DirtyFLRestaurant Inspection Data

BONEFISH GRILL

1702 W INTERNATIONAL SPEEDWAY, SUITE 630

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/7/2025

Inspection #: Visit ID: 8826700

  • 14-11-5:Basic - Equipment in poor repair. -hood over dish machine rusting
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage wine area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build on pan shelf on cookline
  • 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. 1 expired

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8732532

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice,sugar,batter and flour containers soiled -hood soiled with grease over char grill
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -salmon 140f placed back to cooked . Cooked to 160f Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw chicken over raw fish Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 47 f moved to another cooler **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sink and surface 5.86
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -tray over hand sink on cook line Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -next to cvap. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available 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: 1/4/2024

Inspection #: Visit ID: 8447982

  • 14-11-5:Basic - Equipment in poor repair. -door to cvap -some rust on interior of hood over Dishmachine
  • 10-17-4:Basic - In-use scraper stored in cracks between pieces of equipment. -prep area Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of microwave at salad station -interior of oven in prep area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of fryers soiled -interior of unused reach in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 44f ,butter 45 placed in walk in cooler

Inspection Date: 7/18/2023

Inspection #: Visit ID: 8353958

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -per manager Dishmachine not functioning at bar. Establishment are cleaning glasses in kitchen dishwasher.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. -over char grill,manager states clean filters
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Chest freezer with ice cream and plates and fries
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of hood over char grill -exterior of flour container soiled -interior of reach in - cooler ,cooler not being used
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta,blue cheese 47f to 50f less than 2 hours. Placing in walk in cooler **Corrective Action Taken**
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -next to cvap 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.