Popeyes
1900 Tamiami Trail N Fc 3, Naples, FL 34102 · Permanent Food Service · License 2103780
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot)-11
- Safety score89
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 visitSep 18, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. On the chicken prep cook line observed raw season chicken pieces (51°F - Cold Holding). Operator stated food is stored overnight in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the chicken prep cook line observed raw season chicken pieces (51°F - Cold Holding). Operator stated food is stored overnight in cooler.
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink located on chicken prep line.
Operator provided hand soap.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Operator unable to provide original food training certificates.
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.
- Stop sale
- An order that the food can’t be sold or served.