Culver's
8106 W Hillsborough Ave, Tampa, FL 33615 · Permanent Food Service · License 3904997
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 Oct 26 complaint inspection3 high priority (1 fixed by the Oct 27 follow-up, 2 fixed on the spot), 1 intermediate (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 27, 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
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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.
Chicken gravy 131°F at 12:57 PM placed in warmer at 7:35 AM, Cooked mushrooms 122°F at 12:57 PM placed in warmer at 7:35 AM, Melted butter 112°F at 12:57 PM placed in warmer at 7:35 AM.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken gravy 131°F at 12:57 PM placed in warmer at 7:35 AM, Cooked mushrooms 122°F at 12:57 PM placed in warmer at 7:35 AM, Melted butter 112°F at 12:57 PM placed in warmer at 7:35 AM, Grilled onions 109°F at 12:57 PM finished cooking at 11 AM reheated to 167°F at 1:07 PM - all items out of temperature due to a tripped breaker. Manager fixed breaker and turned on warmer at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed one employee at drive-thru station drinking, then cleaned drive-thru counter with a cloth. Employee proceed to handle single service cups without first washing hands. Discussed with employee. Employee washed hands then proceed with filling single service cups at time of inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of soda nozzles in both soda fountains are soiled.
Repeat violation
Earlier inspections 1
A91Routine inspection5 violations, 1 high priority No follow-up needed
- First visitSep 2, 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
High priority1
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed one employee on front line cook handle the order print out machine then handled food on grill without removing gloves or washing hands. Discussed with employee proper hand washing. Employee discarded gloves, washed hands and wore new gloves at time of inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzles on soda fountains are soiled in dining area and drive-through area.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed containers of strawberries are stored over an open package of small tomatoes inside walk-in cooler.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Located adjacent to front line deep fryers.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Located at large ice machine next to mop sink and at both soda fountains ice dispenser.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.