KELLY'S CAJUN GRILL
10300 W FOREST HILL BLVD #109, Wellington FL 33414 · 561.795.1233
Last inspected Apr 8, 2026 · 11 visits since September 2023
NOV 24
JAN 25
JUL 25
FEB 26
APR 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $3,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027176 | Feb 17, 2026 | May 6, 2026 | $600 |
| 2--2024067117 | Nov 19, 2024 | Apr 2, 2025 | $400 |
| 2--2025015350 | Jan 21, 2025 | Mar 31, 2025 | $400 |
| 2--2024054798 | Sep 18, 2024 | Jan 27, 2025 | $400 |
| 2--2021043993 | Aug 13, 2021 | Oct 6, 2021 | $400 |
| 2--2021009659 | Feb 5, 2021 | Mar 30, 2021 | $200 |
| 2--2018017094 | Mar 28, 2018 | Apr 30, 2018 | $800 |
| 2--2016040279 | Aug 18, 2016 | Sep 12, 2016 | $400 |
Inspection history
11 visits, newest first
Apr 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce 4lbs 14oz.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then handled clean utensils at steam table; no hand wash. Advised employee to wash hands and change utensil.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched shirt then handled clean utensils at steam table; no hand wash. Advised employee to wash hands and change utensil.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler: raw shrimp and raw steak stored over open can of oyster sauce wrapped in plastic bag. Chef stored properly.
Show the remaining 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, steam table: cooked bourbon chicken in sauce (125F - Hot Holding) As per operator stored since 1 hour. Advised operator to reheat to 165+F.
Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Employee labeled.
Food stored on floor. At walk in cooler: raw seasoned ham of bourbon sauce stored on the floor. Advised employee to store properly.
Stored food not covered. At kitchen prep area: bucket of bourbon sauce stored under prep counter uncovered. Employee covered.
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled raw shrimp then began to handle clean pan to plate cooked shrimp; no hand wash. Advised operator that employee should wash hands and plate in a clean container.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut cabbage (46F at 3:30pm- Ambient Cooling) As per chef cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler across from cook line: cut cooked sausage (46F - Cold Holding) As per chef, taken out from cooler 1.5 hours prior. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut cabbage (46F at 3:30pm- Ambient Cooling) As per chef cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked shrimp (120F - Hot Holding) As per operator, stored 2 hours. Advised operator to reheat to 165F.
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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. Touched garbage can than proceeded to handle pans with food Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw chicken over cooked beans Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line steam tablet. Double pan with cooked fish 122F hot holding, Per operator stored for approximately 30 minutes. Operator moved to reheat to 165F+
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
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/ As per PIC Margarito. Manager is Off today.
Plumbing system in disrepair. Hand sink cook line is leaking
Jan 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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 chef handle garbage can with soiled bag then touched clean utensils; no hand wash. Chef washed hands.
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.
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.
Nov 20, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
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.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket (Quaternary 200ppm).
Sep 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 3 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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
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
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+
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
Spray bottle containing toxic substance (degreaser)not labeled inside operator labeled
Several containers with sauce stored on floor inside walk-in cooler Advised operator to stored properly at least 6" from the floor
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut carrots inside walk-in cooler Operator stored properly
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee at front hot buffet rubbed hands together for less than 10-15 seconds while washing hands. Manager Educated; employee washed hands properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk-in cooler; operator reversed;
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;
Walk-in cooler shelves with rust that has pitted the surface.
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.