Bob Evans Restaurant 393
6070 20 St, Vero Beach, FL 32966 · Permanent Food Service · License 4101227
What drove the grade
Presence of ants on wall at front counter near coffee station.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority (2 fixed by the Aug 3 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Presence of ants on wall at front counter near coffee station.
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Items in cook line cooler. Ham 57f. Cooked sausage 47f. Cut tomatoes 46f. Salsa 46f. Cold holding.. 3 hours 40 minutes 2nd temps at 4 hour mark- tomatoes 47f. Cooked sausage 51f. Salsa 48f. Ham 57f.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line cooler Ham 57f. Cooked sausage 47f. Cut tomatoes 46f. Salsa 46f. Cold holding. 3 hours 40 minutes. Manager moved to rapid chill. Rechecked at 4 hour mark- tomatoes 47f. Cooked sausage 51f. Salsa 48f. Ham 57f.
Code 35, Insects, rodents, pests and animals: Presence of ants on wall at front counter near coffee station.
Pest control on site treating ants at time of inspection
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Cart in front of sink
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets throughout kitchen
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Salad cooler
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.