Popeyes
10300 W Forest Hill Blvd Fc 106, Wellington, FL 33414 · Permanent Food Service · License 6022905
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 basic-12
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter reach in cooler: sliced cheese (47°F - Cold Holding); shredded cheese (47°F - Cold Holding) As per operator, both items stored since 75 mins. Not prepped or portioned today. Operator moved to quick chill.
Fixed on the spot
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.
At microwave: Commercially processed gravy (96°F at 10:40am; 126°F at 11:00am - Reheating) As per operator, reheating since 5 mins. Product did not reheat to at least 165°F in all parts. Operator removed to be reheated 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 manager with gloves on handle raw chicken then peeled gloves off where hand touches contaminated sections of gloves then began to handle clean fryer basket; no hand wash. Manager washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.