Cajun Boil
1822 S Young Cir, Hollywood, FL 33020 · Permanent Food Service · License 1625466
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection4 high priority (2 fixed by the Jul 30 follow-up, 2 fixed on the spot), 1 intermediate, 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed at callback inspection same. No hot water at hand sink, faucet damaged.
More time given
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On prep table beside cookline, under no temperature or time control, cooked corn (102°F - Hot Holding); cooked potatoes (109°F - Hot Holding). Per employee both prepared and on table less than 1 hour. Discussed possibly using time as public health control for items. Employee moved items back to boiled to reheat above 165°F to maintain hot at stove.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
1) Employee used spray hose to rinse dirty dishware and then put on new gloves to assist with plating desserts without washing hands. 2) Employee moved full trash can away from prep area and put on new gloves to go back to food preparation without washing hands. Reviewed proper procedures with employees and employees washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm chlorine after multiple attempts and priming. Advised employee to set up triple sink sanitizer to use until machine is repaired.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Threaded faucet with attached hose under triple sink missing vacuum breakers.
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At front counter hand sink.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
1) Crab leg clusters thawing in standing water in kitchen prep sink. 2) Case of frozen crab legs and bag of frozen chicken sitting at room temperature on cart in hallway towards back door.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating during cycle and chemical container reading as fully chlorinated. Machine reading 0ppm chlorine after multiple attempts.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.