Bob Evans Restaurants 523
4985 Silver Spgs Blvd, Ocala, FL 34470 · Permanent Food Service · License 5202538
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-16
- Safety score84
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 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler: ham (46°F - Cold Holding); tomatoes (46°F - Cold Holding); slaw (46°F - Cold Holding). All items on shelf across from fans, manager opened walk in freezer door to bring down walk in cooler temperature. Establishment just received a large perishable delivery and walk in cooler fans were turned off. Manager turned on fans. Tempurature were rechecked and all items were 42°F and below.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Male employee returned from restroom and removed single serve cup from dispenser and filled cup with water.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Male employee touched cup then apron and placed tub of butter in cooler without washing hands.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Lime build up on hot water spout in prep area. Cleaned during this inspection.
Fixed on the spotRepeat violation
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Dutch brothers coffee cup on top of case of chocolate cake in walk in freezer. Manager removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In cooling section of walk in cooler, chunks of ice on pipe. In reach in ice cream cooler ice build up on interior walls of unit.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor soiled with food debris and brown substance under and behind ice machine.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.