CAJUN BOIL
1822 S YOUNG CIR, Hollywood FL 33020 · 954-404-8821
Last inspected Jul 30, 2026 · 9 visits since May 2024
MAR 25
MAR 25
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (79F - Hot Holding) being held at room temperature. Per employee potatoes were cooked 3 hours ago, employee reheated 165F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter hand sink.
Jul 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm chlorine after multiple attempts and priming. Advised employee to set up triple sink sanitizer to use until machine is repaired.
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1) Employee used spray hose to rinse dirty dishware and then put on new gloves to assist with plating desserts without washing hands. 2) Employee moved full trash can away from prep area and put on new gloves to go back to food preparation without washing hands. Reviewed proper procedures with employees and employees washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table beside cookline, under no temperature or time control, cooked corn (102F - Hot Holding); cooked potatoes (109F - Hot Holding). Per employee both prepared and on table less than 1 hour. Discussed possibly using time as public health control for items. Employee moved items back to boiled to reheat above 165F to maintain hot at stove.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose under triple sink missing vacuum breakers.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter hand sink.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating during cycle and chemical container reading as fully chlorinated. Machine reading 0ppm chlorine after multiple attempts.
Time/temperature control for safety food thawed in an improper manner. 1) Crab leg clusters thawing in standing water in kitchen prep sink. 2) Case of frozen crab legs and bag of frozen chicken sitting at room temperature on cart in hallway towards back door.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored above ready to eat lemons in cook line reach in cooler. Operator reorganized
Toxic substance/chemical improperly stored. Can of Wd40 stored on shelf With dry storage items. Operator removed and properly stored
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water of 73F. Operator removed, discarded water, cleaned and sanitized scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator removed to soiled linens area
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Crab cheese rolls stored in direct contact with cardboard box, operator moved to food grade bag
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F-51F - Cold Holding). Shrimp portions stacked above fill line. Operator states items have been in unit for 1 hour. Operator moved portions bad to walk in cooler. Retook temperatures at 42F-47F
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter/bar hand wash sink. Paper towel do dispenser not feeding. Operator put loose roll of paper towels at hand wash sink
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cooked mussels in commercially processed reduced oxygen packaging not removed from packaging. Mussels still mostly frozen. Operator removed from packaging. Discussed with operator
Mar 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ultimate sauce (52F - Cooling); cooked garlic sauce (51F-54F - Cooling. Sauces date marked 3-12. Per operator sauces were cooked last night and have been cooling overnight in walk in cooler. Not prepared or portioned today. See Stop Sale
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ultimate sauce (52F - Cooling); cooked garlic sauce (51F-54F - Cooling. Sauces date marked 3-12. Per operator sauces were cooked last night and have been cooling overnight in walk in cooler. Not prepared or portioned today. See stop sale.
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. Operator states new training materials on order
Time/temperature control for safety food thawed in an improper manner. Raw lobster thawing in standing water. Operator turned on cold running water. Raw alligator thawing at room temperature. Operator moved to reach in cooler. Items temped 41F or below.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lemons for beverages with bare hands. Discussed with operator to. Operator instructed employee to wash hands and put on gloves
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (79F - Hot Holding) being held at room temperature. Per employee potatoes were cooked 3 hours ago, employee reheated 165F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb next to back door with hose attached
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Food stored on floor. Cases of butter stored on floor in walk in cooler. Operator moved to shelf
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw alligator stored above cut lettuce in reach in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Bar/front counter hand wash sink blocked by multiple items. Operator made accessible
Oyster tags not marked with last date served.
May 2, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink next to prep sink removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.