POPEYES LOUISIANA KITCHEN OPERATED BY TICE
6130 STATE HWY 100 E, PALM COAST, FL 32137
License #2800876
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
POPEYES LOUISIANA KITCHEN OPERATED BY TICE in PALM COAST currently holds an InspectFL Health Score of 92 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 7, 2026. Across those visits, DBPR recorded 5 total findings; InspectFL has detailed violation rows for 4 of them so far.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 7, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
POPEYES LOUISIANA KITCHEN OPERATED BY TICE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib. Green hose at mop sink missing vacuum breaker.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored directly in bucket of water. Operator stored properly.
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with food debris. Operator started cleaning during inspection.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cold station less than 4 hours shredded cheese (68F-54F - Cold Holding); shredded lettuce (67F-42F- Cold Holding) operator placed in walk in freezer to rapidly get down to temperature.
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