Kelly's Cajun Grill
11401 Pines Blvd Ste 496, Pembroke Pines, FL 33026 · Permanent Food Service · License 1616292
What drove the grade
Spray bottle containing toxic substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Sep 10 complaint inspection1 intermediate-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle containing a clear liquid identified as a degreaser not labeled Manager labeled spray bottle..
Earlier inspections 1
B88Routine inspection5 violations, 2 high priority No follow-up needed
- First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Observed in walk in cooler
Chicken; (45°F - Cold Holding)Shrimp; (43°F - Cold Holding)Butter;(42°F - Cold Holding) Employee placed food items in walk in freezer for quick chill
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee used a paper towel to wipe nose then handled cooked foods without washing hands. Employee washed hands and put on gloved
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed beans in Walk in cooler not date marked. Bean was cooked on Sunday.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink next to food preparation sink blocked by food cart Employee removed food cart from in front of handwash sink
Fixed on the spot
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.