Bob Evans Restaurant 488
Last inspected: Feb 17, 2026
43
Score
Inspectors have visited Bob Evans Restaurant 488 nine times, with records going back to 2022. The most recent visit was on Feb 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 16 violations earlier in the record.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to other Ruskin restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 17, 2026
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 49 F, Potatoes 64 F left on counter, manager voluntarily discarded half and half and placed potatoes in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs and touched clean plate without changing gloves and washing hands.
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line. Manager replaced at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. **Repeat Violation**
41-17-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. **Repeat Violation**
16-62-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee cooking food with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. **Repeat Violation**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.
22-08-4
Basic - Old labels stuck to food containers after cleaning. Old labels on dish on drying rack.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf next to potatoes, manager moved potatoes at time of inspection. **Corrected On-Site**
21-44-1
43
Dec 16, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled with blue liquid under counter at front line. Operator labeled at time of inspection.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge and multiple items in he's at dish area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on front counter. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooksline.
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line.
29-49-6
61
May 2, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
24-08-4
86
May 1, 2025
Routine - Food
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Banana cut into prior to washing. Dented can of pumpkin on shelf with canned goods. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56 F in server reach in cooler. Employee placed in another reach in cooler. Ham 55 F- retemp ham 38 F, cut tomatoes 55 F- retemp 43 F,sausage 46 F- retemp 38 F, salsa 52 F- retemp 41 F, chicken salad 53 F- retemp 38 in reach in cooler on cook line. Manager states tech was out yesterday for cooler. Ambient thermometer shows 54 F. Manager placed items on ice and in walk in freezer. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Pancake mix not time marked on cook line, manager time marked at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 113 F, potato 106 F in steam well located in server area. Chili 120 F in steam well in prep area. **Repeat Violation** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 500ppm quaternary ammonium retested at 300ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line. Manager replaced at time of inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not working at handwash sink next to soda machine. **Warning**
31B-06-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking handwash sink next to soda machine, manager removed at time of inspection. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink next to coffee machine. **Repeat Violation** **Warning**
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled on cook line. **Warning**
22-08-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Banana cut into prior to washing. **Warning**
08B-39-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in powder sugar, manager removed at time of inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Drain cover(s) missing. Drain cover missing under prep sink next to dry storage room. **Warning**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. **Repeat Violation** **Warning**
24-08-4
Basic - Grease receptacle lid open, broken, or missing. Grease trap lid open. **Warning**
33-29-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line. **Warning**
14-69-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted, manager inverted at time of inspection. **Corrected On-Site** **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Water softener salt (food) stored in a location that is not clean and dry. Salt on floor in storage room. Employee removed at time of inspection. **Corrected On-Site** **Warning**
08B-74-1
Basic - Working containers of food removed from original container not identified by common name. Cinnamon sugar not labeled on cook line. **Repeat Violation** **Warning**
02D-01-5
16
Nov 5, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58 F, French toast mix 46 F, Salsa 46 F- retemp 41 F, ham 46 F- retemp 41F in reach in cooler. Manager placed in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs on cook line held on time not time marked, employee time marked at time of inspection. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 104 F- retemp 117 F on steam table. Manager turned up heat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee made ice bath using handwash sink. **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Knives not all facing the same direction next to register. **Repeat Violation**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing across from dry storage room.
36-03-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of red beans on can rack.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to napkins near register. Employee removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above slicer.
24-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on counter with coffee syrups.
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Containers of grits not labeled. Manager labeled at time of inspection. **Corrected On-Site**
02D-01-5
32
Feb 29, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast mix over cut onions and ham. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47 F-retemp 42 F, onions 50 F- retemp 43 F, corn salsa 46 F- retemp 42 F, cut leafy greens 47 F- retemp 44 F in reach in cooler on cook line. Operator placed on ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For eggs held on time. **Repeat Violation**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Food in handwash sink on cook line
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. **Repeat Violation**
16-62-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator replaced paper towels. **Corrected On-Site**
31B-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Spatula in handwash sink on cook line, operator removed at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted over ice machine.
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line. **Repeat Violation**
22-08-4
Basic - Single-service articles improperly stored. Box of containers on floor in dry storage. Operator removed at time of inspection. **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted in dry storage, operator inverted at time of inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
35
Sep 21, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
37
Jan 6, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
45
Jul 5, 2022
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 52 F-retemp 43 F, ham 63 F- retemp 40 F, **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink on cook line. Container in handwash sink on cook line near ice machine, operator removed at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line next to ice machine, operator replaced at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Condensation or other drainage not disposed of according to law. Air conditioning vent leaking condensation on prep table on cook line, establishment can not move prep table. No contamination of food observed at time of inspection.
28-02-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves soiled with old food debris on cook line.
22-08-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower on top of canned pumpkin across from walk in cooler.
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in reach in freezer.
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm, operator remade tested at 150 ppm. **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Containers of seasoning not labeled on cook line, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle in cinnamon, employee removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Air conditioning vent missing cover on cook line.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates not stored inverted under prep table where hot syrup is located.
24-05-4
43
Frequently Asked Questions
When was Bob Evans Restaurant 488 last inspected?
The most recent health inspection at Bob Evans Restaurant 488 on file is from Feb 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Bob Evans Restaurant 488?
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 488.
How does Bob Evans Restaurant 488 compare to other restaurants in Ruskin?
Bob Evans Restaurant 488 most recently scored 43 out of 100, which is lower than the Ruskin average of 74.
Has Bob Evans Restaurant 488's inspection record improved over time?
Yes. Recent inspections at Bob Evans Restaurant 488 have averaged around seven violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bob Evans Restaurant 488 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bob Evans Restaurant 488 inspected?
Based on the inspection history on file, Bob Evans Restaurant 488 is inspected around two times per year on average.
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