King Cajun Crawfish Restaurant
Last inspected: Feb 24, 2026
70
Score
King Cajun Crawfish Restaurant has been inspected 11 times since 2022. Inspectors last stopped by on Feb 24, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly two violations before.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up three times.
By comparison, the average Orlando facility scores 79, putting King Cajun Crawfish Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Steamer in hand sink by 3 compartment sink. Employee removed.
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Server station. Operator chained tank. **Corrected On-Site**
51-11-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both white chest freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
70
Dec 17, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. -2 live roaches in sticky traps on floor in wait station. **Admin Complaint**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -1 dropping on floor under bag in a box storage. -2 droppings on floor under wait station hand wash sink. -2 droppings on tray under toaster oven. Operator removed, washed, rinsed and sanitized. **Admin Complaint**
35A-04-4
Intermediate - No probe thermometer provided to measure temperature of food products. -operator will order.
05-08-4
Basic - Bowl or other container with no handle used to dispense food. -deli container in seasoning container. Operator discarded. **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. -floor soiled under wok and fryers.
36-73-4
61
Nov 6, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
32-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice spatula **Corrected On-Site**
10-07-4
86
Jun 6, 2025
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Provided seating change form. **Corrective Action Taken**
51-15-4
Basic - Outer openings not protected with self-closing doors. Both doors
35B-03-4
86
Jan 10, 2025
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose bib - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hose side of splitter - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**
29-42-4
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. - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**
33-16-4
64
Apr 12, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in main prep cooler not an curate - From follow-up inspection 2024-04-12: **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on main prep cooler - From follow-up inspection 2024-04-12: **Time Extended**
14-09-4
86
Apr 11, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main prep cooler ambient temp of cooler is 56F Tilapia , catfish, cut tomatoes, breaded oyster, hush puppies. All items on ice and temperature range is 45F-57F less than 4hrs per operator. Advised operator to re-ice or move to different cooler for temperature recovery. Operator moved some items to cooler. And iced other items for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic in margarine 128F. Less than 4hrs per operator. Advised to reheat to 165 for temperature recovery **Corrective Action Taken**
03B-01-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in main prep cooler not an curate
05-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on main prep cooler
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site**
10-20-4
61
Nov 8, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in walk cooler over sauce
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. In corn starch and yellow flour **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent over clean dishes Air vents in wait station area
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris. Floor under table and equipment at wait station
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water 76F
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked potatoes and over sauce in walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 bay sink
36-27-5
61
Mar 15, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked potatoes kept on walk in cooler overnight with temperature of 45F. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Cooked potatoes kept on walk-in cooler overnight with temperature of 45F. **Repeat Violation**
01B-02-5
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.Employee open drink kept on cart located on cook,line. **Corrected On-Site**
12B-12-5
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler on cook line have debris. The one by kitchen entrance.
22-16-4
64
Oct 12, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
37
Frequently Asked Questions
When was King Cajun Crawfish Restaurant last inspected?
The most recent health inspection at King Cajun Crawfish Restaurant on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at King Cajun Crawfish Restaurant?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at King Cajun Crawfish Restaurant.
How does King Cajun Crawfish Restaurant compare to other restaurants in Orlando?
King Cajun Crawfish Restaurant most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has King Cajun Crawfish Restaurant's inspection record improved over time?
No. Recent inspections at King Cajun Crawfish Restaurant have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at King Cajun Crawfish Restaurant 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 King Cajun Crawfish Restaurant inspected?
Based on the inspection history on file, King Cajun Crawfish Restaurant is inspected around three times per year on average.
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