Restaurant · Minneapolis, MN

Popeyes

Name: Popeyes
Address: 1301 West Broadway, Minneapolis, MN

1301 West Broadway

Last inspected Nov 5, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Nov 5, 2025

Complete

Official score: 94 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed the walls above the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.1475DFacility maintenance

Official wording

Discontinue operating the ventilation system with the filters removed.

Inspector’s notes

Observed facility to be operating and utilizing the fryers without the hood filters in place. The hood filters were put in place during inspection. Make sure that hood filters are in place when using the fryers.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.1530ACleaning and sanitizing

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed the interior of the kitchen hood to be soiled. Clean and keep clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed cooked rice in the prep line stand-up cooler and buttermilk batter in the walk-in cooler to have been cooled in tightly covered containers. Make sure that TCS foods are kept uncovered while cooling to help the cooling process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0287AEquipment and utensils

Official wording

Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

Inspector’s notes

Observed employee to be wearing single-use gloves while taking out garbage and then move to scoop ice from the ice machine without switching gloves. Employee switched gloves and washed their hands. Make sure that employees only wear single-use gloves for one task.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.1260Other

Official wording

Have a covered trash can in toilet rooms.

Inspector’s notes

Observed the trash can in the women's restroom to not have a lid. Provide a lid for trash cans in the restrooms.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed black plastic containers to be used for takeout orders. Black plastic is not recyclable and is not allowed under the Green-to-Go ordinance. Make sure that all takeout containers are allowed under the Green-to-Go ordinance.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Nov 5, 2025 · Original Source

Routine

Nov 5, 2024

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed there to be damaged grouting/caulking at the 3-compartment sink and by the handwashing sink by the fryer station. Observed there to be damaged/missing floor tiles around the floor drain by the walk-in cooler/freezer and under the fryers. Observed the wall joint/seal to be damaged by the handwashing sink by the fryer station. Repair these areas and keep physical facilities in good repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode MN Rule 4626.0075B-JHandwashing

Official wording

Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

Inspector’s notes

Observed employee to handle and bread raw chicken, switch gloves, and then start to return to work without washing their hands. Employee was instructed to wash their hands before putting on gnew gloves. Person-in-Charge was informed of violation. Make sure that employees wash hands according to above code.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed torn gaskets at the fryer station stand-up cooler and the stand-up biscuit cooler. Repair these pieces of equipment and keep equipment in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Nov 5, 2024 · Original Source

Routine

Nov 2, 2023

Complete

Official score: 94 · Understand this area’s scale

8 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

Observed the State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite to be expired 4/10/2022. Person-In-Charge stated that they submitted their info and are waiting for an updated CFPM certificate. Obtain and post a current CFPM certificate onsite.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed a sanitizer bucket to be stored in the handwashing sink along the cook line. Person-In-Charge moved the sanitizer bucket, but then dumped the contents in the handwashing sink. Ensure that the handwashing sink is used only for handwashing and is accessible at all times to promote proper handwashing by the employees.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed cracked tiles by the drain under the fryers. Observed damaged grouting under the handwashing sink in the prep area and at the doors of the walk-in cooler and walk-in freezer. Service these areas and maintain physical facilities in good repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MCO 188.380Handwashing

Official wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

Observed the handwashing sink in the prep area to have a water temperature of 156 degrees F. Ensure that water temperatures at handwashing sinks are maintained between 110 degrees F and 130 degrees F to promote handwashing by employees.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed significant water accumulation on the tile floor of the walk-in cooler. The cooler did not appear to be leaking. Clean this area and maintain clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed the sanitizer bucket in the prep area to have a quat concentration of 100 ppm. The bucket was refreshed during inspection and measured at a concentration of 200 ppm. Maintain quat sanitizer solution between 200-400 ppm, as noted on the sanitizer specifications.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MCO 188.390Permits, training, and postings

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

Observed the license posted at the establishment to be expired. The updated and current license will be included in this report. Post the current license in a readily observable location.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode MN Rule 4626.0040DPermits, training, and postings

Official wording

The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

Inspector’s notes

Observed the Person-In-Charge to state that they would report an alleged foodborne illness of a customer to the health department if 3 customers reported an illness. It was discussed with the Person-In-Charge that even one instance of an alleged customer foodborne illness needs to be reported. This is so that a potential foodborne illness outbreak can be identified. Report any alleged foodborne illness by a customer to: 1-877-FOOD-ILL.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Nov 2, 2023 · Original Source