BOB EVANS RESTAURANT 583
12966 Cortez Boulevard
Florida, 34613
Hernando County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 28-02-4:Basic - - From initial inspection : Basic - Condensation dripping in reach in cooler on cook line. Manager will not use until this unit is fixed. - From follow-up inspection 2024-12-18: Sign on cooler today stating not to use. **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floors on cook line under equipment soiled. - From follow-up inspection 2024-12-18: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor in dish area tile cracked all around drain, exposing floor underneath. - From follow-up inspection 2024-12-18: **Time Extended**
Food safety inspection conducted on 12/18/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 12/17/2024
High Priority
7
Intermediate
2
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 28-02-4:Basic - Condensation dripping in reach in cooler on cook line. Manager will not use until this unit is fixed.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floors on cook line under equipment soiled.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor in dish area tile cracked all around drain, exposing floor underneath.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Pieces of uncovered chocolate in reach in cooler exposed to dripping condensation in reach in cooler on cook line, see stop sale.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on cook line underneath customer plates soiled.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet towel being used to absorb dripping water in reach in cooler on cook line. Manager moved. Wet towel on handwash sink on cook line, manager moved. **Corrected On-Site**
- 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. Cooked cracked eggs and began touching equipment and performing other tasks. Changed gloves no handwash. Discussed with cook and he washes his hands. **Corrective Action Taken**
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Cook placed 2 pieces of American cheese on top of raw shell eggs on cook line. Cheese discarded, see stop sale.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. .5 lbs diced Cabbage dated 12/05 still in reach in cooler on cook line.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 pieces of uncovered chocolate in reach in cooler on cook line dripping condensation onto them during a possible defrost cycle. 2 slices of American cheese placed on raw shell eggs on cook line. Manager discarded.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 35 pooled eggs on cook line 53F 2 lbs sausage crumbles at 58F Diced ham 2 lbs at 62F 5lbs French toast mix at 60F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portions of turkey at 48F in reach in on cook line. Over the fill line. Placed in at 7:30 am, manager temped at 35.5F. Placed in walk in to chill. 2nd temp at 10:23 am, 42F. Raw shell eggs on cook line, ambient air 48F, just placed in 25 mins ago, moved to walk in to chill. Reach in cooler on cook line, next to oven, all items placed in at 6:30 am, which is when last documented temperature was taken, see stop sale: 35 pooled eggs on cook line at 53F 2 lbs sausage crumbles at 58F Diced ham 2 lbs at 62F 5lbs French toast mix at 60F Cooler accidentally switched off at an unknown time.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored in counter of handwashing sink, next to prep bowl with flour. Manager moved. **Corrected On-Site**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking on numerous squeeze tubes on cook line in reach in cooler.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wet towel left by handles of hand wash sink on cook line, prep items stored on handwash sink in prep area. Manager moved. **Corrected On-Site**
Food safety inspection conducted on 12/17/2024 revealed 15 total violations (7 high priority, 2 intermediate, 6 basic).