Popeyes Louisiana Kitchen 13133

45 Duval Station Rd, Jacksonville, FL 32218 · Permanent Food Service · License 2615684

Official report

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out of 100

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Not rated yet

Latest visit: Aug 5, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug52026

Licensing inspection

13 violations found

First visitAug 5, 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.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In portion containers at front counter warmer, rice (117°F - Hot Holding) operator removed all containers and employee began microwaving.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Sanitizer solution buckets at 500+ppm quaternary strip turned bright blue, operator adjust sanitizer from three compartment sink and all sanitizer buckets.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Bulk flour container scoop with caked on flour debris. Interior of flip top cooler by steam table with food residue staining build up.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Step ladder blocking hand wash sink in warewashing area. Operator relocated.
  Fixed on the spot
Basic9
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  Dipper well at steam table not turned on with utensils stored in standing water. Operator turned on dipper well.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee preparing food on cook line with no beard guard when needed.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Stand up reach in freezer on cook line with torn door gasket and ice build up on door. Walk in freezer with ice build up on compressor and floor. Drive through reach in cooler door not properly affixed visible gap into reach in cooler by door gasket. No time/temperature control food for safety in reach in cooler.
  Hood filter missing from automatic fire suppression/exhaust system.
  Cook line hood system missing filter at end of line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf over fryers with build up of grease and food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf of dry storage area, clean metal containers stacked while wet.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Steam table and dipper well plumbing draining onto floor when dipper well is running. Employee began mopping.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No employee hand wash signage in men's restroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor of dry storage area. Operator mopped.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.