POPEYES LOUISIANA KITCHEN

Dec 15, 2025 - Cycle Inspection / Initial Inspection

Score: 25 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Live roach...

Dec 15, 2025 - Cycle Inspection / Initial Inspection

Score: 25 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Live roach...

Dec 15, 2025 - Cycle Inspection / Initial Inspection

Score: 25 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Live roach...

GRADE A Aug 20, 2024 - Cycle Inspection / Re-inspection

Score: 12 points

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. Evidence of mice or...

Feb 23, 2024 - Cycle Inspection / Initial Inspection

Score: 14 points

Evidence of mice or live mice in establishment's food or non-food areas. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Anti-siphonage or back-flow prevention device not provided where requi...

GRADE A Feb 21, 2023 - Cycle Inspection / Re-inspection

Score: 13 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Evidence of mice or live mice in establishment's food or non-food areas. Non-food contact surface or equipment made of unacceptable material, n...

Dec 6, 2022 - Cycle Inspection / Initial Inspection

Score: 18 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Non-food c...