Culvers
2303 Sun Vista Dr, Lutz, FL 33549 · Permanent Food Service · License 3917607
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (1 fixed by the Jul 29 follow-up, 2 fixed on the spot), 3 basic (2 repeats)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Waiting to evaluate unit.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Portioned cheese sauce 48°F-cold holding) dated on 7/25/26; Portioned cooked broccoli (50°F-cold holding ) dated on 7/27/26; Portioned mess potato (51°F-cold holding ) dated 7/25/26 See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw hamburger (51°F-cold holding ) in reach in cooler in cook line. Operator stated the beef been there less than 1hour. Operator moved the beef to walk in cooler chill down quickly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 4 times chlorine sanitation solution 0ppm, operator set up triple sink quaternary sanitation solution 200ppm
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee no beard guard while cooking on grill, manager asked him to put beard guard on
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Two drawers reach in cooler under microwave it helping food cold. Food temperature is 50°F.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler interior soiled with food debris. Operator cleaned it during the inspection
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.
- Stop sale
- An order that the food can’t be sold or served.