KELLY'S CAJUN GRILL

Name: KELLY'S CAJUN GRILL
Address: 10300 W FOREST HILL BLVD #109, WELLINGTON, FL, 33414, US
Rating: 56.8

10300 W FOREST HILL BLVD #109, WELLINGTON, FL 33414

License #6013317

🍽️ American ℹ️

56.8 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 8 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KELLY'S CAJUN GRILL in WELLINGTON currently holds an InspectFL Health Score of 56.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 40 total violations — 30 critical, 4 major, 6 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 20, 2024

The latest inspection on April 8, 2026 shows 8 observation rows: 5 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

KELLY'S CAJUN GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. At walk in cooler: raw seasoned ham of bourbon sauce stored on the floor. Advised employee to store properly.
[08B-12-5] Stored food not covered. At kitchen prep area: bucket of bourbon sauce stored under prep counter uncovered. Employee covered.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce 4lbs 14oz.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then handled clean utensils at steam table; no hand wash. Advised employee to wash hands and change utensil.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched shirt then handled clean utensils at steam table; no hand wash. Advised employee to wash hands and change utensil.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler: raw shrimp and raw steak stored over open can of oyster sauce wrapped in plastic bag. Chef stored properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, steam table: cooked bourbon chicken in sauce (125F - Hot Holding) As per operator stored since 1 hour. Advised operator to reheat to 165+F.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Employee labeled.

Disposition: Emergency order recommended
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket (Quaternary 200ppm).
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked noodles (47F - Cooling) As per operator, cooling overnight. Cooling in large quantity in a big container. Noodles did not cool to 41F in a total of 6 hours. See stop sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch glasses then touched clean pan to serve food; no hand wash. Chef washed hands.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 9 rodent droppings in kitchen under table where large storage containers of corn starch, rice and sugar are stored. 1 rodent dropping in kitchen under table where boxes of sodas are stored.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked noodles (47F - Cooling) As per operator, cooling overnight. Cooling in large quantity in a big container. Noodles did not cool to 41F in a total of 6 hours. See stop sale.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked pork (161F at 10:35am- Reheating) As per operator, reheated since 10 mins and placed in metal pan to put into steam table. As per chef, reheating is complete. Cooked pork did not reheat to 165F in 2 hours. Operator reheated to 173F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: bourbon chicken (110F - Hot Holding); orange chicken (115F - Hot Holding); cooked potatoes (120F - Hot Holding); cooked vegetables (117F - Hot Holding) As per operator vegetables were cooked and all other items reheated less than 1 hour prior. Operator placed items to reheat to 165F.