Popeyes Louisiana Kitchen Operated by Tice
6130 State Hwy 100 E, Palm Coast, FL 32137 · Permanent Food Service · License 2800876
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection2 high priority (1 fixed on the spot, 2 repeats), 3 basic-16
- Administrative complaint on Jul 7Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter cold station less than 4 hours shredded cheese (68°F-54°F - Cold Holding); shredded lettuce (67°F-42°F- Cold Holding) operator placed in walk in freezer to rapidly get down to temperature.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib.
Green hose at mop sink missing vacuum breaker.
Repeat violationAdministrative complaint
Basic3
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Behind and underneath equipment soiled with food debris. Operator started cleaning during inspection.
Fixed on the spot
Objectionable odors in bathroom or other areas of the establishment.
Odor near back area of kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored directly in bucket of water. Operator stored properly.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.