CULVER'S OF GAINESVILLE
4036 SW 30 PL
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
5
Intermediate
0
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed: 2 cases of food on the floor in the walk-in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine has an accumulation of debris. Observed: over the dining room soda nozzles, dried build up.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed: as food pans came out of the dish wash machine, old labels were still visible.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed red sanitizer bucket stored on a prep table with sauces being portioned, sanitizer was at 250 ppm for quaternary amonia. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed: a case of straws stored on the floor in dry storage.
- 22-41-4: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. Observed: dish wash machine 0 ppm for chlorine. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed: on the cook line, coming on the line, adjust the visor, add gloves, no handwashing. Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: on the back line, staff grabbing the edge of the table to stabilize as they reached up to gran metal strainer from the wall storage, touching the food contact surface of the strainer. Continued working, no washing of strainer or of hands. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: on the cook line, cook staff hike pants and continue working with spatula and tongs, no handwashing/glove change. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: butter packs on the front line at 55°. These were in a metal pan, in the front line cold hold bin. These were put out just before open. Now they are in the walk-in freezer to bring back to 41° or below. **Corrective Action Taken**
Food safety inspection conducted on 5/12/2025 revealed 10 total violations (5 high priority, 0 intermediate, 5 basic).
Inspection on 12/10/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed a ceiling tile missing in dry storage where the aprons are.
- 08B-38-4:Basic - Food stored on floor. Observed: a case of food on the walk-in cooler and walk-in freezer floors.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed: multiple old labels on clean food pans.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: sanitizer buckets stored on the front line with straws and food. 250 ppm.
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed: cod fillets thawing in submerged water, no water was running. Running water was added. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: the hand wash sink by the drive thru lacked lacked paper towels.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of trainers Certified Food Manager number on multiple certificates.
Food safety inspection conducted on 12/10/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 9/3/2024
High Priority
1
Intermediate
4
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the Root beer and Minute Maid soda nozzles in the dining area is soiled.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook line staff hike pants with gloves on, then step off the line for a few seconds, come back, gloves still on, touch table, then as an order comes in, preparing to cook fries and start food order, no glove change from the hike of pants.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Megan, owner, lacking a current Certified Food Manager card.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: an accumulation of spills in multiple reach-in cooler/reach-in freezers. ALSO, the can opener blade had dried and moist food debris on it.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed: a fan blocking access to the front line hand wash sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: red syrup in the front line hand wash sink. This was rinsed away. Corrected On-Site
Food safety inspection conducted on 9/3/2024 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).
Inspection on 12/6/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed: standing water inside the laundry room door.
- 22-41-4: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. Observed: 0 ppm for chlorine in the dish wash machine. A dredge lid was removed from the drain, 100 ppm. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: multiple certificates lacking, certified number, certifier or a date of birth. Staff started adding information. **Corrective Action Taken**
Food safety inspection conducted on 12/6/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 7/27/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the non food contact area above the soda nozzles is soiled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: butter packs on the front line, in a metal 1/6 pan, in a metal full size pan, 51F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: butter packs on the front line, 51F. These were discarded.
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed: G unable to answer big 6. After 6 minutes, the answers were given to the inspector. A Big 6 will be emailed to the store. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the right self serve ice chute is soiled on the back side.
Food safety inspection conducted on 7/27/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).