What is Popeyes's health inspection score?

Popeyes has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Popeyes last inspected?

Popeyes was last inspected on May 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Popeyes have?

Popeyes has 34 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Popeyes safe to eat at?

Popeyes has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Popeyes

Name: Popeyes
Address: 6225 GLENWAY AV, Cincinnati, 45211
Rating: 65

6225 GLENWAY AV, Cincinnati

Last Inspected: 5/6/2026

▲Improving

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0Fair

WESTWOOD

Ranked #154 of 180 in WESTWOOD

Improving

2 inspections

Last: May 6, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-29 pts

Best practices • 2 pts each

Inspection Timeline

+40 pts

Latest

100% weight

2nd

60% weight

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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6225 GLENWAY AV, Cincinnati, FL 45211

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Inspection History

2 records on file

2 Routine

May 26

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
6.1(F)(2)6.1(F)(2) - Wall and ceiling - coverings and coatings−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
6.1(A)6.1(A) - Floors, walls, and ceilings−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
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2

Base deductions−14 pts

Apr 26

Routine Inspection

27 Basic

27 total

46/100inspection score

−54 pts

Basic (27)

−54 pts

4.5(E)(2)4.5(E)(2) - Dry Cleaning Methods−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
6.1(F)(1)6.1(F)(1) - Wall and ceiling - coverings and coatings−2
3.2(V)3.2(V) - Condiments - Protection−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
4.1(G)4.1(G) - Can Openers - Cleanability−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
2.4(C)(7)2.4(C)(7) - IV. Demonstration of Knowledge - Person in charge - duties−2
2.4(B)(2)(k)2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
6.4(A)6.4(A) - Repairing−2
6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
5.1(D)5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−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
6.4(K)6.4(K) - Controlling Pests−2
5.1(B)(2)5.1(B)(2) - Approved System and Cleanable Fixtures−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.3(A)(1)3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2

Base deductions−54 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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