Restaurant · Minneapolis, MN

Popeyes

2918 Chicago Ave

Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Popeyes last inspected?: The most recent inspection on record was on Oct 20, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Oct 19, 2023 to Oct 20, 2026.
Has Popeyes ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 19, 2023.

The Full Inspection History

4 inspections

Routine

Oct 20, 2026

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Observed time/temperature controlled for safety (TCS) foods, like coleslaw and ranch dressing, holding between 52F-50F in front cooler. Ensure all cold-holding time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. At time of inspection PIC discarded the foods in the cooler.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed front cooler holding foods above 41F. Ensure all equipment is maintained in good repair.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Oct 20, 2026 · Original Source

Routine

Oct 16, 2025

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Observed prep cooler holding time/temperature controlled for safety (TCS) foods at 50F-51F (listed in measurements section). Ensure all TCS foods are at 41F and below to prevent pathogen growth. Observed raw chicken at breading station is kept on ice and not under mechanical cold-holding. Ensure all TCS foods are held in mechanical cold-holding when cold. At time of inspection PIC discarded TCS foods.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed prep cooler was holding foods above 41F. Ensure all equipment is maintained in good repair.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MCO 188.380Handwashing

Official Wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s Notes

Observed back handwashing sink was tested at 68F. Ensure hand washing sinks are at least 110F and no hotter than 130F.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Oct 18, 2024

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Observed slaw in reach in cooler at front of store at 46F. 15 containers discarded at time of inspection. Ensure all time/temperature controlled for safety foods are kept at 41F and below.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed reach in cooler at front of store was holding food above 41F and had an air temperature of 56F. Ensure equipment is maintained in good repair.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Oct 18, 2024 · Original Source

Routine

Oct 19, 2023

Complete

Official score: 100 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official Wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s Notes

Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

Post city food license.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0935Cleaning and sanitizing

Official Wording

Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

Inspector’s Notes

Observed clean pans stacked/nested while wet. Allow utensils and equipment to air dry completely prior to stacking.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Observed quat concentration low in sanitizer bucket.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Oct 19, 2023 · Original Source