King Cajun Crawfish Restaurant
924 N Mills Ave, Orlando, FL 32803 · Permanent Food Service · License 5804168
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 high priority, 2 intermediate, 16 basic; basic violations cost 12 at most-30
- Administrative complaint on Oct 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
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 visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
18 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
More time given
Basic15
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Ice buildup in reach-in freezer near HW sink
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
More time given
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Code 29, Plumbing and backflow prevention: Standing water in the mop sink.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Outer openings not protected with self-closing doors.
More time given
Screening is not 16-mesh to the inch.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 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.
Corn at 68°F after it's cooked, held at room temperature and not on time plan., less than 4 hours. Advised operator to put it on time plan.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Outside near back door.
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Utilizing for crawfish and cooked shrimp
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
Menu says Basa- Pangasius bocourti. Actual fish in establishment is Swai.
Administrative complaint
Basic16
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked shrimp stored in reach in freezer in 3 compartment sink area. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer near HW sink
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Rust.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Walk in cooler.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Front counter area. Forks located in tray.
Code 29, Plumbing and backflow prevention: Standing water in the mop sink.
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Kitchen area with screen door.
Outer openings not protected with self-closing doors.
Back door dry storage.
Screening is not 16-mesh to the inch.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Cook line
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dry storage area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone and headphones in storage area near ice machine. Storage and reach in freezer area Reach in cooler near fryer
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.