POPEYES LOUISIANA KITCHEN OPERATED BY TICE

Name: POPEYES LOUISIANA KITCHEN OPERATED BY TICE
Address: 3490 W SILVER SPRING BLVD, OCALA, FL, 34475, US
Rating: 63

3490 W SILVER SPRING BLVD, OCALA, FL 34475

License #5202965

🍗 Wings/Chicken ℹ️

63 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 13 findings · 4 critical

Routine - Food

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Quick take

POPEYES LOUISIANA KITCHEN OPERATED BY TICE in OCALA currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 66 total violations — 17 critical, 12 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 8, 2025

The latest inspection on March 24, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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Would you eat here?

POPEYES LOUISIANA KITCHEN OPERATED BY TICE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[35A-02-7] Live, small flying insects found Two flies in kitchen area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at front counter has ice build up on back wall and an ambient temperature of 50F.
[14-11-5] Equipment in poor repair. Walk in cooler gasket is torn.
[36-73-4] Floor soiled/has accumulation of debris. Large amount of grease on floor under fryers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tender seasoning container in raw chicken prep area soiled with food debris. Exterior of walk in cooler door and handle soiled with food debris.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open upon arrival, smoke throughout kitchen and flies in kitchen area. Door was closed during this inspection.
[08B-12-5] Stored food not covered. Top pan of biscuits in walk in freezer not covered. Employee placed liner on top of pan of biscuits.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: tray with Coleslaw portions at 46-51F. Reach in unit has ice build up on back wall and an ambient temperature of 50F, slaw in unit maker than 4 hours. Stop sale issued on 33 portions of slaw.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: tray with Coleslaw portions at 46-51F. Reach in unit has ice build up on back wall and an ambient temperature of 50F, slaw in unit for more than 4 hours. Stop sale issued on 33 portions of slaw. Manager discarded.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose connection side of splitter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two microwaves soiled with food debris.
[14-04-4] Microwave missing fan guard cover/splatter shield. Missing in two microwaves.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no operational hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment is full of smoke. Manager stated the fan is not working in suppressing system.

Disposition: Warning Issued
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Discarded gloves on top of bag of flour in kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Moved during this inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. One male employee with facial hair placing chicken in boxes has no hair restraint or beard guard. Manager made employee put on both.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Door near mop sink has gap at bottom
[36-22-4] Floor area(s) covered with standing water. Areas of standing water between tiles on floor in front of walk in freezer.
[08B-38-4] Food stored on floor. In walk in freezer, case of mac and cheese on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door soiled with food debris. Top of pans soiled with food debris. Cabinets under fountain machine in dining area sticky. Hood filters soiled with grease. Roll cart in walk in cooler soiled with food debris.
[16-46-4] Old labels and old food stuck to food containers after cleaning. On clean dish shelf, pans with old labels and pans with old food debris.
[33-16-4] Open dumpster lid. Two lids on dumpster open.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled hot pad on top of oil in breading station and on top of bag in a box soda in warewash area.
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler under chicken cabinet.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair to put on hair net then continued to make drink without washing hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee entered kitchen from restroom, touched computer, pants, and hair then placed pepper in bag without washing hands. Stopped by inspector, pepper was discarded and employee washed hands.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Female employee entered kitchen front restroom then began preparing food without washing hands.
[01B-03-5] Stop Sale issued due to adulteration of food product. Female employee entered kitchen from restroom, touched several soiled surfaces including hair, pants, computer screen then placed pepper in bag. Stopped by inspector, pepper discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boneless chicken 122F-124F in hot case. Employees not aware of how long item had been in hot case. No timers were set. Stop sale issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boneless chicken 122F-124F in hot case. Employees not aware of how long item had been in hot case. No timers were set. Stop sale issued.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at sink with no device on hose connection side.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment does not cary chlorine, did not provide written procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two microwaves soiled wth food debris.
[14-04-4] Microwave missing fan guard cover/splatter shield. In two units in kitchen area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Up to six employees on site during inspection with no CFM on site.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler Ambient Temperature 46F
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape on back door alarm
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drink on soft drink box syrup. Employee removed
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt stored in reach in cooler above biscuits and not labeled.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraint on cook on cookline.
[36-22-4] Floor area(s) covered with standing water. On cookline, and in walk-in-cooler
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on reach in freezer floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in-cooler handles soiled with grease. Time plates soiled with grease
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled pot holder on top of case of mashed potatoes.
[33-31-5] Unnecessary items/unused equipment on the premises. Unused reach in make table near drive thru window.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak in walk-in-cooler and reach in cooler by Manager desk
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed (Flour) from original container not labelled with name of contents.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Old label on cole slawprepared today with previous days date
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following item and cold holding temperatures in the Walk-in Cooler: rice (47F - Cold Holding) Rice was prepared the day before and kept in the walk-in-cooler overnight. Walk-in-freezer Ambient Temperature 36F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following item and cold holding temperatures in the Walk-in Cooler: rice (47F - Cold Holding) Rice was prepared the day before and kept in the walk-in-cooler overnight. Walk-in-freezer Ambient Temperature 36F
[41-10-4] Toxic substance/chemical improperly stored. Spic and span bottle stored above napkins.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in dishwash area blocked by boxes and a jacket in hand wash sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for three-compartment sink