CULVERS
19355 TIMES CIR, Venice FL 34292 · 941-451-8576
Last inspected May 13, 2026 · 9 visits since July 2023
JAN 25
MAR 25
MAY 25
SEP 25
MAY 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (117F - Hot Holding) stored in a double pan in the hot holding unit near the grill. The operator voluntarily discarded the onions.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Observed reach in cooler not working on west side of cook line. All product on top is iced.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed ice, food debris in bottom of reach in freezer on cook line.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sour cream (61F - Cold Holding); butter (58F - Cold Holding) in the countertop reach in cooler behind the front counter. The operator stated the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (61F - Cold Holding); butter (58F - Cold Holding) in the countertop reach in cooler behind the front counter. The operator stated the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf near plastic to go container lids on the cook line. The operator properly stored the sanitizer bucket.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed a quaternary solution sanitizer bucket at 0ppm. The operator refilled the solution to 200ppm.
May 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed custard mix (56F - Cold Holding) in the hopper of the custard machine. The operator stated the mix had been held for approximately 3 hours. The operator discarded the mix. Observed butter packets (57F - Cold Holding) in the counter top reach in cooler. The operator stated the butter had been held for approximately 2 hours. The operator stored the butter in the lower portion of the cold holding unit.
Floor area covered with standing water in the storage are near the bag in box sodas.
No conspicuously located ambient air temperature thermometer in holding unit at the front counter. The operator placed a thermometer in the cold holding unit.
Mar 7, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (54F - Cold Holding); butter (55F - Cold Holding) in the table top cold holding unit at the front counter. The operator stated the potentially hazardous foods had been held for less than 1 hour. The operator moved the above foods to a different cooler.
Buildup of food debris/soil residue on reach in freezer door handles near the fryers.
Open dumpster lid. The operator closed the lid.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower half of the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (117F - Hot Holding) stored in a double pan in the hot holding unit near the grill. The operator voluntarily discarded the onions.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area surrounding the self-service soda nozzles soiled with a mold like substance.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf near single-service to go containers on the cook line. The operator properly stored the sanitizer bucket.
Single-service articles not stored inverted or protected from contamination. Observed single-service plastic lids not stored inverted in the drive-thru area. The operator properly stored the lids.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic tasting spoons stored with the food contact surface up behind the front counter. The operator properly the spoons.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed raw ground beef in the same container as cooked bacon. The operator voluntarily discarded the cooked bacon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked broccoli (48F - Cold Holding); cooked mashed potatoes (46F - Cold Holding) in the reach in cooler near the reach in freezers on the cook line. The operator stated the above food products have been held for approximately 2 hours. The operator moved the foods to another cold holding unit.
Handwash sink not accessible for employee use at all times. Observed a trash can blocking the handwashing sink near the reach in freezers on the cook line. The operator moved the trash can.
Buildup of food debris/soil residue on equipment door handles. Observed the microwave door handles soiled with food debris. Observed the door handles for the reach in freezer soiled with food debris. The operator cleaned the door handles.
No Heimlich maneuver/choking sign posted. The operator was emailed a choking poster.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on the splitter at the mop sink.
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 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 chlorine sanitizer for the dishmachine at 0ppm. The operator set up the three compartment sink for proper sanitation.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored on a shelf above a food preparation table in the kitchen. The operator properly stored the spray bottle.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on the splitter at the mop sink.
Handwash sink not accessible for employee use at all times. Observed a trash can blocking access to the handwashing sink near the reach in freezers in th cook line. The operator moved the trash can.
Accumulation of debris on exterior of warewashing machine. Observed the top of the dishmachine soiled with an accumulation of debris.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry in the mop sink. The operator properly stored the wet mop.
Wet wiping cloth not stored in sanitizing solution between uses at the front counter. The operator properly stored the wet wiping cloth.
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.