CULVER'S
8106 W HILLSBOROUGH AVE, Tampa FL 33615 · 7652510446
Last inspected Jan 8, 2026 · 8 visits since July 2023
JAN 24
AUG 24
FEB 25
OCT 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Employee washed hands with cold water. All hand sinks has no hot water at a minimum of 85F provided at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed Butter(126F - Hot Holding) 1st temp 1:05 2nd temp 1:50 at 1:32 pm, chicken gravy 129F 12:56 pm- Hot Holding 2nd temp 143 1:30 pm, manager raised temperature on steam table.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed a sanitizer bucket using quaternary at improper PPM, manager got a new bucket of sanitizer with the proper PPM
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer tested at 10ppm. Employee primed machine but machine still was not properly sanitizing.Inspector requested that the 3-compartment sink be set up to sanitize. Employee set up 3-compartment sink and tested sanitizer at 200ppm
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line preparing food with no beard guard. Employee placed beard guard on.
Working containers of food removed from original container not identified by common name. Bulk sugar missing label in drive thru area. Employee labeled
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Serving trays stacked in front of the hand wash sink at front service counter. Operator relocated trays at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Outside employee restroom in kitchen.
Equipment in poor repair. Ran dish machine multiple times, chlorine tested 0ppm. No warewashing at time of inspection. Operator informed employees to sanitize food equipment manually in three compartments sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing buckets tested less than 100ppm under dish machine. Operator remade solution and tested 200ppm.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee washed hands with cold water. All hand sinks has no hot water at a minimum of 85F provided at time of inspection.
No hot running water at three-compartment sink. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for approximately 3minutes in all sinks in the entire establishment, temperature at 71F for all sinks Manager on duty contacted plumber at time of inspection.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Water temperature 71F in dishwasher machine.
Old labels stuck to food containers after cleaning. Observed old label residue on clean containers on dish storage shelf.
Jan 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee washed hands with cold water. All hand sinks has no hot water at a minimum of 85F provided at time of inspection.
No hot running water at three-compartment sink. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for approximately 3minutes in all sinks in the entire establishment, temperature at 71F for all sinks Manager on duty contacted plumber at time of inspection.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Water temperature 71F in dishwasher machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Witnessed an employee drink stored on prep table next to prep sink in the back, manager removed drink
Old labels stuck to food containers after cleaning. Observed old label residue on clean containers on dish storage shelf.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, tested 0ppm. Manager setup three compartment sink and contacted service company at time of inspection. Manager fixed the issue at time of inspection, tested 100ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning food equipments in dish machine at time of inspection. Chlorine tested 0ppm. Recommended to re sanitize all food contact surfaces in three compartment sink with quaternary solution.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 122 F hot holding in steam well on cook line.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink used for purposes other than handwashing. Plastic spoon stored in handwash sink at front service area. Manager removed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.