Popeyes Louisiana Kitchen #148
5715 Normandy Blvd, Jacksonville, FL 32205 · Permanent Food Service · License 2607778
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 complaint inspection1 high priority (fixed on the spot), 8 basic (3 repeats)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint 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.
9 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.
cut lettuce (59°F - Cold Holding); cheese slices (61°F - Cold Holding) food items stored in sandwich make cooler. Manager put food items on ice and placed them in the walk in freezer to rapidly cool. Per manager food items were just stored in cooler appropriately 1 hour ago. Food items were 41°F or below at end of inspection.
Fixed on the spot
Basic8
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses ice scoop stored in soiled blue bin.
Manager cleaned bin and scoop.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Rust on walk in cooler shelf at entrance to walk in.
Food storage container/container lid cracked or broken.
Cracked in use blue ice bin.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk in cooler Soiled stand where small reach in cooler is stored near front counter. Manager cleaned soiled stand.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Open case of paper food containers stored on floor in storage room. Employee properly stored food containers.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
On cooks line. Manager put drain cover back over drain.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Under fryers
Repeat violation
Floor soiled/has accumulation of debris.
Food and debris on floor Under cooking equipment and behind drink station.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.