CULVER'S

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave doors and handles soiled with food debris.

Basic - Current Hotel and Restaurant license not displayed. Manager print and post current license. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In walk-in freezer.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

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

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

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

High Priority - Employee washed hands with cold water. Employee washed hands with water temped at 76F at hand sink on cook line.

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

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with old food debris.

Basic - Ceiling tile missing. Missing above soda bib station.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored on shelf. Repeat Violation

Basic - Floor area(s) covered with standing water. On floor under soda machine in drive thru.

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

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.

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

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.

Basic - Objectionable odors in bathroom or other areas of the establishment. Under soda machine in drive thru area.

Basic - Open dumpster lid. Employee closed dumpster lid. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on shelf in dish storage area.

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

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

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Ran dish machine, tested 0ppm. Chlorine bucket was empty, operator replaced with a full bucket of chlorine, ran dish machine multiple times, tested 100ppm. No ware washing at time of inspection. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At cook line.

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from knee pedal valve at handwash sink on cook line across from office.