Cajun Kitchen
Last inspected: Jul 9, 2025
61
Score
Cajun Kitchen, located at 6938 Wilcrest Dr in Houston, TX, had a moderate risk inspection on 2025-07-09 with a score of 61. The inspection noted 10 minor violations, including issues with food temperature control, food storage height, and uncovered food containers. This inspection follows a historical pattern of mostly low-risk inspections for the seafood establishment.
4
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Jul 9, 2025
Routine Inspection (001)
10 minor violations. 3 corrected on site.
61
Jan 16, 2025
Reinspection (002)
4 minor violations.
82
Dec 8, 2024
Routine Inspection (001)
No violations found.
100
Mar 2, 2024
Routine Inspection (001)
6 minor violations.
74
Violations — Jul 9, 2025 Inspection
General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority.
(corrected on site)
20-21.02(a)(01)
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
20-21.05(f)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
(corrected on site)
20-21.11(a)(08)c[04]
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.
20-21.19(a)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
Substantial (Critical)
Serious (Major)
General (Minor)
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