DirtyFLRestaurant Inspection Data

BONEFISH GRILL

With 8 inspections documented, BONEFISH GRILL maintains a 2.2/5 food safety rating in JACKSONVILLE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

10950 San Jose Boulevard
Jacksonville, Florida, 32223
Mandarin
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13495972

Met Inspection Standards

2 high, 4 int

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One dented can on storage rack. Moved by manager.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on butter in a pan at prep line. Placed about 11 am. Marked by manger. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date of use.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large food container in prep line Hand Wash Sink. Inaccessible. Moved by manager Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. food container stored in prep line Hand Wash Sink. Moved by manager
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at dispenser at Hand Wash Sink by rear prep. Replaced by manger. Corrected On-Site

8/19/2025· 6mo ago

Visit ID: 13495306

Met Inspection Standards

1 high

  • 22-57-6:High Priority - - From initial inspection : 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. High Temperature 147 by probe. Establishment high temperature testing test strip did not change color. Warning - From follow-up inspection 2025-08-19: At today's callback : parts on order. Three compartment sink Quaternary ammonium 300 ppm. **Time Extended**

8/18/2025· 6mo ago

Visit ID: 10911011

Follow-up Inspection Required

4 high, 1 int, 5 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door open.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door with self closing mechanism disabled.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employees with no beard restraint.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at base of reach in cooler. Prep line.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Cut lemons , limes at bar uncovered. Covered by manger. **Corrective Action Taken** Warning
  • 22-57-6: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. High Temperature 147° by probe. Establishment high temperature testing test strip did not change color. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta 47°. 48°. 46°. Cheese dip 47°. Artichoke 47°. (Overnight cold holding temperatures) Reach in cooler at end of cook line near Hand Wash Sink. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 47°. 48°. 46°. Cheese dip 47°. Artichoke 47°. (Overnight cold holding temperatures) Reach in cooler at end of cook line near Hand Wash Sink. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at 2 kitchen Hand Wash Sinks. Replaced by manger. **Corrective Action Taken**

2/4/2025· 1y 1mo ago

Visit ID: 8871741

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tiles by wait-station / prep area. Per Person In Charge Work in progress.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over box potato. Moved by manager. Corrected On-Site Repeat Violation
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Cut lemons at frontline bar not covered. Covered by manger. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container lid in Dish machine Hand Wash Sink. Moved by manager. Corrected On-Site Repeat Violation

8/26/2024· 1y 6mo ago

Visit ID: 8783990

Met Inspection Standards

2 high, 3 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items by food related items by wait-station. Moved by manager Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook at cookline with long braided hair. Employee secured hair later. **Corrective Action Taken**
  • 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Water pitcher under soap dispenser. Moved by manager Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Loose faucet at Hand Wash Sink by Dish machine.
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi-mahi 132°, shrimp 130°. Coking temp. Manager intervened and had seafood items reheated to 165-170° **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in Dish machine line Hand Wash Sink. Moved by manager. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Digital Ambient display reading 66 ° (actual Ambient 40°F )
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle, degreaser, at Dish machine line. Marked by manger. Corrected On-Site

1/11/2024· 2y 2mo ago

Visit ID: 8589814

Met Inspection Standards
  • N/A:No Violations Were Observed

1/10/2024· 2y 2mo ago

Visit ID: 8583632

Follow-up Inspection Required

3 high, 3 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Rear employee restroom door left open. Closed by manager. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table counter : Tomato butter 55° . Placed 2 hours before. Items In make table/Reach in cooler : Slaw 48°. Salsa 48°. Pasta 48°. Heart of Palm (cooked) 50°. Items Moved by manager. Placed few hours before. **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on whipped butter at wait station. Marked by manager. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked greens 120°, cooked potatoes 125°. Cheese 120°. Items reheated to 170-175 by manager. Items placed about 2 hrs before. **Corrective Action Taken** Warning

7/17/2023· 2y 7mo ago

Visit ID: 8382409

Met Inspection Standards

4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled Employee apron over cleaned pans on dry rack. Moved by manager. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. soiled cooler gaskets. Prep line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.