Kelly's Cajun Grill
Last inspected: Apr 8, 2026
39
Score
The health department has logged 13 inspections at Kelly's Cajun Grill, the earliest from 2022. Kelly's Cajun Grill was last inspected on Apr 8, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around one violation to closer to six violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up five times.
Kelly's Cajun Grill's latest score of 39 falls below the Wellington average of 71. There are enough flags in the record to merit a second thought.
13
Inspections
5
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce 4lbs 14oz.
01B-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then handled clean utensils at steam table; no hand wash. Advised employee to wash hands and change utensil.
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched shirt then handled clean utensils at steam table; no hand wash. Advised employee to wash hands and change utensil.
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler: raw shrimp and raw steak stored over open can of oyster sauce wrapped in plastic bag. Chef stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, steam table: cooked bourbon chicken in sauce (125F - Hot Holding) As per operator stored since 1 hour. Advised operator to reheat to 165+F. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. At walk in cooler: raw seasoned ham of bourbon sauce stored on the floor. Advised employee to store properly.
08B-38-4
Basic - Stored food not covered. At kitchen prep area: bucket of bourbon sauce stored under prep counter uncovered. Employee covered. **Corrected On-Site**
08B-12-5
39
Feb 17, 2026
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
47
Jul 21, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
50
Jan 22, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On metal tray on top of rice warmer: cooked chicken (95F - Hot Holding) As per chef stored since 20 mins. At hot box: Cooked Bourbon chicken (126F - Hot Holding) As per chef stored since 25 mins. Under prep table across from grill: Cooked Bourbon chicken (84F - Hot Holding) As per chef stored since 30 mins. At steam table: chicken (120F - Hot Holding) As per chef stored since 15 mins; cooked potatoes (106F - Hot Holding) As per chef stored since 10 mins. Advised chef to reheat all items to 165F and keep hot at 135F or higher. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-22: At steam table: blackened chicken (130F - Hot Holding) As per chef stored since 20 mins. Advised operator to reheat. **Admin Complaint**
03B-01-6
86
Jan 21, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef handle garbage can with soiled bag then touched clean utensils; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw fish stored portioned in pan above cooked sausage portioned in pan. Chef stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On metal tray on top of rice warmer: cooked chicken (95F - Hot Holding) As per chef stored since 20 mins. At hot box: Cooked Bourbon chicken (126F - Hot Holding) As per chef stored since 25 mins. Under prep table across from grill: Cooked Bourbon chicken (84F - Hot Holding) As per chef stored since 30 mins. At steam table: chicken (120F - Hot Holding) As per chef stored since 15 mins; cooked potatoes (106F - Hot Holding) As per chef stored since 10 mins. Advised chef to reheat all items to 165F and keep hot at 135F or higher. **Repeat Violation** **Admin Complaint**
03B-01-6
64
Nov 20, 2024
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
39
Sep 19, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (72F - Cooling). Operator stated cooling more than 4 hours in full deep container with tight fitting lid. See Stop Sale. **Warning**
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. At walk-in cooler; cooked noodles (72F - Cooling). Operator stated cooling more than 4 hours in full deep container with tight fitting lid. See Stop Sale. **Warning**
03D-01-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings in kitchen on bag in box sodas dispenser. 5 rodent droppings in kitchen on floor around/in mop sink. **Warning**
35A-04-4
64
Mar 4, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above raw beef inside wal freezer Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken inside walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter area egg rolls 120F hot Holding Per operator product stored for approximately 30 minutes. Operator moved to prep area for reheating to 165F+ **Corrective Action Taken**
03B-01-6
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. At 200 ppm + chlorine on front counter area Operator corrected to 100ppm chlorine **Corrected On-Site**
41-15-5
Intermediate - Spray bottle containing toxic substance (degreaser)not labeled inside operator labeled **Corrected On-Site**
41-17-4
Basic - Several containers with sauce stored on floor inside walk-in cooler Advised operator to stored properly at least 6" from the floor
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut carrots inside walk-in cooler Operator stored properly **Corrected On-Site**
08B-17-4
45
Sep 1, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
61
Feb 14, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored.burn spray stored next to dry spices on shelf above prep table Operator removed **Corrected On-Site**
41-10-4
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. Emailed poster to operator **Corrective Action Taken**
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance( bleach) not labeled. Operator labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean and sanitized **Corrective Action Taken**
22-20-5
Basic - Boxes with chicken stored on floor inside walk-in cooler Advised operator to stored at least 6"from floor **Corrective Action Taken**
08B-38-4
58
Aug 31, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cardboard boxes use as a storage containers for cooked chicken ( on direct contact) inside walk-in freezer. Operator removed and transferred to food graded containers **Corrected On-Site**
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored above a container with raw fish inside flip top cooler on prep area. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following item inside hot box on prep area cooked chicken 108-120°F hot Holding . Per operator product cooked and stored inside hot box for approximately 30 minutes. Operator turned the hot box to a higher setting. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance( degreaser )not labeled stored on prep area Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelf and wall inside walk-in cooler
22-31-4
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.
53B-14-5
Basic - Floor soiled/has accumulation of debris and grease Behind hot cooking equipment **Repeat Violation**
36-73-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No lights inside walk-in cooler
38-04-4
43
Frequently Asked Questions
When was Kelly's Cajun Grill last inspected?
The most recent health inspection at Kelly's Cajun Grill on file is from Apr 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at Kelly's Cajun Grill?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Kelly's Cajun Grill.
How does Kelly's Cajun Grill compare to other restaurants in Wellington?
Kelly's Cajun Grill most recently scored 39 out of 100, which is lower than the Wellington average of 71.
Has Kelly's Cajun Grill's inspection record improved over time?
No. Recent inspections at Kelly's Cajun Grill have averaged around six violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Kelly's Cajun 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 Kelly's Cajun Grill inspected?
Based on the inspection history on file, Kelly's Cajun Grill is inspected around four times per year on average.
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