CULVER'S JUPITER

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Operator renewed license during course of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler right of fryer station: Fish (47-49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator added ice bags to product. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over custard mix at walk in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator replaced sanitizer. Rechecked, 400ppm quaternary sanitizer. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 deeply dented cans of sauerkraut on can rack.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by flat top station: beef patties (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed overstocked above fill line of pan. Operator cut portion in half and placed on lower portion of cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Freezer cleaner stored next to food service gloves and over deli paper in dry storage area. Operator stored chemicals properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chutes at soda dispenser with an accumulation of black mold like substance. Advised operator to clean and sanitize ice chutes.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink by office. Advised operator to only be used for hand washing. Operator removed ice. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (98F - Hot Holding) Observed at bun roller. Per operator, machine is refilled approximately every 1-2 hours. Advised operator to use time control. Time control procedure emailed to operator.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter attached.

Intermediate - Handwash sink not accessible for employee use at all times. Storage bins stacked in front of hand wash sink. Operator removed storage bins. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Peroxide cleaner spray bottle not labeled by take out window. Operator labeled properly. Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Beef pot roast 10:00am 2x time reheated (82F - Reheating); Beef pot roast 10:20am 2x time reheating (85F - Reheating). In steam table next to grill since 8:47am Operator stated Beef was placed in hot holding unit at 8:47. At this pace the beef will not reach 165F by 10:47am, within 2 hours. At 10:45 am meat has reached 165F in the microwave. Corrected On-Site

Basic - 3 buckets of Pretzels and ice bags stored on floor in walk in freezer. Operator placed items on a shelf. Corrected On-Site

Basic - 4 door Reach-in freezer interior/shelves have accumulation of soil residues on cook line, bottom shelf.

Basic - Opened employee water bottle in walk in cooler with food to be served to customers. Operator removed bottle.

High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chili (78°F-82°F - Reheating); clam chowder (110°F - Reheating) reheating for more than 3 hours, in double pans in steam table on low.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cod 49°F, in breading station . Operator stated was placed in unit less than 30 minutes ago. Unit frozen. Operator moved fish into walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chili (78°F-82°F - Reheating); clam chowder (110°F - Reheating) Commercial processed first reheat, reheating for more than 3 hours, in double pans in steam table on low. See stop sale

Intermediate - Spray bottle containing sanitizer not labeled in prep area. Manager labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cod (49-50F - Cold Holding); cooked chicken (48F - Cold Holding)in coolers by frying station and grill; as per operator food left on the cart for approximately 30 minutes before setting up the stations; food not prepared today; operator coverded food and placed ice bags to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- across from cook line

Basic - Standing water in floor drain/floor drain draining very slowly Standing water by three compartment sink and dishwasher

High Priority - Employee touched soiled apron and then engaged in food preparation without changing gloves and washing hands- at cook line; Operator educated employee on proper way to handle food; employee changed apron and washed hands before returning to cook line; Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (41-50F - Cold Holding); in reach in cooler at cook line; food overstocked; food not prepared today; operator moved top portion to the bottom cooler to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table by steam table; Operator stored properly Corrected On-Site

Basic - Employee with soiled apron at cook line; operator asked employee to change apron; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-53F - Cold Holding);RIC at cook line Food not prepared or portioned today; foods overstocked ; operator removed top part and moved food to walk-in cooler; fish (44-58F - Cold Holding) RIC next to fryers As per operator food brought out from walk-in cooler in the morning; food out of temperature for less than four hours; operator placed ice bags to quick chill; Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by flat top. Operator provided. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw eggs/syrup/walk in cooler/corrective action taken/operator separated/labeled employee foods. Corrected On-Site

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

Basic - Food stored on floor. M and m candies/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers/on floor/storeroom/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered. Coleslaw/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.49 degrees, hamburgers/prep cooler#1/stored within 2 hours/corrective action taken/operator iced down hamburgers. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored.sanitizers stored above disposable gloves/storage area/corrective action taken/operator stored chemicals properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.cookie dough nuggets/walk in freezer/corrective action taken/operator discarded plastic cup. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken.cookie dough nuggets container/walk in freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit.prep cooler#1/cookline/corrective action taken/operator installed new thermometer. Corrective Action Taken

Basic - Stored food not covered.cheese balls/walk in freezer/corrective action taken/operator covered foods. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken.snickers nuggets container/walk in freezer

Basic - In-use ice scoop stored on soiled surface between uses.ice scoop/on top of ice machine/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning.by dishmachine area/corrective action taken/operator removed old labels. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination.plastic knives, forks, spoons/storage area/corrective action taken/operator covered single serving items. Corrective Action Taken