Bob Evans Restaurant 420
3163 Hartley Rd, Jacksonville, FL 32257 · Permanent Food Service · License 2613043
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsFollow-up to an earlier routine inspection
- 3rd follow-up visitJul 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitJul 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ham, cooked onions thawed, cooked sausage, in unit 50°F. Still awaiting part for repair per person in charge. Person in charge unable to provide time paperwork, items not time marked at callback. Inspector emailed operator DBPR time form. Person in charge states has Ben on line since 11am. Will keep on time for remaining 1.25 hours then discard at 3pm. Discussed possibility of holding on ice.
Fixed on the spot
At the first visitFixed on the spot
Liquid eggs 50. Salsa 49. Cheese potato 51. Cooked onions 50. Cut tomato 52. Mac n cheese 51. In reach in cooler / make table. Opposite grill. Items placed on Establishment existing Time Temperature Controlled for Safety. Set up at 6:30 am today.
Follow-up, Jun 29, 2026More time given
At today's callback : all items in reach in cooler / make table. Are currently on Time Temperature Controlled for Safety. 4 hrs. Service company was due. To come last week but still not arrived.
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.