KELLY'S CAJUN GRILL
Southwest 85th Street
Kendall, Florida, 33143
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/21/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cooked chicken stored less than 6inches of the floor. Employee removed and stored appropriately. Corrected On-Site Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on top of sugar bin next to flip top cooler in kitchen. Employee removed and stored appropriately. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Observed cooked peas stored uncovered in walk-in cooler. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils washed in soap and chlorine and then rinsed with water. Intensional not sanitized after use. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of old food debris on can opener attached to prep table next to walk-in cooler. Employee washed can opener. Corrected On-Site 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 in walk-in cooler red beans cooked 11/19 not date marked. Warning
Food safety inspection conducted on 11/21/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/22/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Inspection Details:
- 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 employee cellphone stored next to cans of oyster sauce.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in kitchen. PIC replaced sign. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200. Corrected to 100ppm. Corrected On-Site
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed bourbon chicken (135-200F - Cooking). Employee placed chicken back on grill to complete the cooking processes. **Corrective Action Taken**
- 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 fried fish (125F - Hot Holding). Per operator,item has been out of temperature for approximately 5mins. Reheated to 190F. Corrected On-Site
Food safety inspection conducted on 8/22/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 3/25/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 packs of single service boxes stored on top of and next to employee bag. Employee removed back and stored appropriately. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed bucket of seasoning stored on floor across from standing freezer. Employee removed.
- 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. Observed cooked rice (61F - Cooling). Per operator item has been cooling for more than 6 hours but did not make it to 41F. See stop sale. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (61F - Cooling). Per operator item has been cooling for more than 6 hours but did not make it to 41F. See stop sale. Repeat Violation
- 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 spaghetti (124F - Hot Holding) at front counter. Per operator Item was placed on line approximately 45mins prior to inspection. Item was out of temperature for approximately 15 mins. Employee voluntarily discarded.
- 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. Observed Justin P. employed one week.
Food safety inspection conducted on 3/25/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 12/8/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Storage shelf above flip top cooler. Observed employee beverage stored next to spices and seasoning above flip top cooler across from cooking unit. Manager removed. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor next to mop sink.
- 08B-38-4:Basic - Food stored on floor. Kitchen Observed: - Bucket of salt stored on floor next to reach in cooler - Bucket of fish seasoning stored on floor next to storage shelf.
- 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. -Walk in cooler Observed spaghetti (50F - Cooling). Per operator, item was placed in cooler the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Walk in cooler Observed spaghetti (50F - Cooling). Per operator, item was placed in cooler the day prior to inspection but did not make it to 42F within 6 hours. See stop sale.
Food safety inspection conducted on 12/8/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).