DirtyFLRestaurant Inspection Data

CULVER'S EAST ORLANDO

Health inspection records show CULVER'S EAST ORLANDO in ORLANDO has 4 inspections with a food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 4 reports on file

13320 E COLONIAL DR

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13660657

Met Inspection Standards

2 high, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Manager cleaned. Corrected On-Site** Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee placing ice cream in a cup while wearing a bracelet.
  • 14-11-5:Basic - Equipment in poor repair. Loose screw that holds lid to make table in burger area. Cooler has raw burger meat, chicken, bacon. Manager tighten the screw. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues Reach in cooler on buns cart has debris Reach in cooler under ice cram toppings
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak from pipe under hand sink by three compartment sink.
  • 35A-02-7:High Priority - Live, small flying insects found 1 small flying insect on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 48 F Sliced American 48 kept in buns cart for two hours . ask employee to put ice on it. Sliced cheddar cheese 47F Sliced Swiss cheese 47 F kept for 2 hrs on buns cart. Rechecked 43F

10/9/2025· 6mo ago

Visit ID: 10870698

Met Inspection Standards

2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing a burger with no beard guard Corrected On-Site

2/18/2025· 1y 1mo ago

Visit ID: 8881664

Met Inspection Standards

3 high

  • 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. Dish machine chlorine 0 ppm. rechecked 100ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese and shredded lettuce kept in reach in cooler make table for less than 4 hrs with temperature of 50F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese and lettuce kept in reach in cooler make table in cook line. Kept for 4 hours with temperature of 50F. Cheddar cheese kept in reach in cooler make table for less than 4 hrs with temperature of 46F. Cheddar cheese was placed in another part of cooler. Swiss cheese and lettuce were discarded. **Corrective Action Taken**

9/5/2024· 1y 7mo ago

Visit ID: 8653030

Met Inspection Standards

2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom does not have self closing doors
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee restrooms and hand sinks needs employee hand wash signs Corrected On-Site