Cajun Seafood
Last inspected: Dec 16, 2025
45
Score
The health department has logged 11 inspections at Cajun Seafood, the earliest from 2022. On Dec 16, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 16 violations before that.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Restaurants in Sanford average 77, so Cajun Seafood trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Oct 15, 2025
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - at cook line **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - large gap at ceiling around gas piper near hot water heater **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
14-17-4
86
Oct 14, 2025
Food-Licensing Inspection
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
11
Apr 3, 2025
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - From follow-up inspection 2025-04-03: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. - can of WD40 stored on shelf with bag of sugar - From follow-up inspection 2025-04-03: **Time Extended**
41-10-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2025-04-03: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk dry products - From follow-up inspection 2025-04-03: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handle - From follow-up inspection 2025-04-03: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - at cookline - From follow-up inspection 2025-04-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2025-04-03: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-04-03: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler door gasket soiled - walk in fan covers dusty - From follow-up inspection 2025-04-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cookline cooler - From follow-up inspection 2025-04-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cookline coolers - From follow-up inspection 2025-04-03: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Stored food not covered. - bulk dry products - From follow-up inspection 2025-04-03: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-04-03: **Time Extended**
14-17-4
43
Apr 2, 2025
Routine - Food
6 critical violations. 1 major violation. 12 minor violations.
View 19 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee eat, then began work, no hand wash
12A-16-4
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored in same container as ready-to-eat food. - raw shell eggs above portioned dressing. Employee moved **Corrected On-Site**
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - at cookline: - breaded chicken (71F - Cold Holding); - chicken wings (91F - Cold Holding) Observed sitting on counter at cookline - raw beef (48 - Cold Holding) COOKLINE LEFT; - bean sprout (48F - Cold Holding); - cooked shrimp (50F - Cold Holding); - egg wash (46F - Cold Holding); - cooked chicken (47F - Cold Holding); - cooked beef (47F - Cold Holding); - shrimp (155F - Cooking); - fresh garlic in oil (81F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - can of WD40 stored on shelf with bag of sugar
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. - cookline coolers
29-49-6
Basic - Stored food not covered. - bulk dry products
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk dry products
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handle
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. - at cookline
14-09-4
Basic - Food stored on floor. - jugs of cooking oil
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler door gasket soiled - walk in fan covers dusty
23-03-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cookline cooler
22-16-4
20
Jan 31, 2025
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - Togo bag used to store - From follow-up inspection 2025-01-31: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs above bag of onions - From follow-up inspection 2025-01-31: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken above raw pork in walk in cooler - From follow-up inspection 2025-01-31: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (50F - Cold Holding); Observed on crash cart - breaded chicken (64F - Cold Holding); - chicken wings (64F - Cold Holding); - roast pork (52F - Cold Holding) Observed on counter. Manager states kept out during busy hour. Advised manager to put back in cooler or start up a time plan. Emailed blank forms for Time as a Public Health Control **Warning** - From follow-up inspection 2025-01-31: Items moved to cooler. - breaded chicken 53f - chicken wings 54f Manager states will start using time plan. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop bulk flour **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - at cookline - From follow-up inspection 2025-01-31: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - at cookline **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - inside bottom of reach in freezer scratched, rusted, and plastic trim broken - From follow-up inspection 2025-01-31: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - gapped openings around conduits and pipes at rear of kitchen - From follow-up inspection 2025-01-31: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled at cookline coolers **Repeat Violation** - From follow-up inspection 2025-01-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. - bulk flour and grains in bags and containers left open - From follow-up inspection 2025-01-31: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-01-31: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. - unsealed wood used as shelf in walk in cooler - From follow-up inspection 2025-01-31: **Time Extended**
14-06-4
30
Aug 13, 2024
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee sneezed into hands no hand wash.
12A-14-4
High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over green peppers in walk in
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken, chicken wings, rice (74 - Cold Holding) Observed at cook line. Operator states brought out during busy hours. Manager moved to cooler. MAIN COOKLINE COOLER: - cooked shrimp (50F - Cold Holding)
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - no soap, no paper towels at hand wash sink - no paper towels in customer restroom. Operator restocked **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl, no handle observed in bulk food bins **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers
23-24-4
Basic - Cardboard used to line food-contact shelves. - cardboard on floor in walk in cooler storing various food items
14-05-4
Basic - Ceiling tile missing. - in customer area **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. - at cook line
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - in walk in cooler
08B-49-4
Basic - Equipment in poor repair. - bottom of Frigidaire upright freezer
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. - at wok station **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket soiled at reach in cooler on cookline - walk in cooler fan cover dusty - hood filters
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. - at cookline
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wood food-contact surface not properly sealed. - wood blocks on triple sink - unsealed 2x4 used as shelves in walk in cooler and freezer
14-06-4
30
Jan 10, 2024
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut broccoli in walk in cooler. Printed operator safe food storage
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Bleach stored next to seasoning on prep table at cooks line **Corrected On-Site**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Uncooked French fries, uncooked tostones, cooked wings,cooked breaded chicken with no time plan cooked less than four hours.Printed operator time plan **Corrective Action Taken**
03F-10-5
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. Printed operator food employee reporting agreement
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line stained and grooved
22-02-4
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. Printed operator handout **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles in sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located by triple sink **Corrected On-Site**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line
10-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop for sugar,salt and rice
14-01-5
Basic - Ceiling tile missing. In dining area over booth by bathroom
36-36-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cook drinking out of cup on cooks line
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several food items in plastic bags in walk in cooler and walk in freezer,per operator they are for her personal use
08B-49-4
Basic - Equipment in poor repair. Bottom of reach in cooler at cooks line is rusted
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored directly on floor by triple sink Cooked shrimp in bowl stored directly on floor in walk in freezer
08B-47-4
27
Aug 17, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
43
Feb 15, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in a tub on the counter 58° cold hold -cut cabbage (46F - Cold Holding)
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Can of mushrooms damaged
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler
08A-20-5
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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 DBPR HR 5030-103 EMPLOYEE HEALTH Food Employee Reporting Agreement
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dating system in place , no item dated
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Rice bags
14-01-5
Basic - Employee eating while preparing food. Employee eating wings in the kitchen
12B-01-4
Basic - Equipment in poor repair. Handle to microwave Is missing
14-11-5
Basic - Food stored on floor. In the freezer -oil in the kitchen
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of make cooler soiled
22-16-4
30
Sep 20, 2022
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Frequently Asked Questions
When was Cajun Seafood last inspected?
The most recent health inspection at Cajun Seafood on file is from Dec 16, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cajun Seafood?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Cajun Seafood.
How does Cajun Seafood compare to other restaurants in Sanford?
Cajun Seafood most recently scored 45 out of 100, which is lower than the Sanford average of 77.
Has Cajun Seafood's inspection record improved over time?
Yes. Recent inspections at Cajun Seafood have averaged around eight violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cajun Seafood 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 Seafood inspected?
Based on the inspection history on file, Cajun Seafood is inspected around three times per year on average.
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