Bob Evans Restaurant 587
360 Colony Blvd., The Villages, FL 32162 · Permanent Food Service · License 7000606
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 intermediate (1 fixed on the spot), 10 basic-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 visitJul 20, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Pan of bacon in front of hand wash sink on cook line. Operator moved
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in freezer - berries and biscuits not covered, operator moved covered
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of scoop in cinnamon sugar, operator moved handle up.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Long hair sticking out of hair net, employee put all hair in net
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Paper cup in pancake flour container on cook line, operator removed.
Fixed on the spot
Food-contact surface not smooth and easily cleanable.
Grooved cutting board at lift top on cook line.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
On cook line less than 150 ppm, operator changed sanitizer, corrected to 200 ppm
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Not enough sanitizer solution in bucket to cover towels. Operator added sanitizer
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Tracks of drawer cooler at expo 2 door reach in cooler at expo, gaskets and hinges soile, standing water in bottom Drawer cooler at expo line soiled
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In walk in cooler by freezer door.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop on floor by mop sink, operator hung up
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.
- 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.