Culver's of Carrollwood
10902 N Dale Mabry Hwy, Tampa, FL 33618 · Permanent Food Service · License 3918863
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 Aug 7 routine inspection3 high priority (fixed on the spot), 1 intermediate, 3 basic-15
- Safety score85
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 7, 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.
7 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.
Observed butter packet in front counter sauce cooler was 47f -52f time taken 10:27. Operator placed on ice. Observed cheesecake bites in ice cream station make line cooler temped at 50f time taken 10:47. Operator placed in walk in cooler for quick chill. Retemped all items at 41f.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed melted butter 108f time taken 11:14. Manager placed to reheat. Temped again at 11:24 180f.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Observed washed tomatoes placed in single use original tomato box after washing. Manager educated employee.
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.
Observed interior of ice shoot soiled.
Basic3
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
Observed ambient thermometer not in the front of the reach in drink cooler next to drive through station.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed strawberries, cucumbers, grape tomatoes over butter packs, milk, and coleslaw. Manager moved items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.