee moved foods from floor. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Metal rice scoop on soiled shelf's in kitchen. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with black food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles in front counter slime like debris
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor front line. Corrected On-Site
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. 0 ppm chlorine with soap manager changed bucket Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was over raw pork in walk-in cooler manager moved buckets Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals bleach on shelf next to ketchup cans. Employee moved foods to other shelf. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Spoke to manager and employee washed hand in hand sink **Corrective Action Taken**
- 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. Emailed management the information
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled with food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic pans in hand sink. Manager removed Corrected On-Site
Food safety inspection conducted on 8/15/2023 revealed 22 total violations (2 high priority, 5 intermediate, 15 basic).