CULVER'S OF GAINESVILLE
4036 SW 30 PL, Gainesville FL 32608 · 352.272.4440
Last inspected Jul 21, 2026 · 11 visits since July 2023
DEC 24
MAY 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: butter packs on the front line, 51F. These were discarded.
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Inspection history
11 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At grill cooler: chicken (46F - Cold Holding). Operator placed in ice bath.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner hanging on rack outside of office. Operator labeled.
Old labels stuck to food containers after cleaning. Old label and label residue on bins stored on rack beside walk-in cooler door. Operator removed for re-cleaning.
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : in the hot wells on the prep tables: Chicken gravy 122°. Beef gravy 131°, noodle soup 132°. Reheating was started, chicken soup 149°, beef 149°, soup 142° after 10 minutes.
Old labels stuck to food containers after cleaning. Observed : old labels on clean food pans on the clean dish rack.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : quaternary ammonia bucket on the same counter as the bulk vanilla.
Single-service articles improperly stored. Observed : an open case of to go lids on the floor in dry storage.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the tip of the unsweetened tea dispenser has buildup.
No soap provided at handwash sink. Observed : no soap in the men,s restroom handicap stall.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : lack of any water at the men,s restroom hand wash sink in the common area. There is another hand wash sink in the handicap stall.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : quaternary ammonia sanitizer bucket stored with bulk vanilla by the drive thru. The sanitizer bucket, 200 ppm, was moved below.
Jun 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observed: dish wash machine 0 ppm for chlorine.
May 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 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. Observed: dish wash machine 0 ppm for chlorine.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed: on the cook line, coming on the line, adjust the visor, add gloves, no handwashing.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: on the back line, staff grabbing the edge of the table to stabilize as they reached up to gran metal strainer from the wall storage, touching the food contact surface of the strainer. Continued working, no washing of strainer or of hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: on the cook line, cook staff hike pants and continue working with spatula and tongs, no handwashing/glove change.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: butter packs on the front line at 55°. These were in a metal pan, in the front line cold hold bin. These were put out just before open. Now they are in the walk-in freezer to bring back to 41° or below.
Food stored on floor. Observed: 2 cases of food on the floor in the walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine has an accumulation of debris. Observed: over the dining room soda nozzles, dried build up.
Old food stuck to clean dishware/utensils. Observed: as food pans came out of the dish wash machine, old labels were still visible.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed red sanitizer bucket stored on a prep table with sauces being portioned, sanitizer was at 250 ppm for quaternary amonia.
Single-service articles improperly stored. Observed: a case of straws stored on the floor in dry storage.
Dec 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed: the hand wash sink by the drive thru lacked lacked paper towels.
Records/documents for required employee training do not contain all of the required information. Observed: lack of trainers Certified Food Manager number on multiple certificates.
Ceiling tile missing. Observed a ceiling tile missing in dry storage where the aprons are.
Food stored on floor. Observed: a case of food on the walk-in cooler and walk-in freezer floors.
Old labels stuck to food containers after cleaning. Observed: multiple old labels on clean food pans.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: sanitizer buckets stored on the front line with straws and food. 250 ppm.
Time/temperature control for safety food thawed under water that was barely running/dripping. Observed: cod fillets thawing in submerged water, no water was running. Running water was added.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook line staff hike pants with gloves on, then step off the line for a few seconds, come back, gloves still on, touch table, then as an order comes in, preparing to cook fries and start food order, no glove change from the hike of pants.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Megan, owner, lacking a current Certified Food Manager card.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: an accumulation of spills in multiple reach-in cooler/reach-in freezers. ALSO, the can opener blade had dried and moist food debris on it.
Handwash sink not accessible for employee use at all times. Observed: a fan blocking access to the front line hand wash sink.
Handwash sink used for purposes other than handwashing. Observed: red syrup in the front line hand wash sink. This was rinsed away.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the Root beer and Minute Maid soda nozzles in the dining area is soiled.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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. Observed: 0 ppm for chlorine in the dish wash machine. A dredge lid was removed from the drain, 100 ppm.
Records/documents for required employee training do not contain all of the required information. Observed: multiple certificates lacking, certified number, certifier or a date of birth. Staff started adding information.
Floor area(s) covered with standing water. Observed: standing water inside the laundry room door.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: butter packs on the front line, in a metal 1/6 pan, in a metal full size pan, 51F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: butter packs on the front line, 51F. These were discarded.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed: G unable to answer big 6. After 6 minutes, the answers were given to the inspector. A Big 6 will be emailed to the store.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the right self serve ice chute is soiled on the back side.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the non food contact area above the soda nozzles is soiled.
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.