Bob Evans Restaurant 545
Last inspected: Feb 9, 2026
27
Score
Bob Evans Restaurant 545 has been inspected nine times since 2022. The most recent report on file is from Feb 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around 16 violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited seven times.
Bob Evans Restaurant 545's latest score of 27 falls below the Clermont average of 68. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
3
Major latest
14
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese (57F - Cold Holding), reach in drawer on cook line, held more than four hours per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese (57F - Cold Holding), reach in drawer on cook line, held more than four hours per operator.
03A-02-5
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. -several expired 1/12/26
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink has residue buildup -interior of reach in coolers and reach in freezers on cook line have residue buildup
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin on front line
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. -clean lids in soiled pans on dish storage rack
24-06-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers running food and scooping ice are wearing watches and bracelets
13-07-4
Basic - Floor area(s) covered with standing water in dry storage.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -boxes of potatoes and eggs in walk in cooler, numerous boxes in walk in freezer and dry storage
08B-47-4
Basic - Interior of ovens on back line have accumulation of black substance/grease/food debris.
22-08-4
Basic - Lights not functioning over cooking area on back line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all speed racks in establishment -hot holding unit racks on back line -exterior of toaster and reach in coolers/drawers on cook line -underside of juice dispenser on front line **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. -boxes of various single service items on floor in dry storage
25-05-4
Basic - Standing water in bottom of reach-in-cooler on front line. **Repeat Violation**
29-49-6
Basic - Stored food not covered. -cooked turkey in walk in cooler
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine and fryer on cook line **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -powdered sugar shakers on cook line **Repeat Violation**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on cook line **Repeat Violation**
24-05-4
27
Aug 6, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -potato soup (109F - Hot Holding), held less than four hours per operator. Operator moved to microwave for rapid reheat 191F **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw burger patties next to precooked sausage in reach in cooler on cook line.
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. -1 can tomato juice dented on the seam
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash brown (54F - Cold Holding) pancake batter (51F - Cold Holding), held less than four hours per operator. Operator determined time and placed on Time as a Public Health Control. **Corrected On-Site**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -Per operator, establishment is undercooking bacon and holding at room temperature until finished on grill for service.
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -interior of microwaves on cook line -interior ice machine -interior of spray hose at dish machine **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey in walk in cooler
02C-02-5
Basic - Accumulation of debris on top exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes and utensils on rack in dish area
24-05-4
Basic - Dead roaches on premises. -2 roaches and 1 lizard in dry storage
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grills on cook line -exterior sides of grill
23-03-4
Basic - Standing water in bottom of reach-in-cooler on back line and front line.
29-49-6
Basic - Utensils in poor condition. -spatula and pan covers in rack in dish area
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust near dish machine. **Repeat Violation**
36-27-5
29
Mar 11, 2025
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties over precooked fish in reach in freezers on cook line.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of microwaves on cook line and kitchen -interior can opener holder -interior tea basket and tea urn on front line
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator has form but has not completed it.
03F-10-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils in flatware container on front line. **Repeat Violation**
24-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers on front line scooping ice and making drinks, making salads.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -containers in dish area.
24-08-4
Basic - Floor soiled/has accumulation of debris in walk in freezer. **Repeat Violation**
36-73-4
Basic - Food stored on floor. -cooking oil in dry storage. Operator moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer by fryer on cook line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinet, shelf under flat top grill beside fryer -exterior handles of cooking equipment on cook line -interior reach in drawers on front line.**Repeat Violation** **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -bananas in prep reach in cooler not washed before cutting in half. Educated operator, operator educated employee. **Corrective Action Taken**
08B-39-4
Basic - Single-service articles improperly stored. --box of to go containers on floor in dry storage. Operator moved. **Corrected On-Site**
25-05-4
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. -grill cleaner next to single use gloves on cook line. Operator corrected. **Corrected On-Site**
42-03-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dishmachine **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle at hand sink in kitchen.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -container of sugar on the front line. Operator labeled. **Corrected On-Site**
02D-01-5
37
Oct 7, 2024
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw beef in reach in cooler on cook line. **Corrected On-Site** - From follow-up inspection 2024-10-07: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli ham (51F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (44F - Cold Holding) in reach in cooler on cook line, held less than four hours per operator, operator moved to reach in freezer for quick chill After 40 minutes- Deli ham 41F, cooked onions 39F, diced tomatoes 40F **Corrected On-Site** - From follow-up inspection 2024-10-07: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-10-07: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -back of dry storage - From follow-up inspection 2024-10-07: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen **Repeat Violation** - From follow-up inspection 2024-10-07: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils on front line not all placed in one direction - From follow-up inspection 2024-10-07: **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. - From follow-up inspection 2024-10-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -walk in freezer -under cooking equipment on cook line **Repeat Violation** - From follow-up inspection 2024-10-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. -case of eggs in walk in cooler. **Repeat Violation** - From follow-up inspection 2024-10-07: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Interior of all microwaves on cook line and back line have accumulation of black substance/grease/food debris. - From follow-up inspection 2024-10-07: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head of dough machine -interior of fryer cabinets -exterior reach in coolers/drawers on cook line -underside of coffee makers on front line -interior holding drawers on front line - From follow-up inspection 2024-10-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -prepped carrots and biscuits in walk in freezer - From follow-up inspection 2024-10-07: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine - From follow-up inspection 2024-10-07: **Time Extended**
36-27-5
43
Aug 7, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw beef in reach in cooler on cook line. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli ham (51F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (44F - Cold Holding) in reach in cooler on cook line, held less than four hours per operator, operator moved to reach in freezer for quick chill After 40 minutes- Deli ham 41F, cooked onions 39F, diced tomatoes 40F **Corrected On-Site**
03A-02-5
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. -training will be taking place this coming Saturday. **Warning**
53B-05-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -back of dry storage
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen **Repeat Violation**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils on front line not all placed in one direction
24-07-4
Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. -walk in freezer -under cooking equipment on cook line **Repeat Violation**
36-73-4
Basic - Food stored on floor. -case of eggs in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Interior of all microwaves on cook line and back line have accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head of dough machine -interior of fryer cabinets -exterior reach in coolers/drawers on cook line -underside of coffee makers on front line -interior holding drawers on front line
23-03-4
Basic - Stored food not covered. -prepped carrots and biscuits in walk in freezer
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine
36-27-5
39
Feb 22, 2024
Routine - Food
1 critical violation. 1 major violation. 18 minor violations.
View 20 violations
High Priority - Container of ibuprofen improperly stored next to napkins and To go utensils. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head is soiled with residue. -white cutting boards in dish area and cooks line are soiled. -Fryer vat interior is soiled. -Heated cabinet interior on cooks line is soiled. -Iced tea holder is soiled.
22-02-4
Basic - Case of bananas and case of eggs stored on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
36-34-5
Basic - Dry storage shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while scooping ice.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation on cook line **Repeat Violation**
13-04-4
Basic - Floor underneath the fryer has a residue buildup.
36-73-4
Basic - Holes in or other damage to wall in dish and kitchen area.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment by the server station.
10-17-4
Basic - Light shield damaged/in disrepair in walk in cooler.
38-01-4
Basic - Lights throughout the establishment are missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top back of fryer is soiled. -Side of flat top grill has a residue buildup. -Gaskets in front reach in cooler are soiled. - Under the hood suppression is soiled.
23-03-4
Basic - Sanitizer bucket stored over clean coffee pots by front coffee area.
21-44-1
Basic - Standing water in bottom of reach-in-cooler on cook line.
29-49-6
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler on cook line is soiled.
22-16-4
Basic - Water leaking from handwash sink at cooks line.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, operator changed the sanitizer, then 200 ppm **Corrected On-Site**
21-08-4
32
Aug 21, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
47
Jan 11, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
Toilet Rooms Maintained
FL-53
32
Aug 8, 2022
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracking eggs and returning to serve ready to eat bacon and sausage with no hand wash /glove change. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese (46F - Cold Holding); sausage crumbles (47F - Cold Holding); hollandaise sauce (56F - Cold Holding); sliced tomatoes (56F - Cold Holding); meat mixture (53F - Cold Holding); **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese (46F - Cold Holding); sausage crumbles (47F - Cold Holding); hollandaise sauce (56F - Cold Holding); sliced tomatoes (56F - Cold Holding); meat mixture (53F - Cold Holding); **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. Cheddar potato soup 120F less than four hours. Corrective Action taken, Reheated Cheddar potato soup to 165F within two hours for temperature recovery. Cheddar potato soup now temped at 177F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - interior of microwave in back prep room and on cook line - reach in refrigerators, freezers, and refrigerated drawer unit interiors.heavily soiled - food container in reach in on wait line holding water/debris. - soda machines nozzles and surrounding, heavily soiled - juice dispensing machine, nozzles and surrounding,heavily soiled - hot beverage dispenser nozzles and surrounding, heavily soiled - equipment throughout establishment soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by rolling cart. **Corrected On-Site** **Warning**
31A-09-4
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. **Warning**
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave over salad make staton in rear prep area, all reach in units on front cook lines. **Warning**
23-24-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. - Clean squeeze bottles stored with dirty. - dirty mixer blades stored with clean - dirty utensils stored with clean. **Warning**
24-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls found on top shelf in ware wash area **Warning**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack at waitstaff stations. Silverware **Warning**
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable on cook lines. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting throughout ware storage area. **Warning**
24-08-4
Basic - Equipment in poor repair. Gaskets on all reach in units worn, several torn. **Warning**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area and one on the Cook line **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wall behind stove in rear prep area. - All shelves under all prep tables. - Trays holding single use items in dry storage. - All gaskets on reach in refrigerators, freezer and refrigerated drawers soiled. - Front counter/wait staff area shelves soiled throughout. **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm on cooks line. Manager refilled sanitizer in dish room and refilled bucket. Retested at 200ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Unidentified prepped items in cooks line reach in fridge. Asked manager and he was unable to Identified. **Warning**
02D-01-5
22
Frequently Asked Questions
When was Bob Evans Restaurant 545 last inspected?
The most recent health inspection at Bob Evans Restaurant 545 on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Bob Evans Restaurant 545?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Bob Evans Restaurant 545.
How does Bob Evans Restaurant 545 compare to other restaurants in Clermont?
Bob Evans Restaurant 545 most recently scored 27 out of 100, which is lower than the Clermont average of 68.
Has Bob Evans Restaurant 545's inspection record improved over time?
Results have been roughly steady. Inspections at Bob Evans Restaurant 545 have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bob Evans Restaurant 545 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 545 inspected?
Based on the inspection history on file, Bob Evans Restaurant 545 is inspected around three times per year on average.
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