Popeyes Louisiana Kitchen Operated by Tice
600 34 St N, St. Petersburg, FL 33713 · Permanent Food Service · License 6217784
What drove the grade
(6) Live, small flying insects found:
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection5 high priority (3 fixed by the Jul 10 follow-up, 2 fixed on the spot), 6 intermediate (2 fixed on the spot), 16 basic; basic violations cost 12 at most-43
- Complaint after follow-up on Jul 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Discussed wet nesting with manager. Will review at next routine,
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- 1st follow-up visitJul 8, 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.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: (6) Live, small flying insects found:
(14) live flies observed at callback: (7) live flies in dry storage in dry (4) live flies in hallway to restroom (3) live flies at chemicals
Administrative complaint
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink at fryer station requires repairs. No hot water provided.
More time given
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Still no soap in dispenser labeled restroom 2
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Unit requires repairs
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup still present
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Countertop still soiled
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nesting still observed
More time given
Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
Faucet still requires repairs
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Discussed maintaining a copy of the last inspection with manager on duty
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice at 62°F and coleslaw at 63°F. Both items were marked and dated prepared 7/7/2026 at 12:28 AM. Manager advised date marking is correct as employees were instructed the evening prior to prepare the items for today's business day. Items did not cool properly and were beyond cooling parameters.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter: shredded lettuce (51°F - Cold Holding); sliced cheese (52°F - Cold Holding) In rear prep area: raw chicken (52°F - Cold Holding) Rechecked temperatures: At front counter: shredded lettuce (42°F - Cold Holding); sliced cheese (43°F - Cold Holding)
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At North prep area: cooked gravy (119°F - Hot Holding); cooked beans (120°F - Hot Holding) Manager placed items into the microwave to reheat both items. Rechecked temperatures at 167°F and 190°F respectively.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employees observed dawning new gloves prior to handwashing when going between tasks. Discussed with manager on duty proper handwashing techniques
Code 35, Insects, rodents, pests and animals: (6) Live, small flying insects found:
(3) flies observed at dry storage near single service items. (2) flies in the dining room (1) fly at mop sink
Intermediate6
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked rice at 62°F and coleslaw at 63°F. Both items were marked and dated prepared 7/7/2026 at 12:28 AM. Manager advised date marking is correct as employees were instructed the evening prior to prepare the items for today's business day. Items did not cool properly and were beyond cooling parameters.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink at fryer station not dispensing hot water. Other sinks in establishment provide hot water.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink used to store sanitizer buckets. Items were removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink by three compartment sink
No soap provided at handwash sink.
No soap at hand wash sink in public restroom. Employees also use the restroom.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of certified food manager present with 4 or more employees engaged in food prep at the time of inspection. A manager arrived during inspection. Inspector discussed requirements for the presence of a certified food manager.
Fixed on the spot
Basic16
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken observed thawing in standing water in rear prep area by three compartment sink. Manager removed from water and returned to refrigeration.
Code 08, Food protection and cross-contamination: Food stored on floor.
Coke syrup stored on floor in front of ice machine
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle observed on prep table next to steam wells.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Paper cup used to scoop cooked rice in reach-in cooler at prep area.
Equipment in poor repair.
Cooling unit inside walk-in freezer in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach-in coolers soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Counter tops at drink dispenser in dining room heavily soiled with black debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nesting observed on clean equipment stored across from three compartment sink
Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
Faucet at hand wash sink next to three compartment sink not properly connected and removable
Code 33, Garbage and refuse: Open dumpster lid.
Garbage on the ground and/or pad around dumpster.
Code 35, Insects, rodents, pests and animals: (4) Dead roaches on premises:
(2) dead roaches in the dining room near the drink dispenser. One of which was found dead inside the overflow drain of the drink dispenser. (2) dead roaches observed in dry storage near the chemicals rack.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors soiled under drink dispenser in dining room.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.