T&T Cajun Catch Seafood
Last inspected: Apr 15, 2026
100
Score
Across the available record, T&T Cajun Catch Seafood has six inspections on file, the first dated 2024. The most recent report on file is from Apr 15, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
“Nonfood-contact surfaces clean” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Decatur restaurant scores 86. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Routine
No violations found.
100
Sep 23, 2025
Routine
2 major violations. 2 minor violations. 3 corrected on site.
View 4 violations
1-2B - certified food protection manager
Inspector notes: Observed Food handlers certificate posted. C/A:511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved...
511-6-1.03(3)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at hand sink in main kitchen. Corrective Action: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Corrected onsite: Paper towels were restocked.
511-6-1.07(3)(b)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed salmon and crab legs stored on the floor under 3 compartment sink. C/A: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. COS: Salmon and Crabs legs were moved to reach in cooler.
511-6-1.04(4)(q)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed salmon and crab legs stored on floor to thaw. C/A: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food...
511-6-1.04(6)(c)
74
Mar 18, 2025
Routine
1 major violation. 3 minor violations. 2 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed employee washing dishes without using sanitizer. Employee did not have the 3 compartment sink set up. Corrective Action: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temper...
511-6-1.05(6)(n)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed handle for sugar in direct contact with sugar. Corrective Action:511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are clea...
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single use bowl being used to stored raw salmon in reach cooler. Corrective Action:511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. 2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
511-6-1.05(6)(r)
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of reach in monster cooler unclean with debris build up on bottom shelf. Corrective Action:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned.
511-6-1.05(7)(a)
78
Sep 20, 2024
Followup
1 minor violation.
View 1 violation
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of front service freezer unclean to sight with food debris build up. Corrective Action:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned.
511-6-1.05(7)(a)
95
Aug 20, 2024
Routine
2 critical violations. 2 major violations. 6 minor violations. 7 corrected on site.
View 10 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw salmon stored directly on top of cooked corn on the cob. Corrective Action: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed w...
511-6-1.04(4)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed 3 cans of raid stored on shelf main kitchen. Corrective Action: 511-6-1.07(6)(f) - Poisonous or Toxic Materials Containers, Prohibition (P) (f) Poisonous or Toxic Materials Containers, Prohibition. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food. Corrected onsite: 3 can of raid were discarded by PIC.
511-6-1.07(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at hand sink in main kitchen. Corrective Action: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Corrected onsite: Paper towels were restocked.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed employee washing dishes without using sanitizer. Employee did not have the 3 compartment sink set up. Corrective Action: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temper...
511-6-1.05(6)(n)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed 3 lives roaches in main kitchen. Corrective Action: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Corrective Action: roaches were killed and removed from main kitchen. PIC hands were washed and sanitized before returning to kitchen. Advised to increase pest control.
511-6-1.07(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed serval items uncovered in reach in cooler and counter top. Corrective Action: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected onsite items were covered
511-6-1.04(4)(c)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed bottled juice stored in reach in cooler without food labels. Corrective Action: 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and pl...
511-6-1.04(7)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of rear reach in cooler unclean to sight and touch. Corrective Action: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Advised to deep clean
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed both glass door deep freezer unclean to sight heavy food debris in the bottom of the freezer. Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep clean.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors behind equipment unclean to sight. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condi...
511-6-1.07(5)(a)
45
Jul 1, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
5-2 - consumer advisory provided for raw and undercooked foods
(corrected on site)
Inspector notes: No Consumer Advisory available at time of inspection. (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu was printed with Consumer Advisory.
511-6-1-.04(7)(e)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed slow drain in main kitchen at 3 compartment sink. Corrective Action: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have serviced.
511-6-1.06(2)(r)
86
Frequently Asked Questions
When was T&T Cajun Catch Seafood last inspected?
The most recent health inspection at T&T Cajun Catch Seafood on file is from Apr 15, 2026. The public record contains six inspections in total.
What is the most common violation at T&T Cajun Catch Seafood?
Across the inspection record, “nonfood-contact surfaces clean” has been cited three times, more than any other issue at T&T Cajun Catch Seafood.
How does T&T Cajun Catch Seafood compare to other restaurants in Decatur?
T&T Cajun Catch Seafood most recently scored 100 out of 100, which is higher than the Decatur average of 86.
Has T&T Cajun Catch Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at T&T Cajun Catch Seafood have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at T&T Cajun Catch Seafood means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is T&T Cajun Catch Seafood inspected?
Based on the inspection history on file, T&T Cajun Catch Seafood is inspected around three times per year on average.
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