BOB EVANS RESTAURANTS 523
4985 SILVER SPGS BLVD · OCALA · Marion County · FL 34470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee removed stickers from his mouth and handle cleaned containers and lids with food, inspector addressed situation, employee removed gloves washed his hands. **Corrective Action Taken** **Warning**
01B-07-4High Priority – Food with mold-like growth. See stop sale. In walk-in cooler, chicken sausage with mold like growth.
22-57-6High Priority – 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No color change, Manager set up triple sink with quaternary ammonium300ppm. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler at the chill room: Chill room: chili 49F, 49F 48F, 49F, 48F and 49F, turkey 46F, and 47F, sliced turkey 47F and 46F, green beans 46F 46F and 46F, chicken soup 47F 47F and 47F, ground pork sausage 46F, ham 46F, 47F, 48F, 46F and 46F, chicken breast 45F and 46F, gravy sausage 48F and 47F (x4) , raw sausage 47F links 47F. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler (chill room) Chill room: chili 49F, 49F 48F, 49F, 48F and 49F, turkey 46F, and 47F, sliced turkey 47F and 46F, green beans 46F 46F and 46F, chicken soup 47F 47F and 47F, ground pork sausage 46F, ham 46F, 47F, 48F, 46F and 46F, chicken breast 45F and 46F, gravy sausage 48F and 47F (x4), raw sausage 47F, links 47F **Warning**
Intermediate 1
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic 4
10-06-5Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach-in cooler at the server area, tongs in direct contact with lettuce, Manager removed, also at the cook line scoop handle in contact with blueberries.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at the cook line soiled.
25-05-4Basic – Single-service articles improperly stored. To go containers on floor at the employee break room.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Inspector observations synchronized from DBPR on September 15, 2026 12:39 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.