POPEYE'S LOUISIANA RESTAURANT received a B, scoring 85 out of 100, in a DeKalb County food-service inspection on Jun 17, 2026. The official report lists four findings. [1]
The inspector observed dirty dishes stored as clean in ware washing area on clean dish shelf. [2]
The inspector also observed shredded cheese stored in 1 door reach in cooler holding above 41F.Also sliced cheese stored in prep top cooler. [3]
A separate finding described the walk in cooler inside door with no smooth and non absorbent material for easy cleaning. [4]
The report marks two findings as corrected on site. [5]
Showing 4 of 4 findings
Observed dirty dishes stored as clean in ware washing area on clean dish shelf. CA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
Code 511-6-1.05(7)(a)1
Observed dirty dishes stored as clean in ware washing area on clean dish shelf. CA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Food service employee placed dirty dishes in 3 compartment sink to be washed, rinsed and sanitized. Corrected On-Site. New Violation.Official report · Item 4-2B ↗
Observed shredded cheese stored in 1 door reach in cooler holding above 41F.Also sliced cheese stored in prep top cooler. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.
Code 511-6-1.04(6)(f)
Observed shredded cheese stored in 1 door reach in cooler holding above 41F.Also sliced cheese stored in prep top cooler. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC discarded cheese and prep top cooler is out of order and no TCS foods shall be stored in it. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed the walk in cooler inside door with no smooth and non absorbent material for easy cleaning. The door is covered with dirt, debris, and a black residue.
Code 511-6-1.05(2)(a)
Observed the walk in cooler inside door with no smooth and non absorbent material for easy cleaning. The door is covered with dirt, debris, and a black residue. CA: 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. New Violation.Official report · Item 15A ↗
Observed black residue on walls in ware washing area near 3 compartment sink. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.
Code 511-6-1.07(5)(a),(b)
Observed black residue on walls in ware washing area near 3 compartment sink. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) 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. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Advised PIC the cleaning frequency shall be increased to limit the accumulation of build up. New Violation. Correct By: 06/22/2026Official report · Item 17C ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
DeKalb County · Jun 17, 2026
02 / Same facility ↗Official inspection historyInspection 57536246 · Facility 12302541
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from DeKalb County. History includes only this authority’s exact facility ID.
Checked