Popeyes Louisiana Kitchen received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Jun 25, 2026. The official report lists eight findings. [1]
The report states: “No hot water at 85F at the restroom handwashing sinks.” [2]
The report states: “Pans and lids stored as clean with food residue on the surface.” [3]
The report states: “No QUAT detected in sanitizer solution for cloth towels.” [4]
Showing 8 of 8 findings
No hot water at 85F at the restroom handwashing sinks. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Code .06(2)(c)
No hot water at 85F at the restroom handwashing sinks. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.Official report · Item 2-2D ↗
No paper towels at the restroom handwashing sinks. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //
Code .07(3)(b)
No paper towels at the restroom handwashing sinks. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //Official report · Item 2-2D ↗
Pans and lids stored as clean with food residue on the surface. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes pulled and rewashed. //
Code .05(7)(a)1
Pans and lids stored as clean with food residue on the surface. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes pulled and rewashed. //Official report · Item 4-2B ↗
No QUAT detected in sanitizer solution for cloth towels. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Fresh sanitizer prepared with correct QUAT concentration. //
Code .04(4)(m)
No QUAT detected in sanitizer solution for cloth towels. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Fresh sanitizer prepared with correct QUAT concentration. //Official report · Item 12C ↗
Approved aerators not supplied to the 3 handwashing sinks in the kitchen and the mop sink. // REQUIRED: 1 compartment vegetable prep sink (1GPM/neoperl insert); 3 compartment dish sink (1GPM/neoperl insert); 3 handwashing sinks (kitchen at 0.5GPM); 2 handwashing sinks (restroom at 0.5GPM); 1 mop sink (2.0GPM). // The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Code .06(1)(g),(h)
Approved aerators not supplied to the 3 handwashing sinks in the kitchen and the mop sink. // REQUIRED: 1 compartment vegetable prep sink (1GPM/neoperl insert); 3 compartment dish sink (1GPM/neoperl insert); 3 handwashing sinks (kitchen at 0.5GPM); 2 handwashing sinks (restroom at 0.5GPM); 1 mop sink (2.0GPM). // The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.Official report · Item 16A ↗
No cold water at the handwashing sink in the front and chicken prep area. // Handwashing sink in the warewashing area is out of order. // Left water heater digital screen is off. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Code .06(2)(r)
No cold water at the handwashing sink in the front and chicken prep area. // Handwashing sink in the warewashing area is out of order. // Left water heater digital screen is off. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)Official report · Item 16B ↗
Grout worn between floor tiles. // Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C) // If this item is marked out of compliance on the next routine inspection, then the food service…
Code .07(1)(a)
Grout worn between floor tiles. // Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.Official report · Item 17C ↗
Drive thru window not self-closing and an air curtain is not installed. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Code .07(2)(m)
Drive thru window not self-closing and an air curtain is not installed. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 25, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
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 Gwinnett County. History includes only this authority’s exact facility ID.
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