KELLYS CAJUN GRILL

Name: KELLYS CAJUN GRILL
Address: 11401 NW 12 ST #104, MIAMI, FL, 33172, US
Rating: 33

11401 NW 12 ST #104, MIAMI, FL 33172

License #2328400

🍽️ American ℹ️

33 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 11 findings · 3 critical

Routine - Food

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Minor

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Quick take

KELLYS CAJUN GRILL in MIAMI currently holds an InspectFL Health Score of 33 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 72 total violations — 11 critical, 6 major, 55 minor.

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The latest inspection on October 2, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Inspector notes

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KELLYS CAJUN GRILL has a rough inspection history. Would you risk it?

F record

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area and ware washing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed buckets of ice stored in the floor by front counter area.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket at 200ppm at front counter area. Coached staff on proper sanitizing solution preparation, new bu 100 ppm
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (88/112/113F - Cooling) at a rack at kitchen line, as per manager for less than four hour, staff placed in the grill to reheat for hot holding grilled chicken (178F - Reheating)
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed steel wool stored inside the unit at front counter.
[36-73-4] Floor soiled/has accumulation of debris. Observed at walk-in cooler/freezer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Disposition: Met Inspection Standards
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor at walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container not inverted on the top of the reach in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food at reach in freezer not identified.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on the shelve on preparation area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Observed thru out kitchen.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout cook line.
[36-12-4] Floors not constructed to be easily cleanable. Observed deep grout throughout the kitchen area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed turkey at walk in freezer on the floor. Operator relocated product.
[08B-38-4] Food stored on floor. Observed 2 oil containers on floor next to cook line. Observed soy sauce containers on floor.
[14-69-4] Ice buildup in wide chest reach-in freezer .
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the rice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed soap and towel dispenser soiled at hand sink.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler in front of cook line.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools stored on shelve over 3 compartment sink.
[36-50-4] Unclean building components, attachments or fixtures. Observed shelves above 3 compartment sink soiled with accumulation of grease.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth between lid and reach in freezer in front at cook line.
[09-03-4] Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Observed food employee touched noodle with bare hand.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and pork stored over cooked potatoes. Operator relocated product.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Orange chicken (82F - Hot Holding)at preparation table. As per operator for approximately 15 minutes. Observed fried rice (130F - Hot Holding) at hold holding unit. As per operator for approximately less than 1 hour.
[31B-03-4] No soap provided at handwash sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork no date marking, as per operator for approximately 2 days prior.