DirtyFLRestaurant Inspection Data

BOB EVANS RESTAURANT 467

Food safety records indicate BOB EVANS RESTAURANT 467 in VENICE has 8 inspections with a 2.1/5 overall rating. Food safety practices have remained consistent.

South Tamiami Trail
Venice, Florida, 34285
Sarasota County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/23/2025

Inspection #: Visit ID: 13526523

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some ceiling vents in dining room with dust and possibly mold-like substance. Repeat 8-20-25 Repeat Violation Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter at cooks line. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of reach-in cooler, and cooks line equipment heavily soiled. Warning
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a moldy odor in dining room area. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of reach-in cooler at soiled. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad butter cups at front counter wait station at 50F. Employee stated butter had been out of reach-in cooler for 45 minutes and returned butter to reach-in cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded hash browns on tray at cooks line at 119F. Employee stated hash browns were cooked 30 minutes prior to and placed tray back into hot holding table. **Corrective Action Taken** Warning

Inspection Date: 8/20/2025

Inspection #: Visit ID: 13495410

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe ceiling vents in dining room with pulled up of dust and mold like substance.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under cooks line. Repeat 3-10-25 Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris and grease under grill equipment, and fryer at cook line.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observe, rusty shelves and reach in cooler at cooks line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage patties in walk-in cooler over ham. Operator corrected above issues to meet inspection standards. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed utensil mashed potatoes on cooks line at 110F. Employee stated items had been placed on line 30 minutes prior. Employee removed potatoes and reheat in microwave to 170F. Observed hash brown patties at cooks line at 98F employee stated hash browns had been made 30 minutes prior prior. Employee moved hash brown to grill to and reheated to 167F and kept on grill to maintain hot holding. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle under prep table next to clean equipment. Operator corrected above issues to meet inspection standards. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel towels at hand wash sink at cooks line.

Inspection Date: 3/10/2025

Inspection #: Visit ID: 10753890

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under equipment at cooks line. Warning - From follow-up inspection 2025-03-10: Observed floor at cooks line has accumulation of food debris. **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-03-10: Observed establishment has still not renewed division of hotels and restaurants seating license which expired on December 1, 2024. Admin Complaint

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8868799

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under equipment at cooks line. Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed soap dispensers by ice machine and end of cooks line are not dispensing soap. Warning
  • 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. Warning

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8759449

  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8672203

  • 22-16-4:Basic - All reach-in coolers interior/shelves have accumulation of soil residues on cooks line.
  • 14-33-4:Basic - Multiple reach-in coolers have shelves with rust that has pitted the surface at cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler door gaskets, shelves under grills and sides of fryers at cooks line all are soiled with food debris and grease buildup.
  • 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Repeat 12-13-23 **Corrective Action Taken** Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 12-13-3 Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked turkey in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator mark turkey with appropriate date. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled bottle. Corrected On-Site

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8485216

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter at cooks line. Observed employee move beverage to bottom shelf away from food and equipment. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack shell eggs and change gloves but failed to wash hands before handling clean plate.
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of cooks line. Observed employee replace paper towels.Repeat 8-28-23 Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement **Corrective Action Taken**

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8368336

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored on shelf at cooks line next to garbage can. Plates were not protected from splashing of garbage. Observed operator make sure plates were cleaned and moved them away from trash. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease and food debris on bottom shelves of cooks line. Repeat 2-13-23 Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep area soiled. Observed operator wash can opener. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cooks line. Repeat 2-13-23 Repeat Violation