CULVER'S OF TAMPA HILLSBOROUGH
8106 HILLSBOROUGH AVE
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line preparing food with no beard guard. Employee placed beard guard on. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar missing label in drive thru area. Employee labeled Corrected On-Site
- 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. Sanitizer tested at 10ppm. Employee primed machine but machine still was not properly sanitizing.Inspector requested that the 3-compartment sink be set up to sanitize. Employee set up 3-compartment sink and tested sanitizer at 200ppm **Corrective Action Taken**
Food safety inspection conducted on 2/20/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Ran dish machine multiple times, chlorine tested 0ppm. No warewashing at time of inspection. Operator informed employees to sanitize food equipment manually in three compartments sink. **Corrective Action Taken**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing buckets tested less than 100ppm under dish machine. Operator remade solution and tested 200ppm. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Serving trays stacked in front of the hand wash sink at front service counter. Operator relocated trays at time of inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside employee restroom in kitchen.
Food safety inspection conducted on 8/20/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/5/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old label residue on clean containers on dish storage shelf. Warning - From follow-up inspection 2024-01-05: **Time Extended**
- 12A-19-4:High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. All hand sinks has no hot water at a minimum of 85F provided at time of inspection. Warning - From follow-up inspection 2024-01-05: Hot water temped 70 F at time of inspection. **Time Extended**
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for approximately 3minutes in all sinks in the entire establishment, temperature at 71F for all sinks Manager on duty contacted plumber at time of inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-01-05: Hot water temped 69-71F in the entire establishment. Repair in progress at time of inspection. **Time Extended** **Corrective Action Taken**
- 16-53-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Water temperature 71F in dishwasher machine. Warning - From follow-up inspection 2024-01-05: Ware washing in dish machine at time of inspection . Water temped 69 F. **Time Extended**
Food safety inspection conducted on 1/5/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 1/4/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Witnessed an employee drink stored on prep table next to prep sink in the back, manager removed drink Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label residue on clean containers on dish storage shelf. Warning
- 12A-19-4:High Priority - Employee washed hands with cold water. All hand sinks has no hot water at a minimum of 85F provided at time of inspection. Warning
- 27-06-4:Intermediate - No hot running water at three-compartment sink. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for approximately 3minutes in all sinks in the entire establishment, temperature at 71F for all sinks Manager on duty contacted plumber at time of inspection. **Corrective Action Taken** Warning
- 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Water temperature 71F in dishwasher machine. Warning
Food safety inspection conducted on 1/4/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 7/18/2023
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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. Ran dish machine multiple times, tested 0ppm. Manager setup three compartment sink and contacted service company at time of inspection. Manager fixed the issue at time of inspection, tested 100ppm. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning food equipments in dish machine at time of inspection. Chlorine tested 0ppm. Recommended to re sanitize all food contact surfaces in three compartment sink with quaternary solution.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 122 F hot holding in steam well on cook line.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic spoon stored in handwash sink at front service area. Manager removed. Corrected On-Site
Food safety inspection conducted on 7/18/2023 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).