2174 White Plains Road
Bronx, NY 10462
(347) 851-3001
Current Inspection Grade: A
At A Glance
Popeyes Louisiana Kitchen has an average score of 17 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Popeyes Louisiana Kitchen may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
01/18/2024 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
01/18/2024 | Administrative Miscellaneous / Initial Inspection
- Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Failure to display required signage about plastic straw availability
04/06/2023 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
05/31/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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