Bob Evans Restaurant 158
2410 66 St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6209461
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 Aug 14 routine inspection3 high priority (1 fixed by the Aug 21 follow-up, 2 fixed on the spot, 1 repeat), 4 basic (2 repeats)-17
- Administrative complaint on Aug 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
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 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Walk in cooler is still not working, they have a walk in cooler truck rented and parked in back right now.
More time givenFixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens have accumulation of black substance/grease/food debris.
More time given
- First visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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.
In walk in cooler- raw beef tips (46°F - Cold Holding); diced cooked chicken (46°F - Cold Holding); crumbled cooked sausage (46°F - Cold Holding); whole cooked turkey (46°F - Cold Holding); cooked green beans (46°F - Cold Holding); beef vegetable soup (46°F - Cold Holding); chicken noodle soup (46°F - Cold Holding); raw sausage (46°F - Cold Holding); raw bacon (47°F - Cold Holding); raw shell eggs (47°F - Cold Holding); cheese (47°F - Cold Holding); liquid whole eggs (49°F - Cold Holding); ham (46°F - Cold Holding); Mac n cheese (46°F - Cold Holding); sausage gravy ( 46°F- Cold Holding) No truck today, items hadn't been taken out for prep this morning. Operator called GM who said she'd noticed the temperatures were elevated, 44-46°F, last night at 6PM and called to have the unit serviced.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler- raw beef tips (46°F - Cold Holding); diced cooked chicken (46°F - Cold Holding); crumbled cooked sausage (46°F - Cold Holding); whole cooked turkey (46°F - Cold Holding); cooked green beans (46°F - Cold Holding); beef vegetable soup (46°F - Cold Holding); chicken noodle soup (46°F - Cold Holding); raw sausage (46°F - Cold Holding); raw bacon (47°F - Cold Holding); raw shell eggs (47°F - Cold Holding); cheese (47°F - Cold Holding); liquid whole eggs (49°F - Cold Holding); ham (46°F - Cold Holding); Mac n cheese (46°F - Cold Holding); sausage gravy ( 46°F- Cold Holding) No truck today, items hadn't been taken out for prep this morning. Operator called GM who said she'd noticed the temperatures were elevated, 44-46°F, last night at 6PM and called to have the unit serviced. Stop Sale issued on all temperature controlled foods in walk in cooler since we know that they were held at elevated temperatures overnight.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Quaternary 500ppm) Operator diluted and retested at 200PPM.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-employee drink on prep table on cookline. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. In walk in cooler- raw beef tips (46°F - Cold Holding); diced cooked chicken (46°F - Cold Holding); crumbled cooked sausage (46°F - Cold Holding); whole cooked turkey (46°F - Cold Holding); cooked green beans (46°F - Cold Holding); beef vegetable soup (46°F - Cold Holding); chicken noodle soup (46°F - Cold Holding); raw sausage (46°F - Cold Holding); raw bacon (47°F - Cold Holding); raw shell eggs (47°F - Cold Holding); cheese (47°F - Cold Holding); liquid whole eggs (49°F - Cold Holding); ham (46°F - Cold Holding); Mac n cheese (46°F - Cold Holding); sausage gravy ( 46°F- Cold Holding) No truck today, items hadn't been taken out for prep this morning. Operator called GM who said she'd noticed the temperatures were elevated, 44-46°F, last night at 6PM and called to have the unit serviced. Operator will discontinue use of this unit for temperature controlled foods until it has been serviced and is able to hold foods at 41°F and below.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens have accumulation of black substance/grease/food debris.
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 dish rack near dish machine not inverted Operator inverted plates
Repeat 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.