BOB EVANS RESTAURANT 488
102 COMMERCIAL CENTER DR, Ruskin FL 33573 · 813-634-9940
Last inspected Feb 17, 2026 · 7 visits since September 2023
FEB 24
NOV 24
MAY 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 104 F- retemp 117 F on steam table. Manager turned up heat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs and touched clean plate without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 49 F, Potatoes 64 F left on counter, manager voluntarily discarded half and half and placed potatoes in walk in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line. Manager replaced at time of inspection.
Show the remaining 6 findings ▾
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee cooking food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.
Old labels stuck to food containers after cleaning. Old labels on dish on drying rack.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf next to potatoes, manager moved potatoes at time of inspection.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Metal sponge and multiple items in he's at dish area. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled with blue liquid under counter at front line. Operator labeled at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on front counter. Operator removed.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooksline.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line.
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Banana cut into prior to washing. Dented can of pumpkin on shelf with canned goods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56 F in server reach in cooler. Employee placed in another reach in cooler. Ham 55 F- retemp ham 38 F, cut tomatoes 55 F- retemp 43 F,sausage 46 F- retemp 38 F, salsa 52 F- retemp 41 F, chicken salad 53 F- retemp 38 in reach in cooler on cook line. Manager states tech was out yesterday for cooler. Ambient thermometer shows 54 F. Manager placed items on ice and in walk in freezer.
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 can be determined. Pancake mix not time marked on cook line, manager time marked at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 113 F, potato 106 F in steam well located in server area. Chili 120 F in steam well in prep area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 500ppm quaternary ammonium retested at 300ppm
Handwash sink not accessible for employee use at all times. Trash can blocking handwash sink next to soda machine, manager removed at time of inspection.
Handwash sink used for purposes other than handwashing. Ice in handwash sink next to coffee machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line. Manager replaced at time of inspection.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not working at handwash sink next to soda machine.
Bowl or other container with no handle used to dispense food. Portion cup in powder sugar, manager removed at time of inspection.
Covered waste receptacle not provided in women's bathroom.
Drain cover(s) missing. Drain cover missing under prep sink next to dry storage room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Grease receptacle lid open, broken, or missing. Grease trap lid open.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled on cook line.
Missing drain plug at dumpster.
Raw fruits/vegetables not washed prior to preparation. Banana cut into prior to washing.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted, manager inverted at time of inspection.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
Water softener salt (food) stored in a location that is not clean and dry. Salt on floor in storage room. Employee removed at time of inspection.
Working containers of food removed from original container not identified by common name. Cinnamon sugar not labeled on cook line.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58 F, French toast mix 46 F, Salsa 46 F- retemp 41 F, ham 46 F- retemp 41F in reach in cooler. Manager placed in walk in cooler.
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. Eggs on cook line held on time not time marked, employee time marked at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 104 F- retemp 117 F on steam table. Manager turned up heat.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
Handwash sink used for purposes other than handwashing. Employee made ice bath using handwash sink.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Knives not all facing the same direction next to register.
Cove molding at floor/wall juncture broken/missing. Cove molding missing across from dry storage room.
Damaged/spoiled/recalled food not properly segregated. Dented can of red beans on can rack.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to napkins near register. Employee removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above slicer.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on counter with coffee syrups.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
Working containers of food removed from original container not identified by common name. Containers of grits not labeled. Manager labeled at time of inspection.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. French toast mix over cut onions and ham. Operator removed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47 F-retemp 42 F, onions 50 F- retemp 43 F, corn salsa 46 F- retemp 42 F, cut leafy greens 47 F- retemp 44 F in reach in cooler on cook line. Operator placed on ice.
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. For eggs held on time.
Handwash sink not accessible for employee use at all times. Spatula in handwash sink on cook line, operator removed at time of inspection.
Handwash sink used for purposes other than handwashing. Food in handwash sink on cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator replaced paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted over ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line.
Single-service articles improperly stored. Box of containers on floor in dry storage. Operator removed at time of inspection.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted in dry storage, operator inverted at time of inspection.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell eggs, change gloves and grabbed clean plate without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Egg French toast mix over ham, peppers and onions on cook line. Raw shell eggs over cheese in walk in cooler.
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. For eggs on cook line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted over ice machine. Plates not inverted near dish machine. Operator inverted 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 bag next to napkins, employee removed bag.
Equipment and utensils not properly air-dried - wet nesting. Containers above grill wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected next to coffee machine.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower above can goods.
Wet mop not stored in a manner to allow the mop to dry. At mop sink. Operator hung at time of inspection.
Working containers of food removed from original container not identified by common name. Container of seasoning not labeled next to dry storage.
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.