Popeyes Louisiana Kitchen
1678 Taylor Rd, Port Orange, FL 32128 · Permanent Food Service · License 7407220
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 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.
12 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.
-raw chicken 38-49°F, per employee overfilled less than 1 hour, employee relocated excess to walk-in cooler to rapidly cool
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-1 live, small flying insect over drive thru area
Basic10
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
-operator cleaned
Fixed on the spot
Accumulation of black mold-like substance in the interior of the ice machine/bin.
-in drive thru area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-front counter hot holding unit -sides of fryers -walk-in cooler green shelves -walk-in cooler door handle -condiment containers in drive thru area
Code 29, Plumbing and backflow prevention: Water dripping onto floor surface.
-in walk-in cooler
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-1dead roach on the floor in the men's bathroom, operator discarded
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
-in dishwashing area -next to walk-in freezer door
Wall soiled with accumulated grease, food debris, and/or dust.
-over triple sink
Ceiling tile missing.
-over mop sink
Floor soiled/has accumulation of debris.
-floor underneath fryers
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.