BOB EVANS RESTAURANT 545

Name: BOB EVANS RESTAURANT 545
Address: 2951 S HWY 27, CLERMONT, FL, 34711-6999, US
Rating: 0

2951 S HWY 27, CLERMONT, FL 34711-6999

License #4508237

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 21 findings · 5 critical

Routine - Food

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Quick take

BOB EVANS RESTAURANT 545 in CLERMONT currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 117 total violations — 17 critical, 13 major, 87 minor.

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The latest inspection on September 9, 2026 shows 21 observation rows: 5 critical, 3 major, and 13 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

117

Coverage note

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BOB EVANS RESTAURANT 545 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -observed employee on cook line crack shell eggs then handle equipment and clean dishes without changing gloves and washing hands. Educated operator, employee washed hands and put on clean gloves.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator made new solution, 300 ppm
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls in storage bin on cook line -ladles hanging off rack above hand sink touching employees heads while they are washing hands, by dish machine
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -clean bowls stored in dirty storage bin on cook line
[29-20-5] Standing water in sanitizing compartment in three-compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. -observed ice in hand sink on front line
[36-34-5] Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep line
[36-62-4] Light not functioning under hood suppression system on prep line and dish area
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -back door, blocked by garbage cans, operator moved cans.
[35A-03-4] Dead roaches on premises. -1 in dish area, operator disposed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sara Lee pumpkin pie (78F - Cold Holding), prep line, more than four hours per operator
[03F-02-5] 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. -french toast batter and raw shell eggs on cook line had no time mark. Operator was able to determine time and placed time mark on items
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- Sara Lee pumpkin pie (78F - Cold Holding), prep line, more than four hours per operator
[12A-13-4] 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. -observed dishwasher handling dirty dishes, then handling clean dishes without washing hands in between. Educated operator, employee washed hands.
[29-11-4] Water leaking from pipe under triple sink.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. -entry to cook line, operator was able to fix issue
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -observed servers on front line handling biscuits, scooping grits and ice while wearing watches. Educated operator, employees removed watches.
[14-11-5] Equipment in poor repair. -fryer baskets are warped -meat mixer utensil in dish area -pans on cook line are encrusted
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave in prep area -ice machine -interior of hot holding unit on front line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in freezer and cooler -exterior of linen cans by back door -shelves under and beside grills on cook line -area under pull out drawers on cook line and front line -wall soiled by dish machine
[36-73-4] Floors drains soiled/has accumulation of debris throughout the establishment

Disposition: Met Inspection Standards
[02D-01-5] Working containers of food removed from original container not identified by common name. -powdered sugar shakers on cook line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice bin on front line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on cook line
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -clean lids in soiled pans on dish storage rack
[13-07-4] 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
[36-22-4] Floor area(s) covered with standing water in dry storage.
[08B-47-4] 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
[22-08-4] Interior of ovens on back line have accumulation of black substance/grease/food debris.
[36-62-4] Lights not functioning over cooking area on back line.
[23-03-4] 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
[25-05-4] Single-service articles improperly stored. -boxes of various single service items on floor in dry storage
[29-49-6] Standing water in bottom of reach-in-cooler on front line.
[08B-12-5] Stored food not covered. -cooked turkey in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine and fryer on cook line
[01B-02-5] 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.
[03A-02-5] 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.
[22-02-4] 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
[02C-02-5] 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.
[53B-14-5] 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

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes and utensils on rack in dish area
[35A-03-4] Dead roaches on premises. -2 roaches and 1 lizard in dry storage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grills on cook line -exterior sides of grill
[29-49-6] Standing water in bottom of reach-in-cooler on back line and front line.
[14-12-4] Utensils in poor condition. -spatula and pan covers in rack in dish area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust near dish machine.
[01B-01-4] Dented/rusted cans present. See stop sale. -1 can tomato juice dented on the seam
[08A-05-6] 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.
[03A-02-5] 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.
[03B-01-6] 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
[03C-89-4] 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.
[22-02-4] 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
[02C-02-5] 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

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer by fryer on cook line.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -utensils in flatware container on front line.
[13-07-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -containers in dish area.
[36-73-4] Floor soiled/has accumulation of debris in walk in freezer.
[08B-38-4] Food stored on floor. -cooking oil in dry storage. Operator moved.
[23-03-4] 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.
[08B-39-4] 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.
[25-05-4] Single-service articles improperly stored. --box of to go containers on floor in dry storage. Operator moved.
[42-03-5] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind dishmachine
[29-11-4] Water leaking from pipe and/or faucet/handle at hand sink in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of sugar on the front line. Operator labeled.
[08A-02-6] 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.
[22-02-4] 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
[03F-10-5] 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.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -back of dry storage
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -utensils on front line not all placed in one direction
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on cook line.
[36-73-4] Floor soiled/has accumulation of debris. -walk in freezer -under cooking equipment on cook line
[08B-38-4] Food stored on floor. -case of eggs in walk in cooler.
[22-08-4] Interior of all microwaves on cook line and back line have accumulation of black substance/grease/food debris.
[23-03-4] 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
[08B-12-5] Stored food not covered. -prepped carrots and biscuits in walk in freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine
[08A-20-5] 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.
[03A-02-5] 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

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -back of dry storage
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -utensils on front line not all placed in one direction
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on cook line.
[36-73-4] Floor soiled/has accumulation of debris. -walk in freezer -under cooking equipment on cook line
[08B-38-4] Food stored on floor. -case of eggs in walk in cooler.
[22-08-4] Interior of all microwaves on cook line and back line have accumulation of black substance/grease/food debris.
[23-03-4] 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
[08B-12-5] Stored food not covered. -prepped carrots and biscuits in walk in freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine
[08A-20-5] 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.
[03A-02-5] 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
[53B-05-5] 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.

Disposition: Met Inspection Standards
[08B-38-4] Case of bananas and case of eggs stored on floor in walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
[14-17-4] Dry storage shelves with rust that has pitted the surface.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while scooping ice.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation on cook line
[36-73-4] Floor underneath the fryer has a residue buildup.
[36-24-5] Holes in or other damage to wall in dish and kitchen area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment by the server station.
[38-01-4] Light shield damaged/in disrepair in walk in cooler.
[38-07-4] Lights throughout the establishment are missing the proper shield, sleeve coatings or covers.
[23-03-4] 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.
[21-44-1] Sanitizer bucket stored over clean coffee pots by front coffee area.
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler on cook line is soiled.
[29-11-4] Water leaking from handwash sink at cooks line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on cook line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, operator changed the sanitizer, then 200 ppm
[41-07-4] Container of ibuprofen improperly stored next to napkins and To go utensils.
[22-02-4] 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.