BOB EVANS RESTAURANT 545
2951 S HWY 27, Clermont FL 34711 · 352.243.4131
Last inspected Feb 9, 2026 · 7 visits since August 2023
FEB 24
AUG 24
MAR 25
AUG 25
FEB 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese (57F - Cold Holding), reach in drawer on cook line, held more than four hours per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
What the inspector wrote — 19 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese (57F - Cold Holding), reach in drawer on cook line, held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese (57F - Cold Holding), reach in drawer on cook line, held more than four hours per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink has residue buildup -interior of reach in coolers and reach in freezers on cook line have residue buildup
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey in walk in cooler.
Show the remaining 15 findings ▾
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. -several expired 1/12/26
Accumulation of black/green mold-like substance in the interior of the ice bin on front line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on cook line
Clean utensils or equipment stored in dirty drawer or rack. -clean lids in soiled pans on dish storage rack
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers running food and scooping ice are wearing watches and bracelets
Floor area(s) covered with standing water in dry storage.
Food not stored at least 6 inches off of the floor. -boxes of potatoes and eggs in walk in cooler, numerous boxes in walk in freezer and dry storage
Interior of ovens on back line have accumulation of black substance/grease/food debris.
Lights not functioning over cooking area on back line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all speed racks in establishment -hot holding unit racks on back line -exterior of toaster and reach in coolers/drawers on cook line -underside of juice dispenser on front line
Single-service articles improperly stored. -boxes of various single service items on floor in dry storage
Standing water in bottom of reach-in-cooler on front line.
Stored food not covered. -cooked turkey in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine and fryer on cook line
Working containers of food removed from original container not identified by common name. -powdered sugar shakers on cook line
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. -1 can tomato juice dented on the seam
Raw animal food stored over/not properly separated from ready-to-eat food. -raw burger patties next to precooked sausage in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash brown (54F - Cold Holding) pancake batter (51F - Cold Holding), held less than four hours per operator. Operator determined time and placed on Time as a Public Health Control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -potato soup (109F - Hot Holding), held less than four hours per operator. Operator moved to microwave for rapid reheat 191F
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -Per operator, establishment is undercooking bacon and holding at room temperature until finished on grill for service.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -interior of microwaves on cook line -interior ice machine -interior of spray hose at dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey in walk in cooler
Accumulation of debris on top exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes and utensils on rack in dish area
Dead roaches on premises. -2 roaches and 1 lizard in dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grills on cook line -exterior sides of grill
Standing water in bottom of reach-in-cooler on back line and front line.
Utensils in poor condition. -spatula and pan covers in rack in dish area
Wall soiled with accumulated grease, food debris, and/or dust near dish machine.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties over precooked fish in reach in freezers on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of microwaves on cook line and kitchen -interior can opener holder -interior tea basket and tea urn on front line
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator has form but has not completed it.
Cleaned and sanitized equipment or utensils not properly stored. -utensils in flatware container on front line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers on front line scooping ice and making drinks, making salads.
Equipment and utensils not properly air-dried - wet nesting. -containers in dish area.
Floor soiled/has accumulation of debris in walk in freezer.
Food stored on floor. -cooking oil in dry storage. Operator moved.
Ice buildup in reach-in freezer by fryer on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinet, shelf under flat top grill beside fryer -exterior handles of cooking equipment on cook line -interior reach in drawers on front line.
Raw fruits/vegetables not washed prior to preparation. -bananas in prep reach in cooler not washed before cutting in half. Educated operator, operator educated employee.
Single-service articles improperly stored. --box of to go containers on floor in dry storage. Operator moved.
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. -grill cleaner next to single use gloves on cook line. Operator corrected.
Wall soiled with accumulated grease, food debris, and/or dust. -behind dishmachine
Water leaking from pipe and/or faucet/handle at hand sink in kitchen.
Working containers of food removed from original container not identified by common name. -container of sugar on the front line. Operator labeled.
Oct 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw beef in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli ham (51F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (44F - Cold Holding) in reach in cooler on cook line, held less than four hours per operator, operator moved to reach in freezer for quick chill After 40 minutes- Deli ham 41F, cooked onions 39F, diced tomatoes 40F
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. -back of dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen
Cleaned and sanitized equipment or utensils not properly stored. -utensils on front line not all placed in one direction
Equipment in poor repair. -gaskets on reach in cooler on cook line.
Floor soiled/has accumulation of debris. -walk in freezer -under cooking equipment on cook line
Food stored on floor. -case of eggs in walk in cooler.
Interior of all microwaves on cook line and back line have accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head of dough machine -interior of fryer cabinets -exterior reach in coolers/drawers on cook line -underside of coffee makers on front line -interior holding drawers on front line
Stored food not covered. -prepped carrots and biscuits in walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine
Aug 7, 2024Warning 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw beef in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli ham (51F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (44F - Cold Holding) in reach in cooler on cook line, held less than four hours per operator, operator moved to reach in freezer for quick chill After 40 minutes- Deli ham 41F, cooked onions 39F, diced tomatoes 40F
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. -training will be taking place this coming Saturday.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. -back of dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen
Cleaned and sanitized equipment or utensils not properly stored. -utensils on front line not all placed in one direction
Equipment in poor repair. -gaskets on reach in cooler on cook line.
Floor soiled/has accumulation of debris. -walk in freezer -under cooking equipment on cook line
Food stored on floor. -case of eggs in walk in cooler.
Interior of all microwaves on cook line and back line have accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head of dough machine -interior of fryer cabinets -exterior reach in coolers/drawers on cook line -underside of coffee makers on front line -interior holding drawers on front line
Stored food not covered. -prepped carrots and biscuits in walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate18 Basic
Show 20 findings ▾
Container of ibuprofen improperly stored next to napkins and To go utensils.
Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head is soiled with residue. -white cutting boards in dish area and cooks line are soiled. -Fryer vat interior is soiled. -Heated cabinet interior on cooks line is soiled. -Iced tea holder is soiled.
Case of bananas and case of eggs stored on floor in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Dry storage shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee wearing jewelry other than a plain ring on their hands/arms while scooping ice.
Employee with no beard guard/restraint while engaging in food preparation on cook line
Floor underneath the fryer has a residue buildup.
Holes in or other damage to wall in dish and kitchen area.
In-use knife/knives stored in cracks between pieces of equipment by the server station.
Light shield damaged/in disrepair in walk in cooler.
Lights throughout the establishment are missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top back of fryer is soiled. -Side of flat top grill has a residue buildup. -Gaskets in front reach in cooler are soiled. - Under the hood suppression is soiled.
Sanitizer bucket stored over clean coffee pots by front coffee area.
Standing water in bottom of reach-in-cooler on cook line.
Walk-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler on cook line is soiled.
Water leaking from handwash sink at cooks line.
Wet wiping cloth not stored in sanitizing solution between uses on cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, operator changed the sanitizer, then 200 ppm
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken over hash browns in single door reach in cooler/ freezer combo on cooks line closest to dish room
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. Able to determine time and placed sticker on pan of raw whole shell eggs on cooks line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
Employee with no beard guard/restraint while engaging in food preparation. Cook in prep kitchen
Equipment in poor repair. Dry stock shelves rust that has pitted the surface
Food stored on floor. Walk In freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cut lettuce in sandwich top reach in cooler on server line
Interior of oven has accumulation of black substance/grease/food debris in prep kitchen
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Banana bread on front counter on guest side of register
Wall soiled with accumulated grease, food debris, and/or dust. Prep kitchen by hand sink and dish room behind the sprayer.
White Cutting board has cut marks and is no longer cleanable on cooks line
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.