SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Bob Evans Restaurant #310 - Bob Evans Restaurants last inspected?
The most recent inspection on record was on Jan 8, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “Violations recorded”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Nov 26, 2024 to Jan 8, 2026.
Has Bob Evans Restaurant #310 - Bob Evans Restaurants ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Nov 26, 2024.
The Full Inspection History
5 inspections
Routine
Jan 8, 2026
Violations recorded
1 recorded violation
notedCode 3-501.16Food temperature
Official Wording
Time/Temperature Control for Safety Food, Hot and Cold Holding
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Delaware Division of Public Health – Office of Food Protection, Jan 8, 2026 · Original Source
Follow-Up
Jun 20, 2025
Violations recorded
1 recorded violation
notedCode 4-501.112Food temperature
Official Wording
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Delaware Division of Public Health – Office of Food Protection, Jun 20, 2025 · Original Source
Routine
Jun 4, 2025
Violations recorded
2 recorded violations
notedCode 4-501.112Food temperature
Official Wording
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Delaware Division of Public Health – Office of Food Protection, Jun 4, 2025 · Original Source
Follow-Up
Dec 3, 2024
Violations recorded
1 recorded violation
notedCode 4-302.12Food temperature
Official Wording
Food Temperature Measuring Devices
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Delaware Division of Public Health – Office of Food Protection, Dec 3, 2024 · Original Source
Routine
Nov 26, 2024
Violations recorded
6 recorded violations
notedCode 5-205.11Handwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.