Cajun Cafe & Grill of Carousel Centr

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Inspection history

1. Mar 9, 2026

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

2. Sep 23, 2025

   ✓
   1 violation

   • Improper use and storage of clean, sanitized equipment and utensils

3. Mar 28, 2025

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Aug 26, 2024

   ✕
   5 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

5. Nov 27, 2023

   ✓
   2 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

6. Feb 17, 2023

   ✓
   1 violation

   • Insects, rodents present

7. Aug 30, 2022

   ✓

8. Aug 8, 2022

   ✓
   2 violations

   • Insects, rodents present
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

9. Feb 8, 2022

   ✓

10. Sep 8, 2021

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

11. Feb 6, 2020

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

12. Feb 7, 2019

    ✓

13. Jan 17, 2018

    ✓
    3 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

14. Jul 5, 2017

    ✓

15. Jun 1, 2017

    ✕
    9 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Single service items reused, improperly stored, dispensed, not used when required
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Insects, rodents present
    • Non food contact surfaces of equipment not clean
    • Wiping cloths dirty, not stored properly in sanitizing solutions

16. Sep 23, 2016

    ✓

17. Aug 31, 2016

    ✓
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Insects, rodents present

18. Feb 24, 2016

    ✕
    4 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • In use food dispensing utensils improperly stored
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

19. Sep 28, 2015

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

20. Mar 5, 2015

    ✓

21. Dec 18, 2014

    ✓

22. Nov 3, 2014

    ✓
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Insects, rodents present

23. Apr 2, 2014

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

24. Oct 7, 2013

    ✓

25. Sep 16, 2013

    ✕
    4 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.