DirtyFLRestaurant Inspection Data

BOB EVANS RESTAURANT 582

BOB EVANS RESTAURANT 582 has 6 health inspections on file for its CLEARWATER location, with an overall rating of 2.5/5. Recent inspections indicate some food safety concerns.

2183 GULF TO BAY BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/5/2025

Inspection #: Visit ID: 10919389

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Manager placed utensils and container in area to be cleaned **Corrective Action Taken**
  • 14-74-7:Basic - Cold holding equipment( cold well between grills - no ice inside unit as usual ) not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Manager removed food and to call for service.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line opposite grill
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary in front line area . Manager changed solution recheck 200 ppm quaternary Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food and prepared a beverage without washing hands.Reviewed with manager . Manager then reviewed with employee **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut tomatoes 47 F, cooked ground beef 47 F , shredded cheddar cheese 46 F, pooled eggs 46 F in cold well at cook line between grills . Temperatures taken this morning . Manager moved food to walk in freezer Recheck shredded cheddar cheese 41 F, cut tomatoes 37-40 F, ground beef 41-42 F , pooled eggs voluntarily discarded by manager Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line soiled with food buildup in cracks. - ice chute at front line soiled - soda nozzles at beverage station soiled .

Inspection Date: 3/3/2025

Inspection #: Visit ID: 8830824

  • 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at cook line . Reviewed with manager . Manager relocated thermometers Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket on counter in front line area next to jelly packets . Reviewed with manager Manager relocated employee items Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- dusty fan inside reach in cooler opposite grill . Reviewed with manager
  • 08B-17-4:Basic - Unwashed fruits/vegetables ( bag of onions ) stored with ready-to-eat food in walk in cooler . Reviewed with manager .Manager relocated onions Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in food prep area . Reviewed with manager. Manager changed batteries . Soap available from dispenser Corrected On-Site

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8830168

  • N/A:No Violations Were Observed

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8785780

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by the cook line Warning
  • 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Employee bicycle in dry food storage area. Employee and manager moved the bicycle outside Corrected On-Site Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat pork sausages without washing hands and changing gloves. This was observed twice Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager removed food items and placed in the walk in cooler. Temperatures were taken within the last 4 hours Shredded cheddar cheese (49F - Cold Holding) 47F; cut tomatoes (47F-cold holding) 44F diced ham (51F - Cold Holding) 44F, raw shell eggs (62F - Cold Holding) 47F, butter (51F - Cold Holding) 47Ftemps taken at 9:47 am , second temps taken at 11:02 am Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Crazy glue and other chemical stored on top of box of food. Warning

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8542265

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves in dry storage room
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation at cook line . Employee put on beard guard . Corrected On-Site
  • 08B-38-4:Basic - Food ( box of buns ) stored on floor in walk in freezer . Manager relocated box of buns . Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.Reviewed with manager .
  • 08B-12-5:Basic - Stored ( berries and dough) food not covered in walk in freezer . Manager covered food . Corrected On-Site
  • 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. Employee touched soiled dishes then touched clean dishes without washing his hands in between. Reviewed with manager and employee . Dishes were rewashed . Employee instructed to wash hands . **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food ( beef) stored over/not properly separated from ready-to-eat food.( hash browns) in walk in cooler . Reviewed food storage with manager .Manager rearranged food . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Mac and cheese at 48 F in cold holding unit at cook line for under 3 hours. Employee placed Mac and cheese in freezer for quick chill down recheck 37 F Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 45-02-4:Portable fire extinguisher gauge in red zone. Class K . For reporting purposes only in back kitchen .

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8384431

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufle cup used for portioning in powdered sugar.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One kitchen employee.
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Ice cream freezer.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation