Culver's of Gainesville
Last inspected: Dec 16, 2025
100
Score
Going back to 2022, Culver's of Gainesville has 12 inspections in the public record. The newest entry in the record is dated Dec 16, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
The city-wide average for Gainesville sits at 75, putting Culver's of Gainesville on the better side of that line. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
No violations found.
100
Dec 15, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
74
Sep 4, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Sewage and Wastewater Properly Disposed
FL-27
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
70
Jun 19, 2025
Complaint Full
No violations found.
100
May 19, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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: dish wash machine 0 ppm for chlorine. **Warning** - From follow-up inspection 2025-05-19: 3 compartment sink is set up for wash rinse sanitize. Sanitizer is in place. Eco lab has been called, has not yet come out. **Time Extended**
22-41-4
86
May 12, 2025
Complaint Full
5 critical violations. 5 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed: on the cook line, coming on the line, adjust the visor, add gloves, no handwashing. **Warning**
12A-16-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: on the back line, staff grabbing the edge of the table to stabilize as they reached up to gran metal strainer from the wall storage, touching the food contact surface of the strainer. Continued working, no washing of strainer or of hands. **Warning**
12A-29-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: on the cook line, cook staff hike pants and continue working with spatula and tongs, no handwashing/glove change. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: butter packs on the front line at 55°. These were in a metal pan, in the front line cold hold bin. These were put out just before open. Now they are in the walk-in freezer to bring back to 41° or below. **Corrective Action Taken**
03A-02-5
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: dish wash machine 0 ppm for chlorine. **Warning**
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine has an accumulation of debris. Observed: over the dining room soda nozzles, dried build up.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Observed: as food pans came out of the dish wash machine, old labels were still visible.
16-48-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed red sanitizer bucket stored on a prep table with sauces being portioned, sanitizer was at 250 ppm for quaternary amonia. **Repeat Violation**
21-44-1
Basic - Single-service articles improperly stored. Observed: a case of straws stored on the floor in dry storage.
25-05-4
Basic - Food stored on floor. Observed: 2 cases of food on the floor in the walk-in freezer. **Repeat Violation**
08B-38-4
37
Dec 10, 2024
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: the hand wash sink by the drive thru lacked lacked paper towels.
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of trainers Certified Food Manager number on multiple certificates.
53B-10-4
Basic - Ceiling tile missing. Observed a ceiling tile missing in dry storage where the aprons are.
36-36-4
Basic - Food stored on floor. Observed: a case of food on the walk-in cooler and walk-in freezer floors.
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Observed: multiple old labels on clean food pans.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: sanitizer buckets stored on the front line with straws and food. 250 ppm.
21-44-1
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed: cod fillets thawing in submerged water, no water was running. Running water was added. **Corrected On-Site**
06-08-5
64
Sep 3, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook line staff hike pants with gloves on, then step off the line for a few seconds, come back, gloves still on, touch table, then as an order comes in, preparing to cook fries and start food order, no glove change from the hike of pants.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: an accumulation of spills in multiple reach-in cooler/reach-in freezers. ALSO, the can opener blade had dried and moist food debris on it.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed: a fan blocking access to the front line hand wash sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: red syrup in the front line hand wash sink. This was rinsed away. **Corrected On-Site**
31A-11-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Megan, owner, lacking a current Certified Food Manager card.
53A-03-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the Root beer and Minute Maid soda nozzles in the dining area is soiled.
23-03-4
55
Dec 6, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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: 0 ppm for chlorine in the dish wash machine. A dredge lid was removed from the drain, 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: multiple certificates lacking, certified number, certifier or a date of birth. Staff started adding information. **Corrective Action Taken**
53B-10-4
Basic - Floor area(s) covered with standing water. Observed: standing water inside the laundry room door.
36-22-4
74
Jul 27, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: butter packs on the front line, in a metal 1/6 pan, in a metal full size pan, 51F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: butter packs on the front line, 51F. These were discarded.
03A-02-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed: G unable to answer big 6. After 6 minutes, the answers were given to the inspector. A Big 6 will be emailed to the store. **Corrected On-Site**
53A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the right self serve ice chute is soiled on the back side.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the non food contact area above the soda nozzles is soiled.
23-03-4
58
Jan 25, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
90
Sep 19, 2022
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Washing Fruits and Vegetables
FL-42
82
Frequently Asked Questions
When was Culver's of Gainesville last inspected?
The most recent health inspection at Culver's of Gainesville on file is from Dec 16, 2025. The public record contains 12 inspections in total.
What is the most common violation at Culver's of Gainesville?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Culver's of Gainesville.
How does Culver's of Gainesville compare to other restaurants in Gainesville?
Culver's of Gainesville most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Culver's of Gainesville's inspection record improved over time?
Results have been roughly steady. Inspections at Culver's of Gainesville have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Culver's of Gainesville 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 Culver's of Gainesville inspected?
Based on the inspection history on file, Culver's of Gainesville is inspected around four times per year on average.
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