Bob Evans Restaurant 545
2951 S Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508237
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 12 basic (4 repeats); basic violations cost 12 at most-37
- Safety score63
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 9, 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.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-- Sara Lee pumpkin pie (78°F - Cold Holding), prep line, more than four hours per operator
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Sara Lee pumpkin pie (78°F - Cold Holding), prep line, more than four hours per operator
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
-french toast batter and raw shell eggs on cook line had no time mark. Operator was able to determine time and placed time mark on items
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-observed dishwasher handling dirty dishes, then handling clean dishes without washing hands in between. Educated operator, employee washed hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
-observed employee on cook line crack shell eggs then handle equipment and clean dishes without changing gloves and washing hands. Educated operator, employee washed hands and put on clean gloves.
Repeat violation
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of microwave in prep area -ice machine -interior of hot holding unit on front line
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-observed ice in hand sink on front line
Soap dispenser at handwash sink not working/unable to dispense soap.
-entry to cook line, operator was able to fix issue
Fixed on the spot
Basic12
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-observed servers on front line handling biscuits, scooping grits and ice while wearing watches. Educated operator, employees removed watches.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-fryer baskets are warped -meat mixer utensil in dish area -pans on cook line are encrusted
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
-0 ppm, operator made new solution, 300 ppm
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-speed racks in walk in freezer and cooler -exterior of linen cans by back door -shelves under and beside grills on cook line -area under pull out drawers on cook line and front line -wall soiled by dish machine
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-bowls in storage bin on cook line -ladles hanging off rack above hand sink touching employees heads while they are washing hands, by dish machine
Repeat violation
Clean utensils or equipment stored in dirty drawer or rack.
-clean bowls stored in dirty storage bin on cook line
Code 29, Plumbing and backflow prevention: Water leaking from pipe under triple sink.
Standing water in sanitizing compartment in three-compartment sink.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-1 in dish area, operator disposed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-prep line
Light not functioning under hood suppression system on prep line and dish area
Repeat violation
Floors drains soiled/has accumulation of debris throughout the establishment
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. -back door, blocked by garbage cans, operator moved cans.
Fixed on the spot
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.