Culver's of Parrish

10824 US 301 N, Parrish, FL 34219 · Permanent Food Service · License 5106195

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 complaint inspection
2 high priority (fixed on the spot), 3 basic (1 repeat)
-10
Safety score90

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep222026

Complaint inspection

5 violations found

First visitSep 22, 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:
- 2 High priority
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed the butter used for the butter wheel at 119°F. Provided the form and instructions for holding real butter at time instead of temperature. Operator stated it was put there 1 hour ago. Operator time marked butter.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Observed the butter used for the butter wheel at 119°F. Provided the form and instructions for holding real butter at time instead of temperature. Operator stated it was put there 1 hour ago. Operator time marked butter.
  Fixed on the spot
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed 2 cold holding units on cold line without thermometers.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup on ceiling and fan guards of walk in freezer.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Observe$ the dumpster lid open. Operator closed it.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul92026F58Routine inspection9 violations, 3 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitSep 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cheese sauce stored on expo window under heat lamps measuring 111°F. Operator stated cheese sauce is microwaved and placed under heat lamp. Cheese sauce placed under heat lamp 30 mins prior to callback inspection.
  Administrative complaint
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed No proof of reporting agreements for employees. Emailed copy to operator.
  Administrative complaint
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 Basic
What 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.
  Observed the following item above 41°F Grilled Chicken (46°F - Cold Holding) stored In reach in cooler near grill. Manager stated chicken was placed in reach in cooler at 10 am. Manager discarded chicken.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed the following item above 41°F Grilled Chicken (46°F - Cold Holding) stored In reach in cooler near grill. Manager stated chicken was placed in reach in cooler at 10 am. Manager discarded chicken.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed the following item below 135°F Cheese Sauce (74°F - Hot Holding) in individual containers on steam table. Manager stated it was placed in steam table 30 mins prior to inspection. Manager placed lid on container to keep heat in.
  Fixed on the spot
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed container of custard base stored on floor of walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed scoop in fish batter container with handle in direct contact with batter.
  In-use utensil stored in standing water less than 135°F.
  Observed three scoops in dripper well with no running water. Employee turned on dripper well faucet.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup on ceiling and fan guards of walk in freezer.
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

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.