DirtyFLRestaurant Inspection Data

KELLY'S CAJUN GRILL

401 Biscayne Boulevard
Miami, Florida, 33132
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: 3611096

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10763053

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On metal tray on top of rice warmer: cooked chicken (95F - Hot Holding) As per chef stored since 20 mins. At hot box: Cooked Bourbon chicken (126F - Hot Holding) As per chef stored since 25 mins. Under prep table across from grill: Cooked Bourbon chicken (84F - Hot Holding) As per chef stored since 30 mins. At steam table: chicken (120F - Hot Holding) As per chef stored since 15 mins; cooked potatoes (106F - Hot Holding) As per chef stored since 10 mins. Advised chef to reheat all items to 165F and keep hot at 135F or higher. Repeat Violation Admin Complaint - From follow-up inspection 2025-01-22: At steam table: blackened chicken (130F - Hot Holding) As per chef stored since 20 mins. Advised operator to reheat. Admin Complaint

Inspection Date: 1/21/2025

Inspection #: Visit ID: 10763006

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef handle garbage can with soiled bag then touched clean utensils; no hand wash. Chef washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw fish stored portioned in pan above cooked sausage portioned in pan. Chef stored properly. Corrected On-Site 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. On metal tray on top of rice warmer: cooked chicken (95F - Hot Holding) As per chef stored since 20 mins. At hot box: Cooked Bourbon chicken (126F - Hot Holding) As per chef stored since 25 mins. Under prep table across from grill: Cooked Bourbon chicken (84F - Hot Holding) As per chef stored since 30 mins. At steam table: chicken (120F - Hot Holding) As per chef stored since 15 mins; cooked potatoes (106F - Hot Holding) As per chef stored since 10 mins. Advised chef to reheat all items to 165F and keep hot at 135F or higher. Repeat Violation Admin Complaint

Inspection Date: 11/20/2024

Inspection #: Visit ID: 10723918

  • N/A:No Violations Were Observed

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8893057

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket (Quaternary 200ppm). 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. At walk in cooler: cooked noodles (47F - Cooling) As per operator, cooling overnight. Cooling in large quantity in a big container. Noodles did not cool to 41F in a total of 6 hours. See stop sale.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch glasses then touched clean pan to serve food; no hand wash. Chef washed hands. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 9 rodent droppings in kitchen under table where large storage containers of corn starch, rice and sugar are stored. 1 rodent dropping in kitchen under table where boxes of sodas are stored. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked noodles (47F - Cooling) As per operator, cooling overnight. Cooling in large quantity in a big container. Noodles did not cool to 41F in a total of 6 hours. See stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked pork (161F at 10:35am- Reheating) As per operator, reheated since 10 mins and placed in metal pan to put into steam table. As per chef, reheating is complete. Cooked pork did not reheat to 165F in 2 hours. Operator reheated to 173F. 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. At steam table: bourbon chicken (110F - Hot Holding); orange chicken (115F - Hot Holding); cooked potatoes (120F - Hot Holding); cooked vegetables (117F - Hot Holding) As per operator vegetables were cooked and all other items reheated less than 1 hour prior. Operator placed items to reheat to 165F. **Corrective Action Taken**

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8892977

  • N/A:No Violations Were Observed

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8718597

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (72F - Cooling). Operator stated cooling more than 4 hours in full deep container with tight fitting lid. See Stop Sale. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings in kitchen on bag in box sodas dispenser. 5 rodent droppings in kitchen on floor around/in mop sink. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (72F - Cooling). Operator stated cooling more than 4 hours in full deep container with tight fitting lid. See Stop Sale. Warning

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8490533

  • 08B-38-4:Basic - Several containers with sauce stored on floor inside walk-in cooler Advised operator to stored properly at least 6" from the floor
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut carrots inside walk-in cooler Operator stored properly Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above raw beef inside wal freezer Operator stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken inside walk-in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter area egg rolls 120F hot Holding Per operator product stored for approximately 30 minutes. Operator moved to prep area for reheating to 165F+ **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At 200 ppm + chlorine on front counter area Operator corrected to 100ppm chlorine Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance (degreaser)not labeled inside operator labeled Corrected On-Site

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8340307

  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 12A-17-4:High Priority - Employee at front hot buffet rubbed hands together for less than 10-15 seconds while washing hands. Manager Educated ; employee washed hands properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk-in cooler; operator reversed; Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50-57F - Cold Holding); in walk-in cooler; as per operator food not cooked or prepared today; cooler door left open; food out of temperature for approximately 2 hours; food moved in walk-in freezer; **Corrective Action Taken**