Culvers of Orlando
4591 Power Center Ln, Orlando, FL 32839 · Permanent Food Service · License 5814143
What drove the grade
Interior of oven/microwave has accumulation of black substance/grease/food debris.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection6 basic (1 repeat)-7
- Safety score93
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 visitOct 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic6
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.
Handle for scoop in peanuts. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave by cooks line.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
White lip.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Behind fryers on cooks line.
Code 25, Single-service items: Single-service articles improperly stored.
Togo containers stored on the floor by dry storage operator lifted and placed on shelf.
Fixed on the spot
Single-service articles not stored inverted or protected from contamination.
Togo containers at cooks line. Operator inverted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.