KELLY'S CAJUN GRILL
12801 W SUNRISE BLVD #859, Sunrise FL 33323 · 954-846-1928
Last inspected Jul 22, 2026 · 9 visits since December 2023
NOV 24
MAY 25
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 1 small flying insect in prep area, not landing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017045045 | Aug 23, 2017 | Oct 17, 2017 | $1,100 |
| 2--2015047301 | Sep 26, 2015 | Nov 13, 2015 | $400 |
Inspection history
9 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Employee touched soiled clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled pants and touched shirt proceeded to reach out for a tong and a to go plate to served customer's cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Orange Chicken (127F - Hot Holding); Cooked Spicy Chicken (115-120F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated.
Ice buildup in walk-in freezer.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Operator cooked chicken to 156F initially. Than reheated temperature up to 171F.
Dented/rusted cans present. See stop sale. On the dry storage shelf across from prep table. Oyster sauce can found with bent seam.
Equipment and utensils not properly air-dried - wet nesting. Operator fixed.
Floor area(s) covered with standing water. Near the reach in cooler, collection of water can be seen.
Floor soiled/has accumulation of debris. In front of the wok station area is soiled with grease and some food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler soiled with water and other substance.
Standing water in bottom of reach-in-cooler.
Jul 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.
Jul 21, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
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 employee touch soiled wiping cloth then engaged in food preparation.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing sheet tray without sanitizing.
Live, small flying insects found. Observed 1 small flying insect in prep area, not landing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (76F - Cold Holding) held at room temperature for approximately two hours. Employee moved to walk in freezer to rapid chill. Cooled to 32 1/2 hour later.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Observed certified food manager with no knowledge of food borne illnesses.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can.
Cutting board has cut marks and is no longer cleanable. Green cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal yogurt stored in walk in cooler on top of box of produce.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above bottled water.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Kitchen floor.
Food stored on floor. Observed sauces and seasonings store on the floor.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
Stored food not covered. Observed cooked peas stored uncovered in walk-in cooler.
Aug 22, 2024Inspection 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 ▾
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.
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.
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.
No handwashing sign provided at a hand sink used by food employees. Observed in kitchen. PIC replaced sign.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200. Corrected to 100ppm.
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
Food stored on floor. Observed bucket of seasoning stored on floor across from standing freezer. Employee removed.
Dec 8, 2023Inspection 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 ▾
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.
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.
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.
Floor area(s) covered with standing water. Observed standing water on floor next to mop sink.
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.
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.