Culver's of Tampa Hillsborough
Last inspected: Jan 8, 2026
100
Score
The health department has logged 10 inspections at Culver's of Tampa Hillsborough, the earliest from 2022. On Jan 8, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around two violations each.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
Restaurants in Tampa average 79, so Culver's of Tampa Hillsborough is doing better than most peers. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Complaint Full
No violations found.
100
Oct 14, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed Butter(126F - Hot Holding) 1st temp 1:05 2nd temp 1:50 at 1:32 pm , chicken gravy 129F 12:56 pm- Hot Holding 2nd temp 143 1:30 pm, manager raised temperature on steam table. **Corrective Action Taken**
03B-01-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed a sanitizer bucket using quaternary at improper PPM , manager got a new bucket of sanitizer with the proper PPM **Corrected On-Site**
21-08-4
82
Feb 20, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
74
Aug 20, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Serving trays stacked in front of the hand wash sink at front service counter. Operator relocated trays at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside employee restroom in kitchen.
31B-02-4
Basic - Equipment in poor repair. Ran dish machine multiple times, chlorine tested 0ppm. No warewashing at time of inspection. Operator informed employees to sanitize food equipment manually in three compartments sink. **Corrective Action Taken**
14-11-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing buckets tested less than 100ppm under dish machine. Operator remade solution and tested 200ppm. **Corrected On-Site**
21-08-4
74
Jan 16, 2024
Routine - Food
No violations found.
100
Jan 5, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. All hand sinks has no hot water at a minimum of 85F provided at time of inspection. **Warning** - From follow-up inspection 2024-01-05: Hot water temped 70 F at time of inspection. **Time Extended**
12A-19-4
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for approximately 3minutes in all sinks in the entire establishment, temperature at 71F for all sinks Manager on duty contacted plumber at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-05: Hot water temped 69-71F in the entire establishment. Repair in progress at time of inspection. **Time Extended** **Corrective Action Taken**
27-06-4
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Water temperature 71F in dishwasher machine. **Warning** - From follow-up inspection 2024-01-05: Ware washing in dish machine at time of inspection . Water temped 69 F. **Time Extended**
16-53-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old label residue on clean containers on dish storage shelf. **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
16-46-4
67
Jan 4, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Employee washed hands with cold water. All hand sinks has no hot water at a minimum of 85F provided at time of inspection. **Warning**
12A-19-4
Intermediate - No hot running water at three-compartment sink. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for approximately 3minutes in all sinks in the entire establishment, temperature at 71F for all sinks Manager on duty contacted plumber at time of inspection. **Corrective Action Taken** **Warning**
27-06-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Water temperature 71F in dishwasher machine. **Warning**
16-53-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Witnessed an employee drink stored on prep table next to prep sink in the back, manager removed drink **Corrected On-Site** **Warning**
12B-07-4
Basic - Old labels stuck to food containers after cleaning. Observed old label residue on clean containers on dish storage shelf. **Warning**
16-46-4
64
Jul 18, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 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. Ran dish machine multiple times, tested 0ppm. Manager setup three compartment sink and contacted service company at time of inspection. Manager fixed the issue at time of inspection, tested 100ppm. **Corrected On-Site**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning food equipments in dish machine at time of inspection. Chlorine tested 0ppm. Recommended to re sanitize all food contact surfaces in three compartment sink with quaternary solution.
22-45-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 122 F hot holding in steam well on cook line.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Plastic spoon stored in handwash sink at front service area. Manager removed. **Corrected On-Site**
31A-11-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
52
Jan 10, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jul 5, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing bucket under dish machine tested 0ppm.
21-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
90
Frequently Asked Questions
When was Culver's of Tampa Hillsborough last inspected?
The most recent health inspection at Culver's of Tampa Hillsborough on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Culver's of Tampa Hillsborough?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Culver's of Tampa Hillsborough.
How does Culver's of Tampa Hillsborough compare to other restaurants in Tampa?
Culver's of Tampa Hillsborough most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Culver's of Tampa Hillsborough's inspection record improved over time?
Results have been roughly steady. Inspections at Culver's of Tampa Hillsborough have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Culver's of Tampa Hillsborough 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 Tampa Hillsborough inspected?
Based on the inspection history on file, Culver's of Tampa Hillsborough is inspected around three times per year on average.
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