KELLYS CAJUN GRILL AND LOTUS EXPRESS
11401 NW 12 ST #104, Miami FL 33172 · 4761611
Last inspected Apr 21, 2026 · 7 visits since July 2023
FEB 24
OCT 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Observed food employee touched noodle with bare hand.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen prep table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep areas.
Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
Show the remaining 7 findings ▾
Floor area(s) covered with standing water. Observed At dry storage area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled.
Stored food not covered. Observed several trays of cooked chicken uncovered at walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler racks rusted
Wall soiled with accumulated grease, food debris, and/or dust. Observed at prep sink area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket at 200+ppm at front counter area, coached staff on proper sanitation techniques and how to use test strips to accurately mix it. New sanitizer bucket tested at 100 ppm.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (88/112/113F - Cooling) at a rack at kitchen line, as per manager for less than four hour, staff placed in the grill to reheat for hot holding grilled chicken (178F - Reheating)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Observed chlorine sanitizer bucket at 200+ppm.
Handwash sink used for purposes other than handwashing. Observed steel wool stored inside the unit at front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed cutting board all throughout the kitchen prep area and ware washing.
Floor soiled/has accumulation of debris. Observed at walk-in cooler/freezer.
Food not stored at least 6 inches off of the floor. Observed buckets of ice stored in the floor by front counter area.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed single at front counter area.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed dumped at some units at cook line area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout cooking line and ware washing area.
Cutting board has cut marks and is no longer cleanable. Observed small cutting board at kitchen line with marks not longer cleanable.
Floor area(s) covered with standing water. Observed at area by 3 compartment sink / storage racks.
Floor soiled/has accumulation of debris. Observed soiled floors at at walk-in cooler/freezer.
Floors not maintained smooth and durable. Observed missing grout at some parts of kitchen floor.
Improper storage of maintenance equipment that interferes with cleaning. Observed sever hoses and cleaning equipment blocking access to mop sink.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink and not vacuum breaker installed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tile ceiling, AC vents at the kitchen and preparation area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at kitchen preparation table kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Observed working pans and containers not air dried properly at rack across from three compartment sink.
Floors not constructed to be easily cleanable. Observed missing grout at some spot at kitchen area
Improper storage of maintenance equipment that interferes with cleaning. Observed several items blocking the use of mop sink.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen line manager removed the tongs.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate18 Basic
Show 24 findings ▾
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Observed food employee touched noodle with bare hand.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and pork stored over cooked potatoes. Operator relocated product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Orange chicken (82F - Hot Holding)at preparation table. As per operator for approximately 15 minutes. Observed fried rice (130F - Hot Holding) at hold holding unit. As per operator for approximately less than 1 hour.
No soap provided at handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork no date marking, as per operator for approximately 2 days prior.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container not inverted on the top of the reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food at reach in freezer not identified.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on the shelve on preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Observed thru out kitchen.
Floor not cleaned when the least amount of food is exposed. Observed throughout cook line.
Floors not constructed to be easily cleanable. Observed deep grout throughout the kitchen area.
Food not stored at least 6 inches off of the floor. Observed turkey at walk in freezer on the floor. Operator relocated product.
Food stored on floor. Observed 2 oil containers on floor next to cook line. Observed soy sauce containers on floor.
Ice buildup in wide chest reach-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the rice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed soap and towel dispenser soiled at hand sink.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler in front of cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools stored on shelve over 3 compartment sink.
Unclean building components, attachments or fixtures. Observed shelves above 3 compartment sink soiled with accumulation of grease.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor at walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth between lid and reach in freezer in front at cook line.
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish at walk-in cooler.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at walk-in cooler with no time marks.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed several containers of employee food stored over containers of food used for customers all around kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food.
Equipment and utensils not properly air-dried - wet nesting. Observed pan with water inside at ware washing area.
Exterior doors has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor by preparation sink and walk-in cooler.
Grease on the ground and/or pad around grease receptacle.
Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal.
No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line.
No handwashing sign provided at a hand sink used by male food employees.
Unsealed concrete floor at walk-in cooler.
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 37 recorded, 5 high priority.
5 High priority5 Intermediate27 Basic
Show 37 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 25 ppm.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish at walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cheese (55F - Cold Holding); Cut tomatoes (53F); Cooked beans (55F - Cold Holding); Plantains (56F - Cold Holding); Raw shrimp (50F - Cold Holding); Cooked pasta (55F - Cold Holding); Fish (54F - Cold Holding) at reach in cooler at cook line. Manager lowered the temperature of the unit for rapid cooling. Observed Raw chicken (65F - Cold Holding) at rack near cook-line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicken (114F - Hot Holding; Teriyaki chicken (119F - Hot Holding); Canton chicken (105F - Hot Holding); Pork (123F); Spring rolls (128F - Hot Holding); Vegetable rice (128F - Hot Holding); Fish (107F - Hot Holding) Plantains (128F - Hot Holding) all at front steam table. Manager increased steam table temperature. Observed cooked chicken thighs (80F - Hot Holding) at rack at cook line.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at walk-in cooler with no time marks.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored on oven door handle.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Observed several containers of employee food stored over containers of food used for customers all around kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food.
Employee with ineffective hair restraint while engaging in food preparation. Observe employee at kitchen with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed pan with water inside at ware washing area.
Exterior doors has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor by preparation sink and walk-in cooler.
Grease on the ground and/or pad around grease receptacle.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on oven door handle.
Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by male food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave door handle soiled.
Plumbing system in disrepair. Observed hot water knob at hand washing sink hard to turn at cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observe container with tools stored on top of reach in cooler.
Unsealed concrete floor at walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 25 ppm. Manager added chlorine to solution.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Observed container of sugar not properly labeled.
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.