Bob Evans Restaurant 200
4080 Tamiami Tl, Port Charlotte, FL 33952 · Permanent Food Service · License 1800830
What drove the grade
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 1 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw shell eggs over cut lemon at Make Table across from cookline. Operator relocated the raw shell eggs to Reach in Cooler.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed open gallon of milk from the day before not date marked at frontline Make Table. Operator date marked the food item.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at frontline handwash sink. Operator placed a new soap pouch in dispenser.
Fixed on the spot
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed residue buildup at the exterior of Dish Machine.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.