Culvers
1140 Jobean Rd, Port Charlotte, FL 33948 · Permanent Food Service · License 1801927
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection2 high priority (fixed on the spot)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (55°F - Cold Holding) in the top portion of the cold holding unit behind the front counter. The operator stated the butter had been held for approximately 1.5 hours. The operator stored the butter in the lower portion of the cooler.
Fixed on the spot
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
Observed chili at 11:35 (93°F - Reheating) in the bain marie in the kitchen. A time mark shows a prep time exceeding 2 hours prior to temperature operator increased the heat for the holding unit. Observed chili at 11:55 (154 - Hot Holding).
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.