What is Popeyes #6202's health inspection score?

Popeyes #6202 has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Popeyes #6202 last inspected?

Popeyes #6202 was last inspected on April 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Popeyes #6202 have?

Popeyes #6202 has 45 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Popeyes #6202 safe to eat at?

Yes, Popeyes #6202 has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Popeyes #6202 serve?

Popeyes #6202 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Popeyes #6202

Name: Popeyes #6202
Address: 35 W MITCHELL AV, Cincinnati, 45217
Rating: 90

35 W MITCHELL AV, Cincinnati

Last Inspected: 4/22/2026

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0Excellent

American•CLIFTON

Ranked #42 of 97 in CLIFTON

Stable

9 inspections

Last: Apr 22, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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35 W MITCHELL AV, Cincinnati, FL 45217

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Violation Timeline

Sep 2024

1 inspections

7 basic

Sep

Dec 2024

2 inspections

10 basic

Jan 2025

1 inspections

Jan

May 2025

1 inspections

7 basic

Nov 2025

1 inspections

8 basic

Nov

Dec 2025

2 inspections

8 basic

Apr 2026

1 inspections

5 basic

Apr

Inspection History

9 records on file

1 Complaint8 Routine

Apr 26

Complaint InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2

Base deductions−10 pts

Dec 25

Routine InspectionClean

No violations

100/100inspection score

Dec 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

5.0(I)5.0(I) - Pressure−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
4.1(O)4.1(O) - Ventilation Hood System−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
5.0(H)(2)5.0(H)(2) - Water capacity for peak hot water demand−2

Base deductions−16 pts

Nov 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
4.1(O)4.1(O) - Ventilation Hood System−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−16 pts

May 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Nonfood-Contact Surfaces Equipment−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.1(O)4.1(O) - Ventilation Hood System−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−14 pts

Jan 25

Routine InspectionClean

No violations

100/100inspection score

Dec 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6.1(M)(3)6.1(M)(3) - Facilities−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2

Base deductions−6 pts

Dec 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.1(M)(1)6.1(M)(1) - Facilities−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
6.4(J)(2)6.4(J)(2) - Facilities: Lockers: Employee use−2
3.2(R)3.2(R) - Food storage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−14 pts

Sep 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.4(C)3.4(C) - Thawing TCS−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils−2

Base deductions−14 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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