Culver's
1023 US Hwy 27 N, Avon Park, FL 33825 · Permanent Food Service · License 3801235
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 intermediate (fixed on the spot), 4 basic (1 repeat)-7
- Safety score93
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 visitAug 3, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels in employees restroom, operator replaced.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed a container of frozen raspberries on the sink in the back of kitchen improperly being thawed, operator turned on water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop down in container of sugar next to drive thru, operator removed scoop.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee with long hair, employee hair was touching the cutting board in food preparation area, operator had employee put hair restraint on and cleaned and sanitized cutting board.
Fixed on the spot
Employee with no beard guard/restraint while engaging in food preparation.
Observed employee with no beard guard on, employee put one on.
Fixed on the spotRepeat violation
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.