Popeyes Louisiana Kitchen 4262

710 S Hwy 19, Palatka, FL 32177 · Permanent Food Service · License 6400705

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 complaint inspection
2 high priority (1 repeat), 2 intermediate (1 repeat), 10 basic (3 repeats); basic violations cost 12 at most
-33
Administrative complaint on Sep 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep252026

Licensing inspection

14 violations found

First visitSep 25, 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.
14 violations found:
- 1 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed sanitizer solution in triple sink at 500ppm. Operator adjusted water in sanitizer sink and retested and the new ppm result is 200 ppm.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed scoop with heavy food debris soil. Operator removed scoop and washed, rinsed and sanitized and then returned to the scoop holder.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed trash can directly in front of the handwashing sink, blocking clear access to the sink.
Basic11
- 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.
  Observed scoop handle in sugar bin, in contact with product.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed multiple gaskets on walk-in/reach in coolers coolers and walk-in freezer torn.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in walk-in freezer on floor, shelves, and compressor.
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Observed pans stored on clean dish shelf with food debris.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Observed scoop for bulk ice stored in a holder with black/green mold like substance at base of holder with scoop stored inside holder.
  Equipment and utensils not properly air-dried - wet nesting.
  Observed pans on clean dish shelf with water present.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed hand washing sink in breading area with leaking faucet.
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed dumpster lid open. Operator closed the lid.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor, walls and or ceilings soiled/has accumulation of debris.
  Observed debris next to fryer on floor, dust on the ceiling over handwashing sink and floor debris in drive through area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee sweater stored on top of bulk sugar bin.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Observed mop and squeegee stored over and dripping on top of cardboard soda box/bag. Operator asked employee to relocate.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep112026F47Complaint inspection14 violations, 2 high priority Administrative complaint

First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Warmer near drive through window. cheese bites (126-129°F - Hot Holding); shrimp (125°F - Hot Holding). Manager stated they will discard within thirty minutes.
  Repeat violationAdministrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  No device located on Bibb next to dumpsters.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Racks inside and bottom of biscuit cooler soiled with food debris. Interior of ice bin on top corners black/green mold like substance. Racks inside and bottom of hotbox soiled with grease and food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Sink in prep area and sink at cook line paper towel dispenser did not work.
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Mashed potatoes stored on floor in kitchen area. Manager picked up.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee observed with bracelets on both arms. Employee removed bracelets from both arms
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in rice in walk in cooler. Manger removed bowl from rice.
  Fixed on the spot
  Equipment in poor repair.
  Ice buildup observed on compressor in walk in cooler. Gaskets torn on doors of two reach in coolers in kitchen. Gaskets torn on walk in cooler door.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of flour bins soiled with food debris. Door and gaskets to walk in cooler and freezer had black/green mold like substance. Shelf under microwave soiled with black substance.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic pans on clean dish shelf.
  Repeat violation
- Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
  Bag of trash located behind dumpster.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Back door does not have self closing mechanism.
- Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
  Hole in wall next to biscuit cooler. Cove molding near back door in disrepair.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Roll of trash bags on top of napkins. Employee moved roll of trash bags.
  Fixed on the spot
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Fire extinguisher in recharge zone near back door.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.