Popeyes Louisana Chicken
Last inspected: Apr 23, 2026
70
Score
The health department has logged seven inspections at Popeyes Louisana Chicken, the earliest from 2024. The latest inspection on file is from Apr 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around four violations each.
“Proper hot holding temperatures” accounts for the largest share of issues, appearing five times across the record.
Popeyes Louisana Chicken's latest score of 70 falls below the Columbus average of 94. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Followup
2 major violations. 3 minor violations. 4 corrected on site.
View 5 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed hand sink in warewashing area with automatic dispenser not dispensing water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. Person in charge (PIC) stated that the sensor needed a part that has been ordered, but it did not work. PIC stated that another part has been ordered for the sink. If that part does not work, another type of faucet will be installed. Core...
511-6-1.06(2)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand sink beside fryers blocked by flour containers. 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. Pf COS: Person in charge moved flour containers to unblock the hand sink.
511-6-1.06(2)(o)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed most current inspection not posted at the main counter nor at the drive thru. Rule: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspecti...
511-6-1.02(1)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed the large white plastic container storing flour on the table where chicken is battered with several large cracks. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: Person in charge replaced the container with a smooth, unchipped one.
511-6-1.05(1)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed buckets used for storing wiping cloths with a quaternary ammonium concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Person in charge re-filled sanitizing concentration to 200ppm.
511-6-1.04(4)(m)
70
Mar 24, 2026
Routine
1 critical violation. 3 major violations. 3 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked rice under heat lamp across from ice machine hot holding at 113*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 discarded rice.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at hand sink in drive thru area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: Person in charge placed paper towel roll at hand sink in dispenser.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed automatic handwashing sink not turning on with hand motion activation. Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. Core item must be corrected within 72 hours.
511-6-1.06(2)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed prepared coleslaw in walk in cooler, coleslaw in reach in cooler near drive thru, and fully cooked bacon in reach in cooler lacking a date of preparation or discard date. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat,...
511-6-1.04(6)(g)
64
Nov 12, 2025
Followup
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked rice under heat lamp across from ice machine hot holding at 109*F. Observed fried chicken in pass thru warmer in front food service area hot holding at 115*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 discarded rice. PIC reheated fried chicken to 170*F.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at hand sink in ware washing area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: Person in charge placed paper towels at hand sink in dispenser.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand sinks in drive thru and frying area with a water temperature of 72*F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. COS: Person in charge set sink water temperature to 85*F minimum.
511-6-1.06(2)(c)
70
Oct 20, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed red rice in warmer cabinet hot holding at 114*F. Observed rice in warmer cabinet hot holding at 108*F. Observed macaroni and cheese hot holding at 122*F in warmer cabinet. Observed popcorn chicken hot holding at 113*F in pass thru warmer. 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. Corrective action: Person in charge discarded all foods voluntarily.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handwashing sink in ware washing area not working. Rule: 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. Pf Priority foundation item must be corrected within ten calendar days.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black residue on soda nozzle located in drive-thru area. Rule: Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Person in charge cleaned, sanitized, and dried nozzle.
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed floor under fryers and under chicken prep table with food debris and flour. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Core item must be corrected within 72 hours.
511-6-1.05(7)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed buckets used for storing wiping cloths with a quaternary ammonium concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Person in charge re-filled sanitizing concentration to 200ppm.
511-6-1.04(4)(m)
64
Apr 22, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed red rice stored in warmer cabinet hot holding at 114*F and 104*F. Observed mashed potatoes in warmer cabinet hot holding at 120*F and 118*F. Observed rice on countertop hot holding at 56*F. Rule: 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. Corrective action: Rice was reheated in microwave to 190*F and 178*F respectively. Mashed potatoes were reheated in microwave to 172*F and 185*F respectively. Person in charge was unaware of how long the rice was on the countertop and therefore discarded it.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dead bug on ice chute of ice machine. Observed clean container with a sticker still on it. Rule: Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective action: Person in charge discarded ice and wiped, cleaned, and sanitized the ice chute. Person in charge removed sticker from the container.
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed bags of raw chicken stored in reach-in cooler located next to fryers lacking a date of prep or discard. Observed cooked red rice and coleslaw in walk in cooler lacking a date of prep or discard. Rule: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsectio...
511-6-1.04(6)(g)
70
Oct 21, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink in women's bathroom lacking soap. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Corrective action: Person in charge placed soap refill in the dispenser.
511-6-1.07(3)(a)
90
Apr 25, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 5 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw chicken nuggets and raw chicken wings in the ice bath in the main kitchen area reaching temperatures greater than 41 degrees F. Observed plastic bag of shredded cheese in the reach-in cooler in the main kitchen area reaching temperatures above 41 degrees F. (See Temperature Log). 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). Person in charge voluntarily discarded raw chicken nuggets and shredded cheese. Person in charge placed raw chicken wings in the walk-in freezer.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink in the main kitchen area near the drive thru window without hand drying provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Food employee restocked paper towel dispenser with new paper towels.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink located in the main kitchen area in the back across from the walk-in cooler with evidence that it is being used as a dump sink. Observed the same hand sink with two bulk containers and a trash can stored in front of it. Also, observed hand sink in the back area near the three-compartment sink being used for storage. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. PIC cleaned and sanitized hand sinks and removed containers and trash can so it can be easily accessible.
511-6-1.06(2)(o)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several containers of sauce in unlabeled bottles in the front food service area next to the heat lamp. Label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement; If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; An accurate declaration of the net quantity of contents; The name and place of business of the manufacturer, packer, or distributor; and The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredien...
511-6-1.04(7)(c)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single-use container being used as a scoop for the rice in the walk-in cooler in the main kitchen area. Single-service and single-use articles may not be reused. PIC removed the single-use article from the rice container.
511-6-1.05(6)(r)
64
Frequently Asked Questions
When was Popeyes Louisana Chicken last inspected?
The most recent health inspection at Popeyes Louisana Chicken on file is from Apr 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Popeyes Louisana Chicken?
Across the inspection record, “proper hot holding temperatures” has been cited five times, more than any other issue at Popeyes Louisana Chicken.
How does Popeyes Louisana Chicken compare to other restaurants in Columbus?
Popeyes Louisana Chicken most recently scored 70 out of 100, which is lower than the Columbus average of 94.
Has Popeyes Louisana Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at Popeyes Louisana Chicken have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Popeyes Louisana Chicken 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 Louisana Chicken inspected?
Based on the inspection history on file, Popeyes Louisana Chicken is inspected around four times per year on average.
Nearby Restaurants