DirtyFLRestaurant Inspection Data

BOB EVANS RESTAURANT 525

With 8 inspections documented, BOB EVANS RESTAURANT 525 maintains a 3.9/5 food safety rating in LAKELAND. Food safety practices have remained consistent.

Last inspection: 2 months ago · 8 reports on file

South Florida Avenue
Lakeland, Florida, 33813
Polk County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 8 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13455909

Met Inspection Standards

1 int

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near the ice machine.

7/8/2025· 8mo ago

Visit ID: 10891666

Met Inspection Standards

2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. All microwaves across from the cook line.

4/2/2025· 11mo ago

Visit ID: 10811836

Met Inspection Standards
  • N/A:No Violations Were Observed

1/7/2025· 1y 2mo ago

Visit ID: 8853290

Met Inspection Standards

1 high, 2 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.
  • 08B-38-4:Basic - Food stored on floor. A case of bread inside the walk in freezer.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. End of expo line above the hand washing sink.
  • 36-62-4:Basic - Light not functioning. Walk in cooler. Cove molding on the wall next to the back door to the left.
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee entered the kitchen after leaving the restroom without washing his hands. I had the employee to wash his hands. Corrected On-Site
  • 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. Provided a written plan to the email provided. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrapper inside the hand washing sink in the kitchen.

8/7/2024· 1y 7mo ago

Visit ID: 8732093

Met Inspection Standards

2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles on the microwave.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. To the left of the back door.

5/9/2024· 1y 10mo ago

Visit ID: 8669094

Met Inspection Standards

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Top / bottom reach in coolers on the cook line.

11/15/2023· 2y 3mo ago

Visit ID: 8450192

Met Inspection Standards

2 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Broken cove molding to the left of the back door.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. On shelf above the expo line.

7/20/2023· 2y 7mo ago

Visit ID: 8353460

Met Inspection Standards

2 high, 2 int

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cellphone then proceeded to start working cooking food with out washing hands or changing gloves. Had employee change gloves and wash hands. Spoke with manager. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawer- diced ham (45F - Cold Holding); mac n cheese (45F - Cold Holding). Manager took product out and moved to walk in to cool down. re-temped 30min later, product reached 44f. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By dish area. Manager refilled Corrected On-Site
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Highest wash temp reached 113f, supposed to be 150f