Culver's

9046 4 St N, St. Petersburg, FL 33702 · Permanent Food Service · License 6217590

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Aug 12, 2026

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 Aug 12 routine 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

1 inspection · 1 visit

Aug122026

Routine inspection

5 violations found

First visitAug 12, 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.
  Side hot holding unit left side of grill cooked onions (102°F - Hot Holding) Put on grill New temp 179
  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. Butter, butter, and butter wheel no timestamp. Add stamp during inspection
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box oil
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of lime scale in the interior of the ice machine/bin.
  Soda ice machine
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Large pots on dry storage rack
  Fixed on the spotRepeat violation
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.