Bob Evans Restaurant 467
Last inspected: Nov 24, 2025
90
Score
Bob Evans Restaurant 467 appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Nov 24, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “no paper towels”, showing up three times.
Compared to the broader Venice restaurant scene, where the average is 79, this is a stronger showing. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 24, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of reach-in cooler, and cooks line equipment heavily soiled. **Warning** - From follow-up inspection 2025-11-24: Observed top of reach-in cooler, and cooks line equipment heavily soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of reach-in cooler at soiled. **Warning** - From follow-up inspection 2025-11-24: Observed bottom of reach-in cooler at soiled **Time Extended**
22-16-4
90
Sep 23, 2025
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded hash browns on tray at cooks line at 119F. Employee stated hash browns were cooked 30 minutes prior to and placed tray back into hot holding table. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad butter cups at front counter wait station at 50F. Employee stated butter had been out of reach-in cooler for 45 minutes and returned butter to reach-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some ceiling vents in dining room with dust and possibly mold-like substance. Repeat 8-20-25 **Repeat Violation** **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter at cooks line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of reach-in cooler, and cooks line equipment heavily soiled. **Warning**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a moldy odor in dining room area. **Warning**
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of reach-in cooler at soiled. **Warning**
22-16-4
55
Aug 20, 2025
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle under prep table next to clean equipment. Operator corrected above issues to meet inspection standards. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed utensil mashed potatoes on cooks line at 110F. Employee stated items had been placed on line 30 minutes prior. Employee removed potatoes and reheat in microwave to 170F. Observed hash brown patties at cooks line at 98F employee stated hash browns had been made 30 minutes prior prior. Employee moved hash brown to grill to and reheated to 167F and kept on grill to maintain hot holding. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage patties in walk-in cooler over ham. Operator corrected above issues to meet inspection standards. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel towels at hand wash sink at cooks line.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris and grease under grill equipment, and fryer at cook line.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observe, rusty shelves and reach in cooler at cooks line.
14-33-4
Basic - Floor soiled/has accumulation of debris under cooks line. Repeat 3-10-25 **Repeat Violation**
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe ceiling vents in dining room with pulled up of dust and mold like substance.
36-34-5
47
Mar 10, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
Jan 6, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
11-05-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed soap dispensers by ice machine and end of cooks line are not dispensing soap. **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris under equipment at cooks line. **Warning**
36-73-4
50
Aug 22, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
74
May 14, 2024
Complaint Full
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Repeat 12-13-23 **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 12-13-3 **Repeat Violation**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked turkey in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator mark turkey with appropriate date. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - All reach-in coolers interior/shelves have accumulation of soil residues on cooks line.
22-16-4
Basic - Multiple reach-in coolers have shelves with rust that has pitted the surface at cooks line.
14-33-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler door gaskets, shelves under grills and sides of fryers at cooks line all are soiled with food debris and grease buildup.
23-03-4
58
Dec 13, 2023
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack shell eggs and change gloves but failed to wash hands before handling clean plate.
12A-07-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of cooks line. Observed employee replace paper towels.Repeat 8-28-23 **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter at cooks line. Observed employee move beverage to bottom shelf away from food and equipment. **Corrected On-Site**
12B-07-4
50
Aug 28, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
74
Feb 13, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 cracked and leaking shell eggs in plastic container at cooks line with other shell eggs. Observed operator dispose of all 1.5 dozen eggs. **Corrected On-Site**
01B-14-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee crack and handle raw shell eggs then handle clean plates with washing hands or changing gloves. Immediately spoke with employee and operator about proper hand washing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over packages of pot roast in Walk-in cooler. Observed operator move eggs to appropriate shelf. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sinks at end of cooks line and prep area. Observed operator replace paper towels. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease and food debris on sides and under equipment at cooks line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat 9-2-22 **Repeat Violation**
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container in ice machine/ice bin. Observed bottle of employee beverage in ice bin at end of cooks line. Observed employee remove beverage. **Corrected On-Site**
12B-14-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed cook open package of raw steaks on cutting board at cooks line and not sanitize it before placing order of toast on cutting board to ready for service. Stop cook from serving toast and explained to employee and operator proper food handling procedures. Observed operator voluntarily dispose of toast. **Corrective Action Taken**
08B-25-4
45
Sep 2, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Old labels stuck to food containers after cleaning at back prep kitchen shelf.
16-46-4
Basic - Buildup of food debris/soil residue on equipment door handles at cooks line.
23-24-4
Basic - Reach-in cooler interior have accumulation of soil residues at cooks line.
22-16-4
86
Frequently Asked Questions
When was Bob Evans Restaurant 467 last inspected?
The most recent health inspection at Bob Evans Restaurant 467 on file is from Nov 24, 2025. The public record contains 11 inspections in total.
What is the most common violation at Bob Evans Restaurant 467?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Bob Evans Restaurant 467.
How does Bob Evans Restaurant 467 compare to other restaurants in Venice?
Bob Evans Restaurant 467 most recently scored 90 out of 100, which is higher than the Venice average of 79.
Has Bob Evans Restaurant 467's inspection record improved over time?
Results have been roughly steady. Inspections at Bob Evans Restaurant 467 have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bob Evans Restaurant 467 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 467 inspected?
Based on the inspection history on file, Bob Evans Restaurant 467 is inspected around three times per year on average.
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