Popeyes Louisiana Kitchen
Last inspected: Dec 4, 2025
74
Score
Popeyes Louisiana Kitchen has been inspected seven times since 2023. Inspectors last stopped by on Dec 4, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “old food stuck to clean dishware/utensils” is the issue that surfaces most often, recorded three times.
That falls roughly in the middle of the pack for Arcadia restaurants. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Warewashing Facilities Maintained and Used
FL-24
74
Jul 24, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
74
Apr 29, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed spic and span cleaner on the counter in the prep area above a container of rice, general manager moved. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent operator email, printed and signed by end of inspection. **Corrective Action Taken**
11-26-1
Basic - Food stored on floor. Observed in a truck cooler outside, pans of chicken on the floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both microwaves in the prep area had food debris in them, general manager wiped them out. **Corrected On-Site**
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid. General manager closed the lids. **Corrected On-Site**
33-16-4
64
Sep 17, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Containers of pot and pan soap stored directly on top a bag in box soda in the dry storage area. Employee removed the containers of soap. **Corrected On-Site**
41-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in the men's and women's bathroom has no hot water (water temperature 76F).
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above the ice machine in the kitchen soiled.
36-34-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to go containers in the front counter area. Employee removed the sanitizer bucket. **Corrected On-Site**
21-44-1
70
Nov 3, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding); gravy (119F - Hot Holding) on steam table not stirred with frequency to promoate even heating throughout product. Water low in steam table. Manager stated on table less than two hours , product amounts low and will be changed out and remainder discarded within 1 hour if not served.added water to table and stirred products. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty garbage dustpans hanging on wall on front of and large garbage can on the other side of handsink at front counter area. Unable to reach handsink without brushing up against either and dirtying clothing. Large cardboard box placed in front of same handsink during inspection.
31A-09-4
Basic - Old food stuck to clean dishware/utensils. Observed old flour and chicken debris on cleaned pan lids at warewash dish drying rack.
16-48-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
70
Jul 26, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bagging fries some fries missed bag and went into the palm of his hand which he dumped back into fries container. Fries were removed and employees retrained. Manager advised all employees to wear gloves while scooping fries into bags. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at back breading station tenders (44F - Cold Holding); spicy tenders (46F - Cold Holding). Manager rechecked station closed water valve and added ice to quickly cool to 41F within 4 hours. Manager voluntarily discarded spicy tenders.**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back handsink at fry station. Operator added towels. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature . Observed handsink with water too hot to comfortably wash hands for the required time at prep area.
27-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed too many utensils on dipperwell. All items not completely submerged and water unable to proficiently flush food from utensils. Manager corrected by removing half the utensils and turning up water flow.
10-03-4
Basic - Old food stuck to clean dishware/utensils. Observed old food debris still adhering to pans at clean dish dry rack.
16-48-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. Observed boxes of single service items stored on floor at back storage near sinks.
25-05-4
47
Mar 16, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker installed before the splitter at mopsink.
29-42-4
Basic - Old food or labels stuck to clean dishware/utensils. Observed debris on cleaned dishes at dish dry area. Manager sent back through dishwash. **Corrected On-Site**
16-48-4
82
Frequently Asked Questions
When was Popeyes Louisiana Kitchen last inspected?
The most recent health inspection at Popeyes Louisiana Kitchen on file is from Dec 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Popeyes Louisiana Kitchen?
Across the inspection record, “old food stuck to clean dishware/utensils” has been cited three times, more than any other issue at Popeyes Louisiana Kitchen.
How does Popeyes Louisiana Kitchen compare to other restaurants in Arcadia?
Popeyes Louisiana Kitchen most recently scored 74 out of 100, which is about the same as the Arcadia average of 77.
Has Popeyes Louisiana Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Popeyes Louisiana Kitchen have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Popeyes Louisiana Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Popeyes Louisiana Kitchen inspected?
Based on the inspection history on file, Popeyes Louisiana Kitchen is inspected around three times per year on average.
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