Bob Evans Restaurant 583
Last inspected: Jan 6, 2026
86
Score
The health department has logged 11 inspections at Bob Evans Restaurant 583, the earliest from 2022. Inspectors last stopped by on Jan 6, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around one violation compared to roughly nine violations earlier on.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing four times across the record.
That falls roughly in the middle of the pack for Spring Hill restaurants. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed scoop stored in handwash sink on cook line. Employee removed. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable on reach-in cooler on cook line. **Repeat Violation**
14-09-4
86
Dec 11, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing on splitter added to mop sink faucet.
29-42-4
Basic - Cutting board has cut marks and is no longer cleanable on reach-in cooler on cook line. Operator ordered replacement. **Corrective Action Taken**
14-09-4
82
May 8, 2025
Routine - Food
No violations found.
100
May 7, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator removed hat and rubbed hair, without washing hands operator began to handle container of sausage gravy, discussed with operator who washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Live, small flying insects found Approximately 35 live flying insects inside kitchen dishwashing area flying around, landing on walls, ceiling tiles, and hood of dish machine. Discussed with operator to eliminate all flying insects and clean and sanitize all areas. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at cook line non commercially packaged raw beef stored above metal pan of onion rings, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in the middle of flat top stoves shredded cheese (52F - Cold Holding); diced ham (54F - Cold Holding) per operator products not portioned or prepared today and placed in cooler approximately 2.5 hours ago from walk in cooler. Discussed cold holding with operator, operator removed top portion of overstocked pans to be chilled in walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At all hand washing sinks max temperature 75F, discussed with operator, currently plumbing company repairing hot water heater. **Warning**
27-16-4
Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Mop sink max hot water temperature 75F , discussed with operator, plumbing company on site repairing hot water heater. **Warning**
27-25-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Three compartment sink max hot water temperature 75F , discussed with operator, plumbing company on site repairing hot water heater. **Warning**
27-24-5
Basic - Equipment in poor repair. At cook line low boy reach in cooler not working filling with standing water, discussed with operator to repair unit. **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen low boy reach in cooler gaskets and handles soiled with feed and grease debris. Discussed with operator to clean and sanitize. **Warning**
23-03-4
37
Dec 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Condensation dripping in reach in cooler on cook line. Manager will not use until this unit is fixed. - From follow-up inspection 2024-12-18: Sign on cooler today stating not to use. **Time Extended**
28-02-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floors on cook line under equipment soiled. - From follow-up inspection 2024-12-18: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor in dish area tile cracked all around drain, exposing floor underneath. - From follow-up inspection 2024-12-18: **Time Extended**
36-17-5
86
Dec 17, 2024
Routine - Food
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked eggs and began touching equipment and performing other tasks. Changed gloves no handwash. Discussed with cook and he washes his hands. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Cook placed 2 pieces of American cheese on top of raw shell eggs on cook line. Cheese discarded, see stop sale.
08A-14-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. .5 lbs diced Cabbage dated 12/05 still in reach in cooler on cook line.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 pieces of uncovered chocolate in reach in cooler on cook line dripping condensation onto them during a possible defrost cycle. 2 slices of American cheese placed on raw shell eggs on cook line. Manager discarded.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 35 pooled eggs on cook line 53F 2 lbs sausage crumbles at 58F Diced ham 2 lbs at 62F 5lbs French toast mix at 60F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portions of turkey at 48F in reach in on cook line. Over the fill line. Placed in at 7:30 am, manager temped at 35.5F. Placed in walk in to chill. 2nd temp at 10:23 am, 42F. Raw shell eggs on cook line, ambient air 48F, just placed in 25 mins ago, moved to walk in to chill. Reach in cooler on cook line, next to oven, all items placed in at 6:30 am, which is when last documented temperature was taken, see stop sale: 35 pooled eggs on cook line at 53F 2 lbs sausage crumbles at 58F Diced ham 2 lbs at 62F 5lbs French toast mix at 60F Cooler accidentally switched off at an unknown time.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored in counter of handwashing sink, next to prep bowl with flour. Manager moved. **Corrected On-Site**
41-10-4
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. No date marking on numerous squeeze tubes on cook line in reach in cooler.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Wet towel left by handles of hand wash sink on cook line, prep items stored on handwash sink in prep area. Manager moved. **Corrected On-Site**
31A-11-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors on cook line under equipment soiled.
36-01-4
Basic - Food stored in a location that is exposed to splash/dust. Pieces of uncovered chocolate in reach in cooler exposed to dripping condensation in reach in cooler on cook line, see stop sale.
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on cook line underneath customer plates soiled.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet towel being used to absorb dripping water in reach in cooler on cook line. Manager moved. Wet towel on handwash sink on cook line, manager moved. **Corrected On-Site**
21-09-4
Basic - Floor tiles missing and/or in disrepair. Floor in dish area tile cracked all around drain, exposing floor underneath.
36-17-5
Basic - Condensation dripping in reach in cooler on cook line. Manager will not use until this unit is fixed.
28-02-4
21
May 22, 2024
Complaint Partial
No violations found.
100
Feb 27, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Interior of oven/microwaves on cooks line has accumulation of black substance/grease/food debris. Operator cleaned during inspection **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Multiple Reach-in coolers on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
90
Aug 21, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
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
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 21, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - mashed potatoes 115 F - manager reheated potatoes in microwave - recheck 170F **Corrected On-Site**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled in storage closet near restrooms - manager labeled spray bottles **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink hot water at 73 F after running for 2 minutes in back cook line area
27-16-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit in front counter area - manager relocated thermometer **Corrected On-Site**
05-11-4
Basic - Floor soiled/has accumulation of debris in walk in freezer and cook line areas
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in cooler gaskets at cook line
23-03-4
Basic - Old labels stuck to food containers after cleaning in dishwashing area
16-46-4
Basic - Unsealed concrete floor in food preparation, food storage, walk in cooler areas
36-02-5
Basic - Unwashed fruits/vegetables ( bananas ) stored with ready-to-eat food ( cut lettuce ) in cooler at cook line - manager relocated bananas **Corrected On-Site**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at 100 ppm quaternary at wait station- employee changed solution- recheck 200 ppm quaternary **Corrected On-Site**
21-08-4
45
Jul 22, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink. Operator educated staff regarding proper procedures regarding hand washing and use of sinks. **Corrective Action Taken**
31A-11-4
Basic - Interior of microwave has accumulation of food debris. On cooks line. Operator cleaned microwave. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with food debris top of cooks line
23-03-4
Basic - Worn, floors paint chipped off in dry stock room.
36-10-4
78
Frequently Asked Questions
When was Bob Evans Restaurant 583 last inspected?
The most recent health inspection at Bob Evans Restaurant 583 on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bob Evans Restaurant 583?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Bob Evans Restaurant 583.
How does Bob Evans Restaurant 583 compare to other restaurants in Spring Hill?
Bob Evans Restaurant 583 most recently scored 86 out of 100, which is about the same as the Spring Hill average of 84.
Has Bob Evans Restaurant 583's inspection record improved over time?
Yes. Recent inspections at Bob Evans Restaurant 583 have averaged around one violation per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Bob Evans Restaurant 583 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 583 inspected?
Based on the inspection history on file, Bob Evans Restaurant 583 is inspected around three times per year on average.
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