What is Kelly's Cajun Grill's health inspection score?

Kelly's Cajun Grill has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kelly's Cajun Grill last inspected?

Kelly's Cajun Grill was last inspected on January 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kelly's Cajun Grill have?

Kelly's Cajun Grill has 77 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kelly's Cajun Grill safe to eat at?

Kelly's Cajun Grill has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Kelly's Cajun Grill serve?

Kelly's Cajun Grill serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kelly's Cajun Grill

Name: Kelly's Cajun Grill
Address: 20505 S DIXIE HWY #1879, Miami, 33189
Rating: 0

20505 S DIXIE HWY #1879, Miami

Last Inspected: 1/8/2026

▼Declining

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0Poor

Steakhouse•Cutler Bay

Ranked #179 of 188 in Cutler BayBetter than 28% of steakhouse restaurants

Declining

5 inspections

Last: Jan 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

15.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

19x

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-111

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-23 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Inspection Timeline

-11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

20505 S DIXIE HWY #1879, Miami, FL 33189

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Violation Timeline

Oct 2025

3 inspections

6 high priority

11 intermediate

21 basic

Oct

Jan 2026

2 inspections

6 high priority

10 intermediate

23 basic

Inspection History

5 records on file

5 Routine - Food

Jan 26

Routine - Food InspectionLatestCall Back - Admin. complaint recommended

3 High4 Med10 Basic

17 total3 risk factors

15/100inspection score

−72 pts

High Priority (3)

−40 pts

03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
22Food-contact surfaces not clean and sanitized−5

Basic (4)

−22 pts

10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(4x)−8
28Sewage/waste water not properly disposed(4x)−8
48Gas appliances not safe; boiler certificate not current−2

Base deductions−72 pts

Risk factor bonus (3× +5)−15 pts

Jan 26

Routine - Food InspectionWarning Issued

3 High6 Med13 Basic

22 total3 risk factors

0/100inspection score

−99 pts

High Priority (3)

−50 pts

03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (3)

−25 pts

01CShellstock tags missing or shellstock commingled−5
22Food-contact surfaces not clean and sanitized(3x)−15
27Water source not safe; no hot/cold water under pressure−5

Basic (5)

−24 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(4x)−8
28Sewage/waste water not properly disposed(4x)−8
48Gas appliances not safe; boiler certificate not current−2

Base deductions−99 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

Routine - Food InspectionEmergency Order Callback Complied

1 High4 Med5 Basic

10 total2 risk factors

55/100inspection score

−50 pts

High Priority (2)

−30 pts

03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (2)

−10 pts

02ANo consumer advisory for raw/undercooked oysters−5
22Food-contact surfaces not clean and sanitized−5

Basic (3)

−10 pts

10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(3x)−6

Base deductions−50 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Routine - Food InspectionEmergency Order Callback Not Complied

4 High6 Med13 Basic

23 total4 risk factors

0/100inspection score

−125 pts

High Priority (4)

−80 pts

01AFood obtained from unapproved sourceRisk Factor−10
01DNo parasite destruction for raw/undercooked fishRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat food(4x)Risk Factor−40

Intermediate (5)

−25 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized−5

Basic (3)

−20 pts

10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed(6x)−12

Base deductions−125 pts

Risk factor bonus (4× +5)−20 pts

Oct 25

Routine - Food InspectionCall Back - Admin. complaint recommended

1 High1 Med3 Basic

5 total2 risk factors

74/100inspection score

−26 pts

High Priority (2)

−20 pts

03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Basic (2)

−6 pts

16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(2x)−4

Base deductions−26 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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