DirtyFLRestaurant Inspection Data

POPEYES LOUISIANA KITCHEN OPERATED BY TICE

Based on 7 health inspections, POPEYES LOUISIANA KITCHEN OPERATED BY TICE in MELBOURNE has earned a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

725 PALM BAY RD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13618117

Met Inspection Standards

1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer door does not seal correctly and must be pushed hard to close. Ice beginning to form at seal. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler under prep area has soiled gaskets.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops from last night cleaning in soiled water not stored to dry.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line had plastic bin and gloves inside. Corrected On-Site

12/18/2025· 2mo ago

Visit ID: 13599511

Met Inspection Standards

1 high, 1 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee looking at cell phone from waistband of pants to bagging food and placed phone on drive through table. **Corrective Action Taken**
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One male employee in back with no hair restraints. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer door doesn't seal unless end pushed closed with force. Gasket is also worn and not providing a good seal.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor by fryers has staining water pooling. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter that has microwave ovens has old food debris around bottom of microwaves. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from boxing food with utensils to glove and grabbing ready to eat foods. Employee did not wash hands prior to gloving.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small stainless steel reach in cooler has food debris on bottom shelf. Repeat Violation

10/27/2025· 4mo ago

Visit ID: 10883091

Met Inspection Standards

2 high, 1 int, 6 basic

  • 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Center hot holding unit on front line, not holding temperature below the top shelf. Lower shelves of unit not to be used for hot holding of temperature control for safety foods.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean lids stored on shelf in way of breading equipment, causing lids to be soiled with food debris back of store near triple sink.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease on cook line.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Located under chicken hot holding unit on cook line.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Stored on floor at registers. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Manager put chicken back in fryer to bring back above. 165f. chicken strips (129f - Hot Holding); chicken nuggets (129f- Hot Holding); chicken strips (203F - Reheating) ; chicken nuggets (165F - Reheating) Corrected On-Site Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter added with no vacuum breaker on hose side.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot holding unit near desk has old food debris on bottom shelf. **Corrective Action Taken**

1/10/2025· 1y 2mo ago

Visit ID: 10754849

Met Inspection Standards
  • N/A:No Violations Were Observed

1/7/2025· 1y 2mo ago

Visit ID: 10754648

Follow-up Inspection Required

1 int, 1 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Wall damage due to fire and is currently being repaired.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed to repair wall where fire was located Warning

10/4/2024· 1y 5mo ago

Visit ID: 8990750

Met Inspection Standards

2 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken batter 50 F - cold holding; manager rapid chilled. Recheck temp 38 F - cold holding; Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On handwashing manager moved Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chemical bottle hanging on handwashing sink next to chicken fryer. Manager removed Corrected On-Site Repeat Violation

7/16/2024· 1y 7mo ago

Visit ID: 8820064

Met Inspection Standards

2 high, 1 int, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water under hws next to fryer Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Dipper well faucet not running utensils in standing dirty water Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet- Mac and cheese 120 F - hot holding; Mashed potatoes 118 F - hot holding; managers disposed of all items in hot holding warmer Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of hws next to fryer used as dump sink