Culvers

1431 John Lake Rd, Clermont, FL 34711 · Permanent Food Service · License 4508684

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
2 intermediate, 9 basic (3 repeats)
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

11 violations found

First visitSep 21, 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.
11 violations found:
- 2 Intermediate
- 9 Basic
What the inspector cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -ice chute by customer service soda station
- Code 41, Chemicals and toxic substances: Spray bottle containing blue toxic substance not labeled.
  By mop sink area
Basic9
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed strawberries over ready to eat milk in walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Fryer baskets on cooks line
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Across from cooks line
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Spray nozzle interior soiled
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Lid containers in clean equipment rack
  Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Lids by customer condiment section not inverted
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Behind three compartment sink
Official report, on the Florida DBPR website

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

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.