Popeyes Coral Springs Cypress Run Shopping Center
9469 W Atlantic Blvd, Coral Springs, FL 33071 · Permanent Food Service · License 1625426
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed coleslaw cold held in walk in cooler at 45°F. Per operator, coleslaw transfer to unit 3.5 hours prior to the inspection. Operator removed coleslaw to walk in freezer for quick chill.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in prep area.
Operator replenished.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee food items stored in walk in cooler not identified. Operator removed items.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At dishwashing area. Operator replaced sign.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.