CULVER'S
3390 WEDGEWOOD LANE, The Villages FL 32162 · 352-268-3375
Last inspected Mar 11, 2026 · 7 visits since July 2023
JAN 24
JAN 25
JUN 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipe from prep sink to floor drain less than 1 inch from flood level
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max 86F during wash and rinse cycle
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to reach in freezer in cook line area 78F after running approximately 2 minutes Hand wash sink at grill side of cook line 76F after running approximately 2 minutes
Accumulation of black mold-like substance in the interior of the ice chutes on dining room beverage machine.
Show the remaining 3 findings ▾
Accumulation of debris on exterior of warewashing machine. Top of dish machine
Nonfood-contact surface soiled with food debris. Drawer reach in cooler storing salad mix
Old food/sticker residue stuck to clean pans on dish rack.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their ear then handled clean utensils without washing hands and changing gloves. Discussed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from service window in cook line area. Operator states they took temperatures at 11am and all items were below 41F. Operator moved items to freezer. sauerkraut (49F - Cold Holding); shredded cheddar (45F - Cold Holding)
Floor soiled/has accumulation of debris. Walk in freezer floor
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old labels stuck to food containers after cleaning. Clean pans on dish rack
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided at hand wash sink in cook line area. 69F after running approximately 2 minutes.
Accumulation of black mold-like substance in the interior of the ice chute on dining room beverage machine.
Floor and wall soiled under 3 compartment sink/ dish machine area.
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Frozen custard pints missing packaged date and address of establishment
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 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. 0ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee made fresh sanitizer bucket, placed glove on without hand wash. Discussed with employee who then washed hands.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Whisk in hand wash sink at front counter. Operator removed.
No soap provided at handwash sink. Hand wash sink next to ice machine
Accumulation of black/green mold-like substance in the interior of the ice chutes on dining room beverage machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in cook line area wearing multiple bracelets
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Frozen custard pints missing packaged date and address of establishment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Dented cans present. See stop sale. 4 cans of chicken gravy
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Coleslaw mixed at 9am checked at 1:20pm 46F. Operator moved coleslaw to freezer to rapidly cool.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in cook line area
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine 100F during wash and rinse cycle
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in cook line area 76F after running approximately 2 minutes
Accumulation of black mold-like substance in the interior of the ice chutes on dining room beverage machine.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled
Damaged food not properly segregated. Dented cans of chicken gravy
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and earbud case on prep table. Operator removed.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go frozen custard does not state address of the establishment.
Nonfood-contact surface soiled. Exterior area of soda nozzles on dining room beverage machine
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over pre washed lettuce in walk in cooler.
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.