New Orleans Cajun Seafood
Last inspected: Mar 6, 2026
29
Score
The health department has logged 11 inspections at New Orleans Cajun Seafood, the earliest from 2022. The most recent report on file is from Mar 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to two violations before.
“Stop sale issued on time/temperature control” comes up most often, recorded four times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. This restaurant has more on its record than most do.
11
Inspections
5
Critical latest
0
Major latest
10
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
5 critical violations. 10 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded chicken with date of 2-27-2026
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded chicken with date of02-27-2026
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna and salmon thawed in package with label that says it needs to be removed prior to thawing .
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Birria empanadas kept in reach in cooler overnight with temperature of 49 , Aguachiles kept overnight in reach in cooler with temperature of 47F .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Aguachiles kept overnight in cooler across from stove with temperature of 47F, Birria empanadas kept overnight in reach in cooler across from stove 49F Shredded cheese kept on make table for 2.5 hrs with temperature of 45F . Employee added ice under cheese. Rechecked 43F **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on prep area by ice machine have dust .
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and salmon with label bearing to remove fish from package , completely thawed in closed packafge. **Repeat Violation**
06-09-1
Basic - Floor tiles missing and/or in disrepair. Cracked tiles on floor in front of walk in freezer.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife's in between coolers. Removed Corrected On-Site** **Corrected On-Site**
10-17-4
Basic - Plumbing system in disrepair. Toilet on ladies bathroom is clogged. Men's bathroom is properly working and employee place sign on men's bathroom that say unisex.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in floor on mop sink
29-19-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flours with no label
02D-01-5
29
Nov 19, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line have debris - From follow-up inspection 2025-11-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in cook line and Reach in cooler across from walk in cooler with temperature of 47F. - From follow-up inspection 2025-11-19: Cooler with temperature of 55F **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-11-19: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in front of walk in freezer - From follow-up inspection 2025-11-19: **Time Extended**
29-19-4
82
Nov 18, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Chipotle adobo whole
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cold holding for six hours on reach in cooler located across from ovens : Aguachiles 46F, milk 50F, cooked chicken 48F, shredded cheese 51F, pico 40F, diced tomatoes 48F, guacamole 48F, fries 52F Flan kept cold holding overnight in reach in cooler across from walk in cooler with temperature of 45 Tres leches cold ho,ding overnight with temperatures of 45F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items cold holding for six hours on reach in cooler located across from ovens : Aguachiles 46F, milk 50F, cooked chicken 48F, shredded cheese 51F, pico 40F, diced tomatoes 48F, guacamole 48F, fries 52F Flan kept cold holding overnight in reach in cooler across from walk in cooler with temperature of 45 F, tres leches cold holding overnight with temperature of 45F . **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over onions in walk in cooler .
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand sink in bar area. Removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in cook line. No paper towels on hand sink located in dish area **Corrected On-Site**
31B-02-4
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. No prof for some employees **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink located in dish area **Corrected On-Site**
31B-03-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line have debris
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in cook line and Reach in cooler across from walk in cooler with temperature of 47F.
14-74-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in package
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. Employee water cup in cook line next to queso.
12B-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit on reach in cooler located in cook line next.
05-09-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in front of walk in freezer
29-19-4
25
Apr 11, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ah\005C00C3\005C00AC tuna not identified as raw. **Warning** - From follow-up inspection 2025-02-12: **Time Extended** - From follow-up inspection 2025-02-13: **Time Extended**
02B-01-5
90
Feb 12, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept overnight in reach in cooler located in cook line : Pico 54F, diced tomatoes 54F, sour cream 54F, birria empanadas 54F, shrimp 56F, **Warning** - From follow-up inspection 2025-02-12: Pico 50F, diced tomatoes , sour cream 46F,, birria 50F, empanadas kept , macaroni and cheese 60F, lettuce 48F, cheese 48F , guacamole 48F, shrimp 46F Time Extended** **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left in reach in cooler located in cook line , kept overnight : Pico 54F, diced tomatoes 54F, sour cream 54F, British empanada 54F, shrimp for aguachile 56F. Shredded cheese 57F, Mac and cheese 62F, tenders 57F. Kept in reach in cooler for less than 4 hours, cook moved to walk in cooler. **Warning** - From follow-up inspection 2025-02-12: Pico 50F, diced tomatoes 46F, sour cream 48F, shrimp 48F , Mac and cheese 60F, All items kept in cooler for 4 hours Time Extended** **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ah\00C3\00AC tuna not identified as raw. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located in cook line with temperature of 52F. **Warning** - From follow-up inspection 2025-02-12: Reach in cooler with ambient temperature of 46F **Time Extended**
14-74-7
64
Feb 10, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop can of chocolate syrup and a can of condensed milk. **Warning**
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept overnight in reach in cooler located in cook line : Pico 54F, diced tomatoes 54F, sour cream 54F, birria empanadas 54F, shrimp 56F, **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left in reach in cooler located in cook line , kept overnight : Pico 54F, diced tomatoes 54F, sour cream 54F, British empanada 54F, shrimp for aguachile 56F. Shredded cheese 57F, Mac and cheese 62F, tenders 57F. Kept in reach in cooler for less than 4 hours, cook moved to walk in cooler. **Warning**
03A-02-5
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. Inspector provided for to owner . **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ahì tuna not identified as raw. **Warning**
02B-01-5
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. No proof for some employees . **Corrected On-Site** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop black beans **Corrected On-Site** **Warning**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located in cook line with temperature of 52F. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over steam table . **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
13-07-4
Basic - Food stored on floor. Containers of sauces and shredded lettuce stored in walk in cooler floor. **Warning**
08B-38-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues. Reach in cooler gasket in server station have debris. **Warning**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from hand sink faucet located in dish area, leak from pipe under hand sink located at cook line. **Warning**
29-11-4
33
Sep 10, 2024
Food-Licensing Inspection
No violations found.
100
Sep 12, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
58
Apr 4, 2023
Routine - Food
2 minor violations.
View 2 violations
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.Jacket, purse , phone stored over gravy and single service items.Employee drink stored over cooked shrimp,and sausage on reach in cooler. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on walk in freezer floor. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
14-69-4
90
Aug 29, 2022
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs tofu **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by3 compartment sink- no hot or cold water **Repeat Violation** **Warning**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Hose hooked to up hand sink end of cooks line Garbage can blocking hand sink in prep area **Warning**
31A-09-4
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/ **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles front counter not labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Walk in freezer floor has cracked tiles,entrance to cooler **Warning**
36-17-5
Basic - Food stored on floor. Buckets of craw fish on floor in walk in cooler **Warning**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up in walk in freezer. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 92° **Corrected On-Site** **Warning**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line light missing shield **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler in cook line by hand sink has debris. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
33
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 Mar 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at New Orleans Cajun Seafood?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at New Orleans Cajun Seafood.
How does New Orleans Cajun Seafood compare to other restaurants in Orlando?
New Orleans Cajun Seafood most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has New Orleans Cajun Seafood's inspection record improved over time?
No. Recent inspections at New Orleans Cajun Seafood have averaged around 12 violations per visit, up from roughly two earlier in the 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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