POPEYES LOUISIANA KITCHEN #116 Inspection – December 3, 2025

High Priority 1

#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned Mash potatoes and Mac and cheese at 120-128f at bottom hot holding area. Corrective action taken to reheat **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Intermediate 1

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Hand sink at drive thru area

Basic 8

#1Basic35A-06-4

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Glue stick trap with flies hanging over middle compartment of 3 compartment sink

#2Basic36-06-4

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In storage area on floor **Corrected On-Site**

Corrected On-Site

#3Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees handling food with bracelets

#4Basic14-11-5

Basic – Equipment in poor repair. Gasket torn reach in freezer cook line

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler Fan covers in walk in cooler

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. In cooler at front counter

#7Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Faucet at mop sink

#8Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch