KELLY'S CAJUN GRILL
10300 W FOREST HILL BLVD #109 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – 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-13-4High Priority – 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. **Corrected On-Site**
35A-04-4High Priority – 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. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – 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-02-5High Priority – 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. **Corrected On-Site**
03B-01-6High Priority – 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. **Corrective Action Taken**
Basic 1
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
Inspector observations synchronized from DBPR on August 10, 2026 2:56 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.