Seafood / Cajun Boil Conversion Inspection Manual

WHERE THIS CUISINE QUIETLY COSTS YOU MONEY

Seafood / Cajun Boil-specific conversion gotchas

• 01 · Live-shellfish tank plumbing

  Live crab, lobster, or oyster tanks need filtered, chilled salt water at 40–50°F with constant aeration. That's a salt-water loop, chiller, protein skimmer, and dedicated drainage — not retrofit-able onto fresh-water lines. Plan a 200–400 sq ft tank room with floor drains, chemical-resistant flooring, and 20A circuits per tank.

• 02 · Boil-pot BTU + outdoor vs indoor

  A 60–80 gallon Cajun boil pot runs 200K–300K BTU. Many jurisdictions require these outdoors under a covered cook pavilion (NFPA 96 + IMC §509) because the steam + spice aerosol overwhelms indoor hoods. Confirm AHJ tolerance for indoor boil ops EARLY — relocating to an outdoor pad is a $25K+ change order.

• 03 · Newspaper / brown-paper table service

  Traditional table-dump seafood service uses brown paper or newspaper instead of plates. Floors are sealed concrete with deep drains (not finished tile or LVT — they'll stain and crack from spice-water). Plan industrial epoxy floors with slip-rated finish; cheaper than tile and easier to refresh annually.

• 04 · Customer hand-rinse + bib stations

  Eating crawfish + crab requires hand-rinse sinks accessible from the dining floor — not just the restroom. Plan 2–4 wall-mounted hand sinks with paper-bib dispensers near booths or at every other table. Building plumbing rough-in for these mid-floor sinks costs $1,500–$3,000 each but is non-negotiable for the experience.

• 05 · Seafood-specific waste stream

  Shell, head, and exoskeleton waste decomposes fast and stinks within 24 hours. Plan a refrigerated waste room (40°F) with daily haul-out, not a general dumpster. A separate seafood waste contract runs $300–$600/month but prevents lease violation from odor complaints.