Popeye's Louisiana Kitchen #225
Last inspected: Feb 2, 2026
90
Score
Across the available record, Popeye's Louisiana Kitchen #225 has three inspections on file, the first dated 2025. The most recent visit was on Feb 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly eight violations earlier in the record.
The most common issue across all inspections has been “food and nonfood-contact surfaces cleanable”, showing up three times.
Popeye's Louisiana Kitchen #225 scores about where you'd expect for a Savannah restaurant. Overall, the inspection record reads well.
3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine
2 minor violations.
View 2 violations
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed bottom oven in chicken breaded area to not be in good repair due to front window not sitting correctly deeming equipment inoperable. RCA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
511-6-1.05(6)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed broken floor tiles coming out the floor through-out main kitchen. RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
90
Aug 25, 2025
Routine
3 major violations. 6 minor violations. 5 corrected on site.
View 9 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee discard juice from food container in front hand washing sink. COS: Employee was stopped and moved to 3 compartment sink. RCA: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance 2. A handwashing facility may not be used for purposes other than handwashing.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee using three compartment sink as handwashing sink due to the in-area sink being inoperable. COS: Employee stopped and moved to front service operable hand sink. RCA: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (o) Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels or drying device at operable handwashing sink. COS: Employee added paper towels to empty towel dispensary. RCA:511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
511-6-1.07(3)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean dishes to be wet stacked with water pooled on the rims of the square/rectangle metal containers. Observed clean dry dishes to have old food label stickers on outside containers. RCA: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed bottom oven in chicken breaded area to not be in good repair due to front window not sitting correctly deeming equipment inoperable. Observed flattened cardboard inside reach in cooler being used as a floor covering. Observed wall-shelf in chicken breaded area not secure to the wall. Observed dunnage rack in walk in cooler holding chicken collapsed and no longer maintain six inches of the ground. RCA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed grease build up within reach in cooler below fry holding. Observed build up on racks near sandwich prep area. RCA:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
511-6-1.05(7)(a)
16B - plumbing installed; proper backflow devices
(corrected on site)
Inspector notes: Observed back handwashing sink facing to be disconnected from lower plumbing causing a massive leak below. COS: A plumber repair sink during inspection. RCA: 511-6-1.06(2)(r) - System Maintained in Good Repair System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed flour and grease dust on ceiling wall above expo line. Observed shelf in dry storage loosen from wall which causing shelf to lean. Observed a hole in the wall near the floor by dry storage. Observed black mole like substances on ceiling and wall in chicken breaded areas specifically behind carbonation stations. RCA:511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
511-6-1.07(2)(a)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed handle of scoop in rice bin resting on top of rice. COS: PIC put scoop inside of scoop holder. RCA:511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.
511-6-1.04(4)(k)
55
Feb 18, 2025
Routine
6 minor violations.
View 6 violations
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: No inspection report was posted in the dining area or the drive thru window. RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.
511-6-1.02(1)(d)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean dishes to be wet stacked with water pooled on the rims of the square/rectangle metal containers. RCA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed facility to be using paper towels to plug the rinse compartment drain in the three compartment sink. Observed hand soap dispenser in dish pit area to not be easy to use. Observed hand soap dispenser in women's restroom to not be in good repair. RCA: Obtain a proper drain plug for the three compartment sink.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed shelves on the prep line to have an excess build up of food debris. Observed the gasket of the reach in cooler under the prep area to have an excess of food debris build up. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: Observed hand sink of women's restroom to contain food and other debris. RCA: 511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
511-6-1.07(5)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the drain cover and tiles in the back kitchen prep area to be missing. Observed the walls behind the fryer to have an excess build up of food debris. Observed paint peeling above the oven. Observed a hole in the wall by fryer. RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
74
Frequently Asked Questions
When was Popeye's Louisiana Kitchen #225 last inspected?
The most recent health inspection at Popeye's Louisiana Kitchen #225 on file is from Feb 2, 2026. The public record contains three inspections in total.
What is the most common violation at Popeye's Louisiana Kitchen #225?
Across the inspection record, “food and nonfood-contact surfaces cleanable” has been cited three times, more than any other issue at Popeye's Louisiana Kitchen #225.
How does Popeye's Louisiana Kitchen #225 compare to other restaurants in Savannah?
Popeye's Louisiana Kitchen #225 most recently scored 90 out of 100, which is about the same as the Savannah average of 90.
Has Popeye's Louisiana Kitchen #225's inspection record improved over time?
Yes. Recent inspections at Popeye's Louisiana Kitchen #225 have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Popeye's Louisiana Kitchen #225 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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