Culver's of South Florida
Last inspected: Feb 21, 2026
100
Score
Culver's of South Florida appears in inspection records nine times, starting in 2023. On Feb 21, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Loxahatchee restaurant scores 76. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 21, 2026
Routine - Food
No violations found.
100
Feb 20, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then handled clean tong; no hand wash. Employee washed hands. **Corrected On-Site**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, flip top cooler: butter packets (47F - Cold Holding) As per operator, stored 15 mins. At flat top grill: cooked chicken (47F - Cold Holding); ground beef (47F - Cold Holding) As per operator, stored 20 mins. Stored over stacked. At make table: sliced tomatoes (48F - Cold Holding); sliced cheese (44F - Cold Holding) As per operator, stored 25 mins. All items removed from one cooler to another already panned as per operator. All items stored over stacked. Operator moved to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: chili (131F - Hot Holding) As per operator, reheated and stored 1 hour prior. Operator placed to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 days. Emailed to operator.
11-26-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 150ppm) Operator changed to: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
55
Jul 31, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee going from dirty dishes to clean dishes without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Steam table chili 113F hot holding Per operator product stored for approximately 1 hour Operator moved to reheat to 165F + **Corrective Action Taken**
03B-01-6
Basic - Food stored in a prohibited area. Sugar packets stored under hand washing sink front counter drain pipe Operator removed **Corrected On-Site**
08B-37-4
70
Dec 20, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit at front counter: sour cream (50F - Cold Holding); whipped butter packets (46F - Cold Holding) As per operator, held since 2 hours. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
86
Jul 26, 2024
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
55
Apr 11, 2024
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; steam table: chilli (127F - Hot Holding) As per operator and label, stored for more than 4 hours. See stop sale.
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; steam table: chilli (127F - Hot Holding) As per operator and label, stored for more than 4 hours. See stop sale.
01B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At low boy reach in cooler beside fryer: raw fish (50F at 12:15; 59F at 12:33pm- Cooling) As per operator, fish portioned at 9am. At current rate of cooling, fish will not cool to 41F within a total of 4 hours. Item stored over stacked. Operator removed over stacked portion. **Corrected On-Site**
03D-15-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior floor of 4 door stainless steel reach in freezer at fryers, soiled with food debris.
23-03-4
Basic - Ice buildup in reach-in freezer. Observed ice build up in 4 door stainless steel reach in freezer at fryers.
14-69-4
55
Feb 20, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Program provided by Culver's corporation. Program not approved by the department. Provided OPQ info to operator **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
53B-03-5
90
Feb 19, 2024
Complaint Full
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside expo cooler 2 boxes with butter 60F cold Holding, Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. See Stop sale. Cook line raw burgers 45F cold Holding, cheese 46F cold Holding, Front line ice cream machine Cream 50F cold Holding, chocolate cream 48F cold holding . Walk-in cooler Sliced tomatoes 46F cold Holding , Per operator all products stored appropriately 2 hours. Per operator all products not prepared or portioned today. Operator removed overstocked product and removed creams from machine **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. Observed inside expo cooler coleslaw at 3:35pm(48F cooling) per operator product cooling since 11am Product did not cool to 41F within 4 hours. See stop sale **Warning**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed inside expo cooler coleslaw at 3:35pm(48F cooling) per operator product cooling since 11am Product did not cool to 41F within 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside expo cooler 2 boxes with butter 60F cold Holding, Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. See Stop sale. **Warning**
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing spatulas in 3 compartment sink with only water and soap no sanitizer. Advised operator to sanitized properly **Warning**
22-45-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Program provided by Culver's corporation. Program not approved by the department. Provided OPQ info to operator **Warning**
53B-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to operator **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep area **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary **Warning**
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email form to operator. **Warning**
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Bins with flour on prep area Operator labeled **Corrected On-Site** **Warning**
02D-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed an opened cup with soda stored on dry storage. Operator discarded **Corrected On-Site** **Warning**
12B-02-4
Basic - Insect control device installed over food preparation area. Over dry storage shelves with food Operator removed **Corrected On-Site** **Warning**
35B-02-4
Basic - Single-service articles improperly stored. Cups under hand washing sink drain pipes. **Warning**
25-05-4
Basic - Stored food not covered. Inside walk-in cooler a box with raisins opened. Operator closed **Corrected On-Site** **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lemons, tomatoes, cucumbers stored above sauces, cut vegetables and raisins. Operator stored properly **Corrected On-Site** **Warning**
08B-17-4
25
Sep 7, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Culver's of South Florida last inspected?
The most recent health inspection at Culver's of South Florida on file is from Feb 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Culver's of South Florida?
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 of South Florida.
How does Culver's of South Florida compare to other restaurants in Loxahatchee?
Culver's of South Florida most recently scored 100 out of 100, which is higher than the Loxahatchee average of 76.
Has Culver's of South Florida's inspection record improved over time?
Results have been roughly steady. Inspections at Culver's of South Florida 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 South Florida 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 South Florida inspected?
Based on the inspection history on file, Culver's of South Florida is inspected around four times per year on average.
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