BOB EVANS RESTAURANT 525
6425 SOUTH FLORIDA AVE, Lakeland FL 33813 · 863-647-5280
Last inspected Jul 1, 2026 · 9 visits since July 2023
5 inspections trending up, 13 points better than where it started.
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. Provided a written plan to the email provided.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Unable to dispense soap at handwash sink. End of the expo line entrance to the kitchen on the left side.
Interior of microwave has accumulation of black substance/grease/food debris. Microwave between the two expo windows across from the cook line.
Light not functioning. Walk in cooler and walk in freezer.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near the ice machine.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine. Top of the dishwasher.
Interior of microwave has accumulation of black substance/grease/food debris. All microwaves across from the cook line.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee entered the kitchen after leaving the restroom without washing his hands. I had the employee to wash his hands.
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. Provided a written plan to the email provided.
Handwash sink used for purposes other than handwashing. Scrapper inside the hand washing sink in the kitchen.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.
Food stored on floor. A case of bread inside the walk in freezer.
Interior of microwave has accumulation of black substance/grease/food debris. End of expo line above the hand washing sink.
Light not functioning. Walk in cooler. Cove molding on the wall next to the back door to the left.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles. Handles on the microwave.
Cove molding at floor/wall juncture broken/missing. To the left of the back door.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Top / bottom reach in coolers on the cook line.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cove molding at floor/wall juncture broken/missing. Broken cove molding to the left of the back door.
Interior of microwave has accumulation of black substance/grease/food debris. On shelf above the expo line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cellphone then proceeded to start working cooking food with out washing hands or changing gloves. Had employee change gloves and wash hands. Spoke with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawer- diced ham (45F - Cold Holding); mac n cheese (45F - Cold Holding). Manager took product out and moved to walk in to cool down. re-temped 30min later, product reached 44f.
No soap provided at handwash sink. By dish area. Manager refilled
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Highest wash temp reached 113f, supposed to be 150f
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.