Popi's Place IV

3911 US 301 N, Ellenton, FL 34222 · Permanent Food Service · License 5100066

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Aug 12, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · fixed by the Aug 12 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
6 high priority (4 fixed by the Aug 12 follow-up, 2 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 13 basic (2 repeats); basic violations cost 12 at most
-40
Administrative complaint on Aug 11, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score48

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

Inspection history

1 inspection · 2 visits

Aug112026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 6 High priority
- 1 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed snapper filets stored in reach in cooler next to cook line thawed inside commercially processed reduced oxygen packaging. Manager discarded filets.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed the following items inside of reach in cooler on cook line Pooled Eggs (55°F - Cold Holding); Bleu Cheese (51°F - Cold Holding). Employee removed items to walk in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed rice measuring 99°F in hot box stored for service.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw unpackaged frozen shrimp stored above unpackaged mozzarella sticks in reach in freezer near cook line.
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch beard with gloves and proceeded to grab utensil. Employee removed gloves and washed hands before reapplying new gloves.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed chemical degreaser stored next to cling wrap on bottom shelf of prep table. Manager removed chemical.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed slicer soiled on prep table in prep area.
  Repeat violation
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed bread crumbs removed from original packaging stored in container with no label.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed snapper filets stored in reach in cooler next to cook line thawed inside commercially processed reduced oxygen packaging. Manager discarded filets.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed box of oil stored on floor under dry storage shelf near cook line. Observed rice container stored on floor under dry storage shelf near cook line. Observed container of onions stored on floor of walk in cooler.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee in kitchen involved in food preparation without a hair restraint. Employee put hair restraint on.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wet wiping cloth under cutting board on prep table in kitchen. Employee removed wiping cloth.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored on cutting board on cook line. Employee removed wiping cloth to sanitizer solution.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled. Observed cook line cooler drawer not in use soiled.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed box of single service cups stored on floor of dry storage shed in rear of establishment.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor of dish washing area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed the wall in dish washing area soiled.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed light shield missing from ceiling light next to walk in freezer.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee open drink stored next to stand mixer in kitchen prep area. Manager removed drink.
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.
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.