Popeye's Famous Fried Chicken

932 Main St, Belle Glade, FL 33430 · Permanent Food Service · License 6006357

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Aug 12, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 complaint inspection
8 high priority (5 fixed on the spot), 1 intermediate, 1 basic
-37
Administrative complaint on Aug 11, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score43

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug112026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 03, Food out of temperature: Cooked poultry not reaching a minimum internal temperature of 165°F.
  At fryer area: raw chicken (123°F - Cooking) Observed chef remove cooked chicken from fryer and placed on hot holding rack for storage. Chicken did not cook to a minimum of 165°F. Operator removed some of the chicken to cook to 165+F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed chef handled raw chicken, peeled glove off then began to handle clean cooked chicken hot holding rack for front counter; no hand wash. Advised chef to wash hands and clean and sanitize.
Official report, on the Florida DBPR website
First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 8 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter make table: shredded lettuce (46°F at 11:08am- Ambient Cooling) since 7am; sliced cheese (51°F at 11:08am- Ambient Cooling) since 7am; shredded cheese (52°F at 11:08am- Ambient Cooling) As per operator and label, cooling since 7am. At walk in cooler: coleslaw (46°F at 11:30am- Ambient Cooling) As per operator and label, cooling since 6:51am. Products did not cool to 41°F within 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At steam table: mashed potatoes (122°F - Hot Holding) As per operator, stored since 1.25hrs. Operator discarded.
  Fixed on the spot
  Cooked poultry not reaching a minimum internal temperature of 165°F.
  At fryer area: raw chicken (118°F - Cooking) Observed chef remove cooked chicken from fryer and placed on hot holding rack for storage. Chicken did not cook to a minimum of 165°F. Operator removed chicken to cook to 165+F.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  At prep counter: cooked rice (110°F at 10:45am; 110°F at 11:15am- Cooked Cooling) As per operator, cooling since 9:00am Product did not cool from 135°F to 70°F within 2 hours. Operator reheated to 169°F to restart cooling process.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At front counter make table: shredded lettuce (46°F at 11:08am- Ambient Cooling) since 7am; sliced cheese (51°F at 11:08am- Ambient Cooling) since 7am; shredded cheese (52°F at 11:08am- Ambient Cooling) As per operator and label, cooling since 7am. At walk in cooler: coleslaw (46°F at 11:30am- Ambient Cooling) As per operator and label, cooling since 6:51am. Products did not cool to 41°F within 4 hours. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee handled raw chicken, peeled glove off then began to handle clean bucket; no hand wash. Observed employee touch forehead and clothes then began to handle mittens to handle baskets of cooked chicken and clean fryer basket; no hand wash. Employee washed hands.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch clothes then handled bottles of sauces; no hand wash. Employee washed hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 fly landing on pans at raw chicken breading area then landing on clean lids and clean fryer basket handle. 2 live flies landing on clean pans at prep area near walk in cooler.
  Administrative complaint
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter make table: shredded lettuce (46°F at 11:08am- Ambient Cooling) since 7am; sliced cheese (51°F at 11:08am- Ambient Cooling) since 7am; shredded cheese (52°F at 11:08am- Ambient Cooling) As per operator and label, cooling since 7am. At walk in cooler: coleslaw (46°F at 11:30am- Ambient Cooling) As per operator and label, cooling since 6:51am. Products did not cool to 41°F within 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. At prep counter: cooked rice (110°F at 10:45am; 110°F at 11:15am- Cooked Cooling) As per operator, cooling since 9:00am Product did not cool from 135°F to 70°F within 2 hours. Operator reheated to 169°F to restart cooling process.
Basic1
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee coffee stored over biscuits in single door reach in cooler. Operator removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.