Popeye's Lousiana Kitchen #223
Last inspected: Mar 31, 2026
90
Score
Popeye's Louisiana Kitchen #223, located at 605 Martin Luther King Jr. Blvd in Savannah, GA, had its most recent food service inspection on March 31, 2026. This inspection resulted in a low-risk classification with a score of 90, noting two minor violations related to in-use utensil storage and the cleanliness of physical facilities. Across four recorded inspections, the establishment has maintained a generally low-risk status.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 31, 2026
Routine
2 minor violations. 1 corrected on site.
90
Sep 23, 2025
Routine
1 major violation. 1 corrected on site.
90
Mar 14, 2025
Routine
1 major violation. 2 minor violations.
82
May 7, 2024
Routine
4 minor violations.
82
Violations — Mar 31, 2026 Inspection
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed an in-use raw chicken basket stored underneath an unclean chicken batter shelf at the chicken battering station, creating a risk of contamination. Corrective Action (CA/COS): The Person in Charge (PIC) removed the basket and properly washed, rinsed, and sanitized the equipment. A pan was placed to prevent contamination from the shelf onto the basket. RCA: In-use utensils must be stored on a clean portion of the food preparation table or cooking equipment, and only if the utensil and the food-contact surface are cleaned and sanitized at the required frequency in accordance with DPH Rule 511-6-1-.05(7)(b) and (8)(a).
511-6-1.04(4)(k)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed chicken batter equipment to have old food debris at chicken batter station. Observed reach in sandwich prep unit to have old food debris sitting at the bottom of unit. Observed heavy accumulation of old food debris and grease under fryer prep in main kitchen. Observed food splatter on walls at the drink station near drive thru. RCA: Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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