Bob Evans 228
3628 W Hwy 90, Lake City, FL 32055 · Permanent Food Service · License 2200368
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (no follow-up needed), 1 intermediate, 9 basic (2 repeats)-20
- Safety score80
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 visitSep 16, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw shell eggs (53°F - Cold Holding) item sitting at room temperature on cooks line.
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee adjusted hat on head and continued cooking no hand wash.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Coffee dispensing nozzles and tea nozzles soiled. Exterior of bread toaster at end of cook line.
Basic9
Code 08, Food protection and cross-contamination: Water softener salt (food) stored in a location that is not clean and dry.
Bags of water softener salt on floor in back storage area.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle directly in pecans in back prep area.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
2 beverages on back counter by Togo plates and bananas. One beverage on side of reach in cooler on cooks line. Employees moved drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In ice cream reach in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
The exterior door jam area is soiled with food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of fryer soiled with grease build up. Hood filters soiled with grease above cooks line. Reach in freezer gasket soiled at end of cook line. Computer terminals on cooks line soiled with grease. Cooling rack soiled outside of walk in freezer. Fan guard in walk in cooler soiled.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in the reach in cooler on the middle of the cooks line.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles missing in back storage area.
Repeat violation
Floor soiled/has accumulation of debris.
With food debris and grease by fryer.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.