DirtyFLRestaurant Inspection Data

POPEYES

1501 Northwest 20th Street
Miami, Florida, 33142
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: 3594154

Inspection Date: 1/6/2025

Inspection #: Visit ID: 10753755

  • 25-05-4:Basic - Single-service articles improperly stored. Single service cups stored on the floor in dry storage area near walk in freezer. Operator stored properly. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to Quaternary 200ppm.
  • 12A-25-4:High Priority - 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. Corrected On-Site
  • 12A-29-4:High Priority - 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. Corrected On-Site
  • 01B-02-5:High Priority - 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.
  • 03B-01-6:High Priority - 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.
  • 03E-04-5:High Priority - 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.

Inspection Date: 11/6/2024

Inspection #: Visit ID: 10713714

  • N/A:No Violations Were Observed

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8830708

  • 35A-04-4: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
  • 35A-04-4: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

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8830182

  • 03B-01-6:High Priority - - From initial inspection : High Priority - 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. Corrected On-Site Warning - From follow-up inspection 2024-07-17: At warmers at front counter: At warmers: ; boneless wings (125F - Hot Holding) As per manager, held since 30 mins. Manager discarded. Admin Complaint

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8763219

  • 08B-38-4:Basic - Food stored on floor. At walk in cooler: bucket of pickles stored on the floor. Manager stored properly. Corrected On-Site Warning
  • 12A-16-4:High Priority - 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. Corrected On-Site Warning
  • 12A-12-4:High Priority - 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. Warning
  • 03B-01-6:High Priority - 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. Corrected On-Site Warning
  • 03D-15-4:Intermediate - 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. **Corrective Action Taken** Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap provided at handwash sink at breading station. Manager provided. Warning

Inspection Date: 3/15/2024

Inspection #: Visit ID: 8577308

  • 03B-01-6:High Priority - 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. **Corrective Action Taken**

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8451765

  • N/A:No Violations Were Observed