Popeyes
3100 SW College Rd VC04C, Ocala, FL 34474 · Permanent Food Service · License 5203266
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority (fixed by the Aug 27 follow-up), 2 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
No time temperature control for safety (TCS) food inside cooler, Manager is waiting for repairs.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Reach in cooler near front counter, Cold holding: slaw 46°F and 47°F, dessert 46°F, cut lettuce 71°F, cheese 47°F all items are overnight products, last ambient temperature recorded at 10:00AM.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler near front counter, Cold holding: slaw 46°F and 47°F, dessert 46°F, cut lettuce 71°F, cheese 47°F all items are overnight products, last ambient temperature recorded at 10:00AM.
Basic2
Code 14, Food-contact surfaces designed and maintained: 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. Reach in cooler near front counter, with an ambient air temperature of 47°F, (Reach in cooler near front counter, Cold holding: slaw 46°F and 47°F, dessert 46°F, cut lettuce 71°F, cheese 47°F all items are overnight products, last ambient temperature recorded at 10:00AM).
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Near back door, manager secured.
Fixed on the spotRepeat violation
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.
- 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.