POPEYES LOUISIANA KITCHEN OPERATED BY TICE

Name: POPEYES LOUISIANA KITCHEN OPERATED BY TICE
Address: 600 34 ST N, ST. PETERSBURG, FL, 33713, US
Rating: 61

600 34 ST N, ST. PETERSBURG, FL 33713

License #6217784

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61 Grade F / 100

Failing Health Score

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Latest inspection

July 10, 2026 · 5 findings · 0 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

POPEYES LOUISIANA KITCHEN OPERATED BY TICE in ST. PETERSBURG currently holds an InspectFL Health Score of 61 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on July 10, 2026. Across those visits, DBPR recorded 41 total findings; InspectFL has detailed violation rows for 34 of them so far.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 10, 2026 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

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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

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[24-08-4] Discussed wet nesting with manager. Will review at next routine,
[14-11-5] Equipment in poor repair. Cooling unit inside walk-in freezer in disrepair.
[51-18-6] Discussed maintaining a copy of the last inspection with manager on duty
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter tops at drink dispenser in dining room heavily soiled with black debris.

Official DBPR inspection report ↗

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken observed thawing in standing water in rear prep area by three compartment sink. Manager removed from water and returned to refrigeration.
[10-08-5] Ice scoop handle in contact with ice.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on clean equipment stored across from three compartment sink
[35A-02-7] (6) Live, small flying insects found: (3) flies observed at dry storage near single service items. (2) flies in the dining room (1) fly at mop sink
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled under drink dispenser in dining room.
[51-18-6] No copy of latest inspection report available.
[08B-38-4] Food stored on floor. Coke syrup stored on floor in front of ice machine
[14-11-5] Equipment in poor repair. Cooling unit inside walk-in freezer in disrepair.
[35A-03-4] (4) Dead roaches on premises: (2) dead roaches in the dining room near the drink dispenser. One of which was found dead inside the overflow drain of the drink dispenser. (2) dead roaches observed in dry storage near the chemicals rack.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice at 62F and coleslaw at 63F. Both items were marked and dated prepared 7/7/2026 at 12:28 AM. Manager advised date marking is correct as employees were instructed the evening prior to prepare the items for todays business day. Items did not cool properly and were beyond cooling parameters.
[33-16-4] Open dumpster lid.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter tops at drink dispenser in dining room heavily soiled with black debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used to store sanitizer buckets. Items were removed.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink in public restroom. Employees also use the restroom.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at fryer station not dispensing hot water. Other sinks in establishment provide hot water.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers soiled
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees observed dawning new gloves prior to handwashing when going between tasks. Discussed with manager on duty proper handwashing techniques
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice at 62F and coleslaw at 63F. Both items were marked and dated prepared 7/7/2026 at 12:28 AM. Manager advised date marking is correct as employees were instructed the evening prior to prepare the items for todays business day. Items did not cool properly and were beyond cooling parameters.
[29-07-5] Plumbing system improperly installed or repaired. Faucet at hand wash sink next to three compartment sink not properly connected and removable
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle observed on prep table next to steam wells.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[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/ No proof of certified food manager present with 4 or more employees engaged in food prep at the time of inspection. A manager arrived during inspection. Inspector discussed requirements for the presence of a certified food manager.

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