Culver's Jupiter
Last inspected: Jan 7, 2026
58
Score
Inspectors have visited Culver's Jupiter eight times, with records going back to 2022. The latest inspection on file is from Jan 7, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Culver's Jupiter's 58 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Jul 25, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Nov 15, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
61
Aug 5, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Beef pot roast 10:00am 2x time reheated (82F - Reheating); Beef pot roast 10:20am 2x time reheating (85F - Reheating). In steam table next to grill since 8:47am Operator stated Beef was placed in hot holding unit at 8:47. At this pace the beef will not reach 165F by 10:47am, within 2 hours. At 10:45 am meat has reached 165F in the microwave. **Corrected On-Site**
03E-03-5
Basic - 3 buckets of Pretzels and ice bags stored on floor in walk in freezer. Operator placed items on a shelf. **Corrected On-Site**
08B-38-4
Basic - 4 door Reach-in freezer interior/shelves have accumulation of soil residues on cook line, bottom shelf.
22-16-4
Basic - Opened employee water bottle in walk in cooler with food to be served to customers. Operator removed bottle.
12B-13-4
74
Dec 8, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chili (78°F-82°F - Reheating); clam chowder (110°F - Reheating) reheating for more than 3 hours, in double pans in steam table on low.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cod 49°F, in breading station . Operator stated was placed in unit less than 30 minutes ago. Unit frozen. Operator moved fish into walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chili (78°F-82°F - Reheating); clam chowder (110°F - Reheating) Commercial processed first reheat, reheating for more than 3 hours, in double pans in steam table on low. See stop sale
03E-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
50-17-3
Intermediate - Spray bottle containing sanitizer not labeled in prep area. Manager labeled. **Corrected On-Site**
41-17-4
50
Jul 11, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cod (49-50F - Cold Holding); cooked chicken (48F - Cold Holding)in coolers by frying station and grill; as per operator food left on the cart for approximately 30 minutes before setting up the stations; food not prepared today; operator coverded food and placed ice bags to quick chill; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Standing water in floor drain/floor drain draining very slowly Standing water by three compartment sink and dishwasher
29-19-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- across from cook line
22-16-4
78
Jan 3, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Jul 29, 2022
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-53F - Cold Holding);RIC at cook line Food not prepared or portioned today; foods overstocked ; operator removed top part and moved food to walk-in cooler; fish (44-58F - Cold Holding) RIC next to fryers As per operator food brought out from walk-in cooler in the morning; food out of temperature for less than four hours; operator placed ice bags to quick chill; **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by flat top. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
67
Frequently Asked Questions
When was Culver's Jupiter last inspected?
The most recent health inspection at Culver's Jupiter on file is from Jan 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Culver's Jupiter?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Culver's Jupiter.
How does Culver's Jupiter compare to other restaurants in Jupiter?
Culver's Jupiter most recently scored 58 out of 100, which is lower than the Jupiter average of 79.
Has Culver's Jupiter's inspection record improved over time?
Results have been roughly steady. Inspections at Culver's Jupiter have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Culver's Jupiter 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 Culver's Jupiter inspected?
Based on the inspection history on file, Culver's Jupiter is inspected around two times per year on average.
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