Culvers
Last inspected: Sep 16, 2025
74
Score
Across the available record, Culvers has six inspections on file, the first dated 2022. Inspectors last stopped by on Sep 16, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 12 violations earlier in the record.
The pattern that stands out is “single-service articles not stored inverted or protected”, which has been cited four times.
That's lower than the typical Cape Coral restaurant, which scores around 77. On the whole, the file is mixed but not concerning.
6
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 16, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pats 54F cold hold less than 4 hours. Operator placed butter pats on metal tray and placed in walk in cooler to cool to 41F. Rechecked temperature at 42F. **Corrected On-Site**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on air drying containers. **Repeat Violation**
24-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Water leaking from pipe underneath self-serve soda machine.
29-11-4
74
Jul 28, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Precooked chicken 60F cold hold, raw hamburger 58F cold hold less than 4 hours. Operator turned on reach in cooler and put bags of ice on top of foods. Observed coleslaw 47F cold hold less than 4 hours. Operator put lid on container. Educated operator on maintaining temperatures at 41F or below. Rechecked temperature at 43F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with gray-like substance around drain inside cabinet underneath iced tea dispensers at selfservice area. Educated operator on cleaning drain. **Repeat Violation**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer across from fryers. Educated operator on cleaning reach in freezer. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Front service area. Operator inverted containers. **Corrected On-Site**
25-06-4
64
Jul 15, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
67
Aug 4, 2023
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - 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 concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at side wait station.
31B-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed water spray bottle not labeled. Operator labeled bottle. **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor drain soiled/has accumulation of debris underneath self serve soda machine.
36-73-4
Basic - Nonfood-contact surface soiled with gray-like around and behind custard dispensing nozzles.
23-03-4
Basic - Reach-in freezer at cook line across from fryers interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Educated operator on importance of storing containers inverted. Operator inverted containers. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Soiled dry wiping cloth in use. Cook line. Operator changed cloth. **Corrected On-Site**
21-10-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and knives. Educated operator on having handles in same direction. **Repeat Violation**
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
47
Dec 8, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before putting on gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter 120F hot hold less than 4 hours. Educated operator on importance of not double panning at Bain-Marie. Operator removed double pan. Rechecked temperature at 165F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled at front service area. Operator labeled bottle. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at coo line blocked by trash container. Educated operator on importance of not having hand wash sink blocked. Operator removed trash container. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Hand wash sink in dishwash area. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sink at cook line reaching 84F (waited 3 minutes).
27-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Educated operator on importance of storing containers inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from cook line.
29-49-6
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks, knives, and spoons at front service area. Educated operator on importance of storing utensils with handles presented first. Employees fixed utensils. **Repeat Violation**
25-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar bins. Educated operator on importance of labeling containers Operator labeled containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense flour/sugar. Operator removed cups.
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Faucet/handle missing at left side faucet at three compartment sink. Educated operator on importance of having cold water at three compartment sink for food prep. **Repeat Violation**
29-09-4
33
Aug 31, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter 119F hot hold less than 4 hours. Operator replaced double pan with single pan. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 47F cold hold, sauerkraut 46F cold hold less than 4 hours. Operator double panned time/temperature control for safety foods with ice. Rechecked temperature at 43F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cook line blocked by bucket. Educated operator on importance of keeping hand wash sink unblocked. Operator removed bucket. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Observed cold water faucet/handle missing at three compartment sink. Educated operator on importance of having cold water at three compartment sink if used as food prep sink. **Repeat Violation**
29-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Nonfood-contact surface soiled with gray-like substance on back splash of custard nozzles. Operator cleaned. **Corrected On-Site**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and knives. Operator fixed. **Corrected On-Site**
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar bins. Operator labeled. **Corrected On-Site**
02D-01-5
50
Frequently Asked Questions
When was Culvers last inspected?
The most recent health inspection at Culvers on file is from Sep 16, 2025. The public record contains six inspections in total.
What is the most common violation at Culvers?
Across the inspection record, “single-service articles not stored inverted or protected” has been cited four times, more than any other issue at Culvers.
How does Culvers compare to other restaurants in Cape Coral?
Culvers most recently scored 74 out of 100, which is lower than the Cape Coral average of 77.
Has Culvers' inspection record improved over time?
Yes. Recent inspections at Culvers have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Culvers means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Culvers inspected?
Based on the inspection history on file, Culvers is inspected around two times per year on average.
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