Bob Evans Restaurant 220

7411 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34747 · Permanent Food Service · License 5901043

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
1 high priority (fixed on the spot), 2 intermediate, 8 basic (1 repeat)
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

11 violations found

First visitOct 28, 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.
11 violations found:
- 1 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken above raw sausage in walk in cooler, operator moved below. Chicken still frozen.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Using time as a public health control on cook line for eggs and pancake mix, written plan in office but not filled out.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Drying racks in back near dish machine. Shelving has surface rust and soiled. With plates upright allowing debris to settle on top plates.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Walk in cooler has no working ambient thermometer, operator provided two.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cook line, cooking oil stored on floor. Operator moved to shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Split unit reach in cooler/ reach in freezer interior soiled with food debris. On side one.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Lower shelves on cook line soiled with food debris. Walk in cooler and walk in freezer gaskets soiled with mold like substance.
  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.
  Plates on cook line under griddle soiled with food debris, operator moved to wash. Plates and bowls on drying rack not inverted or protected. Soiled plate moved to wash.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand washing sink on server line side 2 leaking from downspout to p-trap, manager has work order in place.
  Fixed on the spot
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
  Loose trash scattered around dumpster pad, inside enclosure.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Tiles on cook line chipped and missing grout causing water to pool between tiles.
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Vent hood in kitchen not operable, operator has work order in place and is cooking products producing vapors in front cook area.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.