Bob Evans Restaurant 220
Last inspected: Oct 27, 2025
78
Score
Across the available record, Bob Evans Restaurant 220 has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Oct 27, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
That falls roughly in the middle of the pack for Kissimmee restaurants. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
78
Apr 21, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. 2 cracked eggs stored with whole, intact shell eggs on cookline make table Operator discarded cracked eggs **Corrected On-Site**
01B-14-4
Intermediate - Handwash sink used for purposes other than handwashing. At cookline before entrance to kitchen as evidenced by green beans in sink Operator had employee clean out sink **Corrective Action Taken**
31A-11-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. Several on cookline
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Operator inverted **Corrected On-Site**
24-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at beginning of cookline
14-69-4
Basic - Light not functioning. 1 in hood over cookline grill
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sinks stained at cookline **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack
16-46-4
Basic - Open dumpster lid. Door on side of dumpster open Operator closed **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler beneath make table at beginning of cookline across from handwashing sink
29-49-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator remade, recheck 400ppm **Corrected On-Site**
21-07-4
47
Dec 20, 2024
Routine - Food
No violations found.
100
Dec 17, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -manager stated calling service technician **Warning**
22-57-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw shell eggs on cook line during prepping of pans prior to cutting open bag of ready to eat
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 43-45F inside 1/3 pan in walk in cooler, manager moved to shallow container
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
13-04-4
Basic - Food not stored at least 6 inches off of the floor. -inside walk in freezer
08B-47-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
10-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. -on cook line
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to ice machine in prep area. Manager added sign **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area surrounding juice dispenser nozzles
23-03-4
47
May 28, 2024
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep maketable in kitchen 10:30AM blue cheese crumbles, diced tomatoes, chicken salad, sliced tomato 49F-51F placed at 7 am per operator. Advised operator to rapid chill items**Corrective Action Taken** **Corrective Action Taken**
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. Operator utilizes time plan for steam table on cookline. Placed at 10 am per operator and sticker on items indicate discard at 2pm. Operator has Bob Evan's written procedures for time plan but doesn't have the items that are observed under the TPHC plan. Advised operator to adjust written plan to gain compliance. Provided operator TPHC plan. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of warewashing machine soiled with dust and debris. **Repeat Violation**
16-21-4
Basic - Equipment in poor repair. Reach-in cooler gasket falling off door.
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen: menu on floor next to handwash sink, food debris next to ice machine and prep table.
36-73-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell trickling water, operator stated it turns off on its own. Operator turned on dipperwell to sufficient velocity. **Corrected On-Site**
10-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Multiple microwave interior soiled throughout cookline and kitchen. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach-in cooler soiled, gaskets thought cookline soiled. Hood vent baffles in kitchen soiled. **Repeat Violation**
23-03-4
58
Apr 17, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
67
Nov 3, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
16-21-4
95
Oct 26, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front line maketable milk (48F - Cold Holding)/1 hour; cole siaw (47F - Cold Holding). Operator place in another unit. Wait station make table sour cream (50F - Cold Holding)3 hours. Operator Placed ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Foo worker at cookline donned gloves after cracking egg shells without washing hands. Educated operator. **Corrective Action Taken** **Warning**
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Green beans in walk in cooler ,prepared 24 hours ago not date marked. **Warning**
02C-02-5
Intermediate - Soap dispenser at women's bathroom handwash sink not working/unable to dispense soap. **Warning**
31B-06-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while handling food at front line,. **Warning**
13-07-4
Basic - Mop sink area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
43
Feb 13, 2023
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink next to orange juice machine
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line water cup on cook line Operator threw away **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water above ready to eat food on cook line Operator removed water bottle **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Shelving unit broken in kitchen
14-11-5
Basic - Open dumpster lid. Operator closed **Corrected On-Site**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
22-16-4
70
Dec 29, 2022
Routine - Food
8 minor violations.
View 8 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer door handle dirty
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back storage room next to electrical panel
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table Operator removed **Corrected On-Site**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler Back storage room Operator will clean later **Corrective Action Taken**
36-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line Advised operator to clean when possible **Corrective Action Taken**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer and floor covered with oil and old food left side cook line Advised operator to clean when possible **Corrective Action Taken**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad station reach in Advised operator to clean when possible **Corrective Action Taken**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Underneath prep sink
29-11-4
67
Frequently Asked Questions
When was Bob Evans Restaurant 220 last inspected?
The most recent health inspection at Bob Evans Restaurant 220 on file is from Oct 27, 2025. The public record contains 10 inspections in total.
What is the most common violation at Bob Evans Restaurant 220?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Bob Evans Restaurant 220.
How does Bob Evans Restaurant 220 compare to other restaurants in Kissimmee?
Bob Evans Restaurant 220 most recently scored 78 out of 100, which is about the same as the Kissimmee average of 78.
Has Bob Evans Restaurant 220's inspection record improved over time?
Yes. Recent inspections at Bob Evans Restaurant 220 have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Bob Evans Restaurant 220 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 220 inspected?
Based on the inspection history on file, Bob Evans Restaurant 220 is inspected around four times per year on average.
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