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 Sep 9, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Jan 22, 2024 to Sep 9, 2026.
Has Popeyes ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 22, 2024.
The Full Inspection History
7 inspections
Inspection
Sep 9, 2026
Critical violations found
1 recorded violation
criticalCode 7GFood temperature
Official Wording
Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
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.
Official record from New York State Department of Health, Sep 9, 2026 · Original Source
Inspection
Jan 12, 2026
Critical violations found
1 recorded violation
criticalCode 6BFood temperature
Official Wording
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
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.
Official record from New York State Department of Health, Jan 12, 2026 · Original Source
Inspection
Nov 13, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 13, 2025 · Original Source
Inspection
Feb 26, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 26, 2025 · Original Source
Re-Inspection
Nov 7, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 7, 2024 · Original Source
Re-Inspection
Feb 26, 2024
Critical violations found
2 recorded violations
criticalCode 5EContamination
Official Wording
Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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.
Official record from New York State Department of Health, Feb 26, 2024 · Original Source
Inspection
Jan 22, 2024
Critical violations found
2 recorded violations
minorCode 10BCleaning and sanitizing
Official Wording
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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.
Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.