BOB EVANS RESTAURANT 158
2410 66 ST N, ST. PETERSBURG, FL 33710-4046
License #6209461
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BOB EVANS RESTAURANT 158 in ST. PETERSBURG currently holds an InspectFL Health Score of 87 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 14, 2026. Across those visits, inspectors documented 7 total violations — 3 critical, 4 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on August 14, 2026 shows 7 observation rows: 3 critical, 0 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [22-08-4] Interior of ovens have accumulation of black substance/grease/food debris.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm) Operator diluted and retested at 200PPM.
- [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In walk in cooler- raw beef tips (46F - Cold Holding); diced cooked chicken (46F - Cold Holding); crumbled cooked sausage (46F - Cold Holding); whole cooked turkey (46F - Cold Holding); cooked green beans (46F - Cold Holding); beef vegetable soup (46F - Cold Holding); chicken noodle soup (46F - Cold Holding); raw sausage (46F - Cold Holding); raw bacon (47F - Cold Holding); raw shell eggs (47F - Cold Holding); cheese (47F - Cold Holding); liquid whole eggs (49F - Cold Holding); ham (46F - Cold Holding); Mac n cheese (46F - Cold Holding); sausage gravy ( 46F- Cold Holding) No truck today, items hadnt been taken out for prep this morning. Operator called GM who said shed noticed the temperatures were elevated, 44-46F, last night at 6PM and called to have the unit serviced. Operator will discontinue use of this unit for temperature controlled foods until it has been serviced and is able to hold foods at 41F and below.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler- raw beef tips (46F - Cold Holding); diced cooked chicken (46F - Cold Holding); crumbled cooked sausage (46F - Cold Holding); whole cooked turkey (46F - Cold Holding); cooked green beans (46F - Cold Holding); beef vegetable soup (46F - Cold Holding); chicken noodle soup (46F - Cold Holding); raw sausage (46F - Cold Holding); raw bacon (47F - Cold Holding); raw shell eggs (47F - Cold Holding); cheese (47F - Cold Holding); liquid whole eggs (49F - Cold Holding); ham (46F - Cold Holding); Mac n cheese (46F - Cold Holding); sausage gravy ( 46F- Cold Holding) No truck today, items hadnt been taken out for prep this morning. Operator called GM who said shed noticed the temperatures were elevated, 44-46F, last night at 6PM and called to have the unit serviced.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table on cookline. Operator removed.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler- raw beef tips (46F - Cold Holding); diced cooked chicken (46F - Cold Holding); crumbled cooked sausage (46F - Cold Holding); whole cooked turkey (46F - Cold Holding); cooked green beans (46F - Cold Holding); beef vegetable soup (46F - Cold Holding); chicken noodle soup (46F - Cold Holding); raw sausage (46F - Cold Holding); raw bacon (47F - Cold Holding); raw shell eggs (47F - Cold Holding); cheese (47F - Cold Holding); liquid whole eggs (49F - Cold Holding); ham (46F - Cold Holding); Mac n cheese (46F - Cold Holding); sausage gravy ( 46F- Cold Holding) No truck today, items hadnt been taken out for prep this morning. Operator called GM who said shed noticed the temperatures were elevated, 44-46F, last night at 6PM and called to have the unit serviced. Stop Sale issued on all temperature controlled foods in walk in cooler since we know that they were held at elevated temperatures overnight.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish rack near dish machine not inverted Operator inverted plates
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
BOB EVANS RESTAURANT 158 looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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