BOB EVANS RESTAURANT 580

Name: BOB EVANS RESTAURANT 580
Address: 11720 TAMPA GATEWAY BLVD, SEFFNER, FL, 33584, US
Rating: 88.8

11720 TAMPA GATEWAY BLVD, SEFFNER, FL 33584

License #3912939

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BOB EVANS RESTAURANT 580 in SEFFNER currently holds an InspectFL Health Score of 88.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 21, 2025. Across those visits, inspectors documented 15 total violations — 2 critical, 2 major, 11 minor.

How to read this page

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 21, 2025 included 2 critical violations, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Bottom cover of upright reach in cooler in poor repair. Observed cracked containers holding cooked turkey in walk in cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in front of restaurant is slow draining.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above salad station soiled with food debris.
[36-36-4] Ceiling tile missing. Observed missing ceiling tiles in employee break room.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior, and gaskets on cold table under grill on cook line soiled with food debris. Bottom fridge in Reach in cooler on far left of cook line soiled with food debris. Juice machine on right side of server station soiled with food debris. Right of server station bottom of flip top unit soiled with black substance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed boxes of ready to eat food being stored under raw meat storage rack in walk in cooler. Manager removed box and placed on rack off the floor.
[08B-38-4] Food stored on floor. Observed boxes of food being stored on the floor in walk in cooler. Manager put boxes on rack off the floor.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken gravy hot holding at 112F, employee reheated gravy to 181F.

Community reaction

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.

Community pulse