Culvers
Last inspected: Mar 11, 2026
95
Score
The health department has logged 11 inspections at Culvers, the earliest from 2022. The latest inspection on file is from Mar 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited three times.
Restaurants in Casselberry average 66, so Culvers is doing better than most peers. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** - From follow-up inspection 2026-03-11: **Time Extended**
16-46-4
95
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
55
Oct 14, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Dec 20, 2024
Complaint Full
4 minor violations.
View 4 violations
Basic - Floor soiled/has accumulation of debris. -pool of oil on left side of fryers
36-73-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. -flower and sugar at bun table not labeled **Repeat Violation**
02D-01-5
Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site** **Repeat Violation**
16-48-4
82
Oct 1, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - 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
03F-10-5
Intermediate - 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
03D-15-4
Basic - Floor area(s) covered with standing water. -under reach in cooler containing veg
36-22-4
Basic - Floor soiled/has accumulation of debris. -floor in WIF accumulation of food debris
36-73-4
Basic - Food stored on floor. -ice cream in WIF fallen and left on floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -WIC fan covers accumulation of dust
23-03-4
Basic - Old food stuck to clean dishware/utensils. -ladle hung on rack
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. -sugar not properly labeled with common name
02D-01-5
58
Jan 25, 2024
Complaint Full
No violations found.
100
Jan 24, 2024
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - 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) **Warning**
01B-02-5
High Priority - 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) **Warning**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
67
Jul 25, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - cod 120f. Operator reheat to 189f. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-25: - cod 141f. Operator reheat to 210f **Time Extended**
03C-75-5
High Priority - - From initial inspection : High Priority - 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) **Warning** - From follow-up inspection 2023-07-25: New batter 68f. Operator will come up with new way to better cool product **Time Extended**
03D-06-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
02D-03-4
64
Jul 24, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - cod 120f. Operator reheat to 189f. **Corrected On-Site** **Warning**
03C-75-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - 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 **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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) **Warning**
03D-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - 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 **Warning**
02D-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
45
Jan 24, 2023
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
82
Jul 29, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area
22-02-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
86
Frequently Asked Questions
When was Culvers last inspected?
The most recent health inspection at Culvers on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Culvers?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Culvers.
How does Culvers compare to other restaurants in Casselberry?
Culvers most recently scored 95 out of 100, which is higher than the Casselberry average of 66.
Has Culvers' inspection record improved over time?
Results have been roughly steady. Inspections at Culvers have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Culvers means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Culvers inspected?
Based on the inspection history on file, Culvers is inspected around three times per year on average.
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