Bob Evans Restaurant 583
12966 Cortez Blvd, Brooksville, FL 34613 · Permanent Food Service · License 3701173
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection5 high priority, 2 intermediate (1 fixed on the spot), 6 basic-41
- Safety score59
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 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler next to grill in cook line area pooled eggs (45°F - Cold Holding) Operator moved to walk in cooler to rapidly cool recheck 43°F
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed a server place soiled dishes in dish area then immediately handled portioned syrup containers at front line without washing hands. Discussed proper hand washing with employee and manager.
Employee cracked raw shell egg in the cook line area and then touched a clean plate without washing hands.
Discussed proper hand washing with employee and manager.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies landing on wall near broom storage area
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer solution in cook line area over 200ppm. Operator added water 200ppm at recheck.
Intermediate2
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Batteries dead in soap dispenser at hand wash sink near entrance to kitchen. Operator replaced batteries and dispenser is functioning properly.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All current employees certificates are expired
Basic6
Code 08, Food protection and cross-contamination: Unwashed berries and cucumbers stored over ready-to-eat/washed produce in walk in cooler.
Operator had employee rearrange produce to store properly during the inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Operator had employee handling food in the cook line area place a beard guard on.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Multiple reach in coolers in cook line and front line have gaskets that are in poor repair.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dust.
Side of reach in cooler in cook line area Shelves storing plates under grill in cook line area Area around nozzles on beverage machine
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Multiple areas in front counter under racks and under equipment in cook line area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee's Bicycle stored in area storing single service items near the walk in cooler. Employee removed the bicycle.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.