Cajun Boil
Last inspected: Apr 7, 2026
55
Score
The health department has logged nine inspections at Cajun Boil, the earliest from 2022. Inspectors last stopped by on Apr 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around eight violations each.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
That's lower than the typical Miami restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimps stored above hard boiled eggs inside a cold holding unit across of stove.
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on the hose bib with hose attachment located at rinse sink by dishwasher.
29-34-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter for ice machine in the kitchen has no service date.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in the kitchen.
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Stored food not covered. Observed raw shrimps, raw mussels, raw crayfish not covered and bowls stacked on top of each other with bottom of bowls touching food items. This was found in the upright reach in cooler and the reach ins across the stove.
08B-12-5
55
Dec 10, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - 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. Observed employee scratching face and continued to work the cook line.
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on prep table.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping dirty water inside handwashing sink.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside reach in cooler.
23-03-4
Basic - Stored food not covered. Observed crawfish inside walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
May 20, 2025
Complaint Full
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding) double container at cook line reach in cooler. As per operator for less than 30 minutes prior.
03A-02-5
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. **Repeat Violation**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit empty on top of dishwasher.
16-37-1
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 6 employees working at the time of the inspection no food manager present.
53A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employee training missing date of birth.
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside of containers of cut onions inside walk in cooler.
14-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Stored food not covered. Observed crawfish inside walk in cooler not covered. **Repeat Violation**
08B-12-5
45
Apr 4, 2025
Routine - Food
5 major violations. 10 minor violations.
View 15 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed buckets of diced garlic on kitchen floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil top surface of all kitchen shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed Most cook food inside the walk-in cooler in the covered
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
37
Jan 15, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding) double container at cook line reach in cooler. As per operator for less than 30 minutes prior. **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with the last serving date.
01C-03-4
Intermediate - Expired chlorine chemical test kit on 2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen.
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employee training missing date of birth.
53B-10-4
Basic - Food stored on floor. Observed raw chicken case stored on floor at walk in freezer. Operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line, operator removed. **Corrected On-Site**
21-04-4
Basic - Floor area(s) covered with standing water. Observed inside walk in cooler.
36-22-4
50
Feb 29, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Snow crab legs 73F (12:43-1:17). Packaged clams 67F (12:45-1:15). Chef added ice to clams and crab. **Corrected On-Site**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink substance at bottom of interior lip of ice chute. Chef cleaned the ice chute with sanitized cloth. **Corrected On-Site**
22-20-5
82
Dec 4, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment in poor repair. Observed gasket at reach in cooler in kitchen torn.
14-11-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed reach in cooler fan cover soiled.
23-03-4
82
Mar 15, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed interior of ice machine soiled.
22-02-4
Basic - Single-service articles improperly stored. Observed box of napkins stored in floor in storage area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler shelves soiled.
23-24-4
74
Dec 19, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in freezer interior soiled.
22-02-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed walk in cooler gaskets soiled. Observed walk in cooler fan cover soiled.
23-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
67
Frequently Asked Questions
When was Cajun Boil last inspected?
The most recent health inspection at Cajun Boil on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Cajun Boil?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Cajun Boil.
How does Cajun Boil compare to other restaurants in Miami?
Cajun Boil most recently scored 55 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 eight 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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