Culver's
Last inspected: Mar 2, 2026
82
Score
The health department has logged 10 inspections at Culver's, the earliest from 2022. Inspectors last stopped by on Mar 2, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around seven violations to closer to two violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That falls roughly in the middle of the pack for Zephyrhills restaurants. Overall, the inspection record reads well.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 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. Chlorine tested twice at 0ppm. Operator replaced chlorine supply, tested at 50ppm **Corrected On-Site**
22-41-4
Basic - Food stored on floor. Case of fish on the floor in walk in freezer.
08B-38-4
82
Oct 31, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee washed,rinsed and sanitized can opener blade soiled with. **Corrected On-Site**
22-02-4
Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee removed sanitizer bucket on prep table next single service containers on cook line. **Corrected On-Site** **Repeat Violation**
21-44-1
82
May 8, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All Safe staff certificates are paper copies.
53B-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to prep table, cooler, moved to shelf **Corrected On-Site**
21-44-1
86
Dec 3, 2024
Routine - Food
4 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
78
Apr 2, 2024
Complaint Full
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Apr 1, 2024
Complaint Full
7 critical violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -chili started at 9:24 (98F - Reheating); pot roast started at 9:24 (89F - Reheating) time temperature is taken is 11:25am **Warning**
03E-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine temperature not reaching 160F, chlorine sanitizer at 0ppm, manager set up three compartment sink to sanitize dishes, quaternary sanitizer at 200ppm **Warning**
22-49-4
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. Dish washer handling dirty dishes putting them in dish machine then handling the clean dishes out of dish machine without washing hands or changing gloves **Warning**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hat then touched clean to go boxes and French fries without washing hands or changing gloves **Warning**
12A-25-4
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. Employee wiping gloved hands on dirty apron then touching clean equipment and putting food in Togo holders on cook line without changing gloves or washing hands **Warning**
12A-28-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went to office, grabbed is cup of coffee drank is coffee then pulled fry basket up, filled Togo bags and filled with tater tots and French fries without changing soiled gloves **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -coleslaw (48F - Cold Holding) at front counter, manager placed back in walk in cooler -raw burgers (48F - Cold Holding) on cook line, manager voluntarily discarded **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Equipment in poor repair. Men's restroom toilet missing top cap of back of toilet has exposed wires, manager taped brown paper bag of exposed area. **Corrective Action Taken** **Warning**
14-11-5
Basic - Food stored on floor. Buns stored on floor in dry storage, buns put on cart **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Clean tongs hanging on clean rack by dish area, exposed to cross contamination when walking by **Warning**
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Warning**
16-38-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler drawers on cook line soiled **Warning**
22-16-4
Basic - Bowl or other container with no handle used to dispense food. To go cup used to scoop pecans out of container, to go container removed from pecans **Corrected On-Site** **Warning**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. All employees engaged in food preparation put beard guards on **Corrected On-Site** **Repeat Violation** **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on rack still wet **Warning**
24-08-4
23
Jan 23, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burgers (59F - Cold Holding) 42F put out on cook line 30 minutes ago, manager put in freezer to get down to proper temperature coleslaw (48F - Cold Holding) 43Fstacked above pan in top part of cooler at front counter area, manager put in reach in cooler to cool down **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front has chocolate syrup dumped in it
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from grill soiled Reach in freezer across from fryers soiled
22-16-4
67
Nov 8, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding: queso 47 f cut lettuce 45 f corn dog 47 f operator placed in freezer 2nd temp 43 f all items **Corrected On-Site**
03A-02-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
70
Apr 10, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor 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.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers at 45f. Manager threw out the burgers from last night. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade.
22-02-4
Basic - Food stored on floor. Observed ketchup and frozen buns stored on the floor. Manager put food on the shelf. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Observed napkins stored on the floor.
25-05-4
61
Jul 7, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Culver's last inspected?
The most recent health inspection at Culver's on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Culver's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Culver's.
How does Culver's compare to other restaurants in Zephyrhills?
Culver's most recently scored 82 out of 100, which is about the same as the Zephyrhills average of 83.
Has Culver's inspection record improved over time?
Yes. Recent inspections at Culver's have averaged around two violations per visit, down from roughly seven 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 three times per year on average.
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