DirtyFLRestaurant Inspection Data

BOB EVANS RESTAURANTS LLC 527

BOB EVANS RESTAURANTS LLC 527 has 8 health inspections on file for its OCALA location, with an overall rating of 3.1/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

11300 SW 95 CIR, OCALA 34481-5013

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13627079

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

2/5/2026· 1mo ago

Visit ID: 13512574

Follow-up Inspection Required

3 high, 4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of kitchen ice machine.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in back prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cook line shelves soiled with old food debris. Gasket of cook line reach-in cooler closest to the office. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and handled toasted biscuit without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 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 handled dirty dishes and proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands, change gloves and rewash dishes. **Corrective Action Taken**
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area, 156F. Warning

9/4/2025· 6mo ago

Visit ID: 10876432

Met Inspection Standards

1 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents next to dish area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in dish area. Top of microwave on cook line. Door frame of reach-in freezer next to cook line grill.
  • 25-05-4:Basic - Single-service articles improperly stored. Boxes of aluminum pans stored on floor in break room and dry storage room.
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's dining room restaurant.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on cook line: pancake batter (72F - Cold Holding). Manager stated pancake batter placed out thirty minutes prior to temperature being taken. Pancake batter was used during inspection. Manager stated going forward pancake batter would be held on time as a public health control. **Corrective Action Taken**

1/3/2025· 1y 2mo ago

Visit ID: 8838907

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. Manager instructed employee to put on beard guard Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda and juice dispensing machine at server station. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler with clean dishes.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cookline and pulled cheese from walk-in-cooler, removed gloves, did not wash hands, and put on new gloves then continued to handle dishes and cooking utensils. Discussed with Manager and they spoke to employee **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

7/25/2024· 1y 7mo ago

Visit ID: 8838390

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

7/24/2024· 1y 7mo ago

Visit ID: 8725713

Follow-up Inspection Required

2 high, 3 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Omelette station reach in cooler has standing water in the bottom.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked raw shelled eggs, wiped hands on apron, removed gloves and put on a clean pair of gloves and did not wash hands before handing cooking utensils.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the omelette station behind grill: ham (48F - Cold Holding); egg wash (47F - Cold Holding); macaroni and cheese (45F - Cold Holding). Manager advised that items had been there for less than 2 hours. Manager lowered temp of omelette station and closed top. **Corrective Action Taken**

11/2/2023· 2y 4mo ago

Visit ID: 8347278

Met Inspection Standards

2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior handle of microwave on cookline soiled with grease and food. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays and takeout containers not inverted or protected. Manager inverted items Corrected On-Site

7/17/2023· 2y 7mo ago

Visit ID: 8444191

Met Inspection Standards

1 high, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in dry goods storage area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees on cook line crack eggs and change gloves but did not wash hands. Observed employee leave cook line to get supplies and return to the kitchen and change gloves but did not wash hands. Observed employee on cook line wearing gloves repeatedly wipe hands on apron and not wash hands or change gloves. Discussed with Manager and she discussed with employees about washing hands. **Corrective Action Taken**