Cajun Boil
Last inspected: Apr 6, 2026
52
Score
Public records show nine inspections at Cajun Boil stretching back to 2022. The latest inspection on file is from Apr 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Time/temperature control for safety food identified” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Miami facility scores 74, putting Cajun Boil on the weaker side. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (48F - Cold Holding); raw alligator bites (52F - Cold Holding) inside small black reach in cooler across cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed corn in a cob and cooked potatoes not time marked on prep table across cook line. As per operator for less than 4 hrs. Operator properly labeled. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed as per high temperature holding thermometer the Dishwasher (Temperature 147). Also tested with thermolabel failed to turn black. **Warning**
22-57-6
Intermediate - 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/ Observed 4 food employees without a CFM present. **Warning**
53A-05-6
Basic - Cardboard used to line food-contact shelves. Observed inside walk on cooler. **Warning**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on top of chest freezer across mop sink. **Warning**
12B-07-4
52
Jul 23, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed alligator bites (53F - Cold Holding); mozzarella sticks (47F - Cold Holding) inside small black cooler across cook line. As per operator for less than 4 hrs. Operator placed products inside WIC for rapid cooling. **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser over triple sink without label.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table across freezers. Operator removed the drink. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. Observed at front counter. Operator placed handle upwards. **Corrected On-Site**
10-08-5
70
Jan 24, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw alligator meat stored over lemons inside reach in cooler next to triple sink. Operator properly arranged products. **Corrected On-Site**
08A-14-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked eggs, cooked potatoes and cooked corn in a cob without time mark on prep table across cook line. As per operator for approximately 1 hr. Operator properly time marked. **Corrected On-Site**
03F-02-5
Basic - Open dumpster lid.
33-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) under hand sink next to triple sink. Employee added chlorine, retest Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
67
Sep 16, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Lai Yee Tam on 2/12/23 also for XingXia Zhu on 6/12/24. - From follow-up inspection 2024-09-16: Observed Lai Yee Tam is no longer an employee at the establishment. Observed employee training by XingXia Zhu expired 6/12/24. **Admin Complaint**
53B-14-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across cook line. **Repeat Violation** - From follow-up inspection 2024-09-16: Observed Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across cook line. **Time Extended**
21-12-4
86
Jul 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed boiled eggs, cooked potatoes, cooked corn on prep table across cook line without time marked . As per employee was cooked 30 minutes before. Employee properly marked during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal containers inside hand sink next to triple sink. Employee removed the containers. **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Lai Yee Tam on 2/12/23 also for XingXia Zhu on 6/12/24.
53B-14-5
Basic - Garbage can soiled.
33-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing at room temperature on shelve under prep table. Employee placed the chicken inside walk in cooler for proper thawing. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across cook line. **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) under hand sink at kitchen. Employee added chlorine, retest Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site** **Repeat Violation**
21-07-4
58
Mar 1, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boiled eggs (112F - Cooling) at 1:58 PM on kitchen preparation table. Retest boiled eggs (97F - Cooling) at 2:56 PM. Product didn't reach 70F with 2 hours.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed boiled eggs (112F - Cooling) at 1:58 PM on kitchen preparation table. Retest boiled eggs (97F - Cooling) at 2:56 PM. Product didn't reach 70F with 2 hours.
03D-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside reach in cooler without date mark . As per employee was cooked more than 24 hrs.
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in shelve cracks across reach in freezer.
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed oyster 54F thawing on standing water. Employee placed the products inside walk in cooler for rapid cooling. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation reach in cooler across cook line.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm) stored under hand wash sink. Employee added chlorine, retest Sanitizer Bucket (Chlorine 50ppm). **Corrected On-Site**
21-07-4
55
Aug 30, 2023
Complaint Full
3 major violations. 2 minor violations.
View 5 violations
Approved Thawing Methods Used
FL-31
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Feb 10, 2023
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above raw shrimp inside walk-in cooler.Employee rearranged properly during the inspection. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed alcohol spray bottle not labeled with common name in kitchen area.
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not dated with last date served.
01C-03-4
Intermediate - 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. Provided form during inspection.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty blender inside front hand wash sink.
31A-11-4
Intermediate - 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. Provided form during inspection.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in coolers in kitchen area.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Observed cooked shrimp not covered inside walk-in cooler. Employee covered during inspection. **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled with common name in dry storage area. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
39
Jul 25, 2022
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards.
22-02-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wiping cloths stored next to front hand wash sink.
21-02-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in cooler units in kitchen.
23-24-4
Basic - Ceiling tile missing. Observed on top of door entrance in kitchen area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table. Employee removed during inspection.. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed container with sauce and bag of raw onions stored on floor inside of walk in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact of food inside of containers of flour and rice. Employee removed during inspection. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Observed containers with raw shrimp not covered stored inside in walk in cooler. Employee covered food during inspection. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Frequently Asked Questions
When was Cajun Boil last inspected?
The most recent health inspection at Cajun Boil on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Cajun Boil?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Cajun Boil.
How does Cajun Boil compare to other restaurants in Miami?
Cajun Boil most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Cajun Boil's inspection record improved over time?
Results have been roughly steady. Inspections at Cajun Boil have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cajun Boil 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 Boil inspected?
Based on the inspection history on file, Cajun Boil is inspected around two times per year on average.
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