Culver's of Palmetto FL
1801 US Hwy 301 N, Palmetto, FL 34221 · Permanent Food Service · License 5106113
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 Jul 22 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 1 basic-12
- Administrative complaint on Jul 22Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Ground Beef measuring(49°F - Cold Holding) in reach in cooler on cook line. Manager stated item was placed in reach in cooler an hour prior to inspection. Manager placed Ground Beef in walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Butter (Bun Station) measuring (108°F - Hot Holding). Manager stated it was placed at bun station and hour prior to inspection. Manager voluntarily discarded butter.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at handwashing sink at front service counter.
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed food service trays wet nesting on make line shelf in kitchen. Manager removed trays to be sanitized.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.