Culver's of Port Richey
8425 US 19, Port Richey, FL 34668 · Permanent Food Service · License 6113466
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 complaint inspection2 high priority (1 fixed by the Aug 7 follow-up, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Repair tech has been contacted
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
coleslaw (52°F - Cold Holding); cheese sauce (51°F - Cold Holding) cooked / blanched broccoli (51°F - Cold Holding) Cheese sauce 47 2oz portions, coleslaw - 10 4oz cups 10 oz portions of broccoli.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In drawer cooler on cook line -coleslaw (52°F - Cold Holding); cheese sauce (51°F - Cold Holding) cooked / blanched broccoli (51°F - Cold Holding)see stop sale mashed potatoes (47°F - Cold Holding)moved to walk in cooler, recheck 46°F, moved to freezer All were in walk in cooler overnight, temps in walk in cooler were not taken with probe thermometer. See stop sale Cheese sauce 47 2oz portions, coleslaw - 10 4oz cups 10 oz portions of broccoli.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
No probe thermometer used to take temperatures of food in walk in cooler, operator uses ambient thermometer for measuring.
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 drawer unit on cook line, all food in cooler was above 47°F, moved from walk in cooler 3 hours prior. Temperatures in walk in cooler are at 41°F or lower.
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.