How many health inspections has CULVERS had?

CULVERS has had 23 inspections according to Florida DBPR records.

Has CULVERS ever been shut down?

No, CULVERS has no emergency closures on record.

What are the most common violations at CULVERS?

The most frequently cited violations at CULVERS are: Consumer advisory, Chemical properly stored, Toxic substance control.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

CULVERS

1431 JOHN LAKE RD, Clermont, FL 34711

Lake County · Permanent Food Service · Owner: FINLEY SHAD · License: SEA4508684

CULVERS in Clermont, FL has 23 inspections on record with 146 total violations (6.3 per inspection) and 0 emergency closures.

23Inspections

146Violations

0Closures

Data current as of January 27, 2025

Inspection History (23)

Jan 27, 2025 — Routine - Food· 11 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V13 Parasite destruction

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

Jul 12, 2024 — Routine - Food· 13 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V32 Proper sanitizing

V33 Proper cooling equipment

V35 Single-use items

V36 Proper ventilation

V42 Equipment condition

Oct 19, 2023 — Complaint Full· 0 violations · Inspection Completed - No Further Action

No violations recorded for this inspection.

Sep 18, 2023 — Complaint Full· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V21 Time as control

V22 Consumer advisory

V24 Toxic substance control

Jul 5, 2023 — Complaint Full· 2 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

Mar 21, 2023 — Routine - Food· 5 violations · Call Back - Complied

High Priority Violations

V08 Proper hand/arm washing

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V35 Single-use items

Mar 20, 2023 — Routine - Food· 7 violations (2 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V08 Proper hand/arm washing

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V35 Single-use items

Nov 21, 2022 — Routine - Food· 9 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

V27 Correct procedures

Intermediate Violations

V33 Proper cooling equipment

V35 Single-use items

V41 Toilet facilities

Jun 29, 2022 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Intermediate Violations

V35 Single-use items

Feb 17, 2022 — Complaint Full· 4 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V16 Proper cooking temps

V24 Toxic substance control

Oct 4, 2021 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

Apr 13, 2021 — Routine - Food· 9 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V12 Shell stock requirements

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

Dec 10, 2020 — Routine - Food· 8 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V12 Shell stock requirements

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

Jul 13, 2020 — Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V12 Shell stock requirements

V16 Proper cooking temps

Intermediate Violations

V40 Wiping cloths usage

V41 Toilet facilities

Jan 17, 2020 — Routine - Food· 2 violations · Inspection Completed - No Further Action

High Priority Violations

V21 Time as control

V22 Consumer advisory

V24 Toxic substance control

Jul 2, 2019 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V35 Single-use items

Jan 22, 2019 — Routine - Food· 16 violations (5 high priority)· Inspection Completed - No Further Action

Jul 16, 2018 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V25 Allergen awareness

Intermediate Violations

V40 Wiping cloths usage

Apr 12, 2018 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Basic Violations

V50 Adequate lighting

Nov 27, 2017 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V12 Shell stock requirements

V13 Parasite destruction

Intermediate Violations

V36 Proper ventilation

Jun 29, 2017 — Routine - Food· 4 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V14 Food contact surfaces

V21 Time as control

V25 Allergen awareness

Intermediate Violations

V41 Toilet facilities

Basic Violations

V46 No smoking signs

Jan 3, 2017 — Routine - Food· 7 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Jul 25, 2016 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V40 Wiping cloths usage

V41 Toilet facilities

How Does This Facility Compare?

CULVERS has had 0 emergency closures, compared to the Lake County average of 0.05 closures per facility. It has averaged 6.3 violations per inspection vs. the county average of 3.61.

Frequently Asked Questions

How many health inspections has CULVERS had?: CULVERS has had 23 inspections according to Florida DBPR records.
Has CULVERS ever been shut down?: No, CULVERS has no emergency closures on record.
What are the most common violations at CULVERS?: The most frequently cited violations at CULVERS are: Consumer advisory, Chemical properly stored, Toxic substance control.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: January 27, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with CULVERS.