BOB EVANS RESTAURANT 582
2183 GULF TO BAY BLVD, Clearwater FL 33765 · 727-446-3949
Last inspected Mar 16, 2026 · 7 visits since November 2023
MAR 24
JUL 24
MAR 25
AUG 25
MAR 26
▼ IMPROVING
5 inspections trending up, 19 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Run 4 times using heat strips- wash water 146F, rinse water 176 F.Manager scheduled service for this day. Run again with temperature on heat thermometer 166 F wash water 154 F, Rinse water 182 F.
Food-contact surface soiled with food debris, mold-like substance or slime. - soiled ice chute at front line beverage station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled lower shelves at cook line
Small floor area covered with standing water at front line entrance at wall to dish washing area. Manager mopped the floor and put wet sign up. Manager scheduled plumbing service for this day
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food and prepared a beverage without washing hands.Reviewed with manager. Manager then reviewed with employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut tomatoes 47 F, cooked ground beef 47 F, shredded cheddar cheese 46 F, pooled eggs 46 F in cold well at cook line between grills. Temperatures taken this morning. Manager moved food to walk in freezer Recheck shredded cheddar cheese 41 F, cut tomatoes 37-40 F, ground beef 41-42 F, pooled eggs voluntarily discarded by manager
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line soiled with food buildup in cracks. - ice chute at front line soiled - soda nozzles at beverage station soiled.
Clean utensils or equipment stored in dirty drawer or rack. Manager placed utensils and container in area to be cleaned
Cold holding equipment( cold well between grills - no ice inside unit as usual ) not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Manager removed food and to call for service.
Cutting board has cut marks and is no longer cleanable at cook line opposite grill
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary in front line area. Manager changed solution recheck 200 ppm quaternary
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Soap dispenser at handwash sink not working/unable to dispense soap in food prep area. Reviewed with manager. Manager changed batteries. Soap available from dispenser
Ambient air thermometer not located in the warmest part of the cold holding unit at cook line. Reviewed with manager. Manager relocated thermometers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket on counter in front line area next to jelly packets. Reviewed with manager Manager relocated employee items
Reach-in cooler interior/shelves have accumulation of soil residues- dusty fan inside reach in cooler opposite grill. Reviewed with manager
Unwashed fruits/vegetables ( bag of onions ) stored with ready-to-eat food in walk in cooler. Reviewed with manager.Manager relocated onions
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat pork sausages without washing hands and changing gloves. This was observed twice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager removed food items and placed in the walk in cooler. Temperatures were taken within the last 4 hours Shredded cheddar cheese (49F - Cold Holding) 47F; cut tomatoes (47F-cold holding) 44F diced ham (51F - Cold Holding) 44F, raw shell eggs (62F - Cold Holding) 47F, butter (51F - Cold Holding) 47Ftemps taken at 9:47 am, second temps taken at 11:02 am
Toxic substance/chemical improperly stored. Crazy glue and other chemical stored on top of box of food.
No handwashing sign provided at a hand sink used by food employees by the cook line
No suitable facilities provided to store employee clothing and other possessions. Employee bicycle in dry food storage area. Employee and manager moved the bicycle outside
Open dumpster lid.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes then touched clean dishes without washing his hands in between. Reviewed with manager and employee. Dishes were rewashed. Employee instructed to wash hands.
Raw animal food ( beef) stored over/not properly separated from ready-to-eat food.( hash browns) in walk in cooler. Reviewed food storage with manager.Manager rearranged food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Mac and cheese at 48 F in cold holding unit at cook line for under 3 hours. Employee placed Mac and cheese in freezer for quick chill down recheck 37 F
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cardboard used to line nonfood-contact shelves in dry storage room
Employee with no beard guard/restraint while engaging in food preparation at cook line. Employee put on beard guard.
Food ( box of buns ) stored on floor in walk in freezer. Manager relocated box of buns.
Interior of microwave has accumulation of black substance/grease/food debris.Reviewed with manager.
Stored ( berries and dough) food not covered in walk in freezer. Manager covered food.
Portable fire extinguisher gauge in red zone. Class K. For reporting purposes only in back kitchen.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Soufle cup used for portioning in powdered sugar.
Employee with no hair restraint while engaging in food preparation. One kitchen employee.
Ice buildup in reach-in freezer. Ice cream freezer.
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.