BOB EVANS RESTAURANT 532
2199 PARR DR, The Villages FL 32162 · 352-259-1224
Last inspected Jul 30, 2026 · 10 visits since September 2023
AUG 24
JAN 25
AUG 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Waste water on ground of establishment under dish machine. The pipe drips during wash cycle. Manager stated that the plumber is coming today. Operator placed bucket under pipe to catch leaking water. Discussed with manager not to use dish machine and set up three compartments sink and sanitize floor under dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 8 seconds, discussed proper hand washing with manager, manager discussed with cook
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F- Cold Holding) diced ham (48F - Cold Holding); raw bacon bits (48F - Cold Holding); french toast batter (44F - Cold Holding) on cook line top rail of cooler right side, manager pulled items and put them in walk in cooler
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. Operator printed corporate clean up poster and posted in office
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets soiled
Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on
Floor soiled/has accumulation of debris. Under and behind equipment floor soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line, front of drawers and equipment across from cooking equipment on cook line soiled
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation. Employee cutting strawberries without washing them, employee discarded strawberries
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled
Standing water in bottom of reach-in-cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area and cook line at 0ppm, operator refilled sanitizer buckets, now at 200ppm
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Interior microwave has accumulation of black substance/grease/food debris. End of cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line and prep area. Operator cleaned during inspection.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tiles/vents soiled with dust or mold-like substance. In dish machine area
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Sanitizer bucket stored directly next to plates on cook line. Employee moved. Chemical bucket stored on prep table in prep kitchen next to food holding containers. Employee moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of ice water on shelf above prep table directly above open container of carrots. Employee moved.
Grease receptacle lid open, broken, or missing. Open, manager closed.
Open dumpster lid. Manager closed.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping clothes stored on cook line. Employee moved.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Wait staff area by reach in deeply grooved cutting board.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 50F reach in cook line 9:50 temp, 2nd temp 41F at 11:02 am 9:50 am 1st temp spinach on cook line reach in, 46F, 37F at 11:02am Manager moved both items to freezer to cop,down before second 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. Operator determined time and time marked eggs Raw shelled eggs on cook line.
Waste water on ground of establishment under dish machine. The pipe drips during wash cycle. Manager stated that the plumber is coming today. Operator placed bucket under pipe to catch leaking water. Discussed with manager not to use dish machine and set up three compartments sink and sanitize floor under dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line no papers towels
Cutting board has cut marks and is no longer cleanable. Wait staff area by reach in deeply grooved cutting board.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container in wait staff area.
Employee eating in a food preparation or other restricted area. Employee drink on prep table cook line. Employee removed.
Food stored on floor. Chicken boxes stored on floor in freezer. Mashed potatoes in boxes on floor of walk-in.
Open dumpster lid.
Plumbing system in disrepair. Pipe leaking under dish machine onto floor. Operator placed bucket under pipe to catch leaking water. Discussed with manager not to use dish machine and set up three compartments sink and sanitize floor under dish machine.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage gravy (45F - Cold Holding); sausage crumbles (46F - Cold Holding); chicken noodle soup (46F - Cold Holding). In walk in cooler with ambient temperature of 44F. No temperatures have been taken since 7:30pm yesterday. These items were not commercially processed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale: sausage gravy (45F - Cold Holding); sausage crumbles (46F - Cold Holding); chicken noodle soup (46F - Cold Holding) In walk in cooler. Operator states night shift manager shut off one side of the cooler. Operator turned back on. Temperatures were last taken last night at approximately 7:30pm and all items were below 41F. Operator opened walk in freezer door to help rapidly chill. sliced ham (45F - Cold Holding); diced ham (46F - Cold Holding); cut leaf lettuce (47F - Cold Holding); hotcake batter (46F - Cold Holding); diced tomatoes (46F - Cold Holding); cooked chicken (47F - Cold Holding); coleslaw (45F - Cold Holding) pot roast (44F - Cold Holding) Recheck: sliced ham- 44F diced ham- 44F cut leaf lettuce- 43F hotcake batter- 43F diced tomatoes- 41F cooked chicken- 42F coleslaw- 43F pot roast- 43F
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink at front counter
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (52F - Cold Holding) in cold holding unit on ice under serving window too far out of the ice. Discussed holding item on time as a public health control. Operator moved item to reach in freezer to rapidly cool.
Nonfood-contact surface soiled with food debris. Gaskets on reach in cooler at the cook line with drawers. Interior of warmer drawers storing biscuits.
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.