How many health inspections has POPEYES LOUISIANA KITCHEN #157 had?

POPEYES LOUISIANA KITCHEN #157 has had 19 inspections according to Florida DBPR records.

Has POPEYES LOUISIANA KITCHEN #157 ever been shut down?

No, POPEYES LOUISIANA KITCHEN #157 has no emergency closures on record.

What are the most common violations at POPEYES LOUISIANA KITCHEN #157?

The most frequently cited violations at POPEYES LOUISIANA KITCHEN #157 are: Proper ventilation, Consumer advisory, Employee health reporting.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

POPEYES LOUISIANA KITCHEN #157

1902 N MAIN ST, Jacksonville, FL 32206

Duval County · Permanent Food Service · Owner: SAILORMEN INC · License: SEA2607717

POPEYES LOUISIANA KITCHEN #157 in Jacksonville, FL has 19 inspections on record with 145 total violations (7.6 per inspection) and 0 emergency closures.

19Inspections

145Violations

0Closures

Data current as of April 9, 2025

Inspection History (19)

Apr 9, 2025 — Routine - Food· 10 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V12 Shell stock requirements

V13 Parasite destruction

V22 Consumer advisory

POPEYES LOUISIANA KITCHEN #157

Inspection History (19)

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