Bob Evans Restaurant 400
7393 State Road 70 East, Bradenton, FL 34203 · Permanent Food Service · License 5104450
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 basic (1 repeat)-15
- Safety score85
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 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed on cooks line liquid eggs not time stamped. Person in charge voluntarily discarded.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed on cooks line 4 raw shell eggs with cracks.Person in charge voluntarily discard..
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cooks line American cheese (52- Cold Holding).Person in charge stated it had been over the fill line for approximately 1 hour and placed in reach in cooler.
Fixed on the spot
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.
See stop sale. Observed on cooks line liquid eggs not time stamped. Person in charge voluntarily discarded.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin..
Observed by handwashing sink ice maker bin with mold like substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed in back kitchen area food pans wet nesting. Person in charge separated to air dry.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.