POPEYES FAMOUS FRIED CHICKEN #12
3291 W BROWARD BLVD, FORT LAUDERDALE, FL 33312-1112
License #1617032
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
POPEYES FAMOUS FRIED CHICKEN #12 in FORT LAUDERDALE currently holds an InspectFL Health Score of 85.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 10, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 2 major, 14 minor.
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What stands out in this inspection history
The latest inspection on June 10, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.
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What do locals think?
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Would you eat here?
POPEYES FAMOUS FRIED CHICKEN #12 looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [29-08-4] 1. Dipperwell in prep area not draining water, water overflowing onto floor surface.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Front line employee cellphone on food contact surface. Operator removed. 2. Back room reach in cooler employee beverage stored above frozen raw chicken. Operator stored properly.
- [36-22-4] Floor area by ice machines and dry storage covered with standing water.
- [36-17-5] Floor tiles missing and/or in disrepair. 1. Walk in cooler
- [10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. 1. Prep area dipperwell water turned off, operator turned on.
- [29-03-4] Water draining onto floor surface. 1. Dipperwell in prep area not draining water, water draining onto floor surface.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee changed sanitizers in buckets throughout establishment then put on gloves to continue food preparation. Operator reviewed handwashing with employee, employee washed hands.
- [03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1. Cut lettuce 67F at 2:50pm cooling since 2pm to 66F at 3pm. At this rate item will not reach 41F within remaining 3hours. Operator placed in reach in cooler to quick chill.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. cut lettuce (67F - Cooling), item held less than four hours, observed low ice. Operator added ice.
- [31A-11-4] Handwash sink used for purposes other than handwashing. 1. Prep area hand washing sink used as dump sink for ice bath water, reviewed handwashing sink usage.
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