BOB EVANS RESTAURANT 189
10119 HORACE AVE, Tampa FL 33619 · 813-684-1638
Last inspected Apr 29, 2026 · 8 visits since July 2023
MAR 24
JUL 24
MAR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at front counter handwash sink. 1 live fly in kitchen near dish drying rack. 1 live fly at mop sink in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on slicer in kitchen. Manager removed.
Floor not cleaned when the least amount of food is exposed. Cooksline.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cooks line.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Buildup of food debris/soil residue on equipment door handles. Microwave and drawers on cooks line.
Equipment in poor repair. Microwave glass broken on cooks line microwave.
Floor area(s) covered with standing water. Right side of front cooks line.
Floor soiled/has accumulation of debris. Cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Standing water in bottom of reach-in-cooler. Salas station reach in cooler in kitchen.
Sep 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: salsa 52 F, cooked onions 50 F, feta cheese 52 F, per manager items were put in reach in cooler this morning at 6:30 am time temped 8:45 am. Operator put items in reach in freezer to bring back down to temperature. Cold holding: cut ham 49 F, cut tomatoes 50 F, sausage 51 F, salsa 52 F, cooked onions 50 F, Per manager items were in reach in cooler drawer over night and is unaware when items went out of temperature.
Probe thermometer not used to ensure proper food temperatures. Manager did not take temperature of food items at time of inspection in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Buildup of food debris/soil residue on equipment door handles. Microwave and drawers on cooks line.
Equipment in poor repair. Microwave glass broken on cooks line microwave.
Floor area(s) covered with standing water. Right side of front cooks line.
Floor soiled/has accumulation of debris. Cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Standing water in bottom of reach-in-cooler. Salas station reach in cooler in kitchen.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cut ham 49 F, cut tomatoes 50 F, sausage 51 F, salsa 52 F, cooked onions 50 F, Per manager items were in reach in cooler drawer over night and is unaware when items went out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: salsa 52 F, cooked onions 50 F, feta cheese 52 F, per manager items were put in reach in cooler this morning at 6:30 am time temped 8:45 am. Operator put items in reach in freezer to bring back down to temperature. Cold holding: cut ham 49 F, cut tomatoes 50 F, sausage 51 F, salsa 52 F, cooked onions 50 F, Per manager items were in reach in cooler drawer over night and is unaware when items went out of temperature.
Probe thermometer not used to ensure proper food temperatures. Manager did not take temperature of food items at time of inspection in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Buildup of food debris/soil residue on equipment door handles. Microwave and drawers on cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front counter over sauces for establishment.
Equipment in poor repair. Microwave glass broken on cooks line microwave.
Floor area(s) covered with standing water. Right side of front cooks line.
Floor soiled/has accumulation of debris. Cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Single-service articles improperly stored. Bulk box of Togo jugs on floor in dry storage. Manager relocated.
Standing water in bottom of reach-in-cooler. Salas station reach in cooler in kitchen.
Stored food not covered. Cooked turkey in walk in cooler.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: French toast mix 51 F. Per employee mix is taken from walk in cooler and placed in reach in cooler. Operator put in reach in freezer to bring back down to temperature.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pooled eggs. Per operator they were taken out at 7 am. Operator time marked at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink near kitchen entrance next to tea machine. Operator provided at time of inspection.
No soap provided at handwash sink near ice machine. Operator provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table next to handwash sink and alcohol cooler. Operator removed.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Floor soiled/has accumulation of debris. Cooks line and kitchen.
Food stored on floor. Bulk box of raw chicken on floor in walk in freezer. Employee relocated.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust at mop sink and dish area.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Whisk in handwash sink. Operator removed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on slicer in kitchen.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Floor area(s) covered with standing water. Throughout kitchen.
Food stored on floor. Bulk oil on floor in dry storage room.
Wet wiping cloth not stored in sanitizing solution between uses next to handwash sink closest to mop sink.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 49 F, provolone 50 F, operator placed in walk in cooler at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Floor not cleaned when the least amount of food is exposed. Cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooksline.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at front counter handwash sink. 1 live fly in kitchen near dish drying rack. 1 live fly at mop sink in kitchen.
No soap provided at handwash sink at front kitchen entrance near salad reach in cooler. Operator provided at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.coleslaw and turkey in walk in cooler. Operator date marked at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near coffee machine. Employee removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf next to bananas and Togo ramekins at cooks line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle on scoop in croutons at salad station. Operator removed at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen and outside of walk in freezer.
Old food stuck to clean dishware/utensils. On clear measuring cup and multiple items on dish drying rack.
Raw fruits/vegetables not washed prior to preparation. Employee cutting whole onions without being washed first. Operator had employee wash at time of inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.