Cajun Beach Boil and Sushi
Last inspected: Apr 23, 2026
41
Score
Cajun Beach Boil and Sushi has been inspected 14 times since 2022. The latest inspection on file is from Apr 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to seven violations.
“Unsealed concrete floor in food preparation” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 75, which Cajun Beach Boil and Sushi's 41 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
14
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Complaint Partial
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in reach in cooler above ready to eat portioned dressings and sauces. Person in charge disposed of eggs removing them from above ready to eat. **Corrected On-Site**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 4 rodent droppings inside hole in wall under hand washing station near refrigerator. **Warning**
35A-04-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked raw shell eggs in reach in cooler. Person in charge disposed of eggs. **Corrective Action Taken**
01B-14-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at front counter only accessible when drain pump is plugged in. **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired 3-4 months per person in charge without food handler training.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed gumbo and jambalaya made three days ago per person in charge not date marked. Person in charge added date mark. **Corrected On-Site**
02C-02-5
Basic - Dead roaches on premises. Observed dead roach stuck inside glue trap under counter.
35A-03-4
Basic - Food being prepared outside. Observed evidence of food prepared outside in a large sauce pot sitting on a propane burner next too storage shed. **Admin Complaint**
08B-32-4
Basic - Plumbing system improperly installed or repaired. Observed hand washing station at front counter requires a pump to be installed in order for water to drain out of hand washing station bowl. **Warning**
29-07-5
41
Jan 13, 2026
Routine - Food
No violations found.
100
Jan 7, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; Rice 66F; ( - Cold Holding) All in cooler overnight; In front cooler; lettuce 45F, budon balls 51F, gator bites 48F; ( - Cold Holding) In reach in cooler by back door; catfish, sausage, pasta, chicken 47F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 waitress cutting limes with bare hands. Addressed immediately and she discarded limes and placed gloves on. **Corrected On-Site**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All in cooler overnight; In reach in cooler by back door; catfish, sausage, pasta, chicken 47F; ( - Cold Holding) In front cooler; lettuce 45F, budon balls 51F, gator bites 48F; ( - Cold **Warning**
01B-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. **Warning**
53B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink in kitchen. **Warning**
27-16-4
Basic - Food stored on floor. Oil on floor. Person in charge moved oil. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven doors. Person in charge moved tongs. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing in both outside restrooms.
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cook line there is unsealed concrete. **Repeat Violation**
36-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour. Person in charge removed. **Corrected On-Site**
14-01-5
39
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 25, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; slaw 47F. Per person in charge out since 12 now 2:45. Person in charge put in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Dead roaches on premises. Observed 13 dead roaches in back of white reach in cooler right off the cookline. **Warning**
35A-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease behind fryers. **Repeat Violation**
36-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor on cookline not sealed. Floor in dining room not sealed. **Repeat Violation**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down on ground.person in charge hung up to dry. **Corrected On-Site**
42-01-4
Basic - Wood food-contact surface not properly sealed. In kitchen wood under prep table not sealed.
14-06-4
67
Jun 24, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have any training. **Warning** - From follow-up inspection 2025-06-24: Time needed to train. **Time Extended**
53B-01-5
90
Jun 23, 2025
Complaint Partial
7 critical violations. 2 major violations. 12 minor violations.
View 21 violations
High Priority - Live, small flying insects found Observed 4 flies in front sushi area, 3 on cook line.
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25.
50-17-3
High Priority - Rodent activity present as evidenced by rodent droppings found. Right off cookline where refrigerator is located; Observed a total of 21 rodent droppings. 14 to left back corner of refrigerator, 4 in back right of refrigerator, and 3 in front left corner. **Warning**
35A-04-4
High Priority - Rodent holes is corner of walls. Observer 4 rodent chew holes in each corner where refrigerator is located, just off the cookline. **Warning**
35A-18-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler; tomatoes 52F; ( - Cold Holding) in a container with ice but out of temperature since 11am. Rice in warmer is 81F. When I asked about it person in charge stated it's from last night. Fries on cook line 70°. Tomatoes 52F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; tomatoes 52F. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer is 81F. When I asked about it person in charge stated it's from last night. Fries on cook line 70°. Not on time control. **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at both hand washing sinks.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have any training. **Warning**
53B-01-5
Basic - Plumbing system in disrepair. Hand washing sink drains into a bucket because pump is broken.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In sushi area reach in cooler debris inside on bottom shelf. Also in 2 reach in freezers in dry storage out back not working have debris inside.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cook line; unsealed concrete. **Repeat Violation**
36-02-5
Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Kitchen is smoky due to fan in vent not working.
36-65-5
Basic - Water leaking from pipe and/or faucet/handle. Plumbing by back door is leaking from above.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. At outside bar sanitizer on floor.
21-38-4
Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven doors. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have rust on them in sushi area and consumer dining area. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Missing across from cook line and in area where refrigerator is located.
36-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind fryers.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in front room and at inside restroom are coming up.
36-17-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease on the walls and ceiling on cook line.
36-68-5
16
Feb 4, 2025
Routine - Food
No violations found.
100
Dec 5, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; Raw gator over jumbalaya. In reach in cooler; raw shrimp over pasta. Person in charge moved everything to store properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawing in bag.
01B-13-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment cannot provide proof of training. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. To go cup used in flour. Person in charge removed cup. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in front area over sushi and prep table is not smooth and easily cleanable.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in front of sushi has mold/dust in it.
36-34-5
Basic - 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. Tuna still in sealed bag, thawed.
06-09-1
Basic - Food stored on floor. Oil on floor. Person in charge moved oil to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has food debris inside.
22-08-4
Basic - Outer openings not protected with self-closing doors. Back door in kitchen not self closing.
35B-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor is showing signs of wear. Exposed concrete.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
39
Jul 24, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Feb 27, 2024
Complaint Full
No violations found.
100
Sep 12, 2023
Complaint Full
No violations found.
100
Aug 7, 2023
Food-Licensing Inspection
No violations found.
100
Oct 3, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Cajun Beach Boil and Sushi last inspected?
The most recent health inspection at Cajun Beach Boil and Sushi on file is from Apr 23, 2026. The public record contains 14 inspections in total.
What is the most common violation at Cajun Beach Boil and Sushi?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited four times, more than any other issue at Cajun Beach Boil and Sushi.
How does Cajun Beach Boil and Sushi compare to other restaurants in Flagler Beach?
Cajun Beach Boil and Sushi most recently scored 41 out of 100, which is lower than the Flagler Beach average of 75.
Has Cajun Beach Boil and Sushi's inspection record improved over time?
No. Recent inspections at Cajun Beach Boil and Sushi have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Cajun Beach Boil and Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cajun Beach Boil and Sushi inspected?
Based on the inspection history on file, Cajun Beach Boil and Sushi is inspected around four times per year on average.
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