New Orleans Cajun Seafood
Last inspected: Feb 3, 2026
39
Score
The health department has logged five inspections at New Orleans Cajun Seafood, the earliest from 2024. The most recent report on file is from Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
The city-wide average sits at 79, which New Orleans Cajun Seafood's 39 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
2
Critical latest
4
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cooked potatoes (48F - Cooling); Turkey Neck (50F - Cooling) **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
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. Per operator from day prior. Cooked potatoes (48F - Cooling); Turkey Neck (50F - Cooling) **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
03D-02-5
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. Potatoes and turkey neck in walk in cooler. **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Thick plastic container overflowing. **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table. **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink. **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
50-09-4
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. Employee drink above prep table. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 78F. Operator poured water out. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-02-03: **Time Extended**
10-07-4
39
Dec 2, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cooked potatoes (48F - Cooling); Turkey Neck (50F - Cooling) **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Cooked potatoes (48F - Cooling); Turkey Neck (50F - Cooling) **Warning**
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Thick plastic container overflowing. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table. **Warning**
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes and turkey neck in walk in cooler. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink above prep table. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 78F. Operator poured water out. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink. **Warning**
36-27-5
35
May 28, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs over cooked turkey neck in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand sink. Advised that hand sinks can only be used for handwashing
31A-11-4
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/
53A-05-6
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.
53B-13-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provide operator with sign and immediately displayed **Corrected On-Site**
02A-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in salt. Immediately removed **Corrected On-Site**
10-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Drink on prep table **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice Utensils in water of 122F . Operator removed **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. In shrimp container. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed produce over butter, turkey neck snd chicken in walk in cooler
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is an empty bulk seasoning container by the cook line that per operator is not in use. However advised to keep clean. To avoid pests.
23-03-4
33
Sep 12, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp salad (59F - Cold Holding). Less than 4 hours in make table. Manager placed in walk-in to cool **Corrective Action Taken**
03A-02-5
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. Provided form and employee signed. **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
74
Mar 26, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was New Orleans Cajun Seafood last inspected?
The most recent health inspection at New Orleans Cajun Seafood on file is from Feb 3, 2026. The public record contains five inspections in total.
How does New Orleans Cajun Seafood compare to other restaurants in Orlando?
New Orleans Cajun Seafood most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has New Orleans Cajun Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at New Orleans Cajun Seafood have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at New Orleans 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 New Orleans Cajun Seafood inspected?
Based on the inspection history on file, New Orleans Cajun Seafood is inspected around three times per year on average.
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