Cajun Cafe & Grill
27001 N US Hwy 19 #2082, Clearwater, FL 33761 · Permanent Food Service · License 6215513
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 Aug 31 routine inspection2 high priority (1 fixed by the Sep 2 follow-up, 1 fixed on the spot), 1 intermediate, 4 basic-13
- Complaint after follow-up on Sep 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked tomatoes 44°F cold hold, gallon milk 48°F cold hold, egg mixture 47°F cold hold Egg mixture and gallon milk double stacked. Gallon milk sitting in pan on top portion of make table. Egg mixture was in a 1/8 pan stored in a quarter pan double stacked. All food was in unit less than 4 hours and was placed in freezer for quick cool.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting board remains heavily stained
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Green cutting board with deep grooves and heavily stained
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.
Purse and back pack stored on wire rack with food for restaurant.
More time given
- First visitAug 31, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
tomatoes cooked (48°F - Cold Holding, second temperature 45°F cooling); gallon milk (49°F - Cold Holding, second temperature 48°F cooling); egg mixture (51°F - Cold Holding, second temperature 47°F cooling.. Egg mixture and gallon milk double stacked. Gallon milk sitting in pan on top portion of make table. Egg mixture was in a 1/8 pan stored in a quarter pan double stacked. All foos was in unit less than 4 hours and was placed in freezer for quick cool. Unable to obtain second temperature due to time frame.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs stored over ready to eat. Operator rearranged the cooler during inspection to gain compliance
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board white.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil stored on floor in back hallway. Operator corrected during inspection.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Green and white cutting board .
Cardboard used to line nonfood-contact shelves.
Cardboard lining the top of oven, food present. Food stored on bottom shelf of prep table food present.
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.
Employees purse and back pack stored on wire rack with food.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.