POPEYES CHICKEN & BISCUITS #55

Name: POPEYES CHICKEN & BISCUITS #55
Address: 27101 S DIXIE HWY, NARANJA, FL, 33032, US
Rating: 85.8

27101 S DIXIE HWY, NARANJA, FL 33032

License #2328271

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

POPEYES CHICKEN & BISCUITS #55 in NARANJA currently holds an InspectFL Health Score of 85.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 1 major, 21 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Inspection Completed - No Further Action
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed white bin container with flour not identified with common name at breaded station.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of white bin rice container. Operator moved scoop to dishwashing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at sandwich station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal food items stored on top of microwave, operator removed during inspection.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked chicken filets not time marked on hot holding unit at sandwich station, operator discarded during inspection.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout establishment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave interior located next to hot water dispensers.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken filets not time marked on hot holding unit at sandwich station, operator discarded during inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached operator during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler. Also observed soiled interior of reach in freezer at breaded station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed by 3 compartment sink area.

Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator changing gloves without washing their hands. Coached employee on proper procedures.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler handle.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed across biscuits oven.
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at breaded station.
[14-69-4] Ice buildup in walk-in freezer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on rack with to go supplies next to ice machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on clean metal containers next to 3 compartment sink.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed ton at front counter next, employee removed ton to dishwashing area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior biscuits reach in cooler. Also observed mold-like substance on reach in cooler interior at sandwich assembly area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on biscuits reach in cooler, also on reach in freezer next to breaded station.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse