Popeye's Louisiana Kitchen
Last inspected: Mar 12, 2026
82
Score
Popeye's Louisiana Kitchen, located at 540 Riverstone Pkwy, Canton, GA, underwent a low-risk inspection on March 12, 2026. This inspection noted one major and two minor violations related to food-contact surfaces, cooling methods, and thawing methods. Across four recorded inspections, the facility has predominantly received low-risk classifications.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine
1 major violation. 2 minor violations. 3 corrected on site.
82
Oct 16, 2025
Routine
2 minor violations.
90
Dec 12, 2024
Followup
2 major violations. 1 minor violation. 2 corrected on site.
78
Nov 14, 2024
Routine
3 critical violations. 1 major violation. 2 minor violations. 5 corrected on site.
52
Violations — Mar 12, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed quat sanitizer at 3-compartment sink at <150 ppm. Concentration must be 150-400 ppm or as specified on manufacturers instructions. COS by draining compartment and refilling with new sanitizer at 400 ppm.
511-6-1.05(6)(n)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed rice cooling in a deep container that was fully covered. Rice must be uncovered or loosely covered, and stirred periodically to release heat from center. COS by stirring and loosely covering.
511-6-1.04(6)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed beans and mac n cheese being thawed under standing hot water. Temperatures of both exceeded 41°F; temps were observed between 80-83°F. PIC stated that they were being thawed then placed in cooler for dinner service. Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C) COS by moving to walk-in. NOTE: rethermalizer has been broken for a significant amount of time. Must fix within 7 day...
511-6-1.04(6)(c)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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