Cajun Cafe & Grill
Last inspected: Dec 8, 2025
50
Score
Cajun Cafe & Grill appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Dec 8, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly three violations earlier in the record.
“Food stored on floor” accounts for the largest share of issues, appearing five times across the record.
Compared to other Clearwater restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 8, 2025
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked noodles. Operator relocated. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy (55F - Cold Holding)placed in cooler 1:00pm, first temp 2:30pm n cooler for under 2 hours, second temp 3:00pm 55F. Moved to working cooler.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned during inspection. Corrected on site - cutting boards soiled in the cut areas .
22-02-4
Basic - Food stored on floor. Oil stored on floor. Operator relocated off floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Cardboard used to line food-contact shelves on prep table near walk-in cooler.
14-05-4
Basic - Equipment in poor repair. -Walk-in freezer 58F. Milk placed in freezer for quick chill then observed walk in freezer not maintaining 41 F or below, milk relocated to cool. Manager scheduled service during inspection. -torn gaskets at reach-in cooler at cook line.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on dry storage shelves on top of muffin mix and canned goods. Operator moved bags to employee storage closet. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable on cook line in back kitchen. **Repeat Violation**
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in corner near water heater.
36-27-5
50
Apr 17, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards heavily grooved no longer cleanable
14-09-4
Basic - Food stored on floor. Beverages stored on floor behind front counter.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
86
Jan 15, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (115F - Hot Holding); bourbon chicken (116F - Hot Holding) cooked 1 hour ago. Operator reheated both to a minimum of 165F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above sauce and pasta in walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had triple sink and sanitizer buckets set up and filled with bleach that was not safe to sanitize food contact surfaces with. There was no sanitizer available. Operator was able to get quaternary sanitizer from another establishment. **Admin Complaint**
22-38-5
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. Expired training for Maria P, Maria H, and Hermilo. All expired on 5/7/2024.
53B-14-5
Basic - Condensation or other drainage not disposed of according to law. Condensation from the condenser in walk in cooler unit is dripping and collecting into bus tubs on the top shelf. Food is stored below bus tubs but waste water is not in contact with food.
28-02-4
Basic - Food stored on floor. Raw chicken stored on the floor in the walk in cooler.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink at service window does not have sign posted. Will email sign.
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold like substance on drop plate and yellow substance on the back/upper interior wall. Discussed and showed employee.
22-20-5
45
May 14, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 52f, cooked rice 54f, cooked pasta 47f, cooked pasta 46f, both items made on 5/12/2024, missed cooling window. - From follow-up inspection 2024-05-14: Cooked rice made on 5/13/2024 found at 50f, missed cooling window. Item discarded. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice 52f, cooked rice 54f, cooked pasta 47f, cooked pasta 46f, both items made on 5/12/2024, missed cooling window. - From follow-up inspection 2024-05-14: Cooked rice made on 5/13/2024 found at 50f, missed cooling window. Item discarded. **Admin Complaint**
03D-02-5
74
May 13, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauce bucket in walk in cooler. Raw chicken stored over cooked rice in walk in cooler.
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice 52f, cooked rice 54f, cooked pasta 47f, cooked pasta 46f, both items made on 5/12/2024, missed cooling window.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 52f, cooked rice 54f, cooked pasta 47f, cooked pasta 46f, both items made on 5/12/2024, missed cooling window.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Ceiling tile missing.
36-36-4
55
Jan 5, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting board at cook line cooler - From follow-up inspection 2024-01-05: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/ 5 employees in food prep. No CFM present - From follow-up inspection 2024-01-05: Six employees engaged in food prep consisting of three cooks at cook line and three employees in front counter area . Reviewed requirement with person in charge **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line cooler - From follow-up inspection 2024-01-05: Person in charge to order new cutting board **Time Extended**
14-09-4
78
Nov 2, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp over clean broccoli in cooler at cook line - employee rearranged food - raw shell eggs over cooked pasta in walk in cooler - employee rearranged food **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting board at cook line cooler
22-02-4
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/ 5 employees in food prep. No CFM present
53A-05-6
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
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. Abel working 3 months
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled in dish washing area **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line cooler
14-09-4
Basic - Food ( containers of margarine) stored on floor in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Stored ( cut cabbage, cut onions) food not covered in walk in cooler - employee covered food **Corrected On-Site**
08B-12-5
45
Mar 13, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - whipped cream and milk opened over 24 hours not date marked in cooler at cook line
02C-03-5
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 - 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 - Stored food ( cut broccoli and peppers ) not covered in walk in cooler
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( cut cabbage and cut broccoli) in walk in cooler
08B-17-4
67
Aug 30, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Unwashed fruits/vegetables( broccoli) stored with ready-to-eat food ( cooked pasta ) in walk in cooler - manager rearranged food **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Food (container of margarine ) stored on floor in walk in cooler - manager relocated food **Corrected On-Site** **Repeat Violation**
08B-38-4
74
Frequently Asked Questions
When was Cajun Cafe & Grill last inspected?
The most recent health inspection at Cajun Cafe & Grill on file is from Dec 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Cajun Cafe & Grill?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Cajun Cafe & Grill.
How does Cajun Cafe & Grill compare to other restaurants in Clearwater?
Cajun Cafe & Grill most recently scored 50 out of 100, which is lower than the Clearwater average of 79.
Has Cajun Cafe & Grill's inspection record improved over time?
No. Recent inspections at Cajun Cafe & Grill have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Cajun Cafe & Grill 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 Cafe & Grill inspected?
Based on the inspection history on file, Cajun Cafe & Grill is inspected around three times per year on average.
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