DirtyFLRestaurant Inspection Data

BONEFISH GRILL

Lake Worth Road
Florida, 33463
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10776095

  • 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. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale Repeat Violation Warning - From follow-up inspection 2025-02-11: 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. In flip top cooler coleslaw (43F - Cold Holding); garlic sauce (43F - Cold Holding); palm hearts (50F - Cold Holding); chicken stock (47F - Cold Holding); cut Brussels (57F - Cold Holding)per operator products not portioned or prepared today and left in flip top cooler overnight. See stop sale 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. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F - Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today . Discussed with operator who moved sauce back to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-02-11: In flip top cooler coleslaw (43F - Cold Holding); garlic sauce (43F - Cold Holding); palm hearts (50F - Cold Holding); chicken stock (47F - Cold Holding); cut Brussels (57F - Cold Holding)per operator products not portioned or prepared today and left in flip top cooler overnight. See stop sale blue cheese (43F - Cold Holding); shrimp dip (41F - Cold Holding); cut lettuce (43F - Cold Holding); raw shrimp (40F - Cold Holding); cooked lobster (39F - Cold Holding); cheesecake (39F - Cold Holding); pork dumplings (42F - Cold Holding) Admin Complaint

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8895118

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink sitting on food prep at cook line operator removed. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was handling drain pipe used to drain flip top cooler and without washing hands resumed with touching containers of food in flip top. Discussed with operator employee washed hands. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee picked up Flip top cooler lid stored on ground and placed on top of flip top cooler without cleaning and sanitizing spoke with operator for employee to wash and sanitize. Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 live small flying insects found at bar landing on bar top. Discussed with operator to kill clean and sanitize. 1 live small flying insect In kitchen by managers office discussed with operator to kill clean and sanitize. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw tuna stored over bread, sauces, cut lettuce, operator corrected storage. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored over whole muscle steak operator corrected storage of products. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale 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. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F - Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today . Discussed with operator who moved sauce back to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked artichoke (125F - Hot Holding) per operator product cooked approximately 1.5 hours ago and held on steam table discussed hot holding with operator who moved product to stove to reheat to 165+F On expo table butter (90F - Hot Holding) per operator products not is heated on stove and held at room temperature on expo table until used discussed with operator who added to time is a public health control. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large container of cooked pasta (75F - Cooling) at 11:00 since 10:45 to 75F at 11:55 at this current rate of cooling product will not reach 70F within 2 hours. Discussed cooling with operator who moved product to walk in freezer. **Corrective Action Taken** Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen at cook line hand washing sink no hot water discussed with operator to turn on hot water. Corrected On-Site Warning

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8718742

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Walk in Cooler; Frozen commercially packaged fish bearing label to be removed from package thawing under refrigeration, operator removed from packaging. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook-line wiping cloths not stored in saintizing solution.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep Reach in cooler; cooked rice 47-48F at 2:00pm (Cooling overnight) food stored in large quantities in large bags and sealed. At current rate of cooling food did not reach 41F within 6 hrs. See Stop Sale.
  • 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. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep Reach in cooler; cooked rice 47-48F at 2:00pm (Cooling overnight) food stored in large quantities in large bags and sealed. At current rate of cooling food did not reach 41F within 6 hrs.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait Station; milk (46F - Cold Holding); creamer (46F - Cold Holding) foods held in unit for 3 hrs. Foods not prepared or portioned today.- operator discarded.Repeat Violation Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach not identified in spray bottle, operator labeled. Corrected On-Site

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8471661

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...ice cream scoop in 71° F water . Employee replace hot water at 175° and turned on machine to keep hot. Corrected On-Site
  • 03A-02-5:High Priority - . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ....Risotto 49°, clam butter sauce 49°, shredded cheese 53°, artichoke 52°F in top cold welll at sauté station at kitchen and cut lettuce 55° F , seared tuna 55°, breaded shrimp 53°F , Asian home made sauce 55°F in flip top reach in cooler across from grill at kitchen. Food being held more than 4 hours . stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded shrimp , seared tuna above Asian sauce, tarter sauce , cut lettuce in reach in cooler at kitchen. Employee discarded food due to temperature abuse. Corrected On-Site
  • 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. Risotto 49°, clam butter sauce 49°, shredded cheese 53°, artichoke 52°F in top cold welll at sauté station at kitchen and cut lettuce 55° F , seared tuna 55°, breaded shrimp 53°F , Asian home made sauce 55°F in flip top reach in cooler across from grill at kitchen. Food being held more than 4 hours
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of tools to measuring temperature at Dishmachine.

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8340479

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed to go bowl in flour. Operator removed and replaced with a scoop. Corrected On-Site
  • 35B-01-4:Basic - Exterior take out side door has a gap at the threshold that opens to the outside.
  • 14-69-4:Basic - Ice buildup in reach-in freezer by expo line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean pan shelf in dishroom. Operator removed. Corrected On-Site