Culver's
2974 NE Pine Island Rd, Cape Coral, FL 33909 · Permanent Food Service · License 4607819
What drove the grade
Equipment in poor repair.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection3 basic-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitJul 17, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach-in freezer across from deep frier gasket torn.
Ice buildup in reach-in freezer and/or walk-in freezer beside cook line.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Earlier inspections 1
A95Routine inspection3 violations, 1 high priority No follow-up needed
- First visitJul 9, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw hamburgers (46°F - Cold Holding); grilled chicken (47°F - Cold Holding) in reach-in cooler beside cook line. The Manager moved raw hamburgers and grilled chicken into walk-in cooler.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dish machine.
The manager cleaned and wiped down dishwasher during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.