Popeyes Famous Fried Chicken 8
12100 NW 7 Ave, North Miami, FL 33168 · Permanent Food Service · License 2317428
What drove the grade
Observed: Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 23 complaint inspection5 high priority (2 fixed on the spot, 1 repeat), 1 intermediate, 24 basic (2 repeats); basic violations cost 12 at most-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 23, 2026 Warning pending
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken not being held at 135 degrees or above in the cook line. Priority: High Priority Comment: Operator discarded chicken immediately
Fixed on the spot
Observed: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F
within 2 hours. Priority: High Priority Comment: Observed cooked rice stored in the kitchen at 105°f at 2:00pm , according to operator rice was placed to cool down at 1:30pm. 2nd temperature was taken at 3:40 pm and rice was observed at 94°f. Operator started to reheat the rice to 165°f and started the cooling process again.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Priority: High Priority Comment: Observed employee handle food then changed stations then came back to same station , changed gloves and did not washed hands
Code 35, Insects, rodents, pests and animals: Observed: Live, small flying insects found.
Observed 4 live flies flying in the dry storage room. Priority: High Priority
Code 50, Current license displayed: Observed: 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/ Priority: High Priority Comment: Observed establishment operating without a license . Establishment changed ownership recently and is currently going through the application process
Repeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
Priority: Intermediate Comment: Observed metal trays heavily soiled with old burnt food debris and soda nozzle station
Basic24
Code 08, Food protection and cross-contamination: Observed: Food stored under a walk in freezer cooling motor.
Priority: Basic Comment: Observed 3 boxes of biscuits stored under the walking freezer cooling motor , with ice buildup
Code 10, In-use utensils properly stored: Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed
container. Priority: Basic Comment: Observed scoop handle touching sugar, operator removed scoop
Fixed on the spot
Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Priority: Basic Comment: Observed tongs stored on top of preparation table, operator removed tongs and sent them to be washed
Observed: In-use utensil stored in sanitizer between uses.
Priority: Basic Comment: Observed tongs stored inside a sanitizer bucket, operator removed bucket and sent tongs to be washed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Priority: Basic Comment: Observed employee drink cup in the food preparation area.
Code 13, Clean clothes, hair restraints, jewelry: Observed: Employee with no hair restraint while engaging in food preparation.
Observed no hair net on an employee. Priority: Basic
Observed: Employee with no beard guard/restraint while engaging in food preparation.
Observed no beard guard on an employee with a beard. Priority: Basic
Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee with two rings on while handling food. Priority: Basic
Code 14, Food-contact surfaces designed and maintained: Observed: Food storage container/container lid cracked or broken.
Observed broken container lid, used to store flour. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer.
Priority: Basic
Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler light fixture have an accumulation of dust, reach in cooler gaskets soiled.Warning Warning Priority: Basic
Observed: Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler handle being soiled with flour. Priority: Basic
Code 24, Clean equipment storage and air drying: Observed: Equipment and utensils not properly air-dried - wet nesting.
Observed wet nesting on the trays as they were stack upside down, the handles. Priority: Basic
Code 33, Garbage and refuse: Observed: Missing drain plug at dumpster.
Observed missing drain plug from dumpster in the rear of the facility. Priority: Basic
Observed: Open dumpster lid.
Observed dumpster lid open located to the rear of the facility. Priority: Basic
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed buildup of food between the tiles in the kitchen area. Priority: Basic
Observed: Floor tiles missing and/or in disrepair.
Observed broken tiles in the kitchen floor. Priority: Basic
Observed: Hole in or other damage to wall.
Observed wall in disrepair near the kitchen by the walk in refrigerator and the Oven. Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage to the ceiling located at the front desk. Priority: Basic
Repeat violation
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Priority: Basic
Observed: Light not functioning.
Observed burnt out light fixture in the walk in freezer. Priority: Basic
Observed: Floor soiled/has accumulation of debris.
Priority: Basic Comment: Observed accumulation of grease under fryers
Code 40, Employee personal belongings: Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service
items. Observed personal items being stored in a drying/stationary rack. Priority: Basic
Code 42, Premises and cleaning equipment: Observed: Wet mop not stored in a manner to allow the mop to dry.
Observed mop not properly stored to dry, located in the kitchen area near the Walk in cooler. Priority: Basic
Reporting only1
Code 46, Exits: Observed: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed emergency exit blocked by cardboards located at the rear of the facility. Priority: Reporting
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.