Popeyes Louisiana Kitchen 2350

4108 S University Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2608129

Official report

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out of 100

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Not rated yet

Latest visit: Aug 11, 2026

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

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Inspection history

1 inspection · 2 visits

Aug62026

Licensing inspection

20 violations found · Inspector came back once

Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 5 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cheeses, cut lettuce,
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  54f shredded and sliced cheese, cut lettuce in prep cooler since 10:30 am, by office, manager discarded it, stop sale p, raw chicken, 50-60f on prep table, melted ice, employee added more ice, less than 4 hrs, 55f fries in freezer with ice build up, less than 4 hrs, cooked them
  Fixed on the spot
  Cooked poultry not reaching a minimum internal temperature of 165°F.
  160f big breast, employee dropped it again, reached 166f
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Fries without time!employee wrote it down
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly by front counter
Intermediate4
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  It's broken, in prep cooler by off de,
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed one
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quat
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Green build up around nozzles, drive tru area
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder by prep area, employee write flour
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Cracked lid for flour by cook line
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In reach in freezer by drive thru
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep cooler by office has condensation inside, reading 46f, also freezer with ice build up at 55f
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket with white build up in reach in cooler at front counter
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Faucet in hand sink by office is not able to close, water is running all the time
  Water leaking from pipe and/or faucet/handle.
  Base on Fauve in hand sink by office is leaking
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach in office, employee cleaned it up
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Door frame has hole in office
  Floor soiled/has accumulation of debris.
  Under cooking equipment, old food debris
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.