CULVER'S JUPITER
1108 MILITARY TRAIL, Jupiter FL 33458 · 561-529-3772
Last inspected Jun 25, 2026 · 8 visits since July 2023
AUG 24
NOV 24
JUL 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023040312 | Jul 11, 2023 | Aug 21, 2023 | $200 |
Inspection history
8 visits, newest first
Jun 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling vents soiled with accumulated food debris, grease and dust in dish area.
Jun 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands and changing gloves. Cook placed raw bacon on the grill and then proceeded to touch buns and cheese without washing his hands and changing his gloves first. Cook went to wash his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 52, corn dogs 54F, cheese 48F-52F, veggie Patties 52F, sauerkraut 48F, in reach in cooler across server window in prep area. Operator stated cooler is emptied at night and all foods were loaded in cooler this morning, appropriately one hour ago. Unit appears to be frozen up. Observed a big block of ice around fan. Operator moved all foods to walk in cooler.
Ceiling vents soiled with accumulated food debris, grease and dust in dish area.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Operator renewed license during course of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler right of fryer station: Fish (47-49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator added ice bags to product.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over custard mix at walk in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator replaced sanitizer. Rechecked, 400ppm quaternary sanitizer.
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 3 deeply dented cans of sauerkraut on can rack.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by flat top station: beef patties (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed overstocked above fill line of pan. Operator cut portion in half and placed on lower portion of cooler.
Toxic substance/chemical improperly stored. Observed Freezer cleaner stored next to food service gloves and over deli paper in dry storage area. Operator stored chemicals properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chutes at soda dispenser with an accumulation of black mold like substance. Advised operator to clean and sanitize ice chutes.
Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink by office. Advised operator to only be used for hand washing. Operator removed ice.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (98F - Hot Holding) Observed at bun roller. Per operator, machine is refilled approximately every 1-2 hours. Advised operator to use time control. Time control procedure emailed to operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter attached.
Handwash sink not accessible for employee use at all times. Storage bins stacked in front of hand wash sink. Operator removed storage bins.
Spray bottle containing toxic substance not labeled. Peroxide cleaner spray bottle not labeled by take out window. Operator labeled properly.
Aug 5, 2024Inspection 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 ▾
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Beef pot roast 10:00am 2x time reheated (82F - Reheating); Beef pot roast 10:20am 2x time reheating (85F - Reheating). In steam table next to grill since 8:47am Operator stated Beef was placed in hot holding unit at 8:47. At this pace the beef will not reach 165F by 10:47am, within 2 hours. At 10:45 am meat has reached 165F in the microwave.
3 buckets of Pretzels and ice bags stored on floor in walk in freezer. Operator placed items on a shelf.
4 door Reach-in freezer interior/shelves have accumulation of soil residues on cook line, bottom shelf.
Opened employee water bottle in walk in cooler with food to be served to customers. Operator removed bottle.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chili (78°F-82°F - Reheating); clam chowder (110°F - Reheating) reheating for more than 3 hours, in double pans in steam table on low.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cod 49°F, in breading station. Operator stated was placed in unit less than 30 minutes ago. Unit frozen. Operator moved fish into walk in cooler.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chili (78°F-82°F - Reheating); clam chowder (110°F - Reheating) Commercial processed first reheat, reheating for more than 3 hours, in double pans in steam table on low. See stop sale
Spray bottle containing sanitizer not labeled in prep area. Manager labeled.
Jul 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cod (49-50F - Cold Holding); cooked chicken (48F - Cold Holding)in coolers by frying station and grill; as per operator food left on the cart for approximately 30 minutes before setting up the stations; food not prepared today; operator coverded food and placed ice bags to quick chill;
Reach-in cooler interior/shelves have accumulation of soil residues- across from cook line
Standing water in floor drain/floor drain draining very slowly Standing water by three compartment sink and dishwasher
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.