Culver's
Last inspected: Apr 24, 2026
74
Score
The health department has logged nine inspections at Culver's, the earliest from 2022. The most recent visit was on Apr 24, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “interior of microwave has accumulation” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 79, which Culver's 74 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kevin Klebeck, expired on 03/23/2026.
53A-03-7
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave doors and handles soiled with food debris.
23-24-4
Basic - Current Hotel and Restaurant license not displayed. Manager print and post current license. **Corrected On-Site**
50-09-4
Basic - Floor soiled/has accumulation of debris. In walk-in freezer.
36-73-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
74
Jan 30, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cook onions 130F manager reheated to 165F **Corrected On-Site**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table management discarded **Corrected On-Site**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach in cooler by microwave inside coleslaw employee removed to proper storage **Corrected On-Site**
10-06-5
78
Apr 15, 2025
Complaint Partial
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken gravy (110 - Hot Holding), temped at 170F at 12:30pm. **Corrected On-Site**
03B-01-6
High Priority - Employee washed hands with cold water. Employee washed hands with water temped at 76F at hand sink on cook line.
12A-19-4
High Priority - Raw animal food stored over or with unwashed produce. 2 boxes of unwashed onions stored over ready to eat onions on shelf in walk-in cooler. Employee placed on bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temped at 76F at hand sink on cook line. Water temp adjusted to 105F at both hand sinks. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with old food debris.
16-21-4
Basic - Ceiling tile missing. Missing above soda bib station.
36-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard on cook line. Employee placed beard guard on during inspection. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored on shelf. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. On floor under soda machine in drive thru.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Case of strawberries stored on floor in walk-in freezer. Employee placed on shelf. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along doorframe of walk-in freezer. Ice buildup up along chest freezer on service line.
14-69-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water velocity at 4 dipper wells on service line. Employee placed containers directly under water source. **Corrected On-Site**
10-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Old food debris inside reachin cooler on cook line. Mold like substance on walk-in cooler gasket.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Under soda machine in drive thru area.
36-64-5
Basic - Open dumpster lid. Employee closed dumpster lid. **Corrected On-Site**
33-16-4
32
Mar 27, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on shelf in dish storage area.
24-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chili thawing in standing water in 3-compartment sink. Employee placed under cold running water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer tested at 0ppm. Employee discarded, replaced, and tested at 200ppm. **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled under service line under coffee station. Employee labeled. **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket stored on shelf above portion cup lids. Employee removed. **Corrected On-Site**
40-06-5
78
Nov 25, 2024
Routine - Food
2 minor violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
90
Feb 2, 2024
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. Cold well on cook line - Cold holding: sliced corn beef 51 F, cooked chicken breast 47 F, raw beef burger 48 F. Operator moved items to walk-in freezer at time of inspection. Re temp: sliced corn beef 43 F, cooked chicken 43 F, raw beef burger 40 F. **Corrected On-Site**
03A-02-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized at time of inspection. **Corrected On-Site**
22-08-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from knee pedal valve at handwash sink on cook line across from office.
29-11-4
78
Oct 13, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 small containers of melted butter 98-121 F double panned in steam well. Operator reheated and temped 146-152 F, removed extra pan and directly hot holds in steam well. **Corrected On-Site**
03B-01-6
Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1 microwave soiled with food debris on top interior. Operator removed top cover and moved to clean. **Corrective Action Taken**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. 1 wet mop stored in mop sink. Operator hang it up to air dry. **Corrected On-Site**
42-01-4
78
Mar 29, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sink by office on cook line, temped 80 F.
27-16-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked by ladder, trash can and a pile of bread baskets. Operator removed some items to get access to the handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped 92 F.
16-53-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at drive thru area.
22-16-4
61
Oct 21, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
74
Frequently Asked Questions
When was Culver's last inspected?
The most recent health inspection at Culver's on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Culver's?
Across the inspection record, “interior of microwave has accumulation” has been cited three times, more than any other issue at Culver's.
How does Culver's compare to other restaurants in Tampa?
Culver's most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has Culver's inspection record improved over time?
No. Recent inspections at Culver's have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Culver's 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 inspected?
Based on the inspection history on file, Culver's is inspected around three times per year on average.
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