DirtyFLRestaurant Inspection Data

CULVER'S OF PORT ORANGE

With 7 documented inspections, CULVER'S OF PORT ORANGE in PORT ORANGE has achieved a 2.5/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 7 reports on file

1744 DUNLAWTON AVE

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13595292

Met Inspection Standards

1 high, 6 basic

  • 22-20-5:Basic - Accumulation of colored or slime/mold-like substance in the interior of the ice chute at the self service beverage dispenser. -some light pink substance accumulation in portions of ice chute
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine Corrected On-Site
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. -bottom shelf of prep table across from dish machine containing clean pans/bins. Advised to wipe down shelf
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -bottom of reach in freezer in fry station across from fryers
  • 25-22-4:Basic - Single-use articles stored next to handwash/food preparation sink exposed to splash. -roll of paper towels on side ledge of hand sink basin, advised to correct issues with dispenser or place rolls in area near sink that would not be exposed to splash Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink faucet , slow drip, at women's restroom
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -wiped forehead/touched skin while handling bread at cook line for order

12/12/2025· 4mo ago

Visit ID: 10924184

Met Inspection Standards

1 high, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-04-4:Basic - Employees with no beard guard/restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -corner/edges of floor in back near back door -floor area behind ice machine -under fryers
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall surface next to fryers behind batter/fish station -vinyl wall behind dish machine
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix inside machines 43F-47F in some portions of basin up top. Manager stated product added 2 hours prior, added ice blocks to product to chill down. Manager stated unit requires service. Must be in compliance upon next unannounced inspection. **Corrective Action Taken**

4/23/2025· 11mo ago

Visit ID: 10824573

Met Inspection Standards

1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back fire door - From follow-up inspection 2025-04-23: **Time Extended**

4/22/2025· 11mo ago

Visit ID: 10742148

Follow-up Inspection Required

3 high, 1 int, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on lids/pans inside walk in cooler
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -grill cook
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back fire door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind ice machine
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -several pans inside walk in with portion of labels stuck to pans
  • 33-16-4:Basic - Open dumpster lid.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled package of raw beef in grill station prior to handling package of buns 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. -employee moved trash can with gloved hands while preparing pan of raw beef in station Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45F - Cold Holding); precooked chicken breasts (43-48F - Cold Holding); veggie patty (48F - Cold Holding); Beef (47F - Cold Holding) inside station next to grill. Manager stated product loaded 1 hour prior at 9am, moved into walk in cooler to cool down. Callback inspection required to verify temperatures. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink up front obstructed by large rack, lexans of brewed tea

12/12/2024· 1y 4mo ago

Visit ID: 8787262

Met Inspection Standards

3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -manager cleaned surface during inspection Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -corners of floors in dry storage area behind/under racks, behind soda bib dispenser rack
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On-Site

1/18/2024· 2y 2mo ago

Visit ID: 8474968

Met Inspection Standards

3 high, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 22-08-4:Basic - Interior of microwave has a light accumulation of food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lower portion of microwave on shelf above hot holding units has a significant accumulation of food debris -mop sink has an accumulation of grease -bootom of reach-in freezer across from fryers has a light accumulation of food debris Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored next to pre-cooked chicken in walk-in cooler, operator relocated Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pre-cooked chicken 46F and raw ground beef 51F, per operator stored in top of reach-in cooler less than 1 hour, operator covered with lids **Corrective Action Taken**

8/16/2023· 2y 8mo ago

Visit ID: 8386136

Met Inspection Standards

1 high, 1 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -1 tank in dry storage area not secured, operator secured Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of frozen strawberry topping and everything buns stored on floor in walk-in freezer -pouches of dairy mix stored directly on floor in walk-in cooler, operator relocated Corrected On-Site Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind soda nozzles in dining room have an accumulation of food debris -inside bottom of reach-in freezer across from fryer has an accumulation of food debris Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area have an accumulation of black, mold-like substance and food debris
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzles in dining room have a light accumulation of food debris