Popeyes Louisiana Kitchen 2519

1324 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2608630

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

12 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.
12 violations found:
- 4 High priority
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In the reach in freezer on the cook line, breaded shrimp (69°F - Cold Holding); cheese bites (70°F - Cold Holding) stored in reach in freezer overnight with breaker tripped off. Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the reach in freezer on the cook line, breaded shrimp (69°F - Cold Holding); cheese bites (70°F - Cold Holding) stored in reach in freezer overnight with breaker tripped off. Operator discarded.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  No backflow preventer for black hose at mop sink after splitter.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed live fly on clean plastic container over three compartment sink. Operator swayed away from clean container.
  Fixed on the spot
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in freezer on cook line, torn gasket, metal counter top separated/raised not easily cleanable. Walk in freezer with ice build up on floor, shelves and compressor. Reach in freezer door gasket torn.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  On shelf by bulk ice bin, clean container on shelf with old food debris along edges of interior. Operator removed to warewashing area.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of flip top reach in cooler at side of cook line with food debris build up.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dust build up on side of cook line fryer equipment. Sides of seasoning shaker on top of reach in cooler soiled with food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean containers stacked while wet.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Chub warmer for packaged foods by walk in cooler draining water to the floor.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Multiple location through kitchen with floor tiles missing or in poor repair.
  Floor, walls and ceiling soiled/has accumulation of debris.
  Floor of cook line with grease and debris build up in locations of missing floor tiles. Ceiling vent over breading station with mold like substance build up around the vent.
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.