Popeyes Louisiana Kitchen
10923 W Colonial Dr, Ocoee, FL 34761 · Permanent Food Service · License 5814128
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection1 intermediate, 3 basic-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 · 4 visitsLatest inspection
Complaint inspection
- First visitOct 19, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Also no soap available. Warewashing area
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelving with food debris
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door closer broken.
Earlier inspections 2
Complaint check2 violations · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handsink in warewash/prep area significant amount water dripping from vent making the sink completely inaccessible.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
Vent in ceiling between drive through and front counter dripping a significant amount of water into a large bucket. The leak is not directly over any food preparation areas.
Licensing inspection7 violations, 2 high priority No follow-up needed
- First visitAug 12, 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.
7 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 cold held at greater than 41°F.
Shredded cheese and lettuce 54f in reach in cooler for less than 4 hours. Operator chose to replace product.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Breaker needs to be attached to floor hose.
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk containers in breading area.
Code 29, Plumbing and backflow prevention: Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
Air conditioning condensation dripping from ceiling in 2 locations. Nor effecting any food preparation areas. Repairs are in progress.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Out of use reach in cooler by cookline.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.