Popeyes Louisiana Kitchen
55 Eglin Pkwy NE, Fort Walton Beach, FL 32548 · Permanent Food Service · License 5600606
What drove the grade
Cooked poultry not reaching a minimum internal temperature of 165°F: fried chicken removed from the fryer temperature at 158° F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 complaint inspection2 high priority (fixed on the spot)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 17, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Cooked poultry not reaching a minimum internal temperature of 165°F: fried chicken removed from the fryer temperature at 158° F.
Cook put it back in for a few more minutes. Came out at 172° F.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet: establishment has a splitter on their mop sink faucet.
There is a backflow preventer on the splitter however, it is on the wrong side. It is on the side for the hose going up to the chemical dispenser. It needs to be on the other side even though there is not a hose connected to the faucet. Manager moved the chemical dispensing hose to the other side.
Fixed on the spot
Earlier inspections 2
A100Complaint inspectionNo violations No follow-up needed
- First visitJul 23, 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.
No violations found.
Official report, on the Florida DBPR website
A99Complaint inspection1 violation No follow-up needed
- First visitJul 15, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle for scoops in flour containers at breading station not above flour. Manager corrected scoop storage during inspection.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.