Popeyes Louisiana Kitchen INC
3285 NW 183rd St, Miami Gardens, FL 33056 · Permanent Food Service · License 2315478
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 Oct 26 routine inspection2 high priority, 1 intermediate, 5 basic-20
- Safety score80
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 visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
Observed slice cheese (59°F - Cold Holding); shredded lettuce (61°F - Cold Holding) stored in the flip top reach in cooler for more than 4 hours, as per operator. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed slice cheese (59°F - Cold Holding); shredded lettuce (61°F - Cold Holding) stored in the flip top reach in cooler for more than 4 hours, as per operator. Stop sale issued.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Daisy and Roxanne hired more than 60 days with no employee training.
Basic5
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. Observed flip top reach in cooler with ambient temperature of 54°F.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed mop sink faucet leaking.
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Floor area(s) covered with standing water.
Under the ice machine.
Objectionable odors in bathroom or other areas of the establishment.
Observed a strong odor by the hallway next to walk in cooler and by the entrance of the office.
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.