DirtyFLRestaurant Inspection Data

BONEFISH GRILL

1880 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 1/8/2025

Inspection #: Visit ID: 10754148

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Cook placed in sanitizer container. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook filled up containers with water. Cook filled in prep sink. Corrected On-Site
  • 53B-14-5: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.

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8864199

  • 01B-07-4:High Priority - 1 grapefruit with mold-like growth in walk in cooler . See stop sale.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer labels available. Operator stated both on order.

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8870813

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Chef removed. Corrected On-Site
  • 08B-39-4:Basic - Raw asparagus and cucumber not washed prior to preparation. Operator washed produce. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seared tuna on speed rack in walk in cooler. Operator removed raw tuna. Corrected On-Site

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8863444

  • N/A:No Violations Were Observed

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8777806

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, across fryers. Warning
  • 12B-07-4:Basic - Employee coffee cup on a food preparation table next to steamer. Operator removed.cup. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwaves on cook line. Warning
  • 08B-39-4:Basic - Raw red peppers and onions not washed prior to preparation and cutting. Cook washed produce. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at hand sink in wait station. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5+ small flying insects on waitress counter at bar. 6+ small flying insects on soda dispenser at bar. 4+ small flying insects above drain behind garbage can at bar. 2. Small flying insects landing on closed ice bin at bar. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared undercooked tuna stored over cooked risotto on speed rack in walk in cooler. Operator removed seared tuna. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 10+ live roaches inside drawers of unused cooler across grill at cook line. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy cream sauce 45F, seafood stuffing 48F, crab meat 45F, in right flip top cooler on cook line over night, not prepped or cooked today. Pasta 47F, cream sauce 50F, lobster 47F, Ravioli 50F, scallops 49F, in upright cold holding unit next to grill. Food held over night in unit and was not prepped or cooked today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy cream sauce 45F, seafood stuffing 48F, crab meat 45F, in right flip top cooler on cook line over night, not prepped or cooked today. Pasta 47F, cream sauce 50F, lobster 47F, Ravioli 50F, scallops 49F, in upright cold holding unit next to grill. Food held over night in unit and was not prepped or cooked today. See stop sale Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line and in wait station. Operator provided. Corrected On-Site Warning

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8558908

  • N/A:No Violations Were Observed

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8558428

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from grill station cutting board. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar area - operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Salad station lowboy - raw tuna over sliced cucumbers - operator inverted. Walk in cooler - raw salmon over cooked mussels - operator inverted. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door reach in cooler - butter (54F - Cold Holding) operator states not portioned or prepared today held in reach in cooler since 11am more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door reach in cooler - butter (54F - Cold Holding) operator states not portioned or prepared today held in reach in cooler since 11am more than 4 hours - see stop sale salad station - feta cheese (54F - Cold Holding) operator states not prepared today and removed from walk in cooler 2 hours prior held in top unit of make table - operator moved to walk in cooler. fry station make table - shredded lettuce (51F - Cold Holding) not portioned or prepared today held in drawer under 2 hours - operator moved to walk in cooler. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooling - sliced hearts of Palm (51F - Cooling) 3:35pm cooling since 1:30pm recheck 4:35 54F. Operator moved to freezer to facilitate the cooling process. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chemical spray bottle and straw wrapper inside bar hand sink - operator removed. Corrected On-Site

Inspection Date: 11/9/2023

Inspection #: Visit ID: 8548211

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) operator states all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-09: salad station - blue cheese ( 47F - Cold Holding); sliced hearts of Palm ( 54F - Cold Holding); feta cheese ( 64F - Cold Holding) operator states not portioned or prepared today and held over 4 hours. See stop sale. Repeat violation. fry station - chopped tomatoes ( 48F - Cold Holding); feta cheese ( 53F - Cold Holding); portioned lump crab ( 47F - Cold Holding) operator states not portioned or prepared today and held over 4 hours. See stop sale. Repeat Violation. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. sauté station - sliced tomatoes (54F - Cold Holding) held over 4 hours - see stop sale. single reach in - butter fish (54F - Cold Holding); pumpkin ravioli (50F - Cold Holding) held bottom shelf of unit under 4 hours - operator moved to freezer for quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-09: salad station - blue cheese ( 47F - Cold Holding); sliced hearts of Palm ( 54F - Cold Holding); feta cheese ( 64F - Cold Holding) operator states not portioned or prepared today and held over 4 hours. See stop sale. fry station - chopped tomatoes ( 48F - Cold Holding); feta cheese ( 53F - Cold Holding); portioned lump crab ( 47F - Cold Holding) operator states not portioned or prepared today and held over 4 hours. See stop sale. Admin Complaint

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8376382

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ra2 salon over pumpkin ravioli- operator moved ravioli. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) operator states all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. sauté station - sliced tomatoes (54F - Cold Holding) held over 4 hours - see stop sale. single reach in - butter fish (54F - Cold Holding); pumpkin ravioli (50F - Cold Holding) held bottom shelf of unit under 4 hours - operator moved to freezer for quick chill. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale. Warning