Popeyes Louisiana Kitchen INC
1000 NE 163rd St, Miami, FL 33162 · Permanent Food Service · License 2325375
What drove the grade
Establishment operating without a license from the Division of Hotels and Restaurants.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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, other than whole meat roast, hot held at less than 135°F.
Observed macaroni and cheese (128°F - Hot Holding); rice (134°F - Hot Holding) stored at the front counter for less than 2 hours, as per company policy discarded item.
Fixed on the spot
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed change of ownership operating with no license.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed sugar container by drive thru window soiled. Operator cleaned during the inspection.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed front counter hand sink in disrepair, with no hot or cold water.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed biscuit reach in cooler torn.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Operator stored properly.
Fixed on the spot
Earlier inspections 1
A95Routine inspection3 violations No follow-up needed
- First visitJul 21, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed front handwashing sink with no hot water.
Basic2
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed bread crumbs with cracked lid.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Throughout the kitchen.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.