309 SW PINE ISLAND RD, CAPE CORAL, FL 33991
CULVER'S runs one of the cleanest kitchens in the region — zero high-priority violations in the past year. Eat with confidence. The trailing-year record shows 4 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 82% of the 355 inspected restaurants in CAPE CORAL on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Lee County average of 1.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Water not safe, or hot (100°F) and cold water not available under pressure.
Restrooms not clean, stocked, or maintained as required.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or inaccurate food and equipment thermometers.
Missing or expired food manager certification, or employee food-safety training not documented.
Clean equipment and utensils stored improperly or not air-dried.
Water not safe, or hot (100°F) and cold water not available under pressure.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Clean equipment and utensils stored improperly or not air-dried.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing or expired food manager certification, or employee food-safety training not documented.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Garbage overflowing or uncovered, or the premises not maintained.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Dish machines and three-compartment sinks must be set up with the right sanitizer concentration, and the kitchen needs test kits to verify it. Sanitizer that is too weak leaves dishes looking clean but not actually safe.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 4606861 — you can read the original documents yourself and compare.