BOB EVANS RESTAURANT 545
US 27
Clermont, Florida, 34711
Sundance at Clermont
Lake County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
1
Intermediate
2
Basic
13
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils in flatware container on front line. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers on front line scooping ice and making drinks, making salads.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -containers in dish area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in freezer. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. -cooking oil in dry storage. Operator moved. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer by fryer on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinet, shelf under flat top grill beside fryer -exterior handles of cooking equipment on cook line -interior reach in drawers on front line.Repeat Violation Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -bananas in prep reach in cooler not washed before cutting in half. Educated operator, operator educated employee. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. --box of to go containers on floor in dry storage. Operator moved. Corrected On-Site
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -grill cleaner next to single use gloves on cook line. Operator corrected. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dishmachine Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle at hand sink in kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of sugar on the front line. Operator labeled. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties over precooked fish in reach in freezers on cook line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of microwaves on cook line and kitchen -interior can opener holder -interior tea basket and tea urn on front line
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator has form but has not completed it.
Food safety inspection conducted on 3/11/2025 revealed 16 total violations (1 high priority, 2 intermediate, 13 basic).
Inspection on 10/7/2024
High Priority
2
Intermediate
0
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-10-07: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -back of dry storage - From follow-up inspection 2024-10-07: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen Repeat Violation - From follow-up inspection 2024-10-07: **Time Extended**
- 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils on front line not all placed in one direction - From follow-up inspection 2024-10-07: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. - From follow-up inspection 2024-10-07: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -walk in freezer -under cooking equipment on cook line Repeat Violation - From follow-up inspection 2024-10-07: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -case of eggs in walk in cooler. Repeat Violation - From follow-up inspection 2024-10-07: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of all microwaves on cook line and back line have accumulation of black substance/grease/food debris. - From follow-up inspection 2024-10-07: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head of dough machine -interior of fryer cabinets -exterior reach in coolers/drawers on cook line -underside of coffee makers on front line -interior holding drawers on front line - From follow-up inspection 2024-10-07: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. -prepped carrots and biscuits in walk in freezer - From follow-up inspection 2024-10-07: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine - From follow-up inspection 2024-10-07: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw beef in reach in cooler on cook line. Corrected On-Site - From follow-up inspection 2024-10-07: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli ham (51F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (44F - Cold Holding) in reach in cooler on cook line, held less than four hours per operator, operator moved to reach in freezer for quick chill After 40 minutes- Deli ham 41F, cooked onions 39F, diced tomatoes 40F Corrected On-Site - From follow-up inspection 2024-10-07: **Time Extended**
Food safety inspection conducted on 10/7/2024 revealed 13 total violations (2 high priority, 0 intermediate, 11 basic).
Inspection on 8/7/2024
High Priority
2
Intermediate
1
Basic
11
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -back of dry storage
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen Repeat Violation
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils on front line not all placed in one direction
- 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -walk in freezer -under cooking equipment on cook line Repeat Violation
- 08B-38-4:Basic - Food stored on floor. -case of eggs in walk in cooler. Repeat Violation
- 22-08-4:Basic - Interior of all microwaves on cook line and back line have accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head of dough machine -interior of fryer cabinets -exterior reach in coolers/drawers on cook line -underside of coffee makers on front line -interior holding drawers on front line
- 08B-12-5:Basic - Stored food not covered. -prepped carrots and biscuits in walk in freezer
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw beef in reach in cooler on cook line. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli ham (51F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (44F - Cold Holding) in reach in cooler on cook line, held less than four hours per operator, operator moved to reach in freezer for quick chill After 40 minutes- Deli ham 41F, cooked onions 39F, diced tomatoes 40F Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -training will be taking place this coming Saturday. Warning
Food safety inspection conducted on 8/7/2024 revealed 14 total violations (2 high priority, 1 intermediate, 11 basic).
Inspection on 2/22/2024
High Priority
1
Intermediate
1
Basic
18
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Case of bananas and case of eggs stored on floor in walk in cooler. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
- 14-17-4:Basic - Dry storage shelves with rust that has pitted the surface.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while scooping ice.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation on cook line Repeat Violation
- 36-73-4:Basic - Floor underneath the fryer has a residue buildup.
- 36-24-5:Basic - Holes in or other damage to wall in dish and kitchen area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment by the server station.
- 38-01-4:Basic - Light shield damaged/in disrepair in walk in cooler.
- 38-07-4:Basic - Lights throughout the establishment are missing the proper shield, sleeve coatings or covers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top back of fryer is soiled. -Side of flat top grill has a residue buildup. -Gaskets in front reach in cooler are soiled. - Under the hood suppression is soiled.
- 21-44-1:Basic - Sanitizer bucket stored over clean coffee pots by front coffee area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler on cook line is soiled.
- 29-11-4:Basic - Water leaking from handwash sink at cooks line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, operator changed the sanitizer, then 200 ppm Corrected On-Site
- 41-07-4:High Priority - Container of ibuprofen improperly stored next to napkins and To go utensils. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head is soiled with residue. -white cutting boards in dish area and cooks line are soiled. -Fryer vat interior is soiled. -Heated cabinet interior on cooks line is soiled. -Iced tea holder is soiled.
Food safety inspection conducted on 2/22/2024 revealed 20 total violations (1 high priority, 1 intermediate, 18 basic).
Inspection on 8/21/2023
High Priority
2
Intermediate
0
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in prep kitchen Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Dry stock shelves rust that has pitted the surface
- 08B-38-4:Basic - Food stored on floor. Walk In freezer Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cut lettuce in sandwich top reach in cooler on server line Corrected On-Site
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris in prep kitchen
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Banana bread on front counter on guest side of register Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep kitchen by hand sink and dish room behind the sprayer. Repeat Violation
- 14-09-4:Basic - White Cutting board has cut marks and is no longer cleanable on cooks line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken over hash browns in single door reach in cooler/ freezer combo on cooks line closest to dish roomCorrected On-Site Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Able to determine time and placed sticker on pan of raw whole shell eggs on cooks line Corrected On-Site
Food safety inspection conducted on 8/21/2023 revealed 11 total violations (2 high priority, 0 intermediate, 9 basic).