Culver's on Monument
101 Monument Rd, Jacksonville, FL 32225 · Permanent Food Service · License 2616056
What drove the grade
Employee with no hair restraint while engaging in food preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 15 complaint inspection2 basic-2
- Safety score98
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 15, 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
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Owner in kitchen working on line at time of inspection no hair restraint,
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Salas bowls and lids stored where debris could land inside,
Fixed on the spot
Earlier inspections 1
A90Routine inspection4 violations, 3 high priority No follow-up needed
- First visitAug 13, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Veggie Pattie's 46-48f in cold unit, stacked to high. Manager discarded
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cupped cheese sauce overflow in microwave 120f held in microwave. Discarded
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Grill person handing raw and ready to eat utensils, discussed with manager
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk in cooler soiled with dust.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.