Bob Evans Restaurant 158
Last inspected: Feb 10, 2026
90
Score
Public records show 11 inspections at Bob Evans Restaurant 158 stretching back to 2022. Bob Evans Restaurant 158 was last inspected on Feb 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Restaurants in St. Petersburg average 77, so Bob Evans Restaurant 158 is doing better than most peers. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting boards on dish rack across from dish machine have cut marks and are no longer cleanable. **Warning** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-10: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup on floor in walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-10: **Time Extended**
14-69-4
90
Feb 9, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor in dry storage room in back corner near rodent trap 1 rodent dropping on can rackin dry storage room Operator cleaned up droppings. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-09: 1 rodent dropping on floor in dry storage room Operator cleaned floor. **Admin Complaint** **Corrected On-Site**
35A-04-4
Basic - - From initial inspection : Basic - Cutting boards on dish rack across from dish machine have cut marks and are no longer cleanable. **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup on floor in walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
14-69-4
78
Feb 4, 2026
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor in dry storage room in back corner near rodent trap 1 rodent dropping on can rackin dry storage room Operator cleaned up droppings. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream (45F - Cold Holding) on front expo line under hot food window. Operator put in freezer to rapid cool; retemped at 39F. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked carrots (119F - Hot Holding) in steam table at end of cook line across from fryers. Operator reheated to 165F. **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates and dishes on dish rack across from dish machine not stored inverted. Operator inverted dishes. **Corrected On-Site** **Warning**
24-05-4
Basic - Cutting boards on dish rack across from dish machine have cut marks and are no longer cleanable. **Warning**
14-09-4
Basic - Ice buildup on floor in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Interior of oven has accumulation of black substance/grease. **Warning**
22-08-4
Basic - Open dumpster lid. Operator closed it. **Corrected On-Site** **Warning**
33-16-4
50
Aug 20, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 4 dented 10 cans of pumpkin. 2 dented 10 cans of green beans.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage (55F - Cold Holding); Mac and cheese (52F - Cold Holding); feta (48F - Cold Holding) Operator moved items to cooler. Sausage retemped at 42F. Mac and cheese retemped at 39F. Feta cheese retemped at 42F. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked carrots (109F - Hot Holding) Operator reheated and stirred since some parts were in the,perature and some were out. Dissed proper hot holding techniques with operator. Cooked carrots retemped at 187F. **Corrective Action Taken**
03B-01-6
Basic - Covered waste receptacle not provided in women's bathroom. One stall and main bathroom area not provided covered waste receptacle.
32-12-6
Basic - Ice buildup in reach-in ice cream freezer in prep kitchen.
14-69-4
Basic - Single-service articles improperly stored. Coffee filters at coffee stations stored unwrapped and unprotected.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. In cooler at end of cook line.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved back to sanitizer bucket. **Corrected On-Site**
21-12-4
50
Jan 15, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink in back kitchen area.
29-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line soiled with food debris
22-08-4
82
Jul 11, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
74
Jul 10, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese 66 F , made dressing 61 F at cook line temperature taken at 3 hours previously- manager placed food in reach in freezer recheck dressing 27 F , Mac and cheese 41 F **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Reviewed with manager . **Warning**
16-62-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Containers of Milk in walk in cooler . Manager date marked containers **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen not in working order due to pipe clogged in drain below and water drainage on floor when in use. Employee cleared drain during this inspection. Hand wash sink accessible **Corrected On-Site** **Warning**
31A-09-4
Basic - -Utensils ( strainer) in poor condition hanging on storage rack in kitchen . Manager discarded strainer **Corrected On-Site** **Warning**
14-12-4
Basic - Ceiling tile missing in front counter area at customer waiting area . Roof in process of repair **Warning**
36-36-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at front counter area . Reviewed with manager . Manager removed food for the restaurant from cooler **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment in poor repair. - walk in freezer in poor repair - manager scheduled service for this morning . Foods solid at time of inspection delivered this morning . --Reach in cooler door handle in poor repair **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Reviewed with manager . Manager removed tongs **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves at cook line - soiled gaskets at cook line **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning on shelf in dish washing area . Reviewed with manager **Warning**
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up in front counter area. Reviewed with manager **Warning**
24-18-4
Basic - Standing water in floor drain/floor drain draining very slowly and backing up under hand wash sink when hand wash sink is in use in back kitchen , not in path of employee walk through . Reviewed with manager . Employee cleared drain with shop vacuum , removed debris from drain . **Corrective Action Taken** **Warning**
29-19-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled at front line . Manager labeled container **Corrected On-Site** **Warning**
02D-01-5
Basic - Interior of microwave has accumulation of food debris at cook line . Reviewed with manager **Repeat Violation** **Warning**
22-08-4
37
Jan 18, 2024
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked egg's then continued to plate ready to eat food without washing hands and changing gloves. I Spoke to manager.
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (61F - Cold Holding); cooked onions (51F - Cold Holding); hollandaise sauce (61F). butter (59F - Cold Holding). American cheese 32F- Cooked onions 38F- Hollandaise 37F. Manager placed items in freezer. **Corrected On-Site**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator information.
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at soda machines soiled with mold like substance.
22-02-4
Basic - Equipment in poor repair. Reach-in freezer on cook line door duct tape. Cook line fryers and flat top sides heavily soiled with grease.
14-11-5
Basic - Floor soiled/has accumulation of debris. Cook line floors heavily soiled with grease buildup under equipment.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Multiple microwave in kitchen soiled with food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at hands sinks waitresses area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris on cook line. Spray nozzle dish area soiled with food debris.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink in back kitchen leaking faucet.
29-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave and bump bar handles soiled with food debris.
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks not properly inverted at front counter. Employee inverted items.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
14-09-4
Basic - Dishmachine has no data plate/operating specifications. Data plate half ripped off unable to read.
16-01-4
33
Aug 14, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
32
Mar 1, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone (60F - Cold Holding); cheddar cheese shredded (60F - Cold Holding) food placed on line at 8:30 am. Switch was not turned on cooler. Manager swapped new cheese out of walk in cooler and turned reach in cooler on **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter in use
29-42-4
74
Sep 21, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Frequently Asked Questions
When was Bob Evans Restaurant 158 last inspected?
The most recent health inspection at Bob Evans Restaurant 158 on file is from Feb 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bob Evans Restaurant 158?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Bob Evans Restaurant 158.
How does Bob Evans Restaurant 158 compare to other restaurants in St. Petersburg?
Bob Evans Restaurant 158 most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Bob Evans Restaurant 158's inspection record improved over time?
Results have been roughly steady. Inspections at Bob Evans Restaurant 158 have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bob Evans Restaurant 158 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bob Evans Restaurant 158 inspected?
Based on the inspection history on file, Bob Evans Restaurant 158 is inspected around three times per year on average.
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