Popeyes Louisiana Kitchen #122
Last inspected: Jul 21, 2025
90
Score
Public records show nine inspections at Popeyes Louisiana Kitchen #122 stretching back to 2022. The most recent visit was on Jul 21, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to eight violations.
“No paper towels” accounts for the largest share of issues, appearing two times across the record.
Popeyes Louisiana Kitchen #122's latest score of 90 sits above the Orlando average of 79. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor drains soiled/has accumulation of debris in dish room Floor soiled under chicken fryers - From follow-up inspection 2025-07-21: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues next to fryers Reach in cooler soiled by cents in sandwich too,reach in by drive thru window - From follow-up inspection 2025-07-21: **Time Extended**
22-16-4
90
Jul 10, 2025
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw 8 way chicken (46F - Cold Holding) in breading station Less than four hours per manager Placed in walk in college for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in microwave used for hot holding 101F Less than four hours per manager Manager discarded **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Oven cleaner next to single service items on dry item shelf **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By fryers
31B-02-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Cook washed hands with sanitizer instead of soap next to chicken fryers
12A-01-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nelson Jerel Marie
53B-14-5
Intermediate - No soap provided at handwash sink. By fryers
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumped water from walk in cooler in dish room
31A-11-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use ice scoop stored on soiled surface between uses. By ice machine
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
Basic - Objectionable odors in dish room
36-64-5
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. Drive thru window door open, manager flipped sensor on to close **Corrected On-Site**
35B-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues next to fryers Reach in cooler soiled by cents in sandwich too,reach in by drive thru window
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Table next to hot box next to burger buns
21-44-1
Basic - Single-service articles improperly stored. Fry containers on hot line
25-05-4
Basic - Covered waste receptacle not provided in women's bathroom. One in main stall but not one in other stall
32-12-6
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Floor drains soiled/has accumulation of debris in dish room Floor soiled under chicken fryers
36-73-4
21
Jan 7, 2025
Complaint Full
3 minor violations.
View 3 violations
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. By fryer and three comp sink
36-34-5
Basic - Equipment in poor repair. Gasket to under counter reach in under tea machine in drive thru area
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chicken thaw reach in **Repeat Violation**
22-16-4
86
Sep 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door reach in cooler for chicken thawing
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry in the mop sink **Corrected On-Site**
42-01-4
90
Mar 7, 2024
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
78
Aug 24, 2023
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jan 20, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
78
Jul 21, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under shelves in dry storage area and under cooking equipment on cook line. - From follow-up inspection 2022-07-21: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in dry storage area, biscuit cooler - From follow-up inspection 2022-07-21: **Time Extended**
22-16-4
90
Jul 20, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by the fryers
31B-02-4
Basic - Floor soiled/has accumulation of debris under shelves in dry storage area and under cooking equipment on cook line.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in dry storage area, biscuit cooler
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink by fryers and hose at the mop sink
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
67
Frequently Asked Questions
When was Popeyes Louisiana Kitchen #122 last inspected?
The most recent health inspection at Popeyes Louisiana Kitchen #122 on file is from Jul 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Popeyes Louisiana Kitchen #122?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Popeyes Louisiana Kitchen #122.
How does Popeyes Louisiana Kitchen #122 compare to other restaurants in Orlando?
Popeyes Louisiana Kitchen #122 most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Popeyes Louisiana Kitchen #122's inspection record improved over time?
No. Recent inspections at Popeyes Louisiana Kitchen #122 have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Popeyes Louisiana Kitchen #122 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Popeyes Louisiana Kitchen #122 inspected?
Based on the inspection history on file, Popeyes Louisiana Kitchen #122 is inspected around three times per year on average.
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