CULVER'S
1451 34 ST N, Saint Petersburg FL 33713 · 7278005321
Last inspected Mar 4, 2026 · 4 visits since July 2023
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bun butter 111f on cooks line Emailed manager Tina as a public health control form for butter
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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. Dish machine tested at 0 PPM. Manager changed chlorine bucket and primed unit. Retested at 50 PPM
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute on customer self service drink dispenser soiled with red mold like substance.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Three 3# cans gravy dented
Stop Sale issued due to food not being in a wholesome, sound condition. 3# pan of gravy past use by date in walk in cooler. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pads placed at front counter at 9:30 am. 45fManager replaced pans of butters with new butters from cooler and placed old butter to cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bun butter 111f on cooks line Emailed manager Tina as a public health control form for butter
Spray bottle containing toxic substance not labeled. Bottle of clear liquid in spray bottle on chemical shelf not identified in kitchen
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Near employee bathroom
Old labels stuck to food containers after cleaning.
Water leaking from pipe and/or faucet/handle. Under cooks line hand wash sink near buns
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At ice cream station. Employee remade bucket 200ppm
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone with gloved. Put new gloves on no hand wash
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.