Popeyes
Last inspected: Dec 8, 2025
67
Score
Popeyes, located at 4236 Buena Vista Rd in Columbus, GA, underwent a moderate risk inspection on December 8, 2025. This inspection identified two critical violations concerning adequate handwashing facilities and proper cold holding temperatures, as well as one major violation related to proper hot holding temperatures. Across its four recorded inspections, Popeyes has historically maintained a pattern of mostly low-risk assessments.
4
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 8, 2025
Routine
2 critical violations. 1 major violation. 2 corrected on site.
67
Jun 10, 2025
Routine
1 major violation. 1 corrected on site.
90
Dec 10, 2024
Routine
2 major violations. 1 minor violation. 2 corrected on site.
78
Mar 12, 2024
Routine
1 minor violation. 1 corrected on site.
95
Violations — Dec 8, 2025 Inspection
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handwashing sink near the drive-thru area with automatic dispensing sensor not working. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Priority foundation item must be corrected within ten calendar days.
511-6-1.06(2)(o)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several containers of raw chicken located near fryers in ice baths cold holding at 51*F, 45*F, 54*F, 55*F, and 60*F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Person in charge moved chicken to walk in cooler to cool to correct temperature. See temperature log.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed a pan of macaroni and cheese hot holding in the warmer cabinet at 100*F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Employee reheated the macaroni and cheese in the oven to a temperature of 167*F.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants