CULVER'S JUPITER
1108 MILITARY TRAIL, JUPITER 33458
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/8/2023
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
- 01B-02-5: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.
- 03A-02-5: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**
- 03E-04-5: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
- 41-17-4:Intermediate - Spray bottle containing sanitizer not labeled in prep area. Manager labeled. Corrected On-Site
Food safety inspection conducted on 12/8/2023 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).
Inspection on 7/11/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- across from cook line
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly Standing water by three compartment sink and dishwasher
- 03A-02-5: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
Food safety inspection conducted on 7/11/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).