Culver's
Last inspected: Jan 26, 2026
100
Score
Culver's appears in inspection records eight times, starting in 2022. The most recent report on file is from Jan 26, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged four times.
The city-wide average for St. Petersburg sits at 77, putting Culver's on the better side of that line. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
No violations found.
100
Aug 15, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink of back prescription table with establishment iPad. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear container on drying rack.
24-08-4
Basic - Old labels stuck to food containers after cleaning. Multiple containers on drying rack.
16-46-4
86
Jan 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. **Repeat Violation**
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior of soda dispenser in drive thru area soiled with black mold like substance on top left corner.
22-20-5
90
Sep 13, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink on shelf above prep table across three compartment sink. Manager moved drink. **Corrected On-Site**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on rack above dish machine drain board.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in deli cooler on cook line, custard area by drive thru soiled.
23-03-4
82
Feb 20, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out paperwork. **Corrected On-Site**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed. License posted expired on 2/1/24 with ownership name S and L Properties St Petersburg LLC. Operator printed out current license for new ownership under St Petersburg Burgers INC. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried -wet nesting. Containers wet nesting on clean dish rack near three compartment sink.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven interior soiled with food debris.
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Near cook line.
29-49-6
74
Aug 7, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter in bun roller 107 degrees, discussed with manager using time as a public health control manager will implement **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris and dust. Heat lamp over fries
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Oil by upright freezer **Corrected On-Site**
08B-38-4
Basic - Reach-in freezer interior have accumulation of soil residues.upright by fryers **Corrected On-Site**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled bread rack bases heavily with crumbs
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Top and water temperature gauge
16-21-4
Basic - Accumulation of debris inside warewashing machine.top of doors
16-03-4
58
Feb 24, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler next to steam table and flat top: raw beef 46 degrees F. Discussed with operator to keep lid closed
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked mushrooms 109-128 degrees F. Employee reheated re-temp 169 degrees F **Corrected On-Site**
03B-01-6
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler of cook line
29-49-6
70
Jul 15, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of cook line: sliced cheddar 50 degrees F, sliced Swiss 50 degrees F. Discussed with operator to cut portions.
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 out of 4 food handlers missing training
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by walk-in cooler ran for 2 minutes 84 degrees F
27-16-4
Basic - Food stored on floor. Fry oil on floor by handwash sink closest to fryer station. Operator elevated **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper touching sugar on front line
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler of cook line.
29-49-6
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over ready-to-eat mashed potatoes in walk-in cooler. Unwashed cucumbers over ready-to-eat tarter sauce in walk-in cooler. Discussed proper food storage
08B-17-4
58
Frequently Asked Questions
When was Culver's last inspected?
The most recent health inspection at Culver's on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Culver's?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Culver's.
How does Culver's compare to other restaurants in St. Petersburg?
Culver's most recently scored 100 out of 100, which is higher than the St. Petersburg average of 77.
Has Culver's inspection record improved over time?
Yes. Recent inspections at Culver's have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Culver's 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 inspected?
Based on the inspection history on file, Culver's is inspected around two times per year on average.
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