Popeyes
Last inspected: Feb 18, 2026
43
Score
Going back to 2023, Popeyes has 10 inspections in the public record. The most recent report on file is from Feb 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “employee began working with food” has been the most frequent reason, cited three times.
Compared to other Wellington restaurants (averaging 71), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
5
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from using bathroom then handled clean pan to plate cooked chicken; no hand wash. Employee washed hands and manager changed pans. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) Operator corrected to Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter: spicy chicken (120F - Hot Holding) As per manager stored since 1.75hrs. Operator discarded. **Corrected On-Site**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Operator corrected to Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) Operator corrected to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
41-27-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
53B-09-4
43
Sep 23, 2025
Routine - Food
No violations found.
100
Jul 21, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 400 ppm ++. Operator corrected to 200 ppm quaternary **Corrected On-Site** **Warning**
22-43-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At 400 ppm ++ quaternary Operator corrected at 200 ppm quaternary **Corrected On-Site** **Warning**
41-18-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked from the outside of the restaurant, moved to front line and started to prepared food with out washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-16-4
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. Manager unable to provided information regarding employees food safety program and date when program was taken to validate are still current. 3 years valid **Warning**
53B-01-5
58
Jan 6, 2025
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steamer: cooked beans (73F at 3:10pm- Reheating) As per time mark and operator, reheating since 1pm. Commercially processed cooked beans did not reheat to 135F in 2 hours. See stop sale.
03E-04-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then handled fryer basket; no hand wash. Operator washed hands. **Corrected On-Site**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handle cellphone then handled fryer basket; no hand wash. Operator washed hands. **Corrected On-Site**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steamer: cooked beans (73F at 3:10pm- Reheating) As per time mark and operator, reheating since 1pm. Commercially processed cooked beans did not reheat to 135F in 2 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter warmers: cooked ghost pepper wings (129F - Hot Holding); cooked chicken tenders (114F - Hot Holding) As per operator, cooked since 30 mins. Advised operator to reheat to 165F.
03B-01-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to Quaternary 200ppm.
21-08-4
Basic - Single-service articles improperly stored. Single service cups stored on the floor in dry storage area near walk in freezer. Operator stored properly. **Corrected On-Site**
25-05-4
43
Nov 6, 2024
Routine - Food
No violations found.
100
Nov 5, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on soda box beside steam table. Approximately 12 rodent droppings behind, under reach in cooler and conventional oven in the kitchen. Approximately 5 rodent droppings under prep table in kitchen area where the toaster is mounted. Priority: High Priority
35A-04-4
High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on soda box beside steam table. Approximately 12 rodent droppings behind, under reach in cooler and conventional oven in the kitchen. Approximately 5 rodent droppings under prep table in kitchen area where the toaster is mounted. Priority: High Priority
35A-04-4
74
Jul 17, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jul 16, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee bread raw chicken with gloves then handle fryer basket to prepare fries; no glove change or hand wash. Advised manager to have employee wash hands. **Warning**
12A-12-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager enter into kitchen from door to outside then poured French fries into fryer basket and placed to fry. Manager washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmers at front counter: At warmers: ; boneless wings (126F - Hot Holding) As per manager, held since 30 mins. Manager discarded. At steam table: gravy (122F - Hot Holding); cooked beans (105F - Hot Holding) As per manager, placed in steam table at 1 hour prior. Employee reheated beans and gravy to 165F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - No soap provided at handwash sink. No soap provided at handwash sink at breading station. Manager provided. **Warning**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At breading station: seasoned chicken (47F at 12:35pm; 54F at 12:51pm- Cooling) Seasoned today and cooling since 11:30am. At current rate of cooling, chicken will not cool to 41F within 4 hours. No ice was in the ice water bath. Manager loaded ice into bath. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Food stored on floor. At walk in cooler: bucket of pickles stored on the floor. Manager stored properly. **Corrected On-Site** **Warning**
08B-38-4
50
Mar 15, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Dec 18, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Popeyes last inspected?
The most recent health inspection at Popeyes on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Popeyes?
Across the inspection record, “employee began working with food” has been cited three times, more than any other issue at Popeyes.
How does Popeyes compare to other restaurants in Wellington?
Popeyes most recently scored 43 out of 100, which is lower than the Wellington average of 71.
Has Popeyes' inspection record improved over time?
Results have been roughly steady. Inspections at Popeyes have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Popeyes means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Popeyes inspected?
Based on the inspection history on file, Popeyes is inspected around five times per year on average.
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