POPEYES
10300 W FOREST HILL BLVD FC 106, Wellington FL 33414 · 727-642-1727
Last inspected Aug 14, 2026 · 11 visits since December 2023
NOV 24
JAN 25
JUL 25
FEB 26
AUG 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Observed: Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on soda box beside steam table. Approximately 12 rodent droppings behind, under reach in cooler and conventional oven in the kitchen. Approximately 5 rodent droppings under prep table in kitchen area where the toaster is mounted. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026438 | Feb 18, 2026 | May 6, 2026 | $1,200 |
| 2--2024064821 | Nov 6, 2024 | Jan 13, 2025 | $800 |
| 2--2024047358 | Jul 17, 2024 | Aug 29, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager with gloves on handle raw chicken then peeled gloves off where hand touches contaminated sections of gloves then began to handle clean fryer basket; no hand wash. Manager washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler: sliced cheese (47F - Cold Holding); shredded cheese (47F - Cold Holding) As per operator, both items stored since 75 mins. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At microwave: Commercially processed gravy (96F at 10:40am; 126F at 11:00am - Reheating) As per operator, reheating since 5 mins. Product did not reheat to at least 165F in all parts. Operator removed to be reheated to 165+F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from using bathroom then handled clean pan to plate cooked chicken; no hand wash. Employee washed hands and manager changed pans.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) Operator corrected to Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter: spicy chicken (120F - Hot Holding) As per manager stored since 1.75hrs. Operator discarded.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Operator corrected to Triple Sink (Quaternary 200ppm)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) Operator corrected to Sanitizer Bucket (Quaternary 200ppm)
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked from the outside of the restaurant, moved to front line and started to prepared food with out washing hands. Employee washed hands
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 400 ppm ++. Operator corrected to 200 ppm quaternary
Warewashing sanitizing solution exceeding the maximum concentration allowed. At 400 ppm ++ quaternary Operator corrected at 200 ppm quaternary
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provided information regarding employees food safety program and date when program was taken to validate are still current. 3 years valid
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then handled fryer basket; no hand wash. Operator washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handle cellphone then handled fryer basket; no hand wash. Operator washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steamer: cooked beans (73F at 3:10pm- Reheating) As per time mark and operator, reheating since 1pm. Commercially processed cooked beans did not reheat to 135F in 2 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter warmers: cooked ghost pepper wings (129F - Hot Holding); cooked chicken tenders (114F - Hot Holding) As per operator, cooked since 30 mins. Advised operator to reheat to 165F.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steamer: cooked beans (73F at 3:10pm- Reheating) As per time mark and operator, reheating since 1pm. Commercially processed cooked beans did not reheat to 135F in 2 hours. See stop sale.
Single-service articles improperly stored. Single service cups stored on the floor in dry storage area near walk in freezer. Operator stored properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to Quaternary 200ppm.
Nov 6, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Observed: Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on soda box beside steam table. Approximately 12 rodent droppings behind, under reach in cooler and conventional oven in the kitchen. Approximately 5 rodent droppings under prep table in kitchen area where the toaster is mounted. Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on soda box beside steam table. Approximately 12 rodent droppings behind, under reach in cooler and conventional oven in the kitchen. Approximately 5 rodent droppings under prep table in kitchen area where the toaster is mounted. Priority: High Priority
Jul 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmers at front counter: At warmers:; boneless wings (126F - Hot Holding) As per manager, held since 30 mins. Manager discarded. At steam table: gravy (122F - Hot Holding); cooked beans (105F - Hot Holding) As per manager, placed in steam table at 1 hour prior. Employee reheated beans and gravy to 165F.
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager enter into kitchen from door to outside then poured French fries into fryer basket and placed to fry. Manager washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee bread raw chicken with gloves then handle fryer basket to prepare fries; no glove change or hand wash. Advised manager to have employee wash hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmers at front counter: At warmers:; boneless wings (126F - Hot Holding) As per manager, held since 30 mins. Manager discarded. At steam table: gravy (122F - Hot Holding); cooked beans (105F - Hot Holding) As per manager, placed in steam table at 1 hour prior. Employee reheated beans and gravy to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At breading station: seasoned chicken (47F at 12:35pm; 54F at 12:51pm- Cooling) Seasoned today and cooling since 11:30am. At current rate of cooling, chicken will not cool to 41F within 4 hours. No ice was in the ice water bath. Manager loaded ice into bath.
No soap provided at handwash sink. No soap provided at handwash sink at breading station. Manager provided.
Food stored on floor. At walk in cooler: bucket of pickles stored on the floor. Manager stored properly.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (111F - Hot Holding) in holding drawers at front line. In unit less than four hours. Reheated to 165F.
Dec 18, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.