Cajun Boil
Last inspected: Nov 20, 2025
64
Score
Cajun Boil has been inspected seven times since 2023. On Nov 20, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
By comparison, the average Hollywood facility scores 75, putting Cajun Boil on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
64
Jul 17, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
64
Mar 13, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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.
01B-38-5
High Priority - 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
03D-02-5
Intermediate - 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 **Corrective Action Taken** **Repeat Violation**
53B-13-5
Basic - 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. **Corrected On-Site**
06-01-5
64
Mar 10, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
50
Dec 3, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
70
May 2, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink next to prep sink removed. **Warning**
31A-04-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit.
16-37-1
82
Feb 14, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. **Warning**
53B-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting inside mop bucket.
42-01-4
Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table across from fry station- observed employee plate of food on prep table.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen- observed all cooks preparing food for service with no hair restraints.
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen dry storage shelf- observed 16 ounce container without handle being stored inside container of flour.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen prep table across from oven- observed tongs being stored inside container of water. Employee removed container of water and tongs. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table across from oven- observed wiping cloth underneath cutting board.
21-04-4
52
Frequently Asked Questions
When was Cajun Boil last inspected?
The most recent health inspection at Cajun Boil on file is from Nov 20, 2025. The public record contains seven inspections in total.
How does Cajun Boil compare to other restaurants in Hollywood?
Cajun Boil most recently scored 64 out of 100, which is lower than the Hollywood average of 75.
Has Cajun Boil's inspection record improved over time?
Results have been roughly steady. Inspections at Cajun Boil have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cajun Boil means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cajun Boil inspected?
Based on the inspection history on file, Cajun Boil is inspected around three times per year on average.
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