POPI'S PLACE IV

Name: POPI'S PLACE IV
Address: 3911 US 301 N, ELLENTON, FL, 34222, US
Rating: 88.1

3911 US 301 N, ELLENTON, FL 34222

License #5100066

88.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

POPI'S PLACE IV in ELLENTON currently holds an InspectFL Health Score of 88.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, inspectors documented 18 total violations — 7 critical, 1 major, 10 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.

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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.

Call Back - Complied
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in dishwasher area missing proper shield cover.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed hand washing sink in prep area with no hand washing sign.

Administrative complaint recommended
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in the bottom of reach in cooler on cook line.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in dishwasher area missing proper shield cover.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of bleach stored on shelf of prep table next to spices on cook line. Employee removed bleach. Observed containers of cleaning fluids stored on a shelf next to clean pots in dishwasher area. Employee removed containers of cleaning fluids. Observed bamboo skewers stored on shelf next to degreaser. Manager moved skewers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed hand washing sink in prep area with no hand washing sign.
[06-09-1] Commercially processed reduced oxygen packaged Salmon stored in walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the Salmon.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items stored in the reach in cooler on cook line Shredded Cheese (58F - Cold Holding); Feta (56F - Cold Holding); Bleu Cheese (58F - Cold Holding); Ham (54F - Cold Holding); Spinach (50F - Cold Holding); Cut Lettuce (52F - Cold Holding); Cut Tomatoes (53F - Cold Holding); Sliced Ham (55F - Cold Holding); Sliced Turkey (53F - Cold Holding); Cooked Eggs (57F - Cold Holding); Provolone (53F - Cold Holding); Swiss (64F - Cold Holding); American (63F - Cold Holding); Stuffing (46F - Cold Holding); Meatloaf (48F - Cold Holding);Pooled Eggs (45F - Cold Holding); Beef (48F - Cold Holding); Sauerkraut (47F - Cold Holding); Tuna Salad (47F - Cold Holding); Chicken Salad (50F - Cold Holding); Sour Cream (53F - Cold Holding). Manager stated all items were stored in reach cooler for more than 5 hours. Manager discarded all items. All of the following items in stand up reach in cooler on cook line Ham (47F - Cold Holding); Cut Tomatoes (47F - Cold Holding); Sausage (50F - Cold Holding); Beef (49F - Cold Holding); Corn (50F - Cold Holding); Egg Whites (48F - Cold Holding); Au jus (56F - Cold Holding); Cooked Onions (48F - Cold Holding); link Sausage (53F - Cold Holding); Cut Lettuce (52F - Cold Holding); Bleu Cheese (50F - Cold Holding); Lamb (53F - Cold Holding). Manager stated the following items were stored in the stand up reach in cooler for approximately 2 hours. Manager placed all the following items in walk in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining a container of cut and washed lettuce. Manager removed paper towel.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw eggs and changed gloves and handled clean utensils without washing hands. Employee removed utensils to be sanitized, washed hands and changed gloves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in dishwashing area soiled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer on prep table soiled in preparation area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of pooled eggs stored above cooked eggs in walk in cooler. Manager removed pooled eggs from shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items stored in the reach in cooler on cook line Shredded Cheese (58F - Cold Holding); Feta (56F - Cold Holding); Bleu Cheese (58F - Cold Holding); Ham (54F - Cold Holding); Spinach (50F - Cold Holding); Cut Lettuce (52F - Cold Holding); Cut Tomatoes (53F - Cold Holding); Sliced Ham (55F - Cold Holding); Sliced Turkey (53F - Cold Holding); Cooked Eggs (57F - Cold Holding); Provolone (53F - Cold Holding); Swiss (64F - Cold Holding); American (63F - Cold Holding); Stuffing (46F - Cold Holding); Meatloaf (48F - Cold Holding);Pooled Eggs (45F - Cold Holding); Beef (48F - Cold Holding); Sauerkraut (47F - Cold Holding); Tuna Salad (47F - Cold Holding); Chicken Salad (50F - Cold Holding); Sour Cream (53F - Cold Holding). Manager stated all items were stored in reach cooler for more than 5 hours. Manager discarded all items.

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