Kellys Cajun Grill and Lotus Express
Last inspected: Apr 21, 2026
50
Score
Kellys Cajun Grill and Lotus Express has been inspected nine times since 2022. Kellys Cajun Grill and Lotus Express was last inspected on Apr 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 15 violations before.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged six times.
Restaurants in Miami average 74, so Kellys Cajun Grill and Lotus Express trails the local norm. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen prep table.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep areas. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water. Observed At dry storage area.
36-22-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled.
23-03-4
Basic - Stored food not covered. Observed several trays of cooked chicken uncovered at walk in cooler.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler racks rusted
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at prep sink area.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket at 200+ppm at front counter area, coached staff on proper sanitation techniques and how to use test strips to accurately mix it. New sanitizer bucket tested at 100 ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
50
Sep 8, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket at 200+ppm.
41-15-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (88/112/113F - Cooling) at a rack at kitchen line, as per manager for less than four hour, staff placed in the grill to reheat for hot holding grilled chicken (178F - Reheating) **Corrected On-Site**
03D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool stored inside the unit at front counter.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed cutting board all throughout the kitchen prep area and ware washing. **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed at walk-in cooler/freezer. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed buckets of ice stored in the floor by front counter area.
08B-47-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed single at front counter area.
21-12-4
43
Feb 17, 2025
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
64
Oct 22, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink and not vacuum breaker installed.
29-42-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tile ceiling, AC vents at the kitchen and preparation area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at kitchen preparation table kitchen area.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed working pans and containers not air dried properly at rack across from three compartment sink.
24-08-4
Basic - Floors not constructed to be easily cleanable. Observed missing grout at some spot at kitchen area **Repeat Violation**
36-12-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed several items blocking the use of mop sink.
42-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen line manager removed the tongs. **Corrected On-Site**
10-20-4
64
Feb 5, 2024
Routine - Food
3 critical violations. 3 major violations. 18 minor violations.
View 24 violations
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Observed food employee touched noodle with bare hand.
09-03-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and pork stored over cooked potatoes. Operator relocated product.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Orange chicken (82F - Hot Holding)at preparation table. As per operator for approximately 15 minutes. Observed fried rice (130F - Hot Holding) at hold holding unit. As per operator for approximately less than 1 hour.**Repeat Violation** **Repeat Violation**
03B-01-6
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork no date marking, as per operator for approximately 2 days prior. **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container not inverted on the top of the reach in cooler.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food at reach in freezer not identified. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on the shelve on preparation area.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed thru out kitchen.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout cook line.
36-01-4
Basic - Floors not constructed to be easily cleanable. Observed deep grout throughout the kitchen area.
36-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed turkey at walk in freezer on the floor. Operator relocated product. **Repeat Violation**
08B-47-4
Basic - Food stored on floor. Observed 2 oil containers on floor next to cook line. Observed soy sauce containers on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in wide chest reach-in freezer .
14-69-4
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 utensil handle touching the rice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed soap and towel dispenser soiled at hand sink.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler in front of cook line.
29-49-6
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools stored on shelve over 3 compartment sink. **Repeat Violation**
42-03-5
Basic - Unclean building components, attachments or fixtures. Observed shelves above 3 compartment sink soiled with accumulation of grease.
36-50-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor at walk in cooler. **Repeat Violation**
36-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth between lid and reach in freezer in front at cook line.
21-09-4
19
Jul 26, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
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. Observed raw chicken over fish at walk-in cooler. - From follow-up inspection 2023-07-26: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish at walk-in cooler. **Time Extended**
08A-20-5
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-26: 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. **Repeat Violation** **Warning** **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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 at walk-in cooler with no time marks. - From follow-up inspection 2023-07-26: Observed cooked pasta at walk-in cooler with no time marks. **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F. - From follow-up inspection 2023-07-26: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. - From follow-up inspection 2023-07-26: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several containers of employee food stored over containers of food used for customers all around kitchen. - From follow-up inspection 2023-07-26: Employee personal food not properly identified and segregated from food to be served to the public. Observed several containers of employee food stored over containers of food used for customers all around kitchen. **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food. - From follow-up inspection 2023-07-26: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food. **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pan with water inside at ware washing area. - From follow-up inspection 2023-07-26: Equipment and utensils not properly air-dried - wet nesting. Observed pan with water inside at ware washing area. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior doors has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-26: Exterior doors has a gap at the threshold that opens to the outside. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor by preparation sink and walk-in cooler. - From follow-up inspection 2023-07-26: Observed containers of sauce stored on floor by preparation sink and walk-in cooler. **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2023-07-26: Grease on the ground and/or pad around grease receptacle. **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal. - From follow-up inspection 2023-07-26: Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal. **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line. - From follow-up inspection 2023-07-26: No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by male food employees. - From follow-up inspection 2023-07-26: No handwashing sign provided at a hand sink used by male food employees. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Unsealed concrete floor at walk-in cooler. **Repeat Violation** - From follow-up inspection 2023-07-26: Unsealed concrete floor at walk-in cooler. **Repeat Violation** **Time Extended**
36-02-5
37
Jul 25, 2023
Routine - Food
5 critical violations. 5 major violations. 27 minor violations.
View 37 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish at walk-in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cheese (55F - Cold Holding); Cut tomatoes (53F); Cooked beans (55F - Cold Holding); Plantains (56F - Cold Holding); Raw shrimp (50F - Cold Holding); Cooked pasta (55F - Cold Holding); Fish (54F - Cold Holding) at reach in cooler at cook line. Manager lowered the temperature of the unit for rapid cooling. Observed Raw chicken (65F - Cold Holding) at rack near cook-line. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicken (114F - Hot Holding ; Teriyaki chicken (119F - Hot Holding); Canton chicken (105F - Hot Holding); Pork (123F); Spring rolls (128F - Hot Holding); Vegetable rice (128F - Hot Holding); Fish (107F - Hot Holding) Plantains (128F - Hot Holding) all at front steam table. Manager increased steam table temperature. Observed cooked chicken thighs (80F - Hot Holding) at rack at cook line. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 25 ppm.
22-42-4
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.
12A-10-4
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. **Repeat Violation**
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. **Warning**
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. **Repeat Violation** **Warning**
53B-13-5
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 at walk-in cooler with no time marks.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water not reaching 85F at the hand washing sink used by employees. Checked for about 5 minutes, 75F.
27-16-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by male food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave door handle soiled.
23-03-4
Basic - Plumbing system in disrepair. Observed hot water knob at hand washing sink hard to turn at cook line.
29-08-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observe container with tools stored on top of reach in cooler. **Corrected On-Site**
42-03-5
Basic - Unsealed concrete floor at walk-in cooler. **Repeat Violation**
36-02-5
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
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 25 ppm. Manager added chlorine to solution. **Corrective Action Taken**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not properly labeled.
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored on oven door handle.
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. Observed several containers of employee food stored over containers of food used for customers all around kitchen.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food.
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observe employee at kitchen with no hair restraint.
13-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pan with water inside at ware washing area.
24-08-4
Basic - Exterior doors has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor by preparation sink and walk-in cooler.
08B-47-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on oven door handle.
10-02-4
Basic - Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal.
29-27-4
7
Feb 14, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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. Employee names : Anand Alovidor, Marie St Florent, Fobert Guerries, Mesadied Dimanche.
53B-14-5
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. Information was provided. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed soda bag and scrubber inside the hand sink . Supervisor moved them out . **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles, cooked potatoes from Monday morning without date marking inside walk in cooler.
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop and utensil inside standing water ( water temperature 79 F)
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located in front of the cook line.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Some part of the kitchen floor needs grout.
36-02-5
58
Aug 31, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at sink in front counter. Manager provided paper towels **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to operator **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen
36-32-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled
22-16-4
64
Frequently Asked Questions
When was Kellys Cajun Grill and Lotus Express last inspected?
The most recent health inspection at Kellys Cajun Grill and Lotus Express on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Kellys Cajun Grill and Lotus Express?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Kellys Cajun Grill and Lotus Express.
How does Kellys Cajun Grill and Lotus Express compare to other restaurants in Miami?
Kellys Cajun Grill and Lotus Express most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Kellys Cajun Grill and Lotus Express' inspection record improved over time?
Yes. Recent inspections at Kellys Cajun Grill and Lotus Express have averaged around nine violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kellys Cajun Grill and Lotus Express 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 Kellys Cajun Grill and Lotus Express inspected?
Based on the inspection history on file, Kellys Cajun Grill and Lotus Express is inspected around two times per year on average.
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