BOB EVANS RESTAURANT 525
South Florida Avenue
Lakeland, Florida, 33813
Polk County County
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/7/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 1/7/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 8/7/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 8/7/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 5/9/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 5/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/15/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 11/15/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/20/2023
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 7/20/2023 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).