CULVERS
3920 S US 17-92, Casselberry FL 32707 · 321.972.5134
Last inspected Jul 20, 2026 · 10 visits since July 2023
OCT 24
DEC 24
OCT 25
MAR 26
JUL 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
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
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry. -mop stored in in mop bucket
Mar 11, 2026□ 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 ▾
Old labels stuck to food containers after cleaning.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 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.
Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Provided operator with a blank copy.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. - Delfield freezer on cooks line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee with no beard guard/restraint while engaging in food preparation. -employee working middle station
Old labels stuck to food containers after cleaning.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor toaster
Buildup of food debris/soil residue on equipment door handles. Reach in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. From coils in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Filters ice machine Hand wash sink front counter
Old labels stuck to food containers after cleaning.
Dec 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor soiled/has accumulation of debris. -pool of oil on left side of fryers
Old food stuck to clean dishware/utensils.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. -flower and sugar at bun table not labeled
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 10 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - batter ambient cooling, 62-70F at 2 hours, 61-70F at 2.5 hours
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -butte being held for 4 hours
Floor area(s) covered with standing water. -under reach in cooler containing veg
Floor soiled/has accumulation of debris. -floor in WIF accumulation of food debris
Food stored on floor. -ice cream in WIF fallen and left on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -WIC fan covers accumulation of dust
Old food stuck to clean dishware/utensils. -ladle hung on rack
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. -sugar not properly labeled with common name
Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit blocked by carts and racks
Jan 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Walk in cooler: fish batter made at 5:28am (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (44F - Cold Holding); - lettuce (45F - Cold Holding); - sauerkraut (46F - Cold Holding); - coleslaw (46F - Cold Holding); - shredded cheese (46F - Cold Holding) Manager states brought out less than 4 hours. Moved all products walk in cooler to lower temperature - Walk in cooler: fish batter made at 5:28am (52F - Cold Holding)
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Jul 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - cod 120f. Operator reheat to 189f.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - fish batter made from reconstituted milk powder. - 11:52am (53f-65fF), 12:30pm (53f-63f)
Equipment and utensils not properly air-dried - wet nesting.
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. - pints in customer cooler missing address of where packaged
Old labels stuck to food containers after cleaning.
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - cod 120f. Operator reheat to 189f.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Main Make Line: - sauerkraut held overnight (46F - Cold Holding) - lettuce 47 ambient <2 hours - cut tomato ambient <2 hours (46F - Cold Holding) - sliced cheese (46F - Cold Holding) - manager brought to walk in cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - fish batter made from reconstituted milk powder. - 11:52am (53f-65fF), 12:30pm (53f-63f)
Equipment and utensils not properly air-dried - wet nesting.
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. - pints in customer cooler missing address of where packaged
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
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.