CULVER'S OF SOUTH FLORIDA
15339 SOUTHERN BLVD, Loxahatchee FL 33470 · 561-508-5605
Last inspected Aug 6, 2026 · 11 visits since September 2023
JUL 24
DEC 24
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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. Emailed procedures to operator
★ 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--2026027668 | Feb 20, 2026 | Jun 17, 2026 | $200 |
Inspection history
11 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee utilize wiping cloth from sanitizer bucket to clean table then began to enter walk in cooler where she handled cucumbers; no hand wash. Operator discarded cucumbers and washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat and hair then handled clean scoop at custard cooler; no hand wash. Employee clean and sanitize scoop and washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: coleslaw (52F at 10:15am; 51F at 10:45am- Cooling) As per employee, cooling since 5 mins. At current rate of cooling, product will not cool to 41F within 4 hours. Items individually portioned and sealed in cups. Operator advised employee to quick chill.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training provided by an unapproved provider. Food Handler Solutions LLC.
Show the remaining 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting.
Feb 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Observed employee touch clothes then handled clean tong; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, flip top cooler: butter packets (47F - Cold Holding) As per operator, stored 15 mins. At flat top grill: cooked chicken (47F - Cold Holding); ground beef (47F - Cold Holding) As per operator, stored 20 mins. Stored over stacked. At make table: sliced tomatoes (48F - Cold Holding); sliced cheese (44F - Cold Holding) As per operator, stored 25 mins. All items removed from one cooler to another already panned as per operator. All items stored over stacked. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: chili (131F - Hot Holding) As per operator, reheated and stored 1 hour prior. Operator placed to reheat to 165+F.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 days. Emailed to operator.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 150ppm) Operator changed to: Sanitizer Bucket (Quaternary 200ppm)
Jul 31, 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 handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee going from dirty dishes to clean dishes without washing hands. Employee washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Steam table chili 113F hot holding Per operator product stored for approximately 1 hour Operator moved to reheat to 165F +
Food stored in a prohibited area. Sugar packets stored under hand washing sink front counter drain pipe Operator removed
Dec 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit at front counter: sour cream (50F - Cold Holding); whipped butter packets (46F - Cold Holding) As per operator, held since 2 hours. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill.
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of sauerkraut (27oz.
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. Observed employee touch clothes then prepared chicken tenders; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at front counter: buttermilk ranch (49F - Cold Holding); sour cream (64F - Cold Holding) As per operator, transferred from lower unit 30 mins prior. Not prepped or portioned today. Items stored over stacked. Operator removed over-stacked portions to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter: chili (129F - Hot Holding) As per operator, chili reheated in microwave then stored since 3 hours. Operator reheated chili to 165F.
Apr 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; steam table: chilli (127F - Hot Holding) As per operator and label, stored for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; steam table: chilli (127F - Hot Holding) As per operator and label, stored for more than 4 hours. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At low boy reach in cooler beside fryer: raw fish (50F at 12:15; 59F at 12:33pm- Cooling) As per operator, fish portioned at 9am. At current rate of cooling, fish will not cool to 41F within a total of 4 hours. Item stored over stacked. Operator removed over stacked portion.
Ice buildup in reach-in freezer. Observed ice build up in 4 door stainless steel reach in freezer at fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior floor of 4 door stainless steel reach in freezer at fryers, soiled with food debris.
Apr 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Program provided by Culver's corporation. Program not approved by the department. Provided OPQ info to operator
Feb 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing spatulas in 3 compartment sink with only water and soap no sanitizer. Advised operator to sanitized properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed inside expo cooler coleslaw at 3:35pm(48F cooling) per operator product cooling since 11am Product did not cool to 41F within 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside expo cooler 2 boxes with butter 60F cold Holding, Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. See Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside expo cooler 2 boxes with butter 60F cold Holding, Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. See Stop sale. Cook line raw burgers 45F cold Holding, cheese 46F cold Holding, Front line ice cream machine Cream 50F cold Holding, chocolate cream 48F cold holding. Walk-in cooler Sliced tomatoes 46F cold Holding, Per operator all products stored appropriately 2 hours. Per operator all products not prepared or portioned today. Operator removed overstocked product and removed creams from machine
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed inside expo cooler coleslaw at 3:35pm(48F cooling) per operator product cooling since 11am Product did not cool to 41F within 4 hours. See stop sale
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. Emailed procedures to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email form to operator.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Program provided by Culver's corporation. Program not approved by the department. Provided OPQ info to operator
Employee eating in a food preparation or other restricted area. Observed an opened cup with soda stored on dry storage. Operator discarded
Insect control device installed over food preparation area. Over dry storage shelves with food Operator removed
Single-service articles improperly stored. Cups under hand washing sink drain pipes.
Stored food not covered. Inside walk-in cooler a box with raisins opened. Operator closed
Unwashed fruits/vegetables stored with ready-to-eat food. Lemons, tomatoes, cucumbers stored above sauces, cut vegetables and raisins. Operator stored properly
Working containers of food removed from original container not identified by common name. Bins with flour on prep area Operator labeled
Sep 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.