Popeyes Louisana Kitchen
Last inspected: Jan 22, 2026
90
Score
Going back to 2023, Popeyes Louisana Kitchen has eight inspections in the public record. The most recent report on file is from Jan 22, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Insects, rodents & animals not present” comes up most often, recorded four times in the inspection record.
Compared to the broader Warwick restaurant scene, where the average is 86, this is a stronger showing. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 22, 2026
Re-Inspection
2 minor violations.
View 2 violations
Outer openings not protected against pests
Inspector notes: The door(s) to the outside were observed not tight-fitting (Gap at the base). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. (Door sweeps are on order and due to be replaced.)
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the hot hold element/plate over the spicy chicken at the front service hot hold area was observed to not be operating at a high enough temperature to adequately hot hold food (chicken) at 135 degrees or higher. (Equipment to be adjusted/repaired/replaced). Per the MOD, spicey chicken is to be stored under hotter areas of hot hold unit until the specific area is adjusted/repaired/replaced.
4-501.11
90
Jan 5, 2026
Re-Inspection
2 critical violations. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Spicy Chicken (legs, wings, thighs, breasts) in the front service hot hold area were observed held at 108-116 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per the PIC and due to Popeyes standards, chicken was immediately disposed of at time of inspection.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The drain lines to the soda/ice machine and the utensils dipper well are lacking proper air gaps (equipped with an air break). Drainpipes are to be adjusted to a proper air gap to prevent the end of the drainpipe to set below the flood rim of the floor drain. (At the time of inspection, the air break at the soda machine drain line was adjusted by the PIC to a proper air gap. The dipper drain was observed to be in need of a support/brace to maintain the proper drainpipe air gap (resting on floor at time of inspection.))
5-402.11
Outer openings not protected against pests
Inspector notes: The door(s) to the outside were observed not tight-fitting (Gap at the base). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. (Per the MOD, new door sweeps are on order and due to be replaced.)
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the hot hold element/plate over the spicy chicken at the front service hot hold area was observed to not be operating at a high enough temperature to adequately hot hold food (chicken) at 135 degrees or higher. (Equipment to be adjusted/repaired/replaced). Per the MOD, spicey chicken is to be stored under hotter areas of hot hold unit until the specific area is adjusted/repaired/replaced.
4-501.11
67
Dec 17, 2025
Routine
3 critical violations. 3 minor violations. 2 corrected on site.
View 6 violations
Sewage backflow not prevented
Inspector notes: The drain lines to the soda/ice machine and the utensils dipper well are lacking proper air gaps (equipped with an air break). Drainpipes are to be adjusted to a proper air gap to prevent the end of the drainpipe to set below the flood rim of the floor drain. (Per the MOD, air gaps are due to be adjusted.)
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Portion containers of coleslaw were observed held at 55-56 degrees Fahrenheit in the side low boy cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. (Containers of coleslaw were voluntarily dispose of by the MOD at the time of inspection.)
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following portioned containers of food items were observed held below 135 degrees Fahrenheit in the hot hold unit... - Large containers of Mashed potatoes: 113 F and 119 F - Small container of Rice: 123 F Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. (Food items were voluntarily disposed of by the MOD at the time of inspection.)
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door(s) to the outside were observed not tight-fitting (Gap at the base). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. (Per the MOD, new door sweeps are on order and due to be replaced.)
6-202.15
In-use utensils stored improperly between uses
Inspector notes: Dry ingredients food scoops were observed stored on top of the lid to the dry ingredient's containers. Scoops are to be stored in FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon. Per the MOD, per Standard Operating Procedures, scoops are not to be stored in the container with the food. PIC is to store scoop(s) on/in a container/pan that can be routinely washed/rinsed/sanitized as necessary.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The Side low boy cooler unit was observed to be maintaining an ambient temperature of 53 degrees Fahrenheit. Use of unit for storage of Time/Temperature Control for Safety (TCS) Foods is to be discontinued until repaird.
4-501.11
55
Mar 5, 2025
Routine
3 critical violations. 7 minor violations. 2 corrected on site.
View 10 violations
Sewage backflow not prevented
Inspector notes: Condensation lines for beverage and ice machine located in dining area is lacking proper air gap. The air break is to adjusted to a proper air gap.
5-402.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the sanitizer buckets were less than 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be (200-400) ppm. Sanitizer was properly set at 3 bay sink to refill buckets.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed small to go containers of mac & cheese and mash potatoes were observed held at (131) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per Popeyes procedures PIC dispose items voluntarily.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: Sanitizer dispensing unit at 3 bay sink was observed to be in need of adjustment. Per the PIC water needs to be added manually to mix proper sanitizing solution. Unit is to be adjusted. PIC is to ensure employees properly test sanitizer.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine observed to have an accumulation of biofilm.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster outside is located on dirt surface. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.110
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Observed debris and old equipment within dumpster enclosure. Areas to be keep free of debris and prevent harborage conditions.
5-501.115
Physical facilities not in good repair
Inspector notes: The floor tiles near floor drains and grout lines in the back kitchen area are in poor repair. (Chipped/cracked) The physical facilities must be maintained in good repair.
6-501.11
Outer openings not protected against pests
Inspector notes: The receiving door and a front entrance door to the outside, are not tight-fitting. (Gap in bottom sweep) Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
Inspector notes: The flour scoop is stored on an unclean surface (top flour bucket lid) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location, or in the food with the handle up.
3-304.12
45
Nov 28, 2023
Re-Inspection
No violations found.
100
Nov 16, 2023
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice was placed hot in the refrigerator in covered plastic containers. Rice was moved to sheet pan and placed in walk-in to rapidly cool. Cooling logs were handed to PIC. Proper cooling methods reviewed with PIC. Corporate cooling policy to be emailed to inspector.
3-501.15
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles. Staff put on beard guards.
2-402.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of bio-film. PIC, stated ice machine will be cleaned by end of day.
4-602.13
82
Sep 19, 2023
Environmental Complaint
No violations found.
100
Mar 27, 2023
Routine
3 minor violations.
View 3 violations
In-use utensils: properly stored
43
Plumbing installed; proper backflow devices
51
Sewage & waste water properly disposed
52
86
Frequently Asked Questions
When was Popeyes Louisana Kitchen last inspected?
The most recent health inspection at Popeyes Louisana Kitchen on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Popeyes Louisana Kitchen?
Across the inspection record, “insects, rodents & animals not present” has been cited four times, more than any other issue at Popeyes Louisana Kitchen.
How does Popeyes Louisana Kitchen compare to other restaurants in Warwick?
Popeyes Louisana Kitchen most recently scored 90 out of 100, which is higher than the Warwick average of 86.
Has Popeyes Louisana Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Popeyes Louisana Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Popeyes Louisana Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Popeyes Louisana Kitchen inspected?
Based on the inspection history on file, Popeyes Louisana Kitchen is inspected around three times per year on average.
Nearby Restaurants