Popeyes Louisiana Kitchen Operated by Tice

4493 Commercial Way, Spring Hill, FL 34606 · Permanent Food Service · License 3700960

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (50°F - Cold Holding); Havarti cheese (49°F - Cold Holding).High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)
-21
Safety score79

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct262026

Complaint inspection

12 violations found

First visitOct 26, 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:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (50°F - Cold Holding); Havarti cheese (49°F - Cold Holding).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. shredded cheese (50°F - Cold Holding); Havarti cheese (49°F - Cold Holding).
  The operator stop sale the items.
  Fixed on the spot
Intermediate2
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  No documentation of the date the water filter that goes through thermalizer and bunn water dispenser was/needs to be replaced.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  The hand sink at the front counter. The operator placed paper towels.
  Fixed on the spot
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  The small reach in cooler by the ice bin is missing an ambient thermometer.
- Code 22, Food-contact surfaces clean and sanitized: Interior of 2 microwave has accumulation of grease/food debris.
  The operator cleaned both microwaves.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  The reach in freezer on the left side of the kitchen the interior of it is soiled with debris. The operator cleaned the interior.
  Fixed on the spotRepeat violation
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 dead roaches, under the cabinet in the dining area. 5 dead roaches, in the mop sink closet. The operator swept up the dead roaches and sanitized the area.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vents in the dining area are soiled with dust and mold-like substance.
  Floor soiled/has accumulation of debris.
  The floor under the fryer station on the left side of the kitchen is soiled with grease and flour.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  They showed me the inspection report from the DBPR website, not the inspection report we sent them.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul212026C74Complaint inspection14 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 29, Plumbing and backflow prevention: Observed: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  More time given
Basic4
- Code 16, Dishwashing facilities and test kits: Observed: Old labels stuck to food containers after cleaning.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Observed: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled.
  More time given
- Code 29, Plumbing and backflow prevention: Observed: Water leaking from water filter line for water dispenser and thermalizer into pan on prep table.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Observed: Food contaminated by employees.
  See stop sale. Bare hand contact with ice in bin located in the drive through area Priority: High Priority
- Code 09, Bare hand contact with ready-to-eat food: Observed: Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation.
  Employee took payment from customer in the drive through area then began to scoop ice with cup. A second employee also scooped ice with a cup from the same ice bin. Observed ice come in contact with employees hand. Operator had employee dump ice back into ice bin. See stop sale. Priority: High Priority
- Code 12, Handwashing and hygienic practices: Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils,
  or touched unwrapped single-service items without washing hands. Employee touched lid for raw chicken container, removed gloves then touched clean utensil to remove chicken from the fryer. Priority: High Priority
  Observed: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched
  unwrapped single-service items without washing hands. Employee took payment card from customer in the drive through area then began to scoop ice with cup without washing hands. Operator discussed hand washing with employee. Priority: High Priority
  Fixed on the spot
Intermediate3
- Code 12, Handwashing and hygienic practices: Observed: Employee applied hand antiseptic in place of washing hands as required.
  Employee in drive through area entered food preparation area, applied hand sanitizer then touched clean utensils and placed a food contact liner into a box. Discussed with the manager who had employee wash hands. Priority: Intermediate
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Observed: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  No documentation of the date the water filter that goes through thermalizer and bunn water dispenser was/needs to be replaced. Priority: Intermediate
- Code 31, Handwash sinks and supplies: Observed: Handwash sink not accessible for employee use at all times.
  Hand wash sink blocked by trash can and storing metal number placards. Operator removed items. Priority: Intermediate
  Fixed on the spot
Basic7
- Code 12, Handwashing and hygienic practices: Observed: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Open employee water bottle on shelf in walk in cooler stored with produce Priority: Basic
- Code 14, Food-contact surfaces designed and maintained: Observed: Cup used to scoop ice in drive through area.
  Priority: Basic
- Code 16, Dishwashing facilities and test kits: Observed: Old labels stuck to food containers after cleaning.
  Multiple containers on clean dish rack Priority: Basic
- Code 22, Food-contact surfaces clean and sanitized: Observed: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler in drive through area next to hand wash sink Priority: Basic
- Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled.
  Gasket on reach in cooler located at the front counter soiled with mold-like substance. Priority: Basic
- Code 29, Plumbing and backflow prevention: Observed: Water leaking from water filter line for water dispenser and thermalizer into pan on prep table.
  Priority: Basic
- Code 36, Floors, walls, ceilings and ventilation: Observed: Floor soiled under fryer area and in walk in cooler
  Mop sink soiled with mold-like substance Priority: Basic
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.